Milford chronicle., 1920-08-20
CARBOHYDRATES FOODS

The carbohydrates are mostly o
vegetables origin and include sugar
starch, vegetable fiber and gum
Those most common to our diet are
sugar and wheat flour.
All authorities seem to agree that
incorporation in the diet of a certain
amount of food low in carbohydrate
value and usually containing the Vege-
table fiber has a tendency to dilute
the carbohydrates. 1t has an addition
al value in promoting bowel move
ments by means of its bulk and be-
cause of its stimulating effect on the
secretiOns of the glands in the intes-
tines.
Examples of such foods are lettuce,
spinach, sauerkraut, celery, cucum-
bers tomatoes, rhubarb, eggplant,
leeks, watercress, radishes, beet
greens, cabbage, kohlrabi, vegetable
mario, ripe olives, grape fruit, butter
nuts and pignolias. all of which con-
tain but 5 per cent of carbohydrates,
and onions, squash, carrots, okra, pine
apple. watermelon, oranges, cranber-
ries, blackberries, gooseberries,
peaches. Brazil nuts. walnuts, hickory
nuts and pecans, which contain 10
per cent or less.
An infant who is beginning to eat
solid food to 8 months-should not
begin with bread soaked in milk, pOr-
ridge or other pap, but should have
something hard, like buttered toast,
to nibble upon with his first front
teeth, and this should be given at a
time other than the nursing period.
This will encourage the habit and
desire for food having some subs
stance. The jaws will develop better,
the teeth be kept cleaner and, above
all, the teeth will not be tender to
mastication.
Example 0f q ;;et 5;et that ts-ill net cause
decay and one that will:
We may illustrate the two different
types of diet which are often follow
ed. by the following dietetics:
First we will refer to the kind of
meal that does not cause decay:
Breakfast: Fish, bacon, toast and
butter, fruit, coffee and tea. (for chill
dren, milk or water.)
Luncheon: Meat or poultry, pota-
toes. salad, baked bread, pudding,
fresh fruit water.
Supper: Rusks, toast or bread rools
and butter, chicken or fish and apple,
tea or coffee. (for children, milk or
water.
Secondly, we may outline the kind of
meal which will cause decay of the
teeth:
Breakfast: Porrige and milk, bread
and marmalade. Then perhaps a sup
Elementary breakfast few hours
later of milk and a sweet biscuit.
Luncheon: Mashed potatoes and
gravy or minced meat. milk and pud-
ding.
Supper: Bread soaked in milk or
lam, cocoa and cake, eand a supple
mentary supper on going to bed of
glass of milk and biscuit, or just "a
tiny piece of chocolate"
On comparing these two different
types of diet, one is kind which re-
quires chewing and the last thing |
taken leaves the mouth clean, or at
least free from starches and sugars,
so that even when soft food is part |
of the meal the mouth will be nor
mally clean at the end of the meal.
The other type is intended to rep |
resent the kind of meal which is calu-
lated to lodge about the teeth and to
stick to them and ruin them within a
few years by making efficient chewing
and the self-cleaning of the mouth
impossible, and by leaving
the mouth sticky with starches and
sugars, encouraging and developing a
yirulent crop of acid-forming micro
Of fermentation which have
had their development encouraged by
the previous meal