The Bridgeport times and evening farmer., 1921-01-26
aEEl
What We Must Eat To Be
 Healthy
No. g.

: ears oT applied efforts by the medical profession in behalf of those indicative of . faulty die. has led the students of scientific feeding to be- iievs that each case is a study in it self, that no set rules can be laid down whereby q group may receive the same benefits as one person
 So the problem becomes more complex If we examine the situa- ton we will find that we are deal ing with disease and disease has all ways been a problem We find that efforts to prevent disease are trc-
 mendously more successful than ef- forts to cure disease
 It is in this spirit that the writer treats this subject Of diet as we no | longer live in the age when our ideas | or statements are given as theories
 The accumulated experience of cen | turies, the diet experiments of re- | cent years and the discoveries about
 moved the speculative side of this
 subject We can then lay down the principle that there is one group.
 the children and great majority or dietetic rules may be prescribed with a health result always in their favor
 It is to these two groups that these
 son that the subject must be an edu- cational one, and necessarily begin
 with the child. It is why our school system must have this subject upon
 its school program
 | In the last article 1t was said that
 the white flour business was a flour ishinE one and f. will continue to flourish in proportion as the people
 are kept back from knowing the truth. or knowing it. do no heed the | warning. From time to time differ
 ent authorities have sounded warn
 ing. Years ago, Doctor Graham saw
 the dangers in refined flour and talk
 ed earnestly against it Today: We
 speak of whole wheat as Graham flour | E-.- fTnN linked with the entire wheat idea
 Bread making is gradually becoming
 lost art It seems so easy to have the
 grocer deliver to your door loayes of
 demineralized chan and vttamtne
 free Surely you eat in glory. but
 not in wisdom Each year has seen
 the degeneration of the article, it's
 cost has gone up and it's quality has
 come down. Most bakers bread (and
 this statement is made advisedly) is e made without the addition of milk ,- It has been proven that this article "a of diet has been the only saving fea- :, ture in modern breadmaking- If it n were not for the milk used in bread ," we would be dea7ing with the near-
 est approach to chaf that 1t is pos ., sible to attain
 'o The same statements can be said o about corn as an article of diet. as 70 a choice between Che wheat and corn - animal experimentations prove that so whole corn as against whole wheat g. whoIs, corn it is found that 1t viii 'd spoil quicker than mslled whole y- wheat Therefore. like its sister - robbed of all its heaIth-giving prop SN critics. In the south where corn i' n n large part of the diet, the d3Seass
 known as PeilaSra has been tr7eet II to the excessive use of cornmeal Pcl II lagra is unknown in districts where III the whole corn is used. and so, ons II by one diseases which were formerly E-E III now given their true classification III and are now kno~n as deficiency
 diseases
 Rerri-Berri is another of this grouI y of diseases and was the first proveI to be the result of n faulty diet Bl to a process of elimination 1t was trace es to the use of polished rice. Irice witt sS tthe outer hull knocked offD- Thh
 disease was very prevalent in tn D. Philippine Islands up to the year O y- "Is1O." In that year the goverao nd bidding the use of polished rice bv lin all government workshops. prs or ons. hospitals and other institutions |" Polished rice was bad food in Tn ed Philippines but elsewhere peopl nv could do with it as they wished nc InlsInuch as rice is such a larE
 part of the diet Of a great many peo ih. pie 1t is quite necessary that the tTui. Tt tahout rice be known The outer saci i'd or coat of the rice seed is brushed oi ,et by special machinery and talcun ou coated Co give tt n pe2rIy EioSS VIII
 the result that very few people hav 5d seen natural rice However. thank IA 10 n few enterprisinR firms it can b ,,, bought. it has an appearance mtdwa ,,5 between cream color and light brow . and a flavor that the polished rio no eater never knew
 It has been shown that physician cannot supply the mineral deficfenc ba Of fcod with organic or inorEani he PhosphateS But iood prodocts TIC
 in organic compounds of phosphoT all ous sJicf. as wheat bran- rice polish nr ..igs. corn coverings. peas and bean'
 when added 90 the demineralize- Or foodstuffs are capable of preSen9n .iI ,t- the development of the deficiency dis sit case and can cure 1t when present se