Omaha daily bee., 1922-05-15
THOSE SOUR VEGETABLES.
b. ps. w. A. EVANS

SO far as We are able "a Judge,
fruits and same vegetables make
lNa acids which are entirely harm
less when taken into the human
body, They are maile acid and eitFie
acid, la the human system these
acids are burned into water, which
Is eliminated by the Kidneys, and
earbohie acid. which is thrown on By
the lungs. They make some heat
and energy,
They main charm, however, lies
In their appstisins qualities, The al
halihe human body seems 90 crave
the acid ftayof ~ the fruits as they
are eaten, or maybe ~ needs the
alkaii which these fruits yield up in
the last analysis
IL Is somewhat suggestive that
while the human taste calls for acid
foods in a dozen different directions.
know OF no such demand for any
alkaline taste or fiayor. From the
standpoint of food qualities the
fruits furnish minerals and Vita
mines IN the main. merely using
these acids for appetixers,
The content Of these acids In dif.
ferent foods varies at different pc.
RODS Of ripenlng in foods grown in
different soils and climates. and by
reason Of other factors.
Furthermore. no one fruit contains
one acid only, In the different
fruits the different acids are mixed,
and even In varying proportions IN
tn. same food. Therefore. the ne.
companyinE tables from Kellogg
must not be taken for more than
they arc worth.
MALIc ACID CONTENTS.
Applcs-..l TO ISL per thousand,
Pcars-.ii 10 80 per thousand.
cranberries-.50 per thousand.
Cherrles--.b6 to i.5t per thousand
Currants--2 to 3.a7 per thousand
Gooseberries-I.I to 2.s per thou.
sand.
Plums--.55 TO 2.ib per thousand.
This acid In present I'm strawber-
ries. ounce. grape. peach. water
melon, tomato. greens. beet. aspara-
gus. spinach. lettuce. celery.
II In essentially the acid Of the
fruits having stones. such az
peaches. cherries. plums and apples.
CITRIC ACID CONTENTS.
oranges-1 TO 2.5 per thousand.
Lemons-6 to 3 per thousand.
This acid is present In grapefruit,
cherries. lines. legumes. eldcrber-
rles. pomegrannte, strawberry, cur
rant. gooseberry. raspberry. pear,
tomato. radish.
Tartaric acid Is not quite 40
wholesome as the other two men,
toned. Nevertheless. In ordinary
doses II can be set down as n thor
oughly wholesome fruit acid.
The great source OF tartarlc acid
Is the grape.
In addition 10 the above whole
some fruit acids there are certain
fruit and vegetable acids which are
not regarded as wholesome. Chief
among these is oxallc acid.
Oxalate crystals are frequently
found in the urine. OXalate gravel
and oxalate stones are among the
more frequent varieties OF these
disorders.
The theory is that when oxalates
are eaten in food they are absorbed,
but that the human body is inca
pable Of breaking them up into
water, carbonic acid and energy, but
that, having circulated awhile In the
fluids Of the tissue, they are thrown
off by the kidneys. The harm done
by them is done principally to the
organs which throw them OH.
According to this theory a person
may stand small daily dose OF oxa-
late for a fair time without trouble
to his urinary organs. but that
massive dose, or too long continu-
ance Of a moderate dose. is harmful.
Some persons are harmed by small
doses.
OxALIC ACID CONTENTS.
Cocoa powder-3.5 per thousand.
Sorrel-2.5 per thousand.
Pepper-3.2 per thousand.
Rhubarb-2.466 per thousand.
Tea-2 per thousand.
Beet roots-.39 per thousand.
Spinach-1.9-3.2 per thousand.
Beans-.15S per thousand.
Currants-.13 per thousand.
Coffee-.12 per thousand.
Prune-.12 per thousand.
Gooseberry-.07 per thousand.
Tomato-.002 per thousand.
The ordinary serving of pieplant
contains three grains of oxalic acid.
Benzoic acid is generally classed,
along with oxalic, as a harmful yege-
table acid.
The foods richest in benzoic acid
are cranberries, plums and prunes.
Mongolian Tyne Boys.