San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-01-19
FOOD VALUES
Of MACARON|
LITTLE KNOWN
Well Known Authorities Tell
of Nutriment in This
Famous Product.
SPECIFIC In DIABETES
As a Food for Children 1t Is
Nourishing and Easily
Digested.
SPECIFIC In DIABETES

John Phillip Street, in his article on
macaroni and spaghetti in a recent is,
sue OF a well known home magazine,
says: MANY brands Of macaroni
show a Carbohydrates reduction OF
from 40 per cent to so per cent and
possess positive merit as the dietetic
for diabetes" There is even an al
litical table showing the difference OF
values of what he calls the "diabetic
macaronies. And when you recall
the fact that there are now over one
million and a half Of sufferers from
diabetes in the United States alone,
you may easily glimpse the market for
macaroni in this direction IL the facts
on the subject were brought home to
their attention, and the authorities
quoted.
You have heard Of the famous Ar
mold Lorand of Carlsbad. He is quoted
throughout the world, and on pages
900 and 221 Of his great work on health
and diet, he says: Il recommend mac
aroni; it is nutritive and easily di-
gested and does not impose any hard
work on the stomach and digestive func-
tons. 1t is well tolerated and quickly
taken up into the system. Nor does
macaroni contain any of the injurious
substances so common in other protein
foods, substances which make difficult
work for the liver and blood vessels.
Macaroni thus forms an ideal food for
liver and kidney patients, as well as for
arterio sclerosis. govt, hardening of the
arteries, etc. Macaroni is excellent in
all such cases because it does not lead
to the formation of uric acid; also,
macaroni .antagonizes intestinal putre-
faction. We have every reason. there
fore, to give first place TO macaroni
as a nourishing food, remembering that
it contains per kilo a total of 1850 to
5000 calories."
Burner. another authority. says:
" Macaroni 1.-THE durum wheat productl
is rich in gluten and less than II per
cent of it is lost in the process Of d.
gestion and assimilation.
And We have Uncle Sam himself on
the side Of macaroni. The same author
tiles call attention to the L. s. Naval
Act of June 20, 1906. which amends
the old statutes 50 as to include
weekly allowance of at least a quarter
Of pound Of macaroni IN lieu Of three
pounds Of sugar, one and one-half
pounds of condensed milk, four pounds
Of fresh vegetables or four pounds Of
flour. Note the force Of these equiv
alents.
Let US now consider another quality
of macaroni, its immunity and freedom
from those elements which cause tox-
ms, poisons and uric acid. Gilman
one OF the greatest author
tiles Of London, England, says: "Mac-
arOni, weight for weight. is as valuable
for flesh making in the animal economy
as the most nutritious meats, beef or
and is very considerably more
digestible than meat, and does not cause
formation of uric acid. making it espe-
cially valuable as a food in cases Of
lumbago. govt"
Robert Hutchinson Of Marlborough,
Scotland. says: "The use of maca-
roni is indicated in conditions where
complete digestibility is required and
where it is advisable to leave behind
in the intentines the smallest residue
possible"
DR.. ]. c. Curran. associate director
Of the Near East Relief and Surgeon
Commander, U. S. n, said:
I'VE physicians who have been on
the ground and seen the terrible hun
ger Of the little children who some
times wander through the hills for
weeks, feeding upon weeds, have OBJ
served the wonderful recuperative value
Of macaroni to these starving little bod
les. There is no other food so satisfac-
tory. Mocaroni is rich in gluten, the
body and health building element re-
quired especially by children. 1t is a
splendid meat substitute and can be
made very palatable. We would rather
have macaroni than any other food for
those hungry children"