The Birmingham age-herald., 1924-03-09
POPULAR HEALTH SERVICE
 FOR AGE-HERALD READERS.

this idea it has been recommended that persons who have been shocked should be lifted and allowed to drop, pound ed on -the feet, punched, or otherwise stimulated. Scientific study indicates that there is no justification for such methods of treatment.
 .~ The Beating Of Fats '.
 Before the World war the American ordinarily consumed about 3h ounces of fat per day, the Englisman used 3 1-S, the German 3 1-3, and the French man 11a. Since that time the figures have changed greatly, particularly for the European countries. The fats Sob- tained from domestic animals have been produced in smaller amounts, be- cause of lack of food for the stock. The vegetable fats have not been inn ported in as great amounts. These wholesale changes in the dietary are important from the standpoint of the growth and development of the people.
 The factors that. determine the use of the fats in the diet are their relative cost, suitability for cooking or other uses in the preparation of food, pala- tibility and family and racial prefer ences, Then, besides, the fats may contain varying quantities of the vita min known as fat-soluble A, which is necessary for. proper growth and for the prevention of rickets.
 The kinds of fats. that different nations eat depend on climatic and economic conditions. Olive and coco nut oil are used in tropical and semi tropical countries. Lard and butter are the important fats in meat pro- ducing countries.
 tkA al, hx hn limit al States Food Administration during the war still apply:
 Except for the vitamin present, there is no difference in the food value of different kinds of fat. All yield equal amounts of energy and are di- gested with virtually the same ease and completeness. Scorched fats, such as are found in foods that have been fried at toos high temperature, have given friel goods the reputation of being indigestible, but this is proba- bly due to the poor. cooking rather than to the fat itself.
 Although fats do not usually cause any digestive disturbances, they do re- main in the stomach longer than other nutrients, and this seems to have a most interesting effect on the sensa- ton of hunger That sensation be- gins to be felt after the stomach has been. empty for some time. If there is little or no fat in the meal the sensation. begins more quickly, and this probably explains why a diet poor in fat seems so unsatisfying and why one rich in fat seems hearty. Food without fat is likely to be without flavor and monotonous."
 Pressure On The Spinal Nerves
 Scientific investigation of changes going on in the body depends ire quently in the discovery of new me- chanical methods. For instance, when Roentgen discovered the X-ray he gave physicians a method of watching the internal organs at work and of study ing conditions of structures within the body. This and many other methods known to science have been used to determine whether or not the pressure of the bones of the spinal column on the nerves which. come out from be- tween them was responsible for various symptoms, and practically all the studies indicated that such pressure could not occur except under such ex- ceptional conditions as may exist in severe hunch-back and even then only rarely.
 Quite recently a Frenchman, Fores- tier, devised a method for studying the matter in the living body. Into the space between the spinal cord and the outer structures he injected a solution of iodin in a vegetable oil, which is opaque to the X-ray. The injected fluid was, of course, harmless to the person injected After the injection an X-ray picture was taken. These pictures showed definitely that there was no obstruction to the spreading of the fluid by contact between the nerve and the bone.
 Forestier points out indeed that par tial dislocation of the bones of the