Evening star., 1925-12-15
FOOD AND HEALTH
BY wINIFRED STUART GIBBS.
Food Specialist,

There is more involved in the test
ing of a food or food product than the
work of the chemist, who is looking
for impurities. Such work is Of the
| utmost importance as a safeguard of
| our individual and community health.
but when the responsibility of the
chemist ends our own Is just begin
ming.
Unless each food fulfills its mission,
playing Its own special part in the
scheme Of nutrition, we who partake
thereof are deprived of one or more
important elements required to keep
our bodies completely nurished. Let
US but test each foodstuff with this In
mind and we automatically accomplish
the real purpose Of all such endeavor,
ie., the testing of the body itself for
that efficiency which comes only from
perfect nutrition.
This testing of the body is familiar
to us. The advice Of health workers
lies all about us for the taking; health
examinations, medical treatment, and
all the other helps of science, loom
large in our everyday life. We watch
for symptoms of "indigestion'' or of
overweight. striving to right any mis-
takes we may have made. Why not
shift some Of the responsibility over
food that it begin the program of
health preservation by living up to
what Nature expects Of 1t when 1t
reaches the digestive system? That
we must first select the right food
goes without saying
SupposinS. then, that the proper
food has been chosen; that so far as
possible the diet measures up to ac-
cepted standards. So far, so good. but,
"a iA. llIy he to-
ference between theory and practice.
We must learn to test each and
every food in the light OF what hap
pens to our digestions as a result Of
eating 1t.
Now this does not mean that we are
to become self-conscious. digestion
conscious 'cranks," miserable at the
thought that perhaps some one or
other food may not agreed" with u.s.
1t does mean that ii is quite possible
10 check up on our sensations several
hours after eating a meal, sorting out
these sensations and forming a fairly
intelligent conclusion as to the tasks
performed by the several foods. In
passing be II noted that we must also
keep in mind that while each food NAV
nave measured up perfectly to what
Is required of 1t. because of some alb
normal condition within our bodies
this particular food is not the best for
that particular time and occasion. In
one sense IL is. of course, impossible to
separate the testing of a food from a
testing of our own fitness to take care
of that food.
Suppose, for example, a breakfast
has consisted of stewed apricots, pre-
pared with considerable sugar; oat-
meal, served with cream and more
sugar; hot cakes. with butter and
sirup. and coffee, with more cream.
All wholesome foods, high in energy
value. Suppose, then, that several
hours later-at lunch time, let us say
the one who has eaten the breakfast
realizes that he is mot hungry" There
is a sensation of fullness in the stom-
ach, slight heart fluttering, perhaps,
accompanied by general "uneasiness''
and nervous irritability.
Thinking back to breakfast, it is
quite easy to give a reason for this
state of affairs.
The sugar in the fruit plus that in
the cereal. strup and coffee, has af-
forded considerable energy, il is true.
Dut II has also set up fermentation.
The tat In the cream butter and cook
ing medium used in FRYING the cakes
mas conspired to delay stomach diges-
ton for an appreciable period
Does the reader begin to "see
through the purpose back of the pres
ent discussion? That purpose has
been simply to suggest one more
means whereby we may detect the bad
eHects of an unbalanced diet
By substituting orange juice for the
rich presedved fruit, whole or top milk
tor the heavy cream, crisp toast for
the hot cakes. the meal becomes more
perfectly balanced, and the various
foods are given the chance to function
properly.
(Copyrirbt IooEA