New Britain herald., 1925-09-28
Your Health How to Keep It.
 Causes of Illness
By pR, HUGH {, CUMMING Surgeon General. United States
 Public Health Service

Public Health Service
 The first point 10 remember re- gsrding theu SC of fruit IS that iu many cases the edible stage does not correspond 10 the harvest time, par garding the use of fruit Is that in order to stand shipment for long distances fruit Is harvested earlier than should be done. In the case of many fruits it Is necessary for c period of time to elapse after these fruits are harvested before they can be properly eaten.
 Thre arc a number of highly im- portant changes that occur in fruit during the ripening process. These 1 changes materially affect the fruit as an article of diet. When unripe | fruit is placed in storage for ripen- ing, one important change which oc- CUTS is gradual increase In sAe amount of sugar and correspond ing decrease in the amount of starch and acid. Other changes which take place are responsible for the par ticular flavor or aroma characteristic of many species.
 Some kinds of apples, for instance, may be eaten as soon as they are picked. Many other kinds, com monly known as winter varieties re- quire q period of storage before they can be used advantageously
 Some apples, particularly that variety known as Baldwins, usually picked in October, are much better eaten in December These changes in ripcning fruit are highly import ant,
 The loss of acidity, the decrease In starch, the increase in the amount of sugar produces the mellowness of ripe apples and renders them edible.
 For fruit, you should know, may he properly eaten only when 1t is thoroughly ripe. If partially de- cayed fruit is eaten you are taking into the body decidedly unwhole- some material containing organisms which may cause trouble.
 Apples Are Excellent Food
 Stewed, baked or raw apples are excellent articles of food. and in ad- dition they arc available in the market practically the year around.
 A green apple contains about one- half the sugar that is found in q ripe apple. You should exercise care in purchasing good apples.
 Pears Norm an excellent article of diet especially for many people who suffer from intestinal disorders and who are unable to indulge their ap- petites for sour fruits.
 Plums and prunes are also whole some fruits. Prunes, particularly since they contain a large amount of phosphorus and potash, may hold a place of honor on the breakfast menu. Dried prunes should be thoroughly washed and properly cooked.
 Food Value of Cantaloupe Low
 As regards the cantaloupe. which is high in popular favor and enjoys wide use, you should know that cantaloupes contain little of food value, but they are recommended as food particularly for persons who are inclined to overeat.
 Cantaloupes should be eaten only when quite ripe as their flavor Is at its best at that time.
 | Grapes are among the most re- freshing of fruits. They are rich in phosphorus, and easily digested. Like the citrus fruits, grapes are mildly laxative.
 Apricots, although high in acidity. are relatively rich h food value. A pound of apricots possesses ap- proximately 50 per cent more food value than does a pound of peaches.
 Raisins, that is dried grapes, are not as digestible as other kinds of dried fruits and they may at times cause intestinal trouble. For many people 1t is advisable to avoid the seeds. A thorough washing im- proves most raisins.
 Bananas are much more nutritious than are cantaloupes, grapefruit. lemons, oranges or peaches, but be sure the bananas you eat are ripe but not decaying.
 Lemons are higher In food value than pears. They contain much acid and together with Hines form q valuable adjunct to the diet. They are useful as preventatves Of scurvy Lemon juice may be ad- vantageously used in the place of vinegar and condiments.