Evening star., 1925-11-24
FOOD AND HEALTH
BY wINIFRED STUART GIBBS.
Food Specialist.

If the world as a whole were to
| wake up some morning and decide
, that henceforth' none but proper
foods should be eaten, what healthy
world 1t would be,
Many foods enjoyed by our grand
parents buI now ignored by most Of
us would again grace our tables. On
| joyed by our grandparents and still
| being eaten would be forever ban
ished
Eating Is a. science with co,nparn-
| tiyely few adherents, as we, for the
most part learn to eat the foods set
| before US. Unless we are fortunate
enough to be born of parents pos
sessed of food wisdom, we eat many
| foods that we she lid not and leave
| uneaten many foods that we should
eat
Dietitians write pages each cay in
an effort to teach us the most simple
rules of correct eating. Doctors state
without blush that many moro die
| of overeating than of starvation. In
vestigators prove that a t least so per
| cent of the pupils of some famous
school or city are not properly nour-
| ished. Wars come and thousa nds of
our young men are found to be physi-
cally unfit because of early malnu-
| triton. Magazines continue year after
year to preach correct eating.
To what extent is the average
American breakfast, dinner or supper
| table better balanced? In spite of
| the fact that we have corrected some
| faults. have we not developed others
| equally bad to take their places?
| Yet correct eating is a simple thing
| If we will but master a few salient
| facts and apply a few fundamental
principles, To mention but one point
by way Of illustration. take ;he matter
of desserts, that portion Of the dinner
SO dear to the hearts of Young and
| old alike
| Old ia Shioned housewives were wont
| to feel that, even after a hearty meal
| they must serve the most substan-
| tial of dessertS-suet puddings, pics
| with intricately heating filings and
the like. Such desserts have their
| place, but that place is at the close
| of an otherwise simple meal.
To return to the light dessert. that
| conserver of digestion, OF expense
| and of strength. Delicious creams,
| Jellies and custards from tapioca Of
| fer good illustration of this type
| Of pudding. In the old DAYS we had
nothing but pearl tapioca. and gra nd
mother did not grudge the time and
| effort spent in making a pudding
| from such good material. BuL why
need we stick so determinedly to an
| old-fashioncd product that requires
| all-night soaking?
| Enlightened housewives are TODAY
using tapioca that, through the aid
| OF modern science, NAV be prepared
| in quarter of an hour. out there
are still those who insist that what
| Era ndmother used is good enough for
| us. This means that grocers must
carry old.fashioned products and that
| cookhooks must print recipes giving
| rules for both pearl and quick cooking
| tapioca, truly a waste.
| Another interesting thing about the
| light dessert is that II is usually
| rich in food value. and ia pioca Is no
| exception. In itself It Is a digestibIe
| form of starch, and when fruits eess
| cream and other delecta BILE substances
| are added TO form the long list OF at
| tractiFe Jellies, creams nd puddinRs
| with tapioca as A basis the food value
| mounts by leaps and bolnds For
| the cream adds energy and growth.
| promoting material. the fruits give
| body regulating salts and the tapioca
| itself more energy
| So, let lis eat substa ntial desserts
such as pies md Suet Duddiugs after
| simple meal. remembering that such
| desserts add much to tho actual food
value of the meal But let us eat
| the light desserts after hearty rceal
| Attention to this one simple and
| commnn-sense rule will work wonders
| for our health. But we are old fash
| Toned. Grandfather died of ndges
| tion, so why can't we?
| Copyright. la"5l
Poison for swarms of focusts Is be-
| ing spread in northern Caucas sus by
/ Russian airplanes.