The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-03-05

| binations such as acid fruits and
milk at the same meal, lobster and
ice cream, and crab meat and
| tomatoes.
About a year ago several articles
on food and diet in more than one
magazine stressed the folly of using
starchy foods and acid fruits or
vegetables in one menu, and this
foods in their natural state contain
both acid and sugar or starch.
Can Eat Anything
| Provided that we are in normal
health, and that we do not over
indulge in a particularly delicious
concoction, there are no foods that
we need avoid or that we cannot
safely combine in any one meal.
There are individuals, however, who
have idiosyncrasies in their re-
actions to a certain food or foods.
Once it is found that these foods
always disagree with them, they
will be wise to avoid them.
AS to acid foods reducing
acidity, that is another fallacy all
too commonly held even today. The
taste Of food is no guide whatever
to its final reaction in the body.
Some foods, when digested and
utilized by the body, have an aka
line reaction in the blood, others an
acid reaction. For example, lemons
and oranges, although they are acid
foods-meat, fish, eggs, cereals and
breads-have an acid reaction.
Avoid Restricted Diet
And it is a matter of no small
Importance in planning our daily
meals to select so that the foods
having an acid reaction will be ade-
quately offset or balanced by those
having an alkaline reaction This
is one of several reasons why we
should avoid a restricted diet.
Following is a list Of most of
those foods having an alkaline re-
action, or alkaline-ash foods, as
they are called, and the acid,ash
foods or those having an acid re-
action. Be sure that foods from
both lists are continually repre-
scented in the daily meals, in as
well-balanced way as possible:
Acid-Ash Foods
Bread, sweet and dried corn,
crackers, cranberries, eggs, fish,
meat, oysters, oatmeal, peanuts,
rice, walnuts.
AIkaline-Ash Foods
Almonds, apples, aspara gus,
bananas, beans, Lima beans, beets,
cabbage, carrots, cauliflower, cell
cry, raisins, chestnuts, currants.
lemons, lettuce, milk, radishes,
muskmelon, oranges, peaches, peas,
potatoes. turnips, molasses, parsnips,
dates, figs, cucumers, cocoanurs,
pineapple, sweet potatoes, plums,
tomatoes, mushroom, grape juice,
pears onions.
G cking, of course, has an i'm
portant influence in conserving
flavor and food values. We no
lJnger cover vegetables with water
in cook lg them and then drain into
the sink the water in which some Of
the valuable mineral salts and
vitamins have been dissolved. Since
vitami:l c is to some extent de-
stroyed in cooking, except in to-
matoes, it is well to include in our
meals every day at least one
Vitamin G..
Many believe that all fried foods
are indigestible, when as a matter
VI AdCt IL uGpSluS uRO1 Az" ALACA
foods are fried.
We have also heard much about
other foods that are indigestible.
Fortunately bananas are now en-
tirely free from such an accusation,
fer we knoS. that IL eaten at the
right state of ripeness, they are so
digestibIe that they can profitably
be included even in the meals OF
young children.
Nuts Should Be Well Chewed
Nuts IL we'll chewed can be eaten
with equ&nImity, and nut buffers,
finely divided as they are, provide a
digestible and delectable addition TO
many dishes, even for school chill
dren.
Some raw food we should have
every day IL possible, PARTICULAR
raw fruits and the leaf vegetables
that are palatable in uncooked form.
And our meals should, Of course,
supply us with an adequate amount
of the yitamins and mineral salts.
They should also provide enough
protein, fat in an amount or In a
proportion 10 the other nutrients
that can be utilized satisfactorily
by the body, and enough sugar or
starch to complete the plan for bal.
ia make the