The Waterbury Democrat., 1933-10-20
FOOD FALLACIES ARE EXTENSIVE
 EXPECTATIONS

Out where the COWS are contented and the know. But find they don't know any more about 1t than the city hicks do Hark:
 ''Your article Skim Milk Is Fine Food for Real Folks is quite interesting, but you do not differentiate between skim milk and the milk which remains after the cream is re- moved by cream separator. There is vast difference between the two.
 "Your definition of skim milk is good one for the old fashioned articles-'whole fresh milk from which most of the cream has been skinned off, But in these advanced days, after the milk goes through cream separa- tor every particle of fat is taken out of the milk. The fluid that remains cannot be con- sumed by human beings without causing in- tense cramps in the stomach. Farmers know this. and ag practically all farmers now use cream separators there is nothing to do with the skim milk after the separator has taken off the cream will never forget my ex- perience back in 1892 though I was previ- ously warned not to drink it."
 For the sake of good health, economy and common sense not only doubt your word but I ask your pardon for this loud laughter-l just can't help 1t. Because in the last century you had q bellyache one day after you had talk en some skim milk, you would now consign all skim milk to the hogs and chickens. That IS absurd.
 Probably 1t is true that the machine separat- remove larger part of the fat from the milk than the old fashioned skimming off of cream after it had risen on wide pans of milk. Also the natural growth of tactic acid bacilli and consequent souring process had proceeded farther in the milk skinned in the old.fash- toned way. But aMde from these minor differ- ences, the by-product remaining after the cream or fat has been separated by a machine is as wholesome and as healthful for man as the oid- fashioned skim milk was. Powdered skim milk Is extensively used in making ice cream. More- over, many recipes of the best cooks call for skim milk.
 once more let us compare whole fresh sweet milk with the fluid left after the fat or cream has been removed by the separator or by skim- Whole milk: S7 per cent water, 4 per cent fat, per cent sugar, 33 per cent protein, S2b calories
 Skim milk: so.5 per cent water, 0.s per cent fat 5.1 per. cent sugar. 3.4 per cent protein, 170 calories.
 Whole milk and skim milk both have the same mineral constituents in the same propor- tions, that is, about or per cent skim milk yields half the amount of energy, measured m calories that one can get from whole sweet milk Probably separated milk would contain less fat than old fashioned skim milk contains. otherwise there is significant difference.
 do not mean to suggest that skim milk can replace whole sweet milk m the , iamy r milk is equivalent to a pint of whole milk, PROVIDED the diet includes BUTTER.
 QUESTIONS AND ANSWERS
 You Can Breathe Easy Now
 When I wrote you last summer I could hold my breath scarcely 25 seconds and puned like n hippopotainus when moved fast. In about three months have reduced 1b pounds and ! can keep pace with my athletic daughter now. on a test today held my breath 40 seconds. (Nirs M. WI
 Answers--Mothers who wish to keep pace with daughters, or dads who want to show sons a few things send a dime and q stamped addressed envelope for the booklet 'The Art of Easy Breathing" Remember, now, hate work, SO If you furnish no stamped and addressed en- velope you'll get no answer.
 Light Weight Versus Heavy Weight
 A friend who promotes boxing insists that lightweight boxers mature earlier than heavy weights, arriving at their best around 23 years of are. wlicreas the big fellows reach thsfrutpp at 2s to 30. Is there physiological reason for this? (M. H. J.l
 Answer--I know of none.
 (Copyrisht 1888. John F. pille Co.