White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1933-04-27
INFLUENCE OF
DIET ON TEETH
Need Proper Materials for
Their Maintenance.
By EDITH M. BARBER

Teeth used to be considered largely
a matter of luck-a matter of predes
tination--decided perhaps by the pow
or of the good fairy who presided over
our worldly affairs. While we do not
cast aside our belief in the prenatal
Influence upon teeth. we do, however,
give credit or discredit largely to the
diet Of the mother. We also do not de
spair entirely ii the teeth come IN. III
less than the best condition. Instead
we take even more than the usual care
to add to the diet, foods which Will
help to strengthen the structure OF the
teeth and which will enable them TO
resist decay We also are careful moi
to feed an oversupply of sugar, which
seems to hasten decay of the teeth
when eaten in too liberal quantities.
The tooth itself depends upon an
adequate amount and a proper balance
of the minerals, calcium and phos'
phorus and upon the vitamins A, Q and
D. AS the first teeth are formed pc
fore birth, the diet of the mother must
have liberal quantities Of these essen
tails At the same time, that the new
baby's teeth are assured of proper
lourishment, the mothers own teeth
are protected. 1t used to be common
to hear that the teeth of new mofher
mad been injured during pregnancy
and that more than the usual amOun'
of attention by the dentist was needed
%lo ot,; 10 al ri
that with this it took us so long 10
realize that the teeth, like every other
part OF the body, need noIrishment.
Research work in regard to teeth Is
now going on in number OF labora
tories and clinics throughout the conn
try. Scientists disagree in regard to
the cause and prevention Of teeth de
cay, but most of them agree that the
teeth must be supplied with proper ma
terials for their construction and
maintenance.
For calcium and phosphorus, milk IS
the best source. For vitamin we
turn to milk. to vegetables, especially
carrots, spinach, lettuce and other
greens; to fruits especially oranges,
bananas pineapple. pr,lnes and to
eggs
For vitamin c. we depend upon cit
rus fruits, bananas pineapples, toma-
toes, raw cabbage. lettuce. spinach and
other greens.
For vitamin D, we go outside the
regular food supply and get 1t from the
direct rays of the sun, from cod liver
oil or from irraGiated foods. The ir-
radiation of food by ultraviolet rays
from a certain type of lamps is one Of
| the newer departures in the food
| world. There are several breakfast
! cereals which are treated In this way
| and as we'll, both white and whole
wheat bread-a few slices of which
will give us what we need of this
| vitamin.
One or two dairy companies have
been experimenting with feeding ir-
| radiated food to animals to produce
milk with an adequate supply of vita
min D, especially for infant feeding.
A reader recently wrote me to ask
If there was any danger to health in
| getting an oversupply of vitamins.
This can be answered in the negative
Doctor McCollum the famous nutri
ZIONIST OF Johns Hopkins university
states that there is no danger of this.
so that we can go on comfortably put,
ting in as many vitamins as we can
get into our diet in the interests OF
good teeth and good health of the
whole body.
Caramel Bread Pudding.
u cup sugar
3 cups milk
~ cups soft crumbs
3 eggs
n teaspoon salt
tablespoons melted butter
y tablespoon vanilla, or
N teaspoon nutmeg
Caramelize sugar by stirring in fry
ing pan over moderate heat, until melt
ed and light brown. Sca;d milk ir
i've Young Paleface