The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1933-12-08
Keeping to Desired Weight
Thing Remember in the Important Point of Pound
age Is That 1t Is Most Unwise to Permit Health
to Be Injured by Improper Diet.


"curves" calls forth the following
eminently sensible remarks from a
woman whose newspaper and maya
zine contributions are widely read:
Recently had an experience
which seems almost unbelievable in
these days. In group of five or six
there were actually several persons
who were bemOaning their weight,
but this. of course. was not the sur
prising thing-they were bewailing
the fact that they were under weight !
Perhaps those of you who have been
trying TO keep down your poundage
think this is happy state. The
contrary. however. is often the case
While figures are slender. bones may
be too prominent, skin may wrinkle
before its time. and energy may be
lowg
ut is really just as important to
keep up to normal weight. perhaps
even more so than it is TO keep
down. What is normal weight? No
one knows exactly what is the
normal weight for an individual
Statistics have shown that aver
age weight for height may be
used for a general criterion 1t has
been shown that average weight for
height Increases with years. They
have also shown that the average
weight for thirty, considering height,
is the best weight for persons below
and above that age. Below that age
II is therefore well to be slightly
over average and if possible. after
that age. to keep your weight at this
stage.
"The condition of under weight, es-
pecially in the case of young girls.
allows no reserve. TO be called upon
In emergency. A severe attack of
iu or pneumonia or typhoid fever
will almost invariably have more
serious consequences when this re-
serve is lacking. There has been a
steady increase in the onslaughts of
tuberculosis among young girls. some
of whom are naturally thin and some
Of whom have partially starved
themselves to retain or regain that
more than slender figure which is
the ideal of today.
This matter of body weight still
has an element of mystery for the
nutritionists. While authorities on
obesity state with confidence that
overweight is merely matter of
eating too much. we all of US know
persons whose diet is very low In
calories and yet they continue to
gain. We know others who may be
even thinner than our ideal. who de-
YOUR all of the foods they like best.
in large quantities. but yet never
seem to gain a pound Perhaps the
authorities know more and have
greater interests In cases of real
obesity where persons are fifty TO a
hundred or more pounds overweight
than they do about the question Of
a small excess of fat.
"In any case the foundation diet
for every person. under weight or
overweight. or normal. is the same.
There must be plenty of fruits and
vegetables, some milk, eggs several
times week and some meat or food
of this type each day. Extra cal
cries are added by fats in the form
of butter. cream or oils, by sugars
in the form of very sweet desserts
and candies. by starches in the form
of breads and cereals. The person
who Is under weight should increase
the amount of milk, butter and eggs.
rather than increase the amount of
sugars and starches enormously. The
ly cut down on the latter foods; how
ever, both of them must be sure of
adequate amounts of minerals and
vitamins as well as protein every
day. Both of them will be wise TO
formulate a regular plan and, which
is much harder. stick to it. Neither
gain or loss of weight. is accom-
plished in a few weeks. Persons on
any sort of a diet must be sure of
keeping enough roughage in the daily
meal plan for the sake of better d.
gestion. Vegetables. fruits and
whole-grain cereals supply this most
plentifully.
"The aid of a physician should be
sought if the problem is at all seri-
Gus. There may be a high or low
metabolism which can be regulated
by certain gland extracts. which,
however. must never be taken ex-
cept under the direction of a doc
tor"
Ginger Waffles.
Y cup shortening.
y cup sugar.
egg.
I cup bran.
IL cups -four.
4 teaspoon salt
l teaspoon soda
l teaspoon ginger.
teaspoons cinnamon.
Il cup sour milk
y cup molasses.
Cream shortening and sugar to-
gether Add the egg. beat well. Add
the bran. Mix and sift the dry in
gradients and add them TO the first
mixture. alternately with the sour
milk and molasses. Pour into hot
waffle iron and bake until firm.
Flaked Fish Baked in Potato Shells.
s smooth medium-sized potatoes
4 cup milk
pound can faxed fish.
! egg.
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