The Indianapolis times., 1934-05-22
PROTECTION OF
FOOD ASSURED
IN THREE WAYS
Temperature, Humidity and
Cleanliness Com
prise List.
prise LIST.

Three-wsy food protection, that
Is, the maintenance Of the correct
temperature, the correct humidity
and absolute cleanliness or purity
Of the air is essential If We are to
attain anything even approach
IDEAL results whenever foods arc
stored in the home, or in the store.
Failure TO provide all these condi-
tIons is most noticeable in stores.
perhaps, because the grocer and the
meat merchant weigh the foOds
when they 20 into and when they
come ont of the refrigerator.
The loss Of weight that accom-
pauies failure 10 provide the correct
humidity pinches their pocketbooks.
The scales and the cash register
both tell them the facts
Humidity Important
AR that is thirsty" that is. air
that has a relative humidity Of less
than about 80 per cent. reduces the
weight Of food very rapidly. But
the loss Of weight is as nothing
compared to the loss Of the vital
elements that are invariably con-
tanned TN the Juices that are lost to
thirsty refrigeration.
The mineral salts. the flavor and
the mysterious things VIC call vi
tamins and know to be Of prime
Importance IN safeguarding our
health, arc contained in the Juices
Of our f0ds and not in the fiber
or bulky portion
If anv of these juices are lost.
some Of the food value. some Of
the health value and some of the
favor is also lost. Therefore. the
relative humidity Of the air in which
We store our fods becomes almost.
If not entirely as important as does
the temperature Of the air.
Food Content Shown
In this connection it is interest
ing to note. on authority of the fed
eral government. uSt what per cent
of our most familiar foods is liquid
and what per cent Is solid.
In this way We can see the great
importance Of protecting the Juices
of the foods. because only those who
have studied the subject even sus-
peCt that the average lean round
beef roast contains 10 per cent va
ter, that calf liver contains 73 per
cent water. and trout or salmon
contain more than 10 per cent va
ter
Prog legs contain more than 33
per cent water that cottage cheese
contains y per cent water, that dry
wheat -four contains more than u
per cent water. that a fresh head of
cabbage contains we'll over 81 per
cent water. that celery contains
945 per cent water, that cucumbers
contain 95.4 per cent water lettuce
contains 947 per cent water, that
fresh tomatoes contain less water
than lettuce, cucumbers or celery.
Protection Needed
When 1T is seen that so great a
portion of what we know as solid
foods is actually in liquid form the
Importance Of protecting these
juices appears in its true light.
We can not preserve such foods
unless we preserve the liquid content
or Juices and we repeat that it is the
juices rather than the bulky fiber
that contain almost all of the ele-
ments that can be absorbed by the
human system.
In other words. thirsty air abb
serbs the same food clements that
We digest and utilize.
If ali the water or liquid content
of a food is removed all of the fla
vor IS lost Flavor is one Of Mother
Natures best works. Tt is not the
taste alone that matters.
These davOrs stimulate. in our di-
Eestive systems, the proper flow of
digestive juices to enable us to as
simulate or get the food value from
the foods that contain the favOrs.
Without the flavor We tax not only
our p3lates but our digestive systems
as we'll If the flavors are mixed
or absent. We get only a part of
the food and health value for which
We paid
That Is why so much care is Law
ished on getting Just the proper
balance in the operating features
of all standard electric refrigera-
tors.