The Hardin tribune-herald. [volume] (Hardin, Mont.) 1925-1973, 1936-10-02

~ tn1uQeSS II pdSSlIlk
m away and that u
overweights, while
~ properly anxious to
get rid of their ex-
DR.. Barton. cess weight, are
i now satisfied to be
of average weight.
1t was DR.. L. F. Barker, Johns
Hopkins university, who spoke some
years ago about the three stages of
obesity or overweight, that is: ~
the enviable, (2) the comical, and
80 the pitiable stage. We have all
seen these three stages and as
mentioned above the first or envi-
able stage-the one that formerly
aroused envy in others - is now
coming back into fashion as it
rounds OUT the female figure by
filing in hollows.
Physicians, as a rule, have not
much faith in exercise in reducing
weight. In most cases this is be-
cause, knowing their patients, they
know that they will not take the
exercise anyway. In other cases
the physicians have not studied the
effects of exercise in reducing
weight and when asked what spe-
cial exercise or what game should
be played, cannot give the neces-
sary advice. Further there are so
many cases of overweight in which
exercise would be dangerous that
it is safer not to recommend any.
Take Doctors Advice
Generally speaking, physicians
are very wise in advising that the
first and foremost step in reducing
weight is to cut down on the amount
of food eaten.
The first thought with most physi-
clans is TO advise cutting down on
the starch foods bread, potatoes,
sugar and pastry - because starch
foods are stored away as fat in the
body. II less Of the starch foods
are eaten there will thus be a stop
in the formation Of fat in and on
the body. r.
Other physicians advise cutting
down on the fat foods-cream, but
ter, fat meats-first because they
feel that as the body has a lot Of
fat in it and on it, this fat can
be used for the needs Of the body
thus reducing the fat and therefore
the weight.
The ideal way to get rid of the
weight would appear to be cutting
down equally on fats and starches.
However as the starch foods are
the ones that give energy, or pep"
as it is so often called, and fat
foods are more useful as ''protec-
ton" to the body and to ward off
Illnesses, cutting down more on fats
than on starches would perhaps be
better.
Another point about fats is that
proteid foods-meats, eggs, fish
all contain considerable fat anyway,
and it is the proteid foods that are
never cut down in a weight .reduc-
ing diet. The proteid foods are the
body builders, building up WORT out
tissues and creating SO much heat
or dynamic" action that all foods
are more completely burned in a
short time.
Ideal Reducing Diet.
The ordinary or regular diet for
one Of average weight is one part
proteid ~ meat, eggs, fish - to two
parts fats butter, cream, fat
meats, egg yolks to four parts
starch foods and vegetables. In a
reducing diet however the proper
ton is much different, the proteid
foods are 30 necessary that they
are not reduced; in fact proteid
foods are actually increased.
The ideal reducing diet then takes
into consideration the number of
calorieS-heat units-necessary to
sustain the Ideal weight Of the
individual. This means that food is
not eaten to sustain or keep going
the excess weight Of 20, so, or 100
pounds.
Thus il the individual is eating
5000 calories q day and it is de-
cided that 1000 Galleries is all that
should be eaten these 5000 Galleries
will be divided about as follows:
600 calories Of proteid foods, 1000
calories Of starch and vegetable
foods and 400 Galleries Of fat foods.
The result Of q weight reducing diet
shows three steps: ~ considerable
loss Of weight for q few days owing
to great loss Of water from the
tissues before the water balance is
reached; az q steady loss Of weight
but the rate Of loss is much slower,
and (S) when no further loss is be.
ing made, the weight remaining AZ
the same level.
e-wNu ssrvies. j
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