The Hardin tribune-herald. [volume] (Hardin, Mont.) 1925-1973, 1938-04-15

drink and there the interest of
most people ends.
Few individuals give proper
consideration to supplying the
body with all the water it needs.
Yet, when the water content of
the body diminishes, health and
life are in danger. A loss of 10
per cent of body water is a serious
matter and a loss of 20 per cent
is usually fatal.
1t is only in rare instances
such as when lost in a desert
that man actually dies of thirst,
for even when no fluids are drunk,
water is consumed with food. But
all about us we see men and WON
en- suffering from the effects of
water starvation. Some indica-
tons of this n dryness of the
skin and lips, mucous membranes
and scalp. There is also danger
of damaging the kidneys which re-
quire water to flush away the acid
products of metabolism. And very
often constipation can be traced
to a deficiency of water, which is
necessary to soften the contents
of the intestinal canal.
None of these ill effects may be
feared if you take enough water.
X X X
How Much Is Enough?
A healthy, normal individual re-
quires about four quarts of water
every "a hours. That requirement
varies somewhat with the season
In hot weather there is a greater
elimination of water through per-
spiration and that loss must be
replaced.
However, it is not necessary to
drink four quarts of water a day.
For part of our needs are sup
piled by food. The body draws
upon three sources for its water:
First, water taken as a drink or
in other liquids; second, water
supplied by foods, especially fruits
and vegetables, for although solid
foods appear dry, most of them
are in fact from rs to IS per cent
water; third, water formed in the
! tissues in the combustion of fuel
foods. Fat gives the most water
when burned. In fact, it produces
more water than the weight of
the original fat. Sugar gives the
least.
X X X
Foods Rich in Woter
A half-pound potato contains
nearly a full glass of water. Some
other foods that are more than
70 per cent water are asparagus,
berries, string beans, cabbage,
c~auli1ower, celery, cucumber,
eggs, citrus fruits, cherries,
grapes, melons, apples, raw and
cooked green's, milk, onions,
cooked green peas, boiled pota-
toes, sauerkraut, shell fish, meat
stews, tomatoes and squash.
Foods containing less than &c
per cent water include butter,
cakes, candies, ready-to-eat cere.
ais, crackers, dried fruits, nuts,
potato chips, sausage, bacon, syr.
ups and zwieback.
X X X
Avoid the Dry Habit
In addition to the water con.
sumed with food, every normal
individual should drink about siz
glasses of liquid daily-as water
milk, coffee, tea or other bever.
ages.
Most people drink far too little
water. Women often have the mis-
taken notion that water will make
them fat. To demonstrate the fal
lacy of this idea, a world-famous
physician once remarked that i
that were true, poor people would
long ago have adopted the prac
tice.
1t is possible to drink too mucl
water and those who are suffering
from disease should be guided by
their physician in determining thu
amount required. But most nor
NAL people could increase boil
mental and physical efficiency b.
taking more of this magic fluid.
X X X
Drink Woter with Meols
The question is often asked-"1
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