The midland journal. (Rising Sun, Md.) 1885-1947, 1938-03-25

1
as taf-usuaIly in most announcement
locations! On the other hand. an excess
| OF any toad is a detriment. Therefore
the goal should be enough. but NOT too
much. OF all necessary foods.
Since both carbohydrates and
fats are energy foods, one might
expect them to play an inter-
changeable role in the diet. To a
certain extent, they do, although
fat, being more concentrated. pro-
vides two and one-fourth times as
much fuel value as an equal
weight Of carbohydrate.
But because of the variation in
the way these materials are han
died by the body, it is generally
considered that health is best
served when 40 to so per cent of
the total energy value of foods is
provided in the form of carbohy-
drate and 80 to IS per cent in the
form of fats.
Carbohydrates Are
Quickest Fuel
Carbohydrates, which originate
chiefly in plant life, are readily
converted into heat and muscle
energy. Foods rich in carbohy-
drates include bread, potatoes,
macaroni, rice, cooked and ready
to-eat cereals, peanuts, dried and
preserved fruits, sugars and
syrup.
Sugar furnishes heat more
quickly and more abundantly than
any other food. But it has ten
dency to dull the appetite and is
also apt to cause fermentation.
Therefore, large measure of our
heat and energy is best secured
from starchy foods such as bread,
cereals, macaroni and potatoes.
Quick energy can also be OBJ
tanned from the easily digested
sugars of fresh and dried fruits,
such as prunes, apricots, raisins
and fully ripened bananas.
Here is an interesting and important
point which is frequently overlooked in
unscienhfc reducing diets. Fat re.
quires carbohydrates for its proper utili.
cation by the body. That is ,Ohy ,Uon,en
Uho try to reduce ,UithOut follOWing a
scientifically planned diet frequently
become seriously i'll as result OF cut.
ting do,Un on carbohydrates wiile ouer.
looking the fats contained in milk, but.
ter, and other foods.
Relation Of Fat
To Health
Fats are so necessary to the
body economy that it is no exag-
J geration to say that without fat,
life, in it's higher forms, is i'm
possible. The noted Arctic ex-
plorer, Stefansson, found that he
could exist satisfactorily on an
all-meat diet, provided he ate lib
orally of fat. On a diet of all lean
meat, he became violently ill
within a week.
Besides furnishing concentrated
energy values, fats help to create
the fatty tissue which cushions
the nerves and abdominal organs,
and forms the pleasing contours
of face and figure.
Because it leaves the stomach
more slowly than proteins and
carbohydrates, fat retards the di-
gestion of these food groups some
what, and thus gives staying power
to a meal. At the same time it
promotes the flow of pancreatic
juice and bile, thus helping in the
assimilation of other foods. Foods
rich in fat include butter, cheese,
egg yolk, cooking fats and oils,
margarine, olives, pastry, peanut
butter, most nuts except chestnuts
and lichi nuts, various kinds of
sausage and fried foods.
Anger Destroys
Fat Reserves r
Experiments have demonstrated
why nervous, irritable individuals
are usually thin, while those with
a serene temperament often ac-
cumulate weight. It has been
proven that anger and fright in
crease the amount of fat in the
blood and remove a corresponding
amount of fat from its usual stor-