The daily monitor leader. [volume] (Mount Clemens, Mich.) 1942-19??, 1942-11-25


are accustomed and which we have
probably taken for granted.
It Is hoped that having less meat
will lead us to take better care OF
what we have. Fresh meats are
spawning grounds for bacteria.
causing spoiled meat. II we have
smaller quantities. we should make
sure that there need none of 1t be
wasted. In having to be cut away
because of spoilage. Particularly do
We need to look out for possible
particles Of ground meat which are
not quite fresh. OF course. the basic
idea of ground meat is to use UP
the small particles which are 9TH
erwise useless. But there Is rea-
sonAble desire on the part of the
retailer to make use Of every small
bit, 30 he puts 1t all in. It only needs
TO b looked after more carefully.
to see that there is no odpr or of
color In 1t.
Nutritious Portions
There are some Of us. and here
! have to include myself. who like.
perhaps I should say prefer. only
the choice lean bits. and do not
nibble bones or use the fat or gris-
tie. Others in my family prefer the
latter bits. so We get along very
well. But the facts are that some
Of the most nutritious portions Of
meat cuts are to be found In the
connecting tissues. and the fats
carry the minerals and salts as well
- the lean parts.
know an intelligent man who
prides himself on never eating any
sort Of an organ. Yet 1t has been
completely proven In recent years
that the most needed elements for
which our own systems call are to
be found In the organ Of secretion
and storage In animals. Thus Is an
other question settled: shall we or
shall we not eat liver. brains, sweet
breads. kidney. heart and all such
portions Of animal structure?
II you haven't q meat grinder,
you would better get one. for there
are many ways of making scraps
over into q palatable article Of food
for another meal. We have always
been In the habit Of using only the
choicest slices of lean meat for
sandwiches. but there are many
savory mixtures Of ground meat.
made very appetizing by adding
other ingredients for flavor.
What We Require
VIII other foods take the place
Of meat? Well. there is really no
substitute" for meat. but the pres
ent restriction Is aimed most at
making us more careful and re-
sourceful. also less wasteful in our
use Of meat. Meat has what Is
called by the dietitians q safety
value" and our fighting men are
allowed about q pound a day to
meet their requirements. It pro-
vides proteins Of very high quality:
IL contains the essential B Vita
minis. There are also the valuable
minerals. iron, copper and phos-
phorus, to be found in 1t. Thus we
have material for building and re-
pair Of waste, Of q quality not to be
found elsewhere.
Thiamine. or B1. provides appe-
tite. and makes 1t possible for the
system to use the carbohydrates.
The health of our nerves Is also
dependent In q sense on the provi-
dons derived from meat.
The supply Of niacin nicotine
acld) to be found in meat COM
prises more than half Of what is
normally contained in the average
family diet. This is a safeguard
against certain deficiencies that
cannot be met by substitutes. Iron
ID Z factor In hemoglobin. which is
necessary to dispense the oxygen
TO every part Of the body. and a
fourth Of the iron content in the
normal diet Is found in meat.
Phosphorus Is used in cell struc-
ture. while copper Is the agent that
he1pe the others to do their part.
Now Il n UP to you. all of you, to
oee that your share of two and a
half pounds Of meat q week Is made
to do al that should be expected Of
it.
STYLE NOTES