The daily monitor. (Mount Clemens, Mich.) 1940-1942, 1942-02-27


would not 60 very far without OIL:
The human machine would 1ali
1ust as promptly without fats.
II we could cut OF all the supply
81 fats to the German army. the
war would soon be over. 1t Is so
important that practically all rats
are boarded In those countries Tor
the use Of the army and industry.
The general population gets very
little Of It. A piece OF bacon rino
and q cake Of soap are hoaroeo
Ike priceless stones. Why? Fats IN
the diet furnish energy for the
work Of the body. About one third
OF the energy required to perform
our daily work comes from the
fats Ia our diet. The amount and
kind Of work we do determines
the amount Of fats we need.
Fats for Energy
The average American adult d.
rests and absorbs from flve to
seven ounces Of fat each day. An
Eskimo requires much more and 1t
a stated that q Finnish outdoor
laborer consumes over pound OF
boiled pork, at least half Of 1t pure
fat, ct one meal II he can get 1t.
Most Of the human race eats all
kinds Of food. but man OBTAINS
most Of his fats from meats. eggs.
milk. butter and cheese. which
furnish all varieties Of fats. Fats
are the source Of fatty acids. ana
unless he gets . SUFFICIENT amount.
his skin becomes scaly and IN
famed. He does not grow and de-
yelop mentally or physically as he
should and kidney disorders are
likely to occur.
Fats appear to have some In
1luence over the action OF the vita.
minis. especially In the case OF
vitamin B. Animals that are being
fed low vitamin foods do better
when lard Is added to their diet.
rats are carriers Of vitamins A and
.. Fish oils and summer butter
are the richest sources OF these
vitamins. Lard contains as much
vitamin D as butter. but the proc
essing Of lard seems to oxidize
vitamin A.
n Q sufiicient amount Of fats is
present In the diet, much less pro-
tein Is required to preserve the
nutritive balance. Carbohydrates
are also necessary and when Q
sufYlcient amount Of each Is taken
we are able to maintain q good
supply Of energy.
Digested Slowly
When protein Is taken alone. it
must yerve as q source OF sup
for ali energy as well as for growth
and repairs. During periods OF
starvation or under feeding. II
there Is an abundance Of fat In the
tissues, the body proteins are con-
served and one can endure more
prolonged fast. A 81 ncient amount
Of fats In the food makes It more
palatable, and thus causes one to
enjoy his food more and. by In
creasing the appetite. improves the
digestion.
Fats leave the stomach more
slowly than carbohydrates and
proteins, and this prolongs the
satisfaction resulting from eating
q full meal. Without fats, one soon
has q feeling Of emptiness and
Graves more food. A n m q and
vegetable fats afford about the
same degree Of digestibility. and
the color and flavor occasion no
nutritive differences.
Fats are present In all meat
foods, butter. cheese, eggs, ana
milk, as well as In vegetables and
fruits, especially the seeds and
nuts. All are Of about the same
value. In view Of these facts. II Is
no wonder that the conquered
peoples Of Europe are crying for
fats and oils. and that the free
countries would like to provide
them II they could be sure their
conauerors would not conhscate
them.
Germany and italy are search
ing for fats as diligently as they
are for iron. fuel oils, and gasoline.