Selection Of High Protein Diet Food !

There is a great deal to be gained by care in the selection of foods. We have all something to learn about their market and nutritive value. One loaf of bread, one pound of beef, one slice of cheese, differs from another. No housekeeper should accept the word of a shopkeeper's assistant, who considers it his duty to sell, and to this end to praise, as he recommends the goods that he offers. As a rule a shopman knows nothing about food how it is made, or prepared, of what it is made, or where it is made

The housekeeper can learn a great deal about food if she is willing, but she, too, often declines to be told. The well-being of a normal house depends largely upon the housekeeper and the cook, for if food is well bought it is better and cheaper than when it is left to the tradesman to send what he likes, or when the buyer knows nothing about it.

Bread should be made in the home. There is no bread made by the average baker which can approach a well-made home loaf, either in quality or cost. Thus money is saved, while the food, which is enjoyed more by the consumer, is also more serviceable. The best white bread is not the whitest, but that made from slightly tinted flour, which is richer in gluten, whether it is called household, bakers, or seconds. As gluten is a builder of muscle it is important that bread should be rich in this substance, which it is not when it is made of very white flour. If brown bread is made at home it should be the produce of whole- meal, and this should be guaranteed by the sales- man, for brown flour is usually a blend and not wholemeal at all. White flour may be enriched in the muscle -building substance by the employment of separated milk.

Probably no food is purchased with so little care as Milk. Although the public are carefully pro- tected against adulteration, milk is still poor in quality. Commercial milk, too, is artificially coloured that it may resemble rich milk. There are no simple means of testing milk either for its purity or quality, and the buyer is, therefore, at the mercy of the seller, for which reason he should deal only with tradesmen of reputation. There is, however, one thing a buyer can do ” he can test the quantity he buys. The milk deliverer can, and often does, by consistently giving short measure to his customers, make something for himself at their expense, and as there are usually two deliveries daily, or thirteen in the week, it follows that in the course of a year the loss may be appalling.

The finest type of Butter seldom finds its way on to the market ; the average consumer must, therefore, be content with Danish, Irish, Colonial, French, Russian, Argentine, or British factory brands. The best plan in dealing with a reliable tradesman is at all times to order the same brand, and that, a brand which will keep in summer as well as in winter. It should always be tasted and re- turned if it is imperfect in flavour. Butter which is heavily salted, or in which the water can be seen in droplets, should only be accepted, if accepted at all, at a lower price. Butter should be kept in a cold store in the dark.

Vegetarian Are Facing Less Obesity problem

Modern investigation, both in science and practice, has demonstrated the fact so clearly that it cannot be mistaken, that health is very largely governed by the food we consume. That we eat too much is admitted by intelligent students of dietetics. That we eat carelessly, quickly, irregularly, and too often, and without regard to the essential importance of mastication and per- fect digestion, is also admitted.

When, however, we discuss with the average man the question of what we should eat and what we should avoid, we tread upon difficult ground. Preference and prejudice then come to the front, and thus, with- out understanding the principles of nutrition, and the reasons why some forms of food are so much better than others, argument loses its force in the presence of the belief inculcated by the example of parents and of general practice.

I am not a vegetarian, although I am conscious that flesh food is not essential to health or to strength, and that as we reach middle age it is a danger to both. There are many exceptions, but evidence proves that an enormous majority of meat-eaters facing Obesity problem

Will Honey Destroy The Fat ?

Honey. No account of the food of the pre-cibiculturists would be complete without a reference to honey, which con- stitutes an wnportant source of nutriment for all of them, Esqui- maux and Fuegians only excepted. The quantity of honey obtained is often considerable. The Australian natives carry away in baskets specially made for the purpose what they cannot eat on the spot, and so large is the quantity which the Anda- manese obtain that they realize a respectable sum annually by selling it to the residents at Port Blair : they store it in bottles and barrels and are generally able to provide a continuous supply throughout the year. A common way of eating honey with the Australians is to smear a piece of porous bark with it. The honey then becomes partially absorbed, and the primitive sweetmeat is handed round, to be eagerly sucked and chewed by all the company in turn ; when sucked dry it is again replenished with honey and again sent round.

Nutrition for slim Body

We must now consider briefly the fate of the food-stuffs after absorption and the way in which they serve to nourish the body. When we attempt to trace the course and the transforma- tions of these materials from the time that they disappear from the intestine to the final reappearance of their elements as urea and water in the urine, and carbon dioxide and water in the expired air, we find ourselves plunged at once into the most difficult problems of physiology, a full discussion of which, however interesting to the student of dietetics, would not in the present state of our knowledge,or rather our ignorance, yield any practical information bearing upon dietetics.

We shall therefore confine ourselves to a brief summary of the modern view as to the processes by means of which foods are oxidized to furnish energy, or built up into tissues.

The Truth About Coffee, Good For Your Health ? or Bad For You?

Coffee is a valuable restorative. Though coffee closely resembles tea in constitution, it has its own special charac- teristics and properties. From time immemorial it has been known and valued in Arabia, the native home of the coffee plant ; and the finest coffee still comes from Mocha. The Moors and Arabs of the Orient, who are forbidden by their religion to take alcohol, find in coffee a stimulating beverage. The first coffee-house was opened in London in 1652, and since that date the use of coffee has con- stantly increased, though owing, in a great measure, to the imperfect way in which it is made in England, it is not nearly so favourite a beverage here as in France.

The coffee plant and coffee berry. Coffee is the seed of the fruit of the coffee tree, a shrub-like plant which is cultivated with the greatest success in Arabia, Turkey, the West Indies, and Java. The only preparation the berries undergo is that of roasting, during which their peculiar aroma, taste, and flavour are brought out.

The constituents of coffee. Coffee, like tea, contains three active principles. These are the alkaloid caffeine, which is identical with, and has the same properties as theine ; secondly, an astringent substance resembling tannin is present in much smaller quantities than in tea ; and thirdly, a volatile oil developed in roasting, which gives the coffee its aromatic odour. Coffee, like tea, also con- tains a considerable amount of gluten, which is only slightly soluble in water.

You Want To Eat Healthy !

The morning "Daily Dozen" will start the day right. They ould be made a habit in which no omissions can. occur. To secure the most good they are to be supplemented with walking to the office (whenever possible three to four miles is not too much), week-end tennis, golf, swimming, skating, and outdoor rts that are suited to the individual's needs.

ENVIRONMENT
The home environment is important. Keep it cheerful and clean. Optimism is a powerful stimulant. Food digests readily when seasoned with smiling sauce and served with laughter and happiness. Keep worry out of your life. It kills initiative, driving power, strength and vigor.
Have the air as clean as your collar. You only wear the collar; you breathe air. Sleep with open windows. Avoid places with flies and dirt. Don't overheat your home or office. Keep the temperature at 68 Fahrenheit. Don't miss the daily bath!

EATING
The pig lives to eat. For man eating should be a means of supplying energy that enables one to live a vigorous, efficient life. Oh! enjoy it! but choose between palate and perform- ance. Eat meat only once a day and after forty, little of that. Drink all liquids slowly and chew all food thoroughly. Control the amount of food eaten by the amount of energy expended. Eat less when you are inactive physically and in warm weather. Drink seven or eight glasses of water daily. Leave alcohol alone and live longer and more efficiently. It doesn't give vigor.
Gasoline is necessary for the running of the motor-car; but if the carbon is not removed, power is lost. Keep the carbon removed by regular habits, and avoiding constipating food.

Yoga help get healthy body and good night sleep

Yoga teachings, result in deeper, more beneficial sleep and a general sense of restf ulness and well-being; and these in turn enable one to function at the very optimum of one's abilities. It is not just a question of building greater resistance to emo- tional storms with their possible aftermath of psychogenic illness; a rested mind and a rested body are, as any doctor will tell yon, the best kind of health insurance. So starts an entire beneficial cycle: a healthy body means a better-functioning body, it means added tone, improved functioning of the glands; and that in turn means better metabolism, muscle tone, skin tone, elimination and general vitality and vigor. It means eyes that sparkle, hair that shines and appetites time will not dull. In fact, it means slowing up the entire process of deterioration which we call aging and which in Western man starts so pitifully early.