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Show Red and White Meats WV pHERE is still a feeling cherished by a great many people that there is a very large dif- feS. ference in digestibility between the red or (f Wy-i? dark meats and the white or light, r colored meats. " fej Beefsteak is supposed to be rather difficult of di- lNYyr gestion though lamb is supposed to be rather iT rea.lily digested, and ef course fowl is considered V--5 easy of digestion though the dark colored meats wA? lie same mnl aie thought less digestible. As a IvT? matter of fact there is so little chemical difference itV TCn between these two kinds of meat that it is quite sy J V negligible, according to Dr. James H. Walsh, ji,f JV writing in Eating and Health. I ! it I "The easy formula of the distinction between I Ll thc rt'd ad white meats," Dr. Walsh says, ''has j 3c!v made this a popularly favorite advice by which V tne r0' meats have been eliminated from a great iSMF many dietaries. Red meats are much more savory than white meats and if a man is limited jT&v to wliite meats he will eat much less meat than ni he otherwise would t.- a rule, but then if the pur- raLS?? pOSC is t0 reduce the amount of meat eaten, why j rf5x not t"0 ul tnat problem directlj without resort- f Sii ing to the old tradition of the difference between V J the red and white or the dark and light meats. U "There is a very old series of opinions in medi- - V. I cino, some of which can be traced back over 600 ' fVv fl years, that the darker colored meats are more LiVf C- irritant and perhaps more difficult of digestion. P V But the tradition has been completely under- I UL mined bv the progress of physiological chemistry. NOVI According to that tradition the flesh of the lit- J tie birds who were always on the wing was said llrSM, to be much lighter of digestion than that of heavy N y animals. There is just as much truth in that as j there is in the formula of the difference between, J the red and white meats." , |