Show Ruby I In Ill Radio T Talk alk Tells Tell Food Value of Eer Egg Radio Talk given by Ruby String String- ham Davis Co Home Demon Demon- Demonstration Demonstration Demonstration agent over Radio station KLO Ogden Friday evening May 1 6 1932 THE TilE VALUE AND USE OF EGGS IN THE TilE DIET D Good evening radio friends this thi is National Egg Week Yeek so 50 I am going to tell you ou of The Value and Use of Eggs in the Diet It has been predicted because of the present fast traveling world that all food requirements requirement will be given daily in a capsule form to save time in meal mc preparation preparation and also the time consumed in eating three meals a day This I however is not a n new thought asfor as asfor asfor for the past past 20 centuries we have havo had one form of food capsule known as the egg I Just what the egg contains is food value may be clearly seen I in the fact that the scaled egg con con con- conI contains thins all materials necessary for forI forthe forthe I the complete building of a chick Just chick I Just think a what minute minute what other one food product do we have of this same value The egg e g is one of our greatest protective foods being rich in the themore themore th more important It has hasa hasa n a greater variety of than any other single food product I Its more extensive use in the diet will insure complete nourishment and will protect the human body bod against important nutritive deficiencies deficiencies The meat of the egg comes wrapped in a scaled con con- container container tamer with the contents untouched untouched untouched ed by the hands of man The American hen not only produces pro pro- produces pro produces duces the egg known as Sunshine in Sealed Scaled Packages but also pro pro- produces produces produces duces an immense volume of poul- poul poultry poultry poultry try meat which which is rapidly coming cominto to be a preferred meat dish in the average home D which is the anti anti- rickets is found in abundance abundance abundance ance in the Seal Sunshine or Eg Egg Experiments with young y-oung animals animal with a food ration adequate in minerals carbohydrates proteins md and fats being included proved with the lack of A that the animals failed to grow and thrive I and with its addition health was restored and resumed A the first of the vita mines vita vita- mines discovered is essential to growth and prevents certain diseases diseases es of the mucous tissue and assur assur- assuredly assuredly assuredly edly increases the body resistance to colds s sinus and similar afflic afflic- afflictions afflictions afflictions There is also present in in eggs an appreciable amount of Vitamin B which has a favorable effect on the nervous system Recent research work work- shows that eggs possess n a substantial amount of the new Vitamin E which is the ster anti vitamin So while water minerals pro pro- proteins proteins pro proteins and fats are the materials i of which the body is built while starches and sugars provide the fue to keep it warm and and the ener ener- enery ener- ener energy energy gy y to make it go o the ma may be compared to the workman who put the building materials to- to together to together gether ether and keeps them in their proper order Remember there is is no sin single le product known which contains in greater amounts than does docs the egg I rc cs ue are more nearly inter inter- changeable with milk than any other food however there is a I IThe IThe decided difference between them The main differences between the I I two foods are that milk l-milk I milk has a hi high h calcium content while e eggs gs are of lower calcium content 2 lare I Eggs are arc rich in iron in which milk is rather lacking and 3 Eg 3 Eggs 3 s are an acid forming forming- food while I milk furnishes a valuable excess of forming base-forming elements clements to the body Thus to some extent they supplement each other The egg consists of the follow follow- following following following ing ing the shell compromises about 11 c of the weight of the e egg gt the yolk 32 22 and the white the re- re re ret t ml rt is 85 Of 57 etc The white water bout about 12 protein and mineral matter The yolk is is about half water and contains con con- considerable considerable considerable fat In composition eggs are arc like animal foods such as asI meats cheese and milk They con con- contain con contain I tain thin practically no starch Hence it is desirable to combine them with 2 cereals or vegetables in the diet Contrary to popular belief there is rio no difference in the composition of eggs with light and dark yolks or white or dark shells Eggs are rich in mineral matterand matter matterand and is an important source of iron I in the diet The fat tat in egg yolk contains substance which stimulate late Th e yolk volk is especially valuable in th the diet t of children Egg yolk like milk mit is is prepared by nature to serve as aa a food for tor young animals As the I egg r yolk contains the greater part art ot of the nutritive value of the eg egand egg and is apt to be better tolerated by young children than the tho white usually it is given alone either I soft or hard cooked and ly I from the time it is introduced in- in into Into in into to the diet up to two or three years of age The greenish color which devel devel- develops develops ops on the outside of the yolk in cooking is due to a combination of iron iron and sulphur in both of these elements clements the egg is very rich and the freshness fresh fresh- freshness freshness also has no bearing on ness or food val value e of eJ eggs s In Tn normal orm l times tim the difference in prices charged for e eggs eg s are based on the degree of freshness rather than the food value cook cook- cooked cooked The way in which eggs are ed makes some slight differences difference in their digestibility but not as a much as is generally supposed The influence of cooking is chiefly lv ly in altering the speed with they arc are eventually digested but butI I given iven time they are very well digested and absorbed regardless of how they are arc cooked except I fried hard Raw egg white is slightly less well vell digested than cooked and lessI I better when eggs e ggs arc are used raw utilization will be obtained if they I are thoroughly beaten The white of fried or hard cooked eggs will digest more slowly than when soft cooked unless it is put through aricer a aricer aricer ricer or sieve Eggs are arc easily cooked in a variety of wa ways s 's so that they form nn nfl meat substitute and I supplement for milk as s a n protein bearing food They are arc especially I II with other useful for combining I foods foods in cookery serving the pur pur- purI purposes pur- pur purposes purposes I I poses of thickening as in custards and salad dressings or stiffening I I and lightening texture as in cakes macaroons meringue etc II The ease of digestion of eggs and the high content of tissue I building elements clements make them a aI I I valuable food for growing children I and convalescents or any other adults whose nutritive condition I needs building up In 1931 the consumption of ot of ggs in the United States was estimated estimated I I ed at 4 1 eggs per person including led I those used for cooking purposes The fact that e eggs gs may be ser ser- ved vedin in several different ways makes them They may be served early or late hot or cold hard or soft alone or or r in combination with other foods such as are arc used for 2 salads and sans sand sandwiches sand sandwiches and for general food cry cook cook cook- cookI cry Why not try some some new egg I recipes and change the old dishes to new by dolling them up a bit If you should care for recipes of I I egg dishes they will willbo be sent you ou upon my receiving your our request I for same I n the daily Eggs are important Important in in diet because Their nutritive val value e is triple plus Eggs arc ar are a tissue building food being rich in protein pro and mineral matter Eggs are arc a protective food rich richin richin richin in in the necessary Eggs are a balanced diet rich richin richin richin in protein fats and minerals Eggs are arc easily digested hence a most wholesome human food Eggs arc an economical economic l food and should be more widely used I I I Eggs can usually be taken by everyone whether young oung or old large or small So start today todo to todo todo do your bit and eat cat more eggs to insure your yourself elf of better health I 1 I i thank you |