Show VARIETY IN DIET it looks as if wo were just juat beginning to learn something we of r tile hie value of different fc rent foods hitherto our knowledge on this subject RP an on so BO many has haa been gained by it ft process resembling alln a kind of groping in the dark but we may hope that in the near future far a physician may be ba able to treat lite hla patient almost entirely by foods food s regulating and prescribing the proper prope r diet with a depreo degree of accuracy that tha t Is now unheard of A few words woid from the hie british medical eal journal london june kind on t this his subject me ale hero here quoted A number of facts conspire to throw 0 a somewhat new light on the question of dietetics or at least to bhoj that those these problems are arc moro more complex than they have been n by ome dome supposed it has been usual to speak of 0 a rin mixed I 1 aed diet meaning thereby one composed in part of animal and in part of vegetable food one containing fats and carbohydrates approximately in such euch proportion us as they are required by ino he organism cm but when e see ace tile the effect upon disease produced by very dunall quantities of certain selected portions of animals commonly used ud as food such euch as aa thyroid gland suprarenal gland gland and bono bone marrow the suspicion arlica that these are but the more pronounced expressions of a v widespread Ide spread principle and that such bill ell marked differ encell in therapeutic effect between certain organs may be associated with similar differences in nutritional slue between the var various loua portions all and kinds of moat meat which we consume wo we may surmise too that the modes of preparation may have a considerable anilu i mr aiki while wnnie goon good cooking may bo be as it should bo be a preparation for e and rid an aid to to digestion cot tain processes age 1 in cooking conk ins may do much more harm to tho the nutritional value of our food than la is explained by lie more mere change in its physical properties the hardness toughness etc which thy they produce the destruction of the properties of milk by condensing over coo cooking king and sterilization is a case in point ond and wo we commend to the british farmer the interesting question whether and how haw far th the prolonged freezing of meat may interfere with its liner finer nutritional value Ile healthy althy men who have A great ecat reserve of digestive power can derive nutriment from almost any food but for people of feebler frame a mixed diet must mean one in fit which variety of substances exists or of chose nature art and d of whose hose differences inter se BC we as yet know nothing the healthy man by taking plenty finds among it nhat he wants but until we krow much more than we do of the varied value of different foods and different andes m des to of f cooking we must at least afford variety var ety to our invalids im allds and protect them from a monotony in diet which my may perchance be debar ring the them m from the one no thing needful for their nutrition tion |