Show DAILY HEALTH SERVICE SERVICE- SERVICE SERVICE- I FISH IS DIGESTIBLE I I I ACCORDING TO FAT I By fly DR MORRIS FISHBEIN Editor Journal of the American I Medical Association and of 1 Jf ly- ly f gel geia the Health Magazine The meat of fish is essential the same as that of ot others other species It yields more gelatin than other means and has less extractives and less leas of the red coloring matter of ot the bloo blood Fish Flah is digestible according to the amount of ot fat hat it Jt contains and this varies ari s greatly in different species For example salmon which is rather rich in fat is not so 10 digestible as a. oysters trout bass bassand bassand and bluefish The Tho mackerel the pompano the shad are about between the i and the co codfish in fn their content of or fat Oysters and shellfish are an nn excellent food foo since they contain not nearly so much fat at as other fish flah but are somewhat richer in carbo carbo- hydrate rate 9 Clams crabs crab lobsters and shrimp are similar to oysters in their eat eat- eating lag ing qualities However many persons persons per per- sons son are likely to to- tobe be sensitive to the protein substances of ot these shellfish who are not sensitive to the oyster proteins Oysters and lean fish are digested and leave leao the stomach about as rapidly as poultry and lean be beef t. t On the other hand fat fish Ish lobsters and crabs may be compared with goose and pork In their l- l SUPPLY IODINE Shellfish such as u oysters oyster and clams provide the diet with n. n L liberal liberal lib lib- eral supply of Iodine All AU of ot the fish oils are relatively rich In vitamin vita vita- mm min D. D Since all of the oyster or clam is eaten caten except the shell sheU the consumer consumer con con- sumer gets gehl much more material than when he eats the II muscle meats of ot animals |