Show t Hit I By Lulu Hunt H n Peters MD j V f jet t and KJ I SUGAR SUBSTITUTES IS SACCHARIN HARMFUL i Diabetic and overweight o patients are re as a rule tule very fond of sweets sweets sweets' and the the excess indulgence in them themIs Is one of the caus causes s of their afflic afflic- In In the tr treatment of these conditions sweets have to tobe be cut down or out entirely depending upon the degree of tbs tha disease The longing for the sweets however vever is sp SQ intense thai that saccharin a coal tar product to to times sweeter than sugar but having no no food value Is soi sometimes used Will Vill any harm result from Its use Th The referee board of the the department department department depart depart- ment of agriculture conducted an Investigation on the effect on the tle health of of the use of ot saccharin and it was fo fO that ind 1 that its continued use for lor a long time in quantities over four grains a day would cause di digestive digestive digestive di- di disturbances and digestive e disturbances will later produce more serious disturbances The board holds any commercial food sweetened sweetened sweetened sweet sweet- ened with saccharin as adulterated ed because the saccharin is used as a a substitute for sugar which has has' food tood value Kellogg states that Professor Heitler the well-known well authority on heart disease conducted some researches which sho show t that at saccharin saccha saccha- rin does depress deprejs the heart So if It Is ra us the quantity should uld be pe oe strictly limited Dr Allen a diabetic specialist states that In small quantities s say say up pp to io two grains or so a day he helas has las not found it harmful to his patients It is very much wiser for both diabetic and obese patients to learn to like their beverages unsweetened and to lessen their desire for sweets In all nil ways This can be done If they abs abstain aln from them long enough The desire for sweets Is Isa isa isa a habit which becomes' becomes more fixed with every indulgence If It saccharin Is used it is advisable advisable advisable advis advis- able to use very little quarter One-quarter of a grain will make a cup of any beverage quite sweet I advise you OU if if you do lo use it not to use more than a grain a day and to stop its use perhaps entirely for a atey y fey days every month If there Is any y h heart art weakness it is advisable w wI not to use it at all unless o ot of I course you yo are under th the supervIsion supervision supervision super super- vision of ot a competent physician n IS HONEY FATTENING Honey Hone Is a natural sweet foo which contains vitamins and min mm- mineral mineral eral elements A greater consUmption consumption tion tion- of honey with a lessening of the cane sugar would woul be bet better er for tor all of us Honey Honey- has food value I recently recent recent- ly read of ot an interview given b ban by byan an actress who was reducing reducing- anc and she was taking honey instead o ot of sugar because it H had no food value val val- ue and therefore was not fattenIng fattening fattening fatten fatten- ing She is mistaken mistaken-a a roundIng rounding tablespoonful of honey is is' is c calories cal cal- l- l ones ories and calories of any food if it is in excess of ot your needs theoretically theoretically theoretically the the- and practically deposits deposit one fortieth of a po pound nd of fat i if you are inclined to put on fat FILLERS FILLERS PRACTICALLY PRACTICALLY Y YNO NO FOOD VALUE I am ant going to give you some som recipes for desserts which have hav n no nomore nomore more than five to ten calories t to the serving If you are dining in itt ina ina itta a restaurant you OU will always find fresh fruit on the menu and it it it-I s best to take tale that for dessert COFFEE JELLY I Gelatin 1 heaping tablespoon Cold w. w water ter ter l cupful I coffee 3 3 c cupfuls Boiling e. e B. B Saccharin 7 r 2 grains f Soak the gelatin in cold water A Add d the boiling coffee and s saccha saccha- cha- cha rin nh Stir the gelatin until tt- tt is dis solved Mold and chill Thi This wit make about six servings Food value of one ne serving 5 calories GELATIN WHIP Soak one heaping tablespoonful of ot gelatin in one cupful of cold coldwater coldwater coldwater water then dissolve e it In two cupfuls cupfuls cupfuls cup- cup fuls of boiling water Add two gr grains ins of saccharin then add one- one half cupful of fruit juice When the mixture begins to set whip with an egg until light Chill Chil thoroughly or freeze This wll make about six servings Food value o ol of one serving 10 to 1 lp cal cal- ories Tomorrow Precautions While R Reducing ed n g. g Copyright 1926 by the George Matthew l Adams Service |