Show Daily Health Service By ny DR MORRIS l FISHBEIN How you like Ilke to have your eggs in the morning should depend on how your stomach can take them A strong cast iron stomach for example example ex ex- ex ample might be De able to get getaway way away with witha a raw aw egg without harm to your your t tern tem m. m But i if youre you're subject to tto to attacks of indigestion a hard hard-b hard boiled egg quickly mashed is best for tor you And the thc reason most of us eat soft- soft b boiled eggs is because this kind meets the demands of the average digestive system Babies now have some form of egg added to their diet at a very earl early stage unless they sh show w some special sensitivity to this food lood by a reaction of the skin Man Many physicians begin with egg y yolk U after atter the third month and add the egg white to sensitivity ity is more likely t to occur after the child is a year eai old The United States uses about eggs a a year or a a person erson About 60 per rl ce cent t of these are consumed con con- sum d on th the farms or nearby The remal remaining ing 40 per cent are arc marketed throughout the country and this represents rep resents a busi business of about a year You can cantell tell a freshly laid egg byth bythe by bythe th the amount mount of ot air space there is in it When the egg Is still warm it com com- fills the sh shell ll but as it cools the he egg substance contracts and nd leaves a space at the blunt end As the egg grows older U the e sp space cc becomes larger arger The white of an egg is almost pure pr prOtein tein The y yolk lx however Is a mixture mixture mix- mix ture ure of proteins fats cholesterol and lecithin containing minerals and vit- vit mins An egg laid in winter usually has has' hasa a lighter colored yolk than one laid in I summer ummer Th This depends on the diet of ot the he hen If th the hen fails falls to include any I green stuffs in its diet or if it it fails to o obtain certain grains like yellow corn orn corn the yolk gradually will become paler The Thc cow transfers these substances to La o the butter fat of ot the milk th the hento hen heno hento to o the yolk The yellow color is due dueLa to La o l and Egg yolk is IS- fairl fairly rich in vitamin A And and nd vitamin D compared with other foods foods for this reason The white of an egg has 88 per per cent cent of of- water but buthe the he yolk only 47 per per cent The amount of nourishment you get out of f an egg depends on its its digestibilIty digestibility digesti digest and the tle nature of its protein The amount of you get out of oft it t is not riot great only only about about 70 calories You wont get much vitamin C out of ot it either elther but there will be some phosphorus i iron and calcium in it it besides s the fats tats proteins and other substances already mentioned |