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Show Vitamins in Common Foods Nature Has Arranged for a Plentiful Supply of Health-Giving Health-Giving Elements; Fruits and Vegetables Furnish All That Is Needful. Isn't It fortunate, a dietetic authority au-thority remarks, that the sources of Vitamin C are foods which almost every one likes so well? The other day I remarked that it was a good thing that there was no danger of getting too much Vitamin C and that we were past our fear of many acid fruits in the day's diet Of course there are persons who find that these acid juices do not agree with the condition of their digestive di-gestive tract. These are, however, usually persons with some distinctly abnormal condition, such as hyperacidity hyper-acidity of the stomach or an irritated condition leading toward ulcers of the stomach. Again the note which I have made so often ! Hyper-acid-lty and acidosis are two completely different conditions. Acid fruit juices are acid only until after digestion and are alkaline after absorption. It is these natural acids which neutralize neu-tralize acid products of the digestion of such foods as meats and cereals. Do cot think, however, that you must eat quantities of these foods to prevent acidosis, which is an uncommon uncom-mon occurrence when we have a good adequate diet. If we use enough fruits and vegetables to furnish fur-nish us with minerals and vitamins, we will just naturally have a protection protec-tion from acidosis, unless it is caused by some condition of disease which creates it. The blood has the power of neutralizing itself in ordinary conditions. con-ditions. Vitamin C is an exceedingly important im-portant item in our diet. It protects us from scurvy and from less acute conditions which are like scurvy In some symptoms. You have all read of the plight of sailors of olden times and of people In the East of more modern times who, because fresh foods were lacking in their diet, developed the painful and crippling crip-pling disease which was found to be cured by potatoes and by lemons. We now know other good sources of Vitamin C, and are careful to Include foods rich in this vitamin In our daily diet. Recent work reports that Vitamin C has a function In the formation and maintenance of teeth. For ordinary ordi-nary purposes, one orange a day will furnish us with a fairly good supply, which we will be likely to supplement supple-ment in other ways with potatoes, lettuce, tomatoes and other foods which are good providers of this vitamin. Baked Bananas With Marshmallows. Peel and split bananas, and place flat side up in a baking pan. Cut marshmallows in halves, using two whole or four halves to each half of banana. Place on the split bananas and bake In a moderate oven (375 degrees Fahrenheit) about ten minutes, min-utes, or until marshmallows are brown. Glaced Carrots. 5 cups sliced carrots 2 cups water 3 tablespoons sugar 6 tablespoons butter Wash and scrape the carrots and cut Into thin slices. Cook in boiling water, covered, until almost done, about fifteen minutes. Add the sugar su-gar and butter, and cook, uncovered, until the liquid has evaporated to a thick sirup. Baked Tomatoes. 6 medium-sized tomatoes 3 hard-cooked e&gs 3 tablespoons salad oil 2 teaspoons minced onions 2 teaspoons chopped parsley 6 thin squares bacon Salt and pepper Wash the tomatoes. Cut a thin slice from the top, scoop out the pulp from the center, and sprinkle the Inside In-side with salt. Make a mixture of the cooked eggs (chopped), the salad oil, salt and pepper, onions and parsley, pars-ley, and with it fill the tomatoes. On the top of each tomato lay a square of bacon. Bake In a shallow pan for twenty minutes in a moderate oven (375 degrees Fahrenheit), . Bell Syndicate. WNU Service. |