Show WHAT wr 1 AT to EAT and WHY gauton a ua ton daj Ph caeS C a 44 04 FOOD preservation and explains how f to 0 prof protect act your fam family ily against the DANGERS of TAINTED FOOD by C HOUSTON GOUDISS 6 east street new york distinguished nutritional scientist once remarked A that it is a small favor to keep people alive on a poorly chosen diet for with the wrong food they may not get one fifth of their potential efficiency into their lives they will drag themselves through miserable days never knowing the joys of physical fitness nor en the abundant health that comes from a perfect balance of nutriment the perfect diet may not be safe to eat but even the homemaker who plans an ideal diet may be undermining the health of her family by feeding them spoiled or tainted food which carries the deadly germs of disease we frequently hear stories of death or serious illness caused by food contamina contarina con tamina tion and it is sig ant that the improper care of food in the home is most often cespon sible one cian clan has gone so P far as to state that there is no estimate ing the number of persons who while not sick in bed feel rather poor ly 11 not strong or I 1 kind of run down because improperly pre served food gives them insufficient nourishment and their strength is exhausted in com batting the ac tion of germs homemaker Home malcer s responsibility for food sanitation an enormous amount of time and money is expended to put foodstuffs in your kitchen in m a fresh palatable and safe form laws govern the manufacture transportation and merchandising of every food product and an blab orate system is maintained for the inspection of meat but all this care can be undone if food is not adequately refrigerated in the home from the moment that meats fruits vegetables and groceries reach your kitchen the response res bilty is yours and you will be guilty if your husband and chil dren suffer ill effects from eating tainted food causes of food spoilage spoilage in food is due to the ravages of a vast army of micro organisms which cause it to sour decay or putrefy depending upon the nature of the food there are three classes of micro organisms which develop in food bacteria molds and yeasts all three are notable for their mi nute size rapid growth and wide distribution yeasts and bacteria can only be seen with the aid of a microscope not all micro organisms are the enemies of man some are useful in the preparation of foods such as cheese sauerkraut and bread these need not concern the home maker but the harmful bacteria do you want to know where to find th the e different vitamins get gel this free bulletin offered by C houston goudiss ID of this newspaper are READERS it invited to write to C houston goudiss at 6 east street new york city for hia his new vita vitamin in primer which tells the facts that every homemaker needs to know about vitamins vita nuna in simple chart fonn form the functions of each vitamin are explained and there is a list of foods to guide you in supplying your family with adequate amounts of these necessary food factors A postcard is sufficient to carry your request will flourish wherever conditions are favorable to their growth there are two important factors governing food preservation one is the maintenance of a constant temperature of from 40 to 50 de grees fahrenheit under no circumstances cum stances should food be stored at a temperature higher than 50 degrees or bacteria will multiply so rapidly as to make it unsafe to eat the other is to maintain the proper degree of moisture in the air neither too much which encourages the growth of micro organisms nor too little which dehydrates fruits and vegetables appearance of food may be deceptive the great danger of food that Is improperly stored is that it may become spoiled without advertis ing that fact appearance Is sel dom a reliable guide and unless your refrigerator is efficient food may become unfit for tion before spoilage can be noted by sight taste or smell all types of protein foods harbor bacteria which multiply rapidly at temperatures higher than 50 de grees under favorable conditions of moisture and temperature bac tena teria double their number every 20 to 30 minutes and a single bacate num can produce a million bac tena teria in 15 hours safeguard childrens children s milk milk is the most perishable of all foods because it is an ideal medium for bacterial growth if this master food is to be kept safe for children it must be stored at a temperature not higher than 45 degrees careful studies show that there is very little increase in bacteria when milk is held for as long as 48 hours at a temperature of 40 degrees but when the tempera ture was allowed to rise to 50 degrees almost 30 times as many bacteria developed and at 60 de grees the bacteria multiplied more than times in the same period foods that spoil easily the rapid multiplication of bac tena teria also occurs in other foods having a high protein content in eluding meat meat broths fish gelatin custards bustards cus tards creamed foods peas and beans it is important that all these foods as well as milk be kept in the coldest part of the refrigerator as a few de grees in temperature make a great deal of difference in pre venting spoilage once food has begun to beteri orate it must be discarded or it may endanger health cooking will not make spoiled foods fit for consumption how to prevent mold molds are another form of spoil age that the homemaker must constantly battle mold will grow on almost any substance but is particularly likely to occur on acid foods as lemons oranges toma toes and berries on neutral foods such as bread and meat on sweets notably jellies elbes and pre serves and on salty foods ing ham or bacon molds may develop quickly or slowly depending upon the tern tem pera ture and degree of moisture they thrive under the influence of warmth and moisture and may re main invisible to the naked eye for as long as 36 hours all molds are white at first but as they ma ture they change color becoming blue red or assuming various shades of brown to the bacteriologist these col ors have different meanings to the homemaker they all tell the same story that through im proper storage food has lost its appetite appeal and palatability I 1 have you a question 7 ask C houston goudiss A C houston goudiss IMS has put at a t the disposal of readers of this newspaper all the facilities of his famous ex pen pert mental kitchen laboratory in new york city we ile will gladly answer questions concerning foods diet nutrition and their relation to health you we are also invited to con suit sult him in matters of personal hy by giene its not necessary to write a letter unless you desire for postcard inquiries mil will receive the same care ful ul attention address him at as 6 east street new york city mold growths may be destroyed by boiling temperatures they may be retarded by keeping food in the cold dry circulating air provided by an eff efficient lelent refrigerator A good refrigerator is the besta best investment a family can make it enables you to take advantage of bargain prices to buy food in quantity and it safeguards health by preventing contaminated food from finding its way to your table an efficient refrigerator also preserves the flavor and texture of meats fruits and vegetables so that you enjoy these foods at their best but its greatest contribution to human welfare Is the preservation of food so that it will nourish your body instead of poisoning it questions answered mrs S T when thoroughly chewed and given a proper place in the diet cheese is usually well digested experiments performed by the united states department of agriculture demonstrated that an average of 95 per cent of the protein and over 95 per cent of the fat of cheese were digested and absorbed E W it s a fallacy to assume that brown sugar is more nutritious and healthful than granulated sugar it is true that brown sugar contains traces of mineral elements while white sugar contains cont t practically none but the amounts are variable and never significant regardless of color sugars make their sole contribution to the diet through their carbohydrate bo content the calorie caloric value of white sugar is a trifle higher than that of brown the difference amounting to 91 calories per pound |