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Show YOUR HEALTH; BY DR. R. H BISHOP EGGS AS MEAT SUBSTITUTE. People who for reasons of hea!:h I arc required to eliminate meat from I the diet fail back "on eggs as tho j chief article of food Consequently, they require eg;H I cooked In various forms to rule out monotony in diet. Then arises the problem as to which form is the most digestible. Tests have been made of the digestion diges-tion of ogKs ooked in the following ways: soft boiled, soft cooked, hard boiled, fried, fried on both Hides, using excess fat, poached, scrambled. Si rambled using excess fat. shirred, pickled, deviled, plain omelet. Span ish omelet, uacon and eggs, and ucratnblod with fri7j:led beef.'! The results of thoto teats show that a soft boiled OR soft cooked egg ls digested rather more rapidly and satisfactorily in the stomach than is an egg prepared In any other was. Hut the margin in favor of the soft boiled eKg is nevertheless slight, sinep the stomach gives a hearty welcome wel-come to all sorts and conditions of eggs, including even the much abused cold Mor.iKe ;,nd tlo frozen egp Another intercom experiment has elicited the information ih.il people who have an antipathy for eggs can digest them Just as well as people who like eggs. This would indicate that so-called "food ldiosyneracy" is not necessarily .associated with the stomach. There e some evidence that the White of a raw egg is not used as completely in the body as the white of a cooked egg no |