Show 1 What Do You Eat Americans are eating more and more chemicals and mass food producers are m making a kin g more and more money But those who know good food and appreciate proper preparation are horrified by the trend SOMETHING called a long chemical name Is added to our bread On the label It says this 15 s added to retard spoilage The bread gets old but the trick is that this che chemical keeps It soft It Is still soft ten days alter after It was baked The houseWife can never tell when It Is really fresh In our motels today operators provIde guests morning coffee cortee Instant powdered coffee Is used of course but something supposedly supposedly sup sup- like cream Is also provided pro pro- vided In a s mall packet Reading the label on it t Is eye One notices that It Is nondairy non dairy It contains Instead 0 or cream vegetable fat lactose sodium potassium dl phosphate calcium tri phosphate phosphate phate sodium al 1 u m minate mi- mi i nate a few other things and andI artificial flavor an artificial I color That's what we drInk Instead instead In- In stead of fresh tresh milk or cream Its It's so handy In that packet which almost never gets stale IN SHORT we are on the road to convenience quick convenIence convenience conven- conven In our dietary habits Instead of seeking the best we seek the quickest the easiest to I prepare All of which has Its advantages s at times especially for the business man In a desperate desperate des des- rush |