Show emphasizes mph asides value of meats new york doctor cites medical association in deni denial al of belief that many diseases were traceable to their use in the diet anyone who has been a member of a thresher crew and who has acquired qu ired the appetite characteristic of a thresher can appreciate the extreme of food fads mentioned by II 11 B dinnan of the new york tork state college of agriculture the cook caused dismay when she told the threshing crew that they would have no potatoes since they could get enough nourishment from nuts she placed five peanuts at each plate it Is possible professor maman admits to arrange an edible and complete meal of unusual foods but it Is seldom done the normal person Is likely to get all of the real necessities from a diet in which meat milk eggs and the ordinary vegetables are included the american medical association he be saas maintains that the talk about rheumatism gout lumbago and many similar diseases being caused or even aggravated by meat Is not backed by known facts red meats they say have nothing whatever to do with uric acid nor have they anything to do with causing gout or rheumatism because neither delther of these diseases Is due to food or drinks of any sort but solely to focal infections small pockets of 0 pus around the roots of the teeth in the tonsils ton sils nasal passages and sinuses in ulcers of the stomach and bowels around an inflamed appendix or bladder or even an inflamed in growing toenail toe nall a bunion or a corn the present belief Is no pockets ot of pus pug no DO rheumatism or gout even in chronic inflammations ot of the kidneys such as the various forms of brights disease moderate amounts of meat do no harm barm whatever the worst cases on record in all medical history of hardening and turning to line lime of the arteries all over the body and in the kidneys and intestines particularly have been found in certain orders of oriental monks who live almost exclusively upon starch and seeds such as peas beans and lentils they abstain entirely from meat with present knowledge of the val ue of meats disproving many past pasi illusions lus lu professor urges taina fama flies to restore meat in the diet not the finest cuts available but the nutritious soups and stews varied with boiling pieces when two pounds of boiling meat can be bought for a dime the cheap cuts are too healthful and appetizing in the diet to be displaced by any other food farmers can have more meat and avoid the surplus at killing time by curing parts of the carcass that la Is not sold city residents who are able to buy a quantity of meat can save money by buying enough to get a lower price and home cure a portion |