Show WHAT to EAT and WHY C houston goudiss shows how the right foods can help to guard against springtime debility by C HOUSTON GOUDISS THE HE gap between winter and spring has always been rec J zed as a trying period work seems a burden tempers are short appetites are poor and little enjoyment is derived from meals just as the daily tide of human vitality is at a low ebb during the hours before dawn so does the annual tide of health reach a low ebb in the weeks that mark the end of winter and the official be ginning of spring bodily reserves have been gradually depleted until many children and adu adults alts suffer er from lassitude and fatigue that cannot be dispelled merely by getting a good nights sleep the tha best spring tonic tome A generation ago it was believed that sulphur and molasses and sassafras tea would overcome springtime debility homemakers dosed their families with a variety 0 of f soc so c called tonics in a frantic effort to put color into pale cheeks to soothe irritable nerves to overcome that tired feeling we know today why their efforts met with little success for we have learned what they could not know that the best possible tonic is a carefully chosen diet rich in minerals and vitamins in those days the science of nutrition was in its infancy vitamins were still undiscovered and there was much that we had not learned about the role of the mineral salts in regulating body processes no wonder mothers grasped at any mixture that promised to put roses back into the cheeks of their anemic looking children how lucky we are today for science has taught us what we should eat to help increase pep and vitality and build rich red blood and modern methods of transportation refrigeration food preservation and packaging have made the necessary foods easily available it merely remains for the homemaker to acquaint herself with the nutritional needs of her family enriching the blood the blood is frequently impoverished by the time spring puts in an appearance that is not surprising for in many households the winter diet contains a preponderance of carbohydrates and fats with far too few of the precious minerals and vitamins it is often deficient in iron the mineral that is required for the formation mat ion of the hemoglobin or red pigment in the blood and in copper which is required tor for the proper utilization of iron inasmuch as 3 per cent of the blood cells are destroyed daily it is obvious that unless adequate amounts of iron rich foods are available to replace them the number will soon become subnormal moreover it has been found that many minor disturbances of 0 the body cause a loss of iron and that mild infections are a common cause ol of iron loss thus individuals who have been consuming a diet that is barely adequate in respect to iron may find themselves anthe on the borderline of iron deficiency following an infection fec tion iron rich foods every homemaker therefore sh should make a determined effort to include plenty of iron rich foods food s in in her menus these foods include liver eggs whole grain cereals dried fruits lean meats and green leafy vegetables green vegetables cannot be emphasized pha sized too strongly for they tend somewhat to be crowded out of the winter diet by the starchy and fatty foods which provide more heat and energy and I 1 investigations n with children have demonstrated that when vegetables and fruits are limited there is a certain sluggishness of blood formation green vegetables not only supply iron in significant amounts but their iron has been found to be especially well absorbed from the digestive tract eat more greens right now it is most important to provide large amounts of dandelion n greens spinach kale chard watercress lettuce and green cabbage serve a cooked green vegetable at one meal each day and a generous green salad at another top the salad with fruit if you want to add more minerals and vitamins segments of orange or grapefruit slices of banana or pineapple or a mixture of apple and celery these fruits also supply important minerals and vitamins and like the green vegetables they leave an alkaline ash following digestion and therefore help to maintain the acid base balance of the body plenty of bulk required there is is still another reason why green vegetables and fruits should be consumed in liberal quantities these foods along with whole grain cereals provide an abundance of bulk or cellulose which is necessary to help promote regularity they tend to offset the effects of a too highly concentrated cent rated winter diet very often that feeling of lassitude mistakenly called spring fever can be overcome by adding to the diet a larger proportion of these naturally laxative foods its also desirable to take an adequate supply of fluids to help flush the system of waste in ad addition di to a generous amount of water there should be a pint of milk daily for every adult a quart tor for every child and fruit juices in abundance orange juice grapefruit juice pineapple juice and tomato juice all supply vitamins A B and C and their refreshing fruit acids have a beneficial effect upon the appetite exercise and fresh kir air two more splendid antidotes for the letdown let down feeling that comes at this season are moderate exercise and fresh air the proper use of the muscular system is important to health and vitality yet many people go through the winter taking far too little exercise in general you win will eat better sleep better feel more alert and at the same time more relaxed if you make a point of getting out into the open every day sleep sunshine fresh air and th the e right food these are natures tonics 0 C houston goudiss 1938 1939 45 BS |