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Show Emphasizes Value of Meats New York Doctor Cites Medical Association in Denial cf Belief That Many Diseases Were Traceable to Their Use in the Diet. i Anyone who has been a member of fl thresher crew and who has acquired ac-quired the appetite characteristic of a thresher can appreciate the extreme ex-treme of food fads mentioned by K. B. ninman of the New York 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 llin-man llin-man admits, to arrange an edible and complete meal of unusual foods, but it is seldom done. The normal person per-son 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 says, 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 caus-ing gout or rheumatism, because neither nei-ther of these diseases is clue to food or drinks of any sort, but solely to focal infections : small pockets of pus around the roots of the teeth, in the tonsils, nasal passages and sinuses, si-nuses, In ulcers of the stomach and bowels, around an Inflamed appendix or bladder, or even an inflamed Ingrowing In-growing toenail, a bunion or a corn. The present belief is: no pockets of pus, no rheumatism or gout. "Even in chronic Inflammations of the kidneys such as the various forms of bright's disease, moderate amounts of meat do no barn-andlng ever. The worst cases or-dversal ap-all ap-all medical history of h turning to lime of th over the body, and LOSE and intestines partieuHVEDXESDAYS found In certain orde monks, who live almoommerce and upon starch and seeds int Grove an- beans, and lentils. They be closed tirely from meat." during With present knowledge of the Av-ue Av-ue of meats disproving many past illusions, il-lusions, Professor Ilinman urges families fam-ilies to restore meat in the diet; not the finest cuts available, but the nutritious nu-tritious 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 health-ful 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 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. |