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Show Food Value of MilkS Being Overlooked S j Scientist States "The value of milk as a food is is" ' being overlooked in a number of Ore hemes," Dr. Joseph E. Greaves, pro- ri; ' fessor of bacteriology at the Utah - i J State Agricultural college saidThurs- L , day. Both financially, and from a -.' standpoint of health, the commun- " ! ity which makes a regular practice -P- I i of the wide use of milk is better li"r-off li"r-off than the one which does not. p55 1 "One quart of milk has more food -7SL value than eight eggs," Dr. Greaves K 735 explained, pointing out that milk - '-" contains a number of essential nu--'--"1 trients. "Calcium, which is essential -to the structural framework of the S-; body and to the construction of bod- ily fluids and tissues, is one of the chief constituents of milk," he con-tinued. con-tinued. Other foods which are pop- rE ular in the United States are noror-iously noror-iously lacking in this mineral. Milk also contains great quantities ' i-": I of the Vitamin A which wards off ft'.y eye defects, controls colds, pneu- ; monia, and sinus infections, and helps to strengthen the protective : ; skin membranes. : ?w I Dr. Greaves has studied bacter- 5 t , iology in. Illinois and California, and i j is the author of a widely recognized I bacteriology textbook. : if A. i v,f . |