| Show body needs IN eeds supply of salts when planning meals it must be remembered that phosphorus working V with calcium provides the material required phosphorus Is tile the one of I 1 he three minerals for which we must take most thought when planning rueall phosphorus works with calcium to supply the salt which make tile the bones and teeth strong and sturdy these two minerals are so intertwined that it is not only necessary to have a full quota quata of each but to have each in such a proportion that it balances the other in the absence of this the skeleton of the body may grow normal in size but not in strength and the consequence of this lack Is bowed legs and other bone deformities phosphorus Is also a necessary contribution to every cell in the body but Is especially Import important ani in the nerve colls cells perhaps this Is what led to the ancient superstition that phosphorus stimulated the brain it Is however a factor in in the utilization of food and in maintaining the neutrality of the blood stream am by weight we need about twice as much phosphorus as calcium children need a large supply of both of chesl minerals of course because of demand upon food to build new ture A mother during the month before the birth of the child and while she Is nursing him will also need an all extra supply if this is not supplied she may show the effect of tile the lack through tile breaking down of her teeth if for any reason she cannot take plenty of food rich in these minerals she may take certain salts which are more or less effective the foods which supply phosphor us most liberally are milk cheese e es eggs s vegetables nuts some of the fruits and whole cereals all but the latter are sources of calcium to a gre greater ater ot or less extent among vegetables navy beans carrots len and sweet potatoes arc ar e high among fruits we find peaches ba nanas grapefruit oranges pineapple prunes and berries nt at the head of the list the quality of minerals tn in foods Is not affected to any large extent by cooking if the proper methods are used one of the reasons for cooking vegetables vel ge tables in very little water Is to preserve the mineral content which may be partly drawn out into the liquid A small amount may be lost by the heating of milk I 1 pasteurization but the amount is negligible if the dalli ration of milk Is plentiful A shortage of either cither calcium or phosphorus a poor balance between them em or tile lack of 0 vitamin D hag S the arti i property of I 1 stimulating deposit of obese t minerals nine rals 1 in th h e tanes may result in ili rick rickets th a rolert II 11 acute A or a mild form of ri rickets is Is not HM uncommon among ebil children r acute rl bets attack WM ill un er J children espe especially clany eliose who 0 eire are exposed to the sun children not in ta ram of tile the low income e ca class I 1 have come from the tropics wn no are ano subject to this aisea disease se than niora are children in new york other sometimes adults suffer f from rom th results of milli milk rickets in childe the hones bones of a foot for instance In siance break down in later er tire lire As in the casp case of many ther other oat diet deficiencies effect of a less than adequate supply of phosphorus siphorus as well as of calcium and vitamin 1 D do not always show at the moment in child hood the foundations of health are built 0 bell syndicate w qu service |
