Show emphasizes value of meats me ats new york doctor cites medical association in denial of 0 f belief that many diseases were traceable to their use in the diet anyone who lias has been a member of a thresher crew and who has acquired the appetite characteristic of a thresher can appreciate the extreme of food fads mentioned by it B U hinman 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 alln man admits to arrange an edible and complete meal of unusual foods but it la 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 sais 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 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 s in ulcers of the stomach and bowels around an inflamed appendix or bladder or even nn an inflamed in growing toenail toe nall a bunion or a corn the present belief Is no pockets of pus no rheumatism or gout iven even in chronic inflammations of the kidneys such as the various forms ot of brights disease moderate amounts of meat do no harm what ever the worst cases on record it in all medical history of 0 hardening ant anil turning to time lime of the arteries all over the body and iu in the kidneys and intestines particularly have been found in certain orders of oriental monks who live almost exclusively upon starch and seeds such ch as peas beaus beans and lentils they abstain entirely from meat with present knowledge of the value of meats disproving many past illusions lus lu professor urges families 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 tile 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 |