PROTECTIVE FOODS
The responsibility for the correct development of a family rests more and more surely at the door of the one who plans and cooks the meals for that family.
Nutrition experts are continually making careful tests and giving us valuable information through the newspapers and women’s national publications. With such easy access to the fundamentals of correct eating, it comes close to criminal negligence for a mother to feed her family improperly; the present percentage of under-nourished children is appalling, and many of these are in the homes of the well-to-do.
The most important “food finding” of the year has been the information given the public regarding Protective Foods, sometimes called dietetic ferments or the foods rich in the vitamines that promote growth and those rich in the vitamines that protect one from deficiency diseases such as scurvy, beriberi, pellagra and less dangerous skin diseases.
Milk and its products, butter and cheese, are foremost growth promotors. In this class comes also the yolk of eggs, glandular meats, and grains with the living germ still intact. Leafy vegetables, such as spinach, lettuce, cabbage, chard, cauliflower, kale, all greens, water cress, onions, string beans, and a few others are classed with protective foods.
While Professor McCullom does not yet definitely list the tomato under protective foods, it is found to have valuable protective qualities, often being substituted for orange juice in preventing scurvy in baby feeding. The protective substance of the tomato is not easily destroyed.
Experiments are continually being completed which add new foods to this important group.
Dainty garnishing adds much to table attractions
Armour’s Veribest Evaporated Milk is a staple for the completely appointed pantry shelf