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title: 'The Day book. (Chicago, Ill.) 1911-1917, March 08, 1912, Image 13',
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Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
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DR. WILEY SAYS TOP AY "
tj $r rsf-ft.-
Lard: Produces IS Per Cent More Heat Than Batter If You
:,f Dislike Fat Meat, PutNuts on Your Menu A Cereal ... '
Diet is Cheap, and Best, Tissue Buiiaer. n "
v BY H. W.WILEY, ,
fCJiief Chemist U. Sv Department
,"" of Agriculture. .
In. "regard", to the oils and, fats
as used in foods there js a very
great difference in regard to
price. Lard 'is one ofthe most
common 'fats ..used in cooking,
while buttefrbis one of the most
common fais tteed for table pur
poses. ' B.utter, because of its.palatabil
ity, Brfngs .a much higher ririce
than lard, but in regard to" its
nutritive properties there is very
little difference. As regards the
amount of food a pound of lard
contains almost nofhing'but pure'
fat', while a pound' of butter will
have ffom 12 to 15 per cent of
Aj pound" ofv lard,, therefore",
when consumed will produce
from 12 to 15 percent more heat
energy than a pound of butter.
" Edibje 'oils have practically the
sapie food values as lard ana a
higher food value than butter,
bebciUse, they contain no water.
Anong the edible oils whjch arc
chiefly of vegetable character,
., cotton seed, peanut and sessatrie
bils are cjieaperthan that made
from, olives. At the. same time
the food value of the qils is prac
ticdlly the same.
"Tliere is a distinct, economy,
.therefore, in usjng the cheaper
oils instead of the highen priced.
Here is ".another instancy where
a-rhigher price is paid fdr oil be-'
cause of'itslgreater palafability.'
A fatty and oily, diet' would be
"secured by eating the" flesh of fat
animals, butter, oils and lafd, -and
certain seeds and nuts, which M
are composed very largely of
oils. Many-of thenuts contain
from 40 to 50 per .cent of oil. AsT
a rule I should think? tRere would11
be very little, difference between
fat secured from fat meat and
that derived from nuts, in nuf ri-
tive or economic value. "' " 5
The greatest "dffferences in
price are found among the foods
containing protein as one of their
principal constituents. Protein
is the-ideal tissue builder.' "Inas-
much as nitrogenous elenients
are found in practically all ,tisr
sues of the body with. the ?ccep-.
-tiqn of the pure fate, protein is an
indispensible'food. Of'tfie foods
rich m prqtein, -lean meat and
whites of eggs are the best ex
ponents. Both of fhese articles
are high priced.
Milk also contains, in. its 12
per -cent of solid ingredients,
about 3 per cent of prptein.
Wheat contains from U, to I5-per
cent ,6f protein,r oats from 12- to
16 per cent and, peas, and beans
are typical vegetable . proteins,
containinjg large;, quantities ojEj