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exercise the influence upon these
people Which results in their making
such a public profession of salvation.
A. Terence Chadwick.
CORRECT EATING. More peo
ple suffer from lack of knowledge
"upon this topic than all others com-
y bined. While one may consciously
or unconsciously ignore all the oth
ers that were enumerated, still no
one can wholly ignore the question
1 of food, for all must eat, and all must
eat right most of the time in order
to remain healthy. The food is what
ultimately determines what your
body will be and you cannot avoid
the effects of your eating, whether
right or wrong.
To merely lay down a few arbi--
trary rules, even though pressed for
space, without a little explanation of
their logic, would be to waste good
ink. It may be advisable, therefore,
to state briefly the why and where
fore of what comes below. In doing
this, it Is to the purpose to use sim
ple language and technical terms
will be avoided wherever possible. '
The bedy is made up of 16 ele
ments. For those who do not know
what an element is, let us take water
f6r illustration. Water is made up
of two elements, hydrogen and oxy
gen. Few people do hot know this in
a general way. The body consists of
hydrogen, oxygen, nitrogeri, sulphur,
phosphorus, carbon, and ten others,
of which calcium, sodium and -Iron
are perhaps the most important I
leave out the other seven, partly be
cause they are less important than
those given, and partly because their
names are not necessary to make our
understanding of the principles we
P have in mind any clearer. What is
Important to the point is that the six
elements first named are the ones
most commonly eaten in the food.
They are also the most essential, but
they should not be eaten at the ex
clusion of the others. Seldom does
it happen that they are eaten at ex
clusion of the others, but rarely does
it happen, unless one attends to his
diet, that they are n6t eaten wholly
out of proportion to the others.
Therefore, the normal dietery com
prehends such foods as include all
the elements in right proportion to
each other.
Meats, starches and sugars, the
most commohly eaten of all foods,
consist of the first six, and very lit
tle of the others. Meat consists of
nitrogen, carbon, phospnorus, sul
phur, hydrogen and oxygen. Sugars
consists of carbon, hydrogen and
oxygen. Starches consist of carbon,
hydrogen and oxygen. Therefore, in
starches and sugars we have the
Same three elements. Fats consists
of the same three in slightly different
proportiqn to each other. Now, if
you look at the above statements,
you gee that three of the most pop
ular foods are made up of the same
three elements, and that we find the
same in meat with the addition of
three others. Without going into de
tails, it is clear that, in order that all
parts" of the body be properly nour
ished, one should eat of other foods
to obtain the other ten elements.
Vegetables, especially of the green
variety, are richest in these. Fruits,
nuts, whole grains and legumes are
also rich in these. Let this suffice
for our ground work. Now for an
other important side.
Thorough mastication is import
ant Simple food combinations and
little or no drink at meals should be
a guiding rule. Digestion takes place
in what is called an alkaline medium.
Certain foods, such as starch, will
not digest in an acid medium.
Starches .and sugars eaten together
cause fermentation and should not
be eaten together too freely. To be
brief, test out the following list and
See how quickly colds, Inflammations,
digestive disturbances, constipation
and a host of common ills will cease
to bother you.
Starchy Foods All cereals and
breakfast foods, an flour and flour
products except jjrutea flour; macai
