The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 5, No. 1514, Ed. 1 Monday, January 25, 1909 Page: 3 of 4
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DIET AND
HEALTH
By DR. J. T. ALLEN
Food Specialist
Author of “Bating for a
Purpose/’ "The ffetv
Gospel of Health,”
Etc.
(Copyright, by Joseph B. Bowles.)
WHITE BREAD,
THE BROKEN STAFF
Wheat very closely resembles nuts
in composition and digestive action. A
large constituent of nuts is albumen.
Corresponding to this we have in
wheat, gluten, a form of albumen.
The fact that nuts contain almost
50 per cent, fat, while grains contain
from one to seven per cent., is an ob-
jection to the displacing of nuts. This
weakness of the grains has been met,
intuitively, by adding butter fat to
bread, though animal fat is not a per-
fect substitute for nut fat.
Starch, which forms about 60 per
cent, of cereals, is nearly the same,
chemically, as fat, the essential elem®nt
of each being carbon, but its digestion is
materially different. When changed
to sugar by the action of the saliva
and of the intestinal fluids, starch is
easily assimilated and serves the same
purpose as fat; it supplies heat and
energy. But cereal starch, if it is a
natural substitute for other forms of
carbon—sugar, fat and honey, is ex-
tremely indigestible when incased, as
it is in the -ripe cereals, in cells that
cannot be penetrated by the digestive
liquids. Butter fat and nut fat are
quickly'reduced in the intestines to a
soapy condition, and readily ab-
sorbed. Sugar is also easily taken up
and used to supply heat and energy,
but cereal starch must first be con-
verted into sugar or glucose.
The infant cannot digest starch, and
the weak intestinal digestion is al-
ways debilitated by it. The same is
true of potato starch, unless baked or
made floury by dropping in boiling
water and boiling rapidly.
These facts I have proved by actual
experiment, living for several days at
a time on raw and again on cooked
starch, besides testing them by artifi-
cial digestion in the laboratory. They
have a very important bearing upon
health, especially of children.
Wheat contains all the elements
needed to support life and in due pro-
portion. The starch converted into
sugar by the action of the saliva and
intestinal fluids, gives heat and en-
ergy, the gluten or nitrogenous part
builds flesh, and the minerals found
in the coarse brown outer layers fur-
nish all the mineral elements needed
to support the action of brain and
nerve and for the finer processes of
nutrition.
In the milling of superfine flour, how-
ever, some of these valuable minerals
are thrown out. This reduces the nu-
tritive value of the flour, but it also
makes it much less valuable as a food,
in another respect, as we shall see
presently.
No question in diet, except the
meat question, has been so vigorously
debated as that of the relative values
of white and brown or entire wheat
bread. Some maintain that the fine
white flour contains a larger per cent,
of nutriment than the entire wheat
flour,’ quoting the analysis of the gov-
ernment chemist to prove it. _ They
also insist that the coarse outer shell
of the wheat is extremely irritating to
the delicate lining of the intestinal
canal, one physician, who writes ex-
tensively on diet, going so far as to
say that it is better to use the white
bread and take a “judicious pill,” oc-
casionally.
In speaking of the chief defect of
milk as a food for adults, I called at-
tention to its deficiency in iron, which
gives that “sand” that is necessary to
bring the moral qualities into play.
Now the standard analyses show that
the percentage of iron in whole wheat
is more than double that in su-
perfine white flour. Sulphur and chlor-
ine, highly essential elements of the
blood, are entirely eliminated from
white flour, and only a trace of sodium
is left—which cannot be naturally
supplied in common salt.
The ordinary white flour contains
less than half as much fat as whole
wheat, and only one-fourth the min-
eral matter.
Of course the deficiency of mineral
elements of nutrition in white bread
can be made up by eating potatoes,
green vegetables, beans, eggs and
meat. Indeed, it is probable that the
general use of this broken staff of
life—-vvhite flour—is one of the causes
of the abnormal craving for “variety.”
Variety is the only salvation of him
who depends upon white bread for his
staple nourishment.
But granting that variety is desir-
able—though for reasons already
given in the article on “The Simple
Diet,” I think it is not—it does not
then follow- that the substitution of
white bread for whole wheat is ad-
visable.
The greatest enemy the physician
has to fight in some severe digestive
disorders is fermentation; and of all
the elements that favor continuous
destructive fermentation in the food
tube the worst is wheat starch—not
excepting the putrefying tendency of
meat in the lower intestine. Anyone
who has made flour paste knows how
quickly it spoils and becomes a
source of contamination.
The condition most necessary to the
digestion of bread is that it be fully
exposed to the action of the digestive
fluids. White bread forms in pellets,
especially when eaten fresh; the
whole wheat is much more open to the
circulation of those fluids; it cannot
form dough pellets.
It is urged by those w’ho favor white
bread that tests show a larger per-
centage of waste in the excreta from
whole wheat bread; in other words,
the fine white bread is more complete-
ly assimilated. This is.the truth, but
not the whole truth. }
The whole wheat flour contains
everything that the fine wfilt-*^ flow
contains, and some very valuable ele:
ments not in the white flour. ,
It is true that the elements of food
of which the largest percentages are
needed in the daily ration are carbon
and nitrogen, and that white bread
contains these in larger percentage,
because excluding some valuable ele-
ments of nutrition found in the whole
wheat. But the exclusion of these
elements breaks the staff of life. A
man might have a perfect stomach,
perfect lungs, perfect kidneys, with
abundance of food, and yet his death
within 60 days from starvation might
be a necessary conclusion from a con-
sideration of all the facts.
Prof. Magendie, a distinguished
French physician, fed two dogs, ap-
parently in equal health, one on
white bread and the other on entire
wheat bread, allowing both plenty of
water and keeping the conditions
otherwise as nearly equal as possible.
The dog fed on fresh white bread was
dead in about 30 days, while the other
remained in his usual health.
The highest authority on health in
the world, the British Medical asso-
ciation, has declared itself in favor of
the coarser breads made from the full
grains. The London Lancet, the great-
est medical jotirnal in the world, re-,
cently expressed the opinion that the
great increase in appendicitis in
Britain is due to the increased use of
fine white bread.
Appendicitis results from the pu-
trefaction in the large intestine of
masses of incompletely digested food.
No one can doubt the tendency of
white bread to mass and putrefy.
I have said that peanuts should not
be roasted because albumen, of which
the peanut largely consists, coagulates
at 160 degrees, and is then assimilated
with difficulty. The same applies to
wheat gluten, A large percentage of
the gluten with the indigestible mat-
ter in whole wheat bread is excreted
Starch is one element of food that is
improved by cooking; wrhen thorough-
ly cooked it is more fully assimilated
than any other food element, except
sugar. It is natural to suppose, then,
that a larger percentage of waste
should be excreted from whole wheat
than from white bread. But it does
not follow that the white bread is bet-
ter than the brown.
A certain amount of waste matter
in the food is beneficial, stimulating
naturally the action of the intestines.
No one familiar with the physiology of
digestion advocates predigested or
highly concentrated foods.
Well cooked starch is more com-
pletely assimilated than any other
cooked food, if there is a demand in
the system for a supply of carbon at
the time the food is taken, and no ab-
normal conditions exist to prevent its
assimilation. Therefore, we should ex-
pect a more complete use of the
cooked starch bread. A vigorous
man on a long tramp would utilize
practically all of half a pound of sugar
daily, with other food, especially if he
were below normal weight; but sugar
is not a good staple diet; half a pound
a day would soon oause serious trou-
ble for a bookkeeper. Let a book-
keeper eat a pound a day of coarse
bread and no serious trouble may
follow for months or years; yet if he
eat a pound a day of white bread,
trouble will certainly fellow in a short
time, serious trouble, ultimately.
Of all the indirect causes of disease
the most prolific is constipation; and
there is no more general contributing
cause of constipation than fine, -white
bread.
“Fear God and keep your bowels
open” was the whole gospel preached
by a Quaker who believed in speaking
the simple truth in a simple way. Per-
haps he had taken his cue from an-
other member of that society who
said: “J shall pass this way but once,
therefore if there is any good thing
I can do while I am in the way, let me
not fail to do it.” The young physi-
cian, full of . strange notions about
“pathogenic bacteria” and “indications
of the opsonic index,” may forget in
his inquiry into the causes of our com-
mon ailments to ask whether we are
living according to the gospel of the
old Quaker; but ,our good old family
'dc^tc-r, who learns and forgets most
of the'brilliant theories of the profes-
sion, never for^tfs^to ascertain the
condition of eliminatifnr.-^ Many of
our able thinkers in the healmg.^pi’o-
fession say there is but one cause~'o'f-
disease—the retention of Waste mat-
ter in the system.
Our grandmothers knew of several
kinds of physic, some of them not
very agreeable, but there was one that
was intended to serve as a cure-all in
all cases in which it was not deemed
necessary to send for the doctor; it
was called by way of pre-eminence,
“a physic.” Now there are people who
seem to think that God made every-
thing that might possibly be eaten
without causing severe distress to
be used for food, and for hundreds of
years doctors have been “proving”
specific remedies good for real and
imaginary ills. I am glad to have
this opportunity to say to a large num-
ber of our American people that I am
satisfied that Nature did make one
good physic which man has learned
to improve (?) by making it- into
coarse bread; but I shall deal with the
curative values of foods in forthcom-
ing chapters on “The Diet Cure.”
RESTORATION OF FORT T/CGNDFROGA
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RU//YJ OF FORT T/CO/VRFROGA
! UNDERGROUND RAO AT INF AT
The Struggle for Liberty.
What you call liberty, I call liber-
ties; and what I call the struggle for
liberty is nothing but the constant, liv-
ing assimilation of the idea of free-
dom. He who possesses liberty other-
wise than as a thing to be striven for,
possesses it dead and soulless; for the
idea of liberty has undoubtedly this
characteristic, that it develops stead-
ily during its assimilation. So that a
man who stops in the midst of the
struggle and says, “Now I have it!”
thereby shows that he has lost it.-—
Henrik Ibsen.
PLAY CROQUET IN BARE FEET
Fad Spreading in England Among All
Classes.
The fashion of playing croquet in
bare feet has shown signs of spread-
ing. In country houses and suburban
villas alike has been seen in a corner
of the croquet lawn a row of deserted
shoes and stockings, while their own-
ers’ feet serenely thread the maze of
hoops.
It is whispered that a duchess has
succumbed to it and during the last
week end at one of the best known,
most hospitable seats in Surrey the
croquet party comprised a leading so-
ciety beauty, a prominent literary
woman, the commander of one of his
majesty’s destroyers and a city mer-
chant prince, all fashionably attired in
nature’s own footgear.
Unlike most fashion, barefoot cro-
quet is not at all uncomfortable. After
the game the players invariably agree
that they have never before played
either so comfortably or so well.
The unshod foot takes a splendid
grip on the turf, far better than india
rubber or leather can, and as a conse-
quence the poise of the body is much
assisted and the aim much improved.
The fact that the sole of the foot
coming in contact with mother earth
also seems to be distinctly soothing
to the nerves.—London Mail.
fee, otherwise he gets nothing. “No
cure, no pay,” is apparently the Pap-
uan sufferer’s motto.—The Wide
World Magazine.
Strenuous Methods of Healing.
Papuan medicine men are regarded
with great respect by the natives.
Those I have met certainly seemed en-
ergetic and hard working. They sit
close to the patient, massaging the
seat of pain with much vigor, and,
while they are thus rubbing, make a
noise with their lips rather like that
which a groom makes when rubbing
down a horse. The process is a tiring
one, and the medicine man stops at
intervals to drink hot water in which
taro has been boiled. His object is to
extract some mysterious foreign sub-
stance from the sick man’s body, and
I \£ he succeeds in this he receives a,
Laws in Direct Conflict.
The club women of Chicago are puz-
zled over the question of a lawful cos-
tume for working women. They point
out that only a little while ago a wom-
an in Chicago was arrested and fined
for wearing trousers while earning an
honest living as a hod carrier. Now
they are informed that there has been
a ruling in the post office department
holding that women employed as mail
carriers must wear trousers. There
is a movement on foot to send a dele-
gation to Washington for the purpose
of consulting President Roosevelt on
the subject.
Out of her ruins made famous be-
cause of the history which .marks
every stone and inch of ground, old
Fort Ticonderoga is to rise again. Rich
is the place in the associations of the
colonial and revolutionary wars, and
now that thrilling chapter from
American history is to be preserved
to coming generations by the purpose
of its owner, Mrs. S. H. P. Pell of New
York city, who intends to restore
buildings and grounds and walls to
their pristine glory and strength and
make it her summer home.
It is expected that the West bar-
racks in which Col. Ethan Allen de-
manded the surrender of the fortress
“in the name of the great Jehovah and i
of the continental congress,” as tradi-
tion has it will be finished next July
foT-Lhe tercentenary of tb,e coming of
ChampiaUb which is to be celebrated
under the Tee \of the old walls on the
“Trembling Meado^rS<T ^
Ticonderoga has been^fir''the P°s"
session of the Pell family for
a century, and the approaching cele-
bration and a renewal of interest in
early American history caused the
present proprietor to consider its re-
habilitation.
" Mrs.-’Pell’s father, Col. Robert M.
Thompson of New York city, is under-
taking the rebuilding and restoration
of this historic pile. The West bar-
racks, or “officers’ quarters,” will be a
museum, and the other buildings with-
in the inclosure are to be used for
residential purposes.
Memories of centuries cluster about
Ticonderoga, held and taken from the
beginning of time by various races of
men. The legends of the aborigines
tell of the promontory on which it
stands having been a defense of the
Mound Builders and then v/rested from
them by the Indian hordes. The Iro-
quois lost it to the French, the French
surrendered it to the English, and then
England was obliged to yield it to the
forces of the revolution. After that it
was taken and retaken, and finally dis-
mantled and abandoned and echoed
FORT T/CONDFROGA
surveys of the fortification made by
British spies designate it as Carillon.
Its history is interwoven with the
story of French Canadian, and about
it were, fought many battles which
finally determined the supremacy of
the Saxon over the Gaul on the Ameri-
can continent. Chamylain came to
that region in 1609, allied with the Al-
gonquins, and there met the Iroquois
face to face. It was here that the pow-
erful Iroquois first encountered white
men who bore firearms and several
warriors were killed by the deadly dis-
charges. The Iroquois retreated to the
south, allied themselves with the Brit-
ish soldiery and with the colonists,
whence rose the long and bloody
French-Indian wars
Varying fortunes fell to the share cf
Fort Ticonderoga during the War of
the Revolution, and it was taken and
retaken several tnmes and when the
treaty of peace was signed it was
abandoned. The last military occupa-
tion was by the British in 1780.
With the return of peace the fort
Hie 700 acres surrounding it were
given td-Columbia and Union colleges.
Mr. F. Peir"\te3££<l if- 1806 and
erected a summer hcTfS^v-
The house was burned in 1825 and
the present dwelling was erected. It
is now being remodeled for the occu-
pancy of Mr. S. H. P. Pell and his fam-
ily, pending the restoration of the fort.
The place has for many years been
rented for farming purposes, yet all of
the original landmarks, earthworks
and redoubts have been carefully pre-
served.
It has been, however, most difficult
to keep the relic hunters from despoil-
ing the place and digging at the old
intrenchments in their quests for but-
tons and bullets.
Preservation as well as restoration
is the aim of the rebuilding of Ticon-
deroga. All the old walls will be left
intact and pointed up, while every
patch of plaster which remains will be
undisturbed. Most of the original
stone is still on the place, although
with the step of fighting men no more, early in the last century it was the
Minerals in South Russia.
South Russia has among its valuable
minerals rock salt, coal, coprolites,
kaolin, sands for glass making and
other purposes, manganese and iron
ores, the latter being easily first in
importance, free from phosphorus and
with little sulphuhr.
Its position made it for centuries the
key to the Hudson valley and of the
way from this country to Canada. The
fortification stood betwreen Lake
Champlain and Lake George, on a bluff
which commands the river connecting
the two bodies of water. The Indians
were accustomed to come down from
the St. Lawrence and the Richelieu
rivers to Lake Champlain, and from
there past the site of Ticonderoga to
Lake George, then called Horicon.
From the lake canoes could be carried
across to the headwaters of the Hud-
son, whence the progress was easy to
Albany and to the mouth of the
stream where lies the present city of
New York.
Fort Vaudreuil was, as far as is
known, the first stronghold built by
white men in this locality, and in later
years it became known as the Grena-
diers’ battery. There are evidences
that it was connected by a tunnel with
Fort Ticonderoga during the British
occupation. The grst defense on the
site of Fort Ticonderoga was known as
Fort Carillon and was erected by the
French in 1755. It was of wood, faced
with stone, and was built under the di-
rection of Gen. Montcalm. Carillon
means chime of bells in French and
the designation was given on account
of the musical sound of the falls in
the river a mile or so distant.
The appellation Ticonderoga is In-
dian in origin and conveys the idea of
falling of brawling waters. The old
custom for citizens to organize sleigh-
ing parties and come down over the
ice of Lake Champlain to gather ma-
terial from the old walls for the build-
ing of their houses. Some of the
blocks have been built into fences,
from which they will find their way
again to their pristine use. The entire
front, including bastions and outer
walls, was 520 feet across. The build-
ings on the inside of the fortifications
were in the form of three sides of a
square, while a bomb proof completed
the figure.
Inside of the square was the parade
ground, somewhat depressed below the
level of the outer works. There were
two bastions on which guns were once
mounted and around them a dry moat.
There was a heavy counterscarp wall
now much tumbled in, beneath which
were casemates where soldiers were
quartered.
The restoration will be made in ac-
cordance with documents of which the
British and French governments have
given copies. Whitelaw Reid, ambas-
sador to the court of St. James, has
also aided in making it possible to
glean authentic information concern-
ing Ticonderoga. It is likely that a
request will he made to Fi-ance for
some cannon of the period. The mu-
seum will be filled with Mr. Pell’s own
collection of Ticonderoga relics and
any other mementos which may be do-
nated for the purpose, and it will on
certain days be open to the public
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 5, No. 1514, Ed. 1 Monday, January 25, 1909, newspaper, January 25, 1909; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth910802/m1/3/: accessed July 11, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Lampasas Public Library.