LESS MEAT, MORE FISH

Dominion, Volume 12, Issue 116, 10 February 1919, Page 2

LESS MEAT, MORE FISH

(By Walter 11. Gallidian, in the "Daily -Mail.'i) [ Next to meat we must rank fish as oue of the moat valuable sources ,of tho proteid, or body-building material, and fat.Fish should soon be more abundant and lower in cost, and this. food may be used, with benefit to health, by persons who do not require a full meat diet for tho repair of bodily waste. Even those workere whoso..occupation requires a lib- ! eral diet can thrive upon a little meat and a -moderate - allo\«u«;o of fish. Townspeople of sedentary employment or engagedin light manual work do not need heavy meat meals. ■ For hem fish is one of the beat proteid .foods. From my own experience when cycling from fifty to'aixty miles, a day, or talc-' ing other vigorous exercise, J linva found - that most .of tho daily proteid enn bo. obtained from a pair of kippered herrings in the morning, and an egg or | bread and cheese for a later menl. It \ is not the quantity, but. tho -nutritive V, quality of food that counts is. tho repair . of tissue:.",nd tho giving of energy. One of the virtues of a fish diet is its full . absorption in the'body. Only about 5 per cent, of tho solid matter of Ash is lost in digestion. All the lean fish are readily digested, ant! aro therefore recommended to invalids; and any fairly normal digestivo system can absorb salmon or the more oily kinds of fish. It must not be supposed, that' the cost of' some kinds offish has any relation to their nutritive value. A dozen ".oystersyield, only a small amount of fat, an.d about as muelriioiirishiiK-nt as a herring costing', threepence. : The most wasteful method of coolung fish is boiling, as a considerable part of the nourishing material is thrown away with the whtei. .' An excellent"' way of ■ cooking most fish is bastingwind-.roasting before a clear fire. Fish can be stawed with flavouring herbs and ■ vegetables, ■ ' and parts usually crfst a-way can be made ' into broth.—"Daily Mail."