THE ORCHARD.

King Country Chronicle, Volume II, Issue 91, 17 July 1908, Page 4

THE ORCHARD.

The Dietetic Value of Fruit. Professor W. R. Lazenby, at a recent meeting of the Ohio State Horticultural Society, wrote an article on the above subject, in which he says : Fruits in some form should constitute an essential part of our everyday diet for the following reasons : —(I) Because they taste good and we like them. I place this reason first because it is the best one that can be given. Everyone in a normal condition enjoys fruit, and the natural appetite is a true guide to the needs of the bod}". Hunger and thirst are sensations wisely given, and when not abused, direct us in the path_ of health, that is to say, happy living, for good health is not only wealth, but happiness. If one has a good constitution, is temperate in habits, and leads a clean, wholesome life, his appetite is a guide that may be implicity trusted. Under such conditions we all like fruit, and should eat it in the serene confidence that the thing you like in the way of food is the thing you need. In satisfying our 'natural appetite for fruit, if we use such fruits as are well-matured, juicy and fine flavoured, we reach the highest form of palate or taste pleasure with the least possible digestive effort. (2) Because they help to keep our bodies in good condition. Our ordinary fruits contain the following substances or compounds in greater or less proportions : (I) water, (2) sugar, (3) acids, (4) oils and ethers, (5) proteids, (6) pectose, (7) cellulose, or vegetable fibre, (8) ash or mineral saltr. These substances are all essential constituents of a perfect or well-formed diet. While the actual nutriment value of fruit is not high, its dietetic value is very great. The two qualities which most serve to render fruit wholesome are their acid juciness and flavour. The juice is largely water, but it contains the sugar and acid of the fruit, and these are present in various quantities, and in the right proportion the fruit juice is agreeable and refreshing. Flavour also adds to the quality of the fruit. The flavour of fruit is due in part to the acids ?nd sugar they contain, but more largely to the volatile acids and ethers. Fruit acids and others, when taken into the body, have a tendency to lower the temperature of the blocd, and thus correct or allay any slight feverishness that may exist. They also tend to keep the organs ( of secretion, like the liver and kidneys, normally active. The pectose and cellulose of fruit correct a tendency to constipation, and signally aid in keeping the whole digestive tract in an open, healthy condition. Again, the free acids of fruit are highly antiseptic bodies, and tend to prevent disease germs from finding a lodgment and developing in our bodies. As to Iwhat kinds or how much fruit we should eat, there is only this answer: Eat Hie kinds you like best and eat just as much as your conscience and good judgment will allow. When to eat fruit is a less personal question, and the following general rules may be of service : (1) Fruit should be eaten when you eat other food. Although fruit is easily digested it is not wise to be constantly and frequently putting into the stomach food of any sort. By this practice the strongest stomach may be ruined by the best of food. (2) When fruit is eaten before breakfast its cooling and laxative effect is likely to be at its maximum. (3) Fruit is an excellent thing to be taken with the midday lunch. One slice of bread with an apple is better than two slices of bread with no apple. (4) Fruit eaten after dinner adds greatly to the pleasure of the palate, while adding little to the tax upon the digestive organs which are more likely to be overtaxed when there is no fruit in prospect. (5) If it is ever so desirable to partake of a late supper it is well to remember that a peach, an apple, an orange, or a cluster of grapes will be far less likely to haunt our late slumbers than oysters, meat salads, ice creams, rich cakes and other sweetmeats.