Talks on Health.

Putaruru Press, Volume VII, Issue 277, 28 February 1929, Page 2

Talks on Health.

VEGETABLES FOR BEAU*TY. . . | We are now begining to realise the importance of vegetables in our diet. It has been said that we eat far too much meat. This I think is true. I have noticed recently, however, that salads are coming into their own. I look forward to the day when we adopt the French habit of having salad even with our hot dishes. It is not only green vegetables that are useful. Many other kinds are excellent from a health point of view. The most nutritious vegetables are . undoubtedly potatoes, peas and beans. But lettuce, spinach, cabbage, tomatoes, and cucumbers provide us with [ valuable mineral salts.

There is one rule should be remembered in connection with vege* tables. Do not allow them to soak too long in cold water, otherwise the flavour will be destroyed. Carrots are stated by doctors to be one of the finest aids to beauty. They act directly on the skin and improve the complection. They are recommended for anaemia, gout, and rheumatism. Asparagus, which is now in season, has a sedative effect on the heart and is also good for rheumatism. Our old friend the onion is an allround medicine, promoting appetite and stimulating digestion. If a little bojling water is poured on before cooking, there are no unpleasant results after eating. Spinach is one of the best 'green vegetables and contains a maximum amount of iron. Tomatoes, again, are excellent for those who suffer from biliousness, and watercress should not be overlooked.

When drawing up menus the importance of vegetables and salads should always be borne in mind.