FACTS ABOUT FRUIT

Sun (Auckland), Volume I, Issue 253, 16 January 1928, Page 5

FACTS ABOUT FRUIT

Do you know that fruits have a more important function than that of increasing the pleasure of eating? This is why fruits should be regarded as staple articles of food and not as a relish or a luxury. Do you know that the nutritional value of the mineral and vitamin content of fruits has only recently been recognised? This is why many people neglect this agreeable and effective means of regulating the functions of the body. Do you know that the iron in fruit and vegetables is readily absoi'bed and made available for nutrition? This is why fruits and vegetables furnish, a larger proportion of iron to the body than is usually supposed. Do you know that even acid fruits have an alkaline and not an acid reaction in the blood? This is why there is no truth in the old belief that fruit aggravates rheumatic disorders. Do you know that fruit counteracts the formation of acids due to eating a large quantity of protein? This is why fruit balances especially well a diet which includes meat. Do you know that fruit stimulates the appetite, increases the flow of digestive juices, and helps the bowels and kidneys eliminate waste? This is why it is better to spend money for fruit than for tonics and pills. Do you know that orange juice is easily digested, has considerable food value, and is a mild laxative. This is why orange juice can be safely given to young babies. Do you know that such fruits as figs, dates, prunes and raisins contain sugar as well as other valuable food material? This is why they are better than candy as a means of satisfying children’s craving for sweets. Do you know that fruits which are exposed to street dust and flies become covered with bacteria? This is why fruit should be well washed before it is eaten. Do you know that the acid in fruit stimulates the flow of an alkaline saliva which helps to prevent tooth decay? This is why fruit is the best food with which to end a meal. white, milky colour which can be used as paint. It can be coloured by adding ochre or other colouring matter. FRIAR’S BALSAM STAIN Time and again one is advised for a Friar’s balsam inhalation to use an “old jug that you don’t want to use again”—probably because the balsam, stains the china or enamel. A doctor told me that it was quite unnecessary to bother about the kind of jug used, as an application of methylated spirit would take the stain and smell away at once. I have tried this and found it splendid.