MEAT EATING

Wairarapa Times-Age, 23 May 1941, Page 7

MEAT EATING

LORD DAWSON ON DIET. “This generation inherits a strong habit of meat-eating,” said Lord Dawson of Penn, the eminent physician, speaking in the House of Lords. Oui Edwardian and Victorian forbears gave meat too prominent a place in their beliefs and in their stomachs, and our farmers are today still staunch believers in the roast beef of old England. That, I suggest, is the reason why beef is put second in importance to the milch cow —not on its merits. It is true that meat is a valuable source of food, fiisi, because it is source of first-class protein, and, further than that, it is appetising, stimulating and satisfying, and complies with the carnivorous side of our human nature. But I suggest that these virtues of meat can be supplied by smaller portions and smaller amounts than our previous habits have hitherto demanded. Indeed, this fact has been gradually growing on the public mind, and is evidenced by the increasing purchase during the last 2d years of 51) per cent more milk. 64 per cent more vegetables, and 88 per cent more fruit. When the Minister of Food curtails our meat he does us no harm, provided we have access to certain essential foods. Among these 1 put wholemeal bread, milk, cheese, potatoes, carrots. leaf vegetables and fruit. Here I would like to say that cheese and meat are to a large extent interchangeable. They both contain first-class protein, in fact, cheese has certain advantages in the way of vitamins which meat does not possess. After all. it may be said that the labourer in the old days was very near the truth when he sat under a hedge for his lunch, and with his pocket knife in his hand ate a meal ot brown bread, fat bacon, cheese and onion.”