Advisability of Eating More Fruit

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Dec 13, 1906

Advisability of Eating More Fruit

RECENT experiments conducted under the auspices of the Department of Agriculture at Washington throw interesting light on the food value of fruit. From an editorial review in The Medical Record (New York) we learn that the data contained in the official report show that fresh fruits are in general dilute foods containing a large proportion of water compared with the total amount of nutritive material. The carbohydrates are the chief food constituents, and the proportions of sugars and acids vary greatly. For instance, there is only one to two per cent of acid in such fruits as apples, pears, plums, strawberries, etc., and as high as seven per cent or more in lemon-juice. Says the writer:—

“Studies were made with persons who had subsisted on a fruit diet for many years, and with persons who were accustomed to a vegetarian and to an ordinary diet. The individuals were of different sexes and ages. The results obtained from the first series of studies, which were made on women and children, . . . show that, while they were too limited to warrant the foundation of any very definite conclusions, the statement might be confidently made that fruits and nuts should not be looked upon simply as food accessories, but should be considered a fairly economical source of nutritive material.”

Experiments conducted by Professor Jaffa, of the California Experiment Station, to determine the digestibility of fruits, show clearly, he thinks, that they are thoroughly digested, and have a higher nutritive value than is popularly attributed to them. Apparently stomach digestion is influenced by the nature of the fruit and its stage of ripeness. Apples are viewed, from an economical and nutritive standpoint, as the best of all fresh fruits, especially when uncooked, while of dried fruits dates and raisins rank the highest. To quote further:—

“The conclusions reached as a result of the studies were that in general it may be said that fruits are wholesome, palatable, and attractive additions to our diet, and may be readily made to furnish a considerable part of the nutrients and energy required in the daily fare. Fresh fruits are dilute foods, and closely resemble green vegetables in total nutritive value; but dried fruits and many preserves are much more concentrated, comparing favorably with some of the cereals and other dry vegetable foods in the amount of total nutrients and energy which they supply per pound. Characteristic chemical constituents of fruits are carbohydrates, and so they are naturally and properly used in a well-balanced diet to supplement foods richer in protein, such, for example, as cereal grains, legumes, nuts, eggs, dairy products, meats, and fish. Intelligently used, fruits constitute a most valuable part of a well-balanced diet, and may profitably be eaten in even larger quantities than they are at present by the majority of mankind.”—Literary Digest.