p. 815 | PHOSPHATIC FOODS

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Dec 17, 1901

PHOSPHATIC FOODS.

If people would seek the phosphates which are required for the nerves in fruits and vegetables, instead of taking them from the counter of the drug store, it would be far better for their health. How many men, after working under a broiling summer sun until the perspiration streamed from every pore, and their temples throbbed with pulsing blood, have sat down hungry to dinners of fine flour or corn bread, fat pork, greasy beans, butter, pie, doughnuts, rice, and molasses, and probably tea or coffee. Such dinners only add fuel to flame, and many strong toilers have gone from them to sunstroke, bowel or liver complaint, gastric or typhoid fever, dysenteries, etc., who have studied how to feed their horses, milch cows, laying or sitting hens, but have not studied as to what is the best food for man.

We need four times as much of carbonaceous food as of nitrogenous, and fifty times as much as of phosphatic, but most people take from two to fifty times these proportions of the carbonaceous. Butter, fats, oils, sugar, molasses, fine flour, rice, arrowroot, tapioca, and sago are almost wholly carbon, yet they are found, singly or in combination, on every table, no matter what is the staple dish. Many a hungry child swallows large quantities of rice and molasses before its appetite gives up its vain search for phosphates, then goes to sleep from the stupefying effects of so much unadulterated carbon. Is it strange that lassitude and an “all gone” feeling are experienced.—Selected.