What to Eat tobe Healthy

Dr. Frederick F. Tisdall says:

IT IS POSSIBLE TO SECURE

INCREASED HEALTH, INCREASED VIGOR,
INCREASED RESISTANCE TO DISEASE,

AND A LONGER LIFE

Sy Sewing Galauced Meals

There are no fewer than forty food elements that are essential to healthful, normal living.
It is very important that all these food elements be present in adequate amounts in your
diet. Malnutrition is not an obvious condition, and a person whose diet is not properly
regulated may be able to carry on with his everyday activities, but at the same time be
deprived of energy and vigor, and his resistance to disease lowered.

The essential food elements fall into the following five groups:

1. Vitamins.

2. Minerals.

3. Proteins.

4. Fats.

5. Carbohydrates.

VITAMINS: Vitamins are distinct chemical substances that are essential for life: In
most cases the amounts needed are extremely small, yet the lack of any one causes
physical defects and may even cause death.

There are nine well-known vitamins. The most important ones from the standpoint
of diet are:

VITAMIN A, the lack of which causes eye trouble and a tendency to
infections.

VITAMIN B GROUP, the lack of which results in lessened appetite,
constipation, neuritis, skin changes, defective blood formation and certain
types of eye trouble.

VITAMIN CG, the lack of which causes scurvy, with hemorrhages around
the teeth and throughout various parts of the body.

VITAMIN D, the lack of which causes rickets in children, soft bones and
defective teeth.

VITAMIN A is very abundant and widely distributed. If our daily diet contains one
pint of milk, butter and two vegetables besides potatoes and an egg, we shall be receiv-
ing an adequate supply of Vitamin A.

The lack of Vitamin A produces profound changes throughout the entire body. Infec-
tions are liable to occur in the nose, throat, sinuses or lungs—such as colds, bronchitis
_and pneumonia. Growth is retarded and weight becomes stationary. Lack of this