Mail Tribune 100, Aug. 14, 1922
Aug. 14, 1922
THE FOOD VALUE OF SAFE MILK
The estimate of the food value of milk must be based not only on the several substances which it contains, such as sugar, fat, casein, albumin, and salt, but on its digestibility and it peculiar usefulness in feeding the young. The price paid for cow’s milk is very small compared with the price paid for other animal products having equal food value.
One quart of milk is equal in value to: 3/4 lb. lean beef; 8 eggs; 3 lbs. fresh codfish; 2 lbs. chicken; 1 pt. oysters; 4-5 lb. loin of pork; 3-5 lb. ham.
No family can get along without milk; it is the natural food for babies and children. They will work better, play better and grow better if they have plenty of good milk. Give them the right start by supplying all the rich, pure milk they will drink. Milk used freely in the kitchen makes all foods better and cuts down “the high cost of living.” Pure milk supplies all essential food elements in the most perfect and convenient form.
Milk is the sole article of diet whose only function in nature is to serve as food. It is a complete food in that it contains all the needed nutrients and is easily digested and thoroughly assimilated.
Its many advantages as a “tissue former” makes it especially valuable for children. Its proteins have high nutritive value, being rich in certain essential amino acids in which the cereal grains are poor. So the two make a valuable combination.
Milk is looked upon by most people not as a good food but a drink. While the correct way to measure any food is by its nutritive value, that is by the proportion of the amount assimilated and by the amount thrown off as waste. Over 99 percent of milk taken into the body is assimilated and goes to build up the tissue of the body, while in other foods as high as 30 percent cannot be assimilated into the body and is thrown off in waste.
LOCAL AND PERSONAL
The embargo on perishable goods which was announced again today by the Southern Pacific has thrown local fruit growers into anxiety over the disposition of the local crop of Bartlett pears. The Oregon Growers announce that they intend to pack very few Bartletts with canneries. They are shipping daily to canneries in Salem and smaller shipments are being made to California canneries. The local cold storage warehouses of the association have a storage capacity of 75 cars of pears, according to officials of the association.
— Alissa Corman; email@example.com