THE USES OF FRUIT.

Auckland Star, Volume XXVIII, Issue 211, 11 September 1897, Page 1 (Supplement)

THE USES OF FRUIT.

Of all the classes of nature's edible productions (says the "Scientific American") that of fruit is most pleasing to the senses. That fruit alone Avil not sustain life for a prolonged period is true, but that the organic salts and acids of fruit are necessary to the maintenance of perfect health is equally correct. Professor A. K. Elliot ("Dietectic and Hyo-ienic Gazette," November) summanses the uses of fruit as folloAV :- -1 To furnish variety to the diet. 2. To relieve thirst and introduce Avater into the system. 3. To furnish nutriment. 4. To supply organic salts essential to proper nutrition. 5 To stimulate the kidneys, increase the flow of urine and lower its acidity. 6. To act as laxatives. 7. To' stimulate and improve appetite and digestion. S To act- as antiscorbutics. Concerning the mode of preparation, ripe fruits as a rule do not need to be cooked, and are much more palatable and equally nutritious in the uncooked state. The proper time to eat fruit is either at the begmnin<>- of the meal or between meals, Avhen they aid digestion, and exert the o-reater laxative effect. Taken at the completion of a meal, they dilute the gastric juice, and tend to embarrass digestion.