HEALTH DIET

Press, Volume LXXII, Issue 21866, 20 August 1936, Page 8

HEALTH DIET

TO THE EDITOR OF THE PRESS. Sir, —Some years ago I went to work for a dentist’s wife in the North Island. The family believed in laboursaving and practised it. “We have only one hot meal a day,” they said. I looked, and thought I would surely starve. I did not. There were plenty of vegetables and little meat. Wholemeal bread was the order of the day. I turned up my nose, and began to eat it, a few crumbs at a time. Apples, raisins, both seeded and seedless, figs, dried prunes—l nibbled at these very sparingly at first, and wondered what I was going to strike next. It came—the lovely white heart of the cabbage eaten raw as salad, when lettuce? arenot available, and spring onions, with wholemeal bread. There was no pudding—only bananas cut up with raisins and bran sprinkled on them with cream, also other raw fruit and nuts instead. The potatoes were boiled and baked in their jackets. Now, here is the result. A I had travelled to. the North Island to regain my health, and had treatment from a therapeutist which in some respects is simliar to that given by Dr. Ulric Williams. Before three months I had gained one stone in weight. lam now taking to this diet, when able, and do not want to go back to the oldtime dishes. Look at the labour-sav-ing, besides health. Mother remarked the other day there was no need to make so much jam, as we ate prunes and figs instead with bread and butter. From what I can. gather from Dr. Thacker’s articles, this is the diet he recommends. The family I write of never drank with their meals, and seldom drank tea, but plenty of water and milk, and ate cakes only when visitors came. Wholemeal is the wheat crushed, retaining the bran which is Nature’s way for health.—Yours, etc., FLORA A. SMITH. Darfield, August 11, 1936.