Health Notes

Hutt News, Volume 11, Issue 10, 4 August 1937, Page 1

Health Notes

(By H. K. and D. W. Adamson.)

THE VALUABLE POTATO

In the lighit of nutritional researches and the popularising of new discoveries concerning foods, it"is difficult to understand, the attitude harboured 'by so many people against this humble but extremely vajua'ble vegetable. Fat people reject it and dyspeptics avoid it whilst hosts of otherwise- well-inten-tiDned people condemn them simply because someone at some time or other

s;id it contained starch. For as long Lack as the writer can remember, athLtcs in itxaining have 'been warned it and even to this day, athletes who take their training seriously regard the potato with much distrust. Now of course potaitoes contain starch—they would have little value as an energy ifood if they did not—but unlike most starch-icc<ntaining foods, bread and all cereal foods in particular, they also contain a preponderance of t'.ie alkaline elements which maintain .:he purity of the blood. It is an interesting fact that in all countries where potatoes form the principal carbohydrate or energy focd in lieu of 'breads and other cereal products, there is an almost total absence of dental defects and other diseases which have their origin in lack of calcium and other basic salts. A community which stands out most prominently in this respect, is found away off the coast o.E Africa called Tristan da Cunha. These people, who by the way arc all descendants of British and Dutch stock, were found by naval to be almost entirely free from dental caries, pyorrhea and other defects of the teeth. Their general health was particularly goo® and such infantile maladies as mumps, measles, scarlarina, whooping r.;ngh and rickets were unknown. Another extraordinary feature was the almost entire absence of colds. Colds were a rarity and it is worth noting that the appearance of colds synchronised with the visits of supply ships which called at the island about once in every two years with provisions of flcur, biscuits and the like.

The unique experience of these people who live practically on potatoes as the sole energy or carbohydrate food, with fish* as the main -protein food and very little anything else excepting the few greeV vegetables and fruits which grow on the island, is a most striking example o,f the -nutritious and 'valuable nature of the potato. And what a contrast these healthy islanders bear to the wretched physical condition of most of us New Zealanders with our wholesale infantile maladies, our rotten teeth and the hosts of other syinptcms of inadequate nutrition which sap the vitality of our children! However, don't jump to the comclusion that potatoes arc a panacea for our nutritional diseases; it does indicate, however, that potatoes arc a most healthful and nutritious food and are a challenge to 'bread as a real staff of life.

As (previously mentioned, potatoes contain a considerable amount of starch and because of this virtue, they are condemned by fat people. Now, it may interest these people to know that bread, ordinary 'bread, is about three times more fattening than potatoes. Analysis reveals that the tubci contains about 15 or 18 per cent, of stanch, and about two per cent, or less of muscle-building protein, whilst the balance is mainly water. Compared with ordinary bread with its 50 per cent, and move of starch, or fattening material, it can be readily seen that considerable misconccptions exist in regard to the potatoes. Of course when potatoes are eaten to excess, especially when a liberal slab of butter is added, they will tend to make fleshy parts more fleshy, but this applies to all carbohydrate or energy foods. One of the most 'distinguishing features of the potato is the nature of its mineral salts. The potash and other alkalis which preponderate maintain the normal chemical constitution of the blood and are invaluable in all diseases due tc« 'blood acidity. Cereal foods, on the other hand, breads included, increase acidity. Another feature is their digestibility. Owing to the nature of the cellular material surrounding the starch granules, they are easier to digest than ordinary brea'ds and when Included-in suitably balanced meals, can be tolerated by the most sensitive stomach. Most people make a very grave mistake in peeling potatoes 'before cooking. Most of the valuable mineral salts aTe found just under the skin and it is impossible to peel them in the raw state without removing these salts as well. Threfore always cook them in their jackets and whether you boil, steam or bake them, you will then be assured of deriving the greatest benefit from them.