MEAT, FRUIT, AND VEGETABLES, AND THEIR RELATION TO HEALTH.

New Zealand Herald, Volume XXV, Issue 9013, 28 March 1888, Page 6

MEAT, FRUIT, AND VEGETABLES, AND THEIR RELATION TO HEALTH.

Ax eminent medical authority, who has devoted his lifetime to ascertaining the amount of nutriment derived from different Glasses of food, meats, and vegetables, and the time required for their digestion, gives some curious but useful information in a table recently published. Thus, whilst beef contains only 33 per cent, of nutriment, which requires two and a-half hours to digest, that usually despised commodity, '' bread " — dry and undisguised — yields just SO per cent, of nutriment, and is digested in a little over three hours. Eggs yield '23 per cent., mutton 30 per cent., whilst barley, rice, and maize all return from SO to 95 per cent., and are digested in less time than meat, fruit, or vegetables. In this way science demonstrates the value of cereal products, and proves to the feeble and dyspeptic that there is yet hope. C. Gilbert's cornflour, prepared by a specially patented process from the inner or essential portion of the finest corn, yields a higher percentage of nourishment, and is more easily digested and assimilated, than any ot her. This cornflour is delicious and wholesome, and not being a low-priced or anonymous article, it is thoroughly free from any deleterious or foreign substance. Gilbert's cornflour is what its name indicates—a corn flour, manufactured from selected stock, grown in the finest, cereal-producing state in the world, and being prepared with special care and by a patent process, it cannot bo sold as low as many of the brands usually "stocked" by the trade, because they cost less than a genuine article can be produced for. Cheap ; and nasty are the latter, not only to the . ! palate, but in their effects upon the system, - ; and only a very few people who happen to i ; own very hardy constitutions will defend the policy of swallowing a preparation of unsuspected ingredients, labelled corn- ■ flour, because it costs a halfpenny per pound less than an article about which ' there can be no doubt. Ask your grocer to ' get you Gilbert's Cornflour, and contrast its quality, purity, and delicate flavour with any other brand. We write from expe rience, and invite the comparison. Any grocer can obtain it from A. Heather, wholesale agent, Auckland, or any other : wholesale merchant. Do not omit to try it. i Gilbert Cornflour has no equal for puddings, cakes, or custards.