FOOD PROBLEMS

New Zealand Herald, Volume LXXIII, Issue 22350, 22 February 1936, Page 10

FOOD PROBLEMS

EVEREST EXPEDITION COAXING AN APPETITE VALUE OF SWEETS AND EGGS [from ottb own correspondent] LONDON, Jan. 23 The leader of the 1936 expedition, which will attempt to reach the 29,140 ft. summit of Mount Everest, Mr. Hugh Ruttledge, is taking tho greatest care with the all-important preliminary work of equipping and provisioning his party. The suitability of the foodstuffs for maintaining human energy at very high altitudes is of paramount importance. Mr. Ruttledge's task is complicated by the fact that ho must depend largely on canned foods. In the rarefied air of heights above 20,000 ft. the appetite flags and needs tempting, especially as the menu must necessarily lack variety. The diet for the members of the expedition therefore has to be studied, so that their strength can be maintained without straining digestions. Mr. Eric Shipton, a member of the expedition, who has had great mountaineering experience, and is assisting Mr. Ruttledge in the preparatory work, discussed this problem with a special correspondent or the Daily Telegraph. Diet Dilemmas

"Before we started on our Everest attempt in 1933, a well-known . authority on the subject worked out for us a suitable ration," said Mr. Shipton. "He told us how much protein and how many calories would be necessary to retain normal health and energy, but it was found in practice that one could rarely eat half the prescribed amount. In fact, we found ' that to try to consume all that we should was simply to make ourselves sick."

Another peculiarity of life at high altitude is an increasing desire for sweets. "Barley sugar is very popular," said Mr. Shipton, "and has the advantage of containing glucose, which is not only nourishing, but is easily assimilated by the body. Consequently barley sugar and many kinds of boiled 6weets are a necessary part of the expedition commissariat." The necessary vitamins are obtained in different ways. For "A" and "D." halibut oil is taken. "B" comes from yeast pills, and "C," most important for its anti-scorbutic qualities, will be provided by a special highly-concen-trated lemon juice, five gallons of which is-being taken out by the expedition. Cooking Difficulties

As a change from canned foods, the party will have meat, rice, lentils, butter beans and dried vegetables, which will be prepared in high-pressure cookers. "By using these cookers," Mr. Shipton said, "we hope to minimise, at any rate, one of the great difficulties with which we shall be faced on the slopes of Everest, where it is very hard to get sufficient pressure. Owing to the height, water boils when it is at only tepid heat." Eggs will be another useful feature of the diet, and.thanks to the generous offer of an English firm, the party will take with them 3500 eggs kept fresh by a new process. The canned food is being varied as much as possible to stimulate the palate. In this category there will be tongue, ham and brisket, and luxuries will include caviare and pate de fois gras. In the selection or suitable foods Mr. Ruttledgo has been greatly assisted by the technical advice of Mr. Scott Lindsay, a member of the Alpine Club, and an authority on the subject.