EAT FAT AND BE SLIM

Otago Daily Times, Issue 21543, 15 January 1932, Page 10

EAT FAT AND BE SLIM

Be as merciless aa you like in reducing your intake of starch and sugar, but don’t, if you wish to be healthily slim, cut out your ration of fat! This revolutionary idea is put forward by Mr Charles Hecht, the food expert, who contends that fat makes for fitness, not for fatness. Fat, he'says, acts upon the body in precisely the same way that it acts upon the mechanism of one’s car. No woman would entrust her life to a car for any length of time without making sure that the bearings have been well oiled.

Yet many women, while indulging in a comparatively reckless consumption of starch in some hidden form or another, will fight shy of fat, which is essential to fitness and will not make you fat so long aa you cut down the carbo-hydrates. A delightful way of introducing just the right amount of fat into a slimming diet is furnished by salads, using the Continental or American method of making them with a good proportion of fat, either in the form of dressing or of plain oil.

Butter, and even suet puddings, should also be included in your slimming diet! According to this food expert a wellcooked suet pudding insinuated into the otherwise fatless diet will prove an effective way of introducing the necessary fat. But the pudding much be thoroughly masticated. ~

Surprisingly many women omit tat quite happily from their slimming regime just because they have disliked it from the days when- they carefully hid bitg of fat under their knife and fork. “ Trimming the chop of all fat,” as directed in most slimming diets, is a labour of love in 99 cases out of 100. A subtle method of overcoming this is suggested by appealing to another weakness of childhood and taking lots of toasted bread liberally spread with dripping from freshly-roasted beef. The daily ration of fat may, if you find it easier that way, be taken in the form of oil. The best kind, apparently, is olive oil; nut oil from peanuts is more economical, but is slightly less palatable and more difficult to procure. These oils may be taken poured over_ potatoes that have been cooked in their jackets, or added to any vegetable eaten cold as a salad, or grated, such as carrots, French beans, and beetroots.