FATS IN FOOD.

Sun (Christchurch), Volume II, Issue 364, 10 April 1915, Page 2

FATS IN FOOD.

At a recent meeting of the American Medical Association,' Professor. Mendel, of Yale University, presented an exceedingly interesting paper on foods and nutrition, in which he. gav.e, an'. ; ac/ count' of- studies: made _by ; him for the purpose of-determining tbe> food value of Various ;commonly used-' fats. In, experiments upon ybuh'g animals Professor Mendel found was..the only fat, used.there a cessation of growth.and. decline o£ weight at 'the fend of 'three ; roomths.i . . When biitter'-fat- : was used there '■ was >no sign whatever of failureafter feeding for a

year or more. .Cotton-seed, oil is mentibtied by Professor Mendel as belonging,in the §ame category with lard, c In .the same class he also placed numerous other chemical fats which have been Recently offered as a substitute forbuiteri''- ""• ,:

The processes to which these artificiar products are. submitted are, belied bymany authoritiea-such as.to depreciate, if not destroy, their food value., Many facts have come to light in recent times which indicate that many -of the - processes I 'employed' in' the preparation of food are damaging and ? sbmetimes highly destructive. Long cQO&ng at high temperature, for. example, if now known to destroy the vitamines .which play such a useful part in all our iobd.