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    Food in War Time
    Food in War Time
    Food in War Time
    Ebook51 pages33 minutes

    Food in War Time

    By Graham Lusk

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    About this ebook

    The War referred to in the title is WWI. In this book, the author states that in general Americans have a far superior diet and quality of life than the Europeans. Lusk argues that the diet of the American people must change during this period in order to be able to export more of the wheat crop to Europe - France in particular. He describes what could be a balanced diet, substituting corn for wheat and olive oil for animal fats. This is a result of studies carried out in Italy on the diet there.
    LanguageEnglish
    PublisherGood Press
    Release dateNov 21, 2019
    ISBN4057664652782
    Food in War Time

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      Book preview

      Food in War Time - Graham Lusk

      Graham Lusk

      Food in War Time

      Published by Good Press, 2022

      [email protected]

      EAN 4057664652782

      Table of Contents

      FOOD IN WAR TIME

      I A BALANCED DIET

      II CALORIES IN COMMON LIFE

      THE BASAL METABOLISM OF MEN

      III RULES OF SAVING AND SAFETY

      INDEX

      Footnote

      Table of Contents

      The major parts of this small volume appeared under articles entitled Food in War Time in the Scientific Monthly and Calories in Common Life in Saunders' Medical Clinics of North America.

      FOOD IN WAR TIME

      Table of Contents

      I

      A BALANCED DIET

      Table of Contents

      There is no doubt that under the conditions existing before the war the American people lived in a higher degree of comfort than that enjoyed in Europe. Hard times in America have always been better times than the best times in Europe. As a student in Munich in 1890 I remember paying three dollars a month for my room, five cents daily for my breakfast, consisting of coffee and a roll without butter, and thirty-five cents for a four-course dinner at a fashionable restaurant. This does not sound extravagant, but it represents luxury when compared with the diet of the poorest Italian peasants of southern Italy. Two Italian scientists describe how this class of people live mainly on cornmeal, olive oil, and green stuffs and have done so for generations. There is no milk, cheese, or eggs in their dietary. Meat in the form of fat pork is taken three or four times a year. Cornmeal is taken as polenta, or is mixed with beans and oil, or is made into corn bread. Cabbage or the leaves of beets are boiled in water and then eaten with oil flavored with garlic or Spanish pepper. One of the families investigated consisted of eight individuals, of whom two were children. The annual income was 424 francs, or $84. Of this, three cents per day per adult was spent for food and the remaining three-fifths of a cent was spent for other purposes. Little wonder that such people have migrated to America, but it may strike some as astonishing that a race so nourished should have become the man power in the construction of our railways, our subways, and our great buildings.

      Dr. McCollum will tell you that the secret of it all lies in the green leaves. The quality of the protein in corn is poor, but the protein in the leaves supplements that of corn, so that a good result is obtained. Olive oil when taken alone is a poor fat in a nutritive sense, but when taken with

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