220 Miracles Ahead! 



for the oxygen you breathe could not be taken up by the 

 body cells. 



"We often waste the most mineral-rich parts of our food. 

 In animal foods, the minerals are most abundant in organs, 

 blood, bone, eggs and milk. In vegetables, they are found 

 mainly in the brown parts of grain and sugar, the peelings of 

 fruits and root vegetables, and the outer green leaves of let- 

 tuce all of which are usually thrown away. And since the 

 usable inorganic matter in food dissolves easily, much of it is 

 thrown out in the water in which our vegetables are cooked. 



"Your seven pounds of minerals might not mean much to 

 the defense program, but they mean a lot to you in health 

 and efficiency. It's worth your while to see that your diet 

 contains enough mineral-providing foods, properly prepared." 



Yes, we can become much more educated on the subject of 

 food, to the advantage of both our pocketbooks and our 

 health. We may even catch up with the five-thousand-year- 

 old knowledge of the Chinese on the value of the soybean. 



Napoleon Counted on Food 



Just as the emergency is teaching the housewife to make 

 her market basket go further with less food in it, so this war, 

 as earlier ones, will, through force of necessity, teach our 

 food processors many things. Philip H. Van Itallie, in his 

 article "Dehydrated Foods" in the summer (1943) issue of 

 Predictions of Things to Come, tells us that Napoleon "early 

 realized that the discovery of a foolproof method of preserving 

 food from spoilage would give him one of the most effective 

 weapons in his widespread campaigns. He offered a prize for 

 the best solution to this problem common to all warriors, and 

 Nicolas Appert was thus encouraged to give the world his 

 discovery of the art of canning." 



Just as the Napoleonic Wars brought us the invention of 



