I 



THE FOODS OF THE NEW EARTH 



Earth, not, indeed, in some quarters even yet, 

 have the producers of these supplies had any 

 real knowledge of what food really is, what it 

 does for the body, and how and why it does 

 it. Nor are they alone in this lack of knowl- 

 edge, for not until within the last generation, 

 notably the last half of it, has any considerable 

 portion of the general public of town and 

 country come to any adequate idea of foods 

 and food values. While the study of foods is 

 not yet finished, and while there is much 

 divergence of opinion as to food values among 

 those who should be advancing upon the same 

 or parallel lines, yet great progress has been 

 made. Indeed, the investigations into foods, 

 their nutritive values, their possibilities under 

 new and novel conditions, as well as the inves- 

 tigations into the subject of food adulteration, 

 — which adulteration, strangely enough, has 

 arisen and most dangerously persisted in the 

 period of this development of knowledge, — 

 have revolutionized the dietary of thousands. 

 No doubt there will always be an abundance 

 of more or less harmless fads in methods of 

 preparing and eating foods, but out of the new 

 order, nevertheless, is coming a greater meas- 



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