A NORMAL DIET 399 



duce the narrow margin of intake over requirement of protective sub- 

 stances or vitamines. 



A factor of considerable importance is the effect of advertising in ac- 

 celerating and initiating changes in the character of the foods employed. 

 The sales of specific articles of food can be as greatly stimulated as can 

 those of any other commodity. Some of this advertising may be of quite 

 a misleading character, even though the specific statements be absolutely 

 true. Thus, butter substitutes are advertised as "purely vegetable" or as 

 containing only vegetable fats, as if this were an advantage when it is ex- 

 actly the opposite for vegetable fats do not contain an important substance 

 which is present in most animal fats, particularly in butter. 



Due to a combination of the factors already considered, grains are no 

 longer ground at, or near, the place of consumption. The appearance and 

 the keeping qualities of the product must be carefully considered. As a 

 result, rice is polished and the germ is carefully removed from wheat 

 and maize. But the diet that was adequate when more than half of it con- 

 sisted of the entire grain may no longer serve to maintain the race in 

 health and vigor if half the food consists of only part of the grain, for 

 the two parts differ widely in composition. See Chapter on vitamins. 

 (For further discussion of changes in food habits see Lichtenfelt(c), 1913, 

 Ruhner(r), 1913, Grotjahn, and Mendel.) 



We have now considered the actual food consumption of man in differ- 

 ent parts of the world as reported by many observers and have noted 

 certain similarities, many differences and a number of progressive changes 

 of quite general significance. To what extent are these resemblances to 

 be considered as evidences of real physiological need ? Is man's appetite 

 a proper measure of his food requirement ? Need we eat so much or should 

 we eat more ? Which is preferable, the high meat diet of the English speak- 

 ing peoples and of those of the Argentine, the bread and milk diet of Fin- 

 land or the comparatively meat- and milk-free diet of Japan ? 



First comes the question of vegetarianism. Space does not permit 

 a full presentation of the benefits claimed to follow the exclusion of meat 

 from the diet. There can, however, be little doubt that vegetarians have 

 performed many feats requiring much muscular energy and have, in sev- 

 eral races and other competitive sports, made a very striking showing. But 

 there can also be little doubt that vegetarians, as a class, are not distin- 

 guished for good physique or for exceptional strength and endurance. Such 

 showing as they have made seems to have been due largely to the rigorous 

 training earnest advocates of the cult have imposed upon themselves. 

 (Caspari, Albu, Hindhede(a) (<?)(<*), 1912, 1913, 1914.) 



