200 GENERAL SCIENCE 



red oxide of iron used to represent chocolate, and ethers used for 

 flavoring, should be avoided. It is better to spend a few cents more 

 for good candy than many dollars for doctors. Synthetic ethers for 

 flavoring should not be tolerated, since true fruit flavoring may be 

 procured. 



Candy digests very quickly; hence it is a food ready for use 

 which can give a great deal of nourishment and energy to the 

 body quickly. However, one does not feel satisfied for any length of 

 time after eating a great deal of candy. It goes into the blood quickly 

 and is soon used up. Foods which digest slowly are far better for 

 the system, because nourishment is given as it is required. An 

 excessive eating of candy produces fermentation or indigestion in 

 the stomach, causing a feeling of nausea. 



However, such great improvements have been brought about that 

 many firms to-day are making candies which may be considered 

 useful foods if eaten at the proper time and in correct proportions. 



Soda Fountains. People should beware of all soda fountains 

 where saccharin is used as a substitute for sugar and ether used for 

 flavoring to produce strawberry, raspberry, pineapple, etc. Flavor- 

 ings and coal tar dyes are sometimes used in order to make the 

 material look like a natural fruit product. Places where benzoate 

 of soda, salicylic acid, or calcium bisulphide are used for preserving 

 food material and refreshments are dangerous to public health. 

 Sometimes caffeine is sold in soft drinks or beverages for imparting 

 exhilarating effects. It is better not to indulge in such refreshments, 

 for a drink habit may be acquired. There is danger of using in 

 excess any habit-producing beverage. Over-stimulation by such 

 drinks leads ultimately to nervous conditions and impaired health. 



Vitamines. Vitamines are minute crystalline substances. They 

 are considered as vital forces in foods, and they cure diseases of 

 nutrition. Raw and uncooked foods, such as lettuce, celery, toma- 

 toes, fruits, milk, and all foods which have not been heated above the 

 body temperature, contain vitamines. In foods which have been 

 cooked, many of the vitamines are destroyed or diminished in value. 

 They are exceedingly important to life. Many experiments made 

 on pigeons and guinea pigs have shown that the health, and even 

 the life, of the creature depended upon the vitamines present. 



