66 THIRTY CENT BREAD 



than meat-eating animals, obtain their normal food 

 iron entirely from vegetable sources there is every 

 reason to suppose that man makes good use of the 

 iron of the fruits and vegetables in his diet. 



"Moreover, since (as Herter has shown) anemic 

 conditions and excessive intestinal putrefaction 

 often go together, the bulkiness and laxative ten- 

 dency of fruits and vegetables, along with their rela- 

 tively high iron content, is advantageous in com- 

 bating the conditions which give rise to excessive 

 putrefaction and at the same time increasing the 

 supply of iron." 



Of course, one does not use fruits in the making 

 of soup. But Sherman's wisdom, even in his refer- 

 ence to fruits, is applicable to the soup kettle for the 

 reason that fruits and vegetables are of value in the 

 diet for reasons which are almost identical. 



Vegetable waste contributes not only just as much 

 mineral matter to the diet as is found in the parts 

 usually consumed, but in many instances it contrib- 

 utes more. 



Quoting Von Noorden Sherman says, "The neces- 

 sity of a generous supply of vegetables and fruits 

 must be particularly emphasized. They are of the 

 greatest importance for the normal developrnent of 

 the body and all its functions. If we limit the most 

 important sources of iron — the vegetables and fruits 

 — we cause a certain sluggishness of blood forma- 

 tion and an entire lack of reserve iron such as is 

 normally found in the liver, spleen and bone marrow 

 of healthy, well-nourished individuals." 



