Saturday, December 1, 2012

Chemically Speaking Part II

The following is from an article which appeared in The Red+Cross War-time Rationing Cookery Book  which was printed around 1944.

This is part two and I will be posting the other parts over the next few days.  
It gives a good outline of chemicals which the body needs for health and how to get them.
As meat was heavily rationed, it gives mainly vegetable sources as a way to get these nutrients especially for iron.

16 Elements for Health and Beauty Part II


This element is an equalizer, and cools one down.
It stimulates perspiration and elimination, and the foods which contain it are lemons, peaches, figs, melons, oranges, grapefruit, spinach and turnip greens.
They help to maintain a pure blood stream, free from heating rashes and spots.

Some people may be a bit bemused by the use of hydrogen in this article.
There is not much "modern information" on hydrogen as such, but check out: .


This is said to be concerned with poise and stamina, and people who lack it are inclined to be pessimistic, because they never feel well and, therefore, look on the dark side of life.
Nitrogen foods are almonds, yolk of egg, beef, lamb and fish, in fact, all proteins, such as dried peas, beans and lentils.


This improves the nerves, and is, therefore, rich in vitamin B, and found in whole grain cereals, spinach, lettuce, cauliflower and lemons.


This element is a beautifier, and improves the skin, helps to keep the hair glossy, and enables the liver to work on the sixteen elements, so that the body can make the right use of them.
It helps to overcome rheumatism and skin and blood troubles.
Some of the foods which contain sulphur are spinach, turnips, onions, tomatoes, raw celery, lettuce and cauliflower.

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