Democratic Sentinel, Volume 19, Number 35, Rensselaer, Jasper County, 6 September 1895 — Earthy Substance in Food. [ARTICLE]

Earthy Substance in Food.

When we consider the amount of earthy or inorganic substances, including some of metallic origin, that we are in the habit of taking with our foods, it may be a question whether the eating and drinking habits of our most enlightened people are not open to criticism. The Pacific Health Journal says that it is a well-known fact that the habitual use of limestone and other mineral watqrs will cause goiter. The mineral products cannot be absorbed into the fluids of the body and thrown out; they are, therefore, deposited in the glandular system, giving rise to disease of these organs. And yet are not mineral waters extolled to the skies? And do not our invalids rush to the “mineral springs” all over the country, expecting to be healed? You could not persuade these people that pure water would answer just as well —in fact better—though certain celebrated springs, the waters of which, as shown by chemical analysis, are entirely free from any foreign ingredient, have given most wonderful results. One effect of the use of mineral or earthy substances in food or drink is to break down the kidneys. The habitual use of bicarbonate of soda in bread, pastries, etc., is no doubt injurious. But how many are willing to give up their hot biscuits at breakfast or their batter cakes, though very palatable bread can be made, and also light, with nothing in it but air and water? Very excellent pastry, and as “light as a puff,” can be made with white flour or from flour of the whole wheat. It requires a little management in the baking, but this can be learned; and, if health is any object, it might be worth while to take lessons.