Evening Republican, Volume 15, Number 1, Rensselaer, Jasper County, 2 January 1911 — Page 2 Advertisements Column 2 [ADVERTISEMENT]

What About Brain Food? This Question Came Up in the Recent Trial for Libel.

_A “Weekly” printed some criticisms of the for our foods. It evidently did not ffiky our reply printed in various newspapers/and brought suit for libel. At the trial some interesting facts came out. Some of the chemical and medical experts differed widely. The following facts, however, were quite clearly established: - Analysis of brain by an unquestionable authority. Geoghegnn, shows of Mineral Salts, Phosphoric Acid and Potash combined (Phosphate of Potash), 2.91 per cent of the total, fi.33 of all Mineral Salts. This is over one-half. Beaunis, another authority, shows "Phosphoric Acid combined” and Potash 73.44 per cent from a total of 101.07. Considerable more than one-half of Phosphate of Potash. Analysis of Grape-Nuts shows: Potassium and Phosphorus, (which Join and make Phosphate of Potash), is considerable more than one-half of all the mineral salts in the food. Dr. Geo. W. Carey, an authority on the constituent elements of the body, says: “The , gray matter of the brain Is controlled entirely by the inorganic cell-salt, Potassium Phosphate (Phosphate of Potash). This salt unices with albumen and by the addition of oxygen creates nerve fluid or the gray matter of the brain. Of course, there is a trace of other salts and other organic matter in nerve fluid, but Potaaslum Phosphate is the chief factor, and baa the power within itself to attract, by its own , > -•xV—\