Corporate Takeover of Nutrition

Sam Apple's Tweet: Which brings me to a second NYTimes article from 1928. This one is from November 18: “Candy Needed in Daily Diet, Says Chicago Health Director.”  The official in question, Dr. Herman Bundesen, was a known fame hound. He had recently been fired for a self-promotional scheme.

Candy should have its place in our daily diet because it is a food, a very highly nourishing food, according to Dr. Herman N. Bundesen, President of the American Public Health Association and Health Director of the Sanitary District of Chicago. Analyzing the ingredients of candy recently, he said:

"Sugar is a great source of heat and energy; it is quickly utilized. That is generally known and conceded. Some people think that it is fattening, but candy is like everything else; it isn't the use of a thing that harms, it is the abuse. Chocolate is rich in proteins. It has a certain amount of fats, a large quantity of carbohydrates and minerals, and a small quantity of iron and lime.

"How many mothers know that when they are feeding chocolate to their children they are feeding iron, lime, phosphorus, proteins, carbohydrates and fats? Nuts are rich in proteins and fats. One of the richest sources of vitamin B, which is so necessary to build up resistance, is cereals, and nuts contain as much vitamin B as cereals. They are rich in proteins. Proteins build and repair tissues.

"Vitamin A is a very, very important element in food. Milk is rich in calcium, tremendously so, and also in vitamin A. That is another of the ingredients in chocolate.

"Fruits are very important in furnishing a basic ash. In the modern diet, containing much meat, which forms an acid ash, and cereals, which form a neutral ash, alkaline ash foods are needed, and therefore fruits are welcome from that standpoint. Pineapple is a good source of vitamins A and B. Some other fruits used in cady contain much vitamin A. This is true of cherries, strawberries and oranges. Strawberries also furnish iron. Figs supply some lime as well as roughage. Dates also furnish roughage and some lime."

The New York Times

"Every time I go to the Brows for a meal, I leave the table not entirely satisfied," said a man to his friend. "Why is it...they seem to set a good table."

"I agree with you," replied his friend, "and I'll tell you what their meals lack. It's sugar."

Nothing takes the place of sugar in satisfying the appetite. And it is natural that our systems crave sugar. We have learned to expect it in fruits and vegetables, which, if fresh and ripe, abound in flavorful sweetnes. But too often, these foods reach us lacking in sugar. A clever cook senses this and replaces it in cooking, or tops the meal with a sweet dessert.

As a matter of fact, sugar is an essential in the diet. Not only for the energy it supplies, but for its value in making essential foods more palatable. Dietitians will tell you that it is correct to add a dash of sugar to carrots, peas, spinach, cabbage and tomatoes while they are cooking. Such flavored foods are eaten with keen relish.

It is your duty to see that your family has sugar in the correct amount. It can be judiciously introduced in the diet--as a flavor and in wholesome desserts. The Sugar Institute, 129 Front St., New York.

"Most foods are more delicious and nourishing with Sugar."

A FAMOUS doctor discusses the effects of extreme weight reducing on the skin. Frequently,

he says, "the face takes on an anemic look. Healthy color is absent and a sallow tinge gives the distinct appearance of weariness and age." He says that the loss of only few pounds by a middle-aged person will often "make the skin of the face wrinkled and baggy." After excessive reducing this is noticcable also on the hands.

Besides, skinniness is unbeautiful. "Essentially," says an eminent doctor, "the curve is fundamental to beauty. ... The really beautiful consists of that which is healthful and efficient."

He goes on to warn us that "The craze for thinness is an attempt to modify the process of nature."

Women to be beautiful should be natural and healthy, and it is dangerous not only to good looks but to health for women, girls or men to try to standardize their weights. Eat plenty of varied nourishing foods. Everyone needs a certain amount of fat in the tissues of the body. Don't forget the value of sugar in making other foods tasteful and enjoyable. There is no substitute for sweetness as a food and flavor. In reducing, decrease the quantity of all foods, but enjoy variety. Health is necessary to

beauty. The Sugar Institute.

-Advertisement.

For over a year The Sugar Institute has been telling the truth about sugar and sweets by means of a widespread advertising campaign.

The need of such a campaign was very great. Not only was the sugar industry suffering as a result of undirected and misleading publicity that was sweeping the country, but the great industries that depend upon sugar in the production and consumption of their products were feeling the effects of this growing prejudice.

This harmful publicity appeared in many forms. Writers and speakers on the subject of dieting urged against the use of sugar. Quacks and pseudo-scientists charged sugar as the cause of many serious ills. And from countless other sources came similar attacks.

The method employed by The Sugar Institute to overcome this hostile attitude was not necessarily combative. Quiet, pereuasive advertisements, stating the truth from start to finish about sweets, were placed in hundreds of publications.

Every advertisement was submitted to and approved by a group of the nation's foremost food chemists, doctor and dentists.

The attacks on sugar diminished in numbers and force after the evidence favorable to sugar was presented. Combatants began to give sugar its rightful place in the diet. Newspaper and magazine editors lectured the facts. And so today, instead of having merely subdued a hostile force, The Sugar Institute has enlightened the public and converted many opponents to the proper use of sugar.

In planning the campaign for 1930 the same policy of honesty was ordered. However, more emphasis has been placed upon the importance of sugar as a flavor to make wholesome foods enjoyable. Such featuring of sugar naturally bringe into prominence many product in which sugar is used in the preparation or the serving.

As you read this booklet you will see how this has been accomplished. The many advertisements which are shown here and which will appear before millions of readers in America, not only tell the truth regarding the health value of sugar but promote the idea that "most foods are more delicious with sugar."

Guess what ingredient is missing from this Apple Sauce Recipe

Pare, core and quarter several juicy, sour apples. Put them in a saucepan and cook with just enough water to keep them from burning. Add a dash of cinnamon and a little lemon juice. Cool and serve.

You only need one guess. Sugar is missing. And if you add sugar "to taste" just before you take your apple sauce from the stove, you w ill have the utmost in flavorful goodness.

Very often you wonder how to improve foods which are lacking in flavor or appetite-appeal. In most cases a dash of sugar is all that is necessary. This is especially true in the preparation of vegetables. Just try a dash of sugar to a pinch of salt in cooking spinach, carrots, string beans, tomatoes and peas. You'll be surprised at the way sugar improves the distinctive flavor of each vegetable. 

When you consider that vegetables, cereals and fruit are essential in the diet for the vitamins, mineral salts and roughage they contain, you will realize the importance of making these foods appeal to the appetities of young and old. Most foods are more delicious and nourishing with sugar. The Sugar Institute.

WHOLESOME DESSERTS IMPORTANT

Especially in the Diet of Growing Children

Puddings made of rice, tapioca or cornstarch; custards and ice cream are appropriate desserts for the development of the growing child who is underweight.

Such a dessert not only supplements the other food in the meal but causes the child to leave the table satisfied. And if the desserts are presented in pleasing variety, there will be no fear of the child rejecting any of them, thereby missing their nourishing content of milk, eggs and other essential foods.

The part sugar plays in making these desserts appealing should be considered in relation to other foods. Those which are carriers of vitamins, minerals and roughage can be made as inviting as desserts by the use of sugar as a flavor. Cabbage, onions, cauliflower, turnips, sweet potatoes, tomatoes, spinach, parsnips, peas and other vegetables--canned or fresh-- are much improved in appetitizing qualities when seasoned with a dash of sugar to a pinch of salt. Likewise sugar is ideal on fruits and cereals. 

Doctors and dietitians approve this use of sugar. For, when the flavor of a food is inviting to the taste, the flow of gastric juices is increased, thus aiding digestion. Good food promotes good health. The Sugar Institute.