--- title: Improvement Era description: Monthly periodical of the Mormon church, 1897 onward. This library holds the issues of November 1897 to December 1930. authors: - John A. Widtsoe collections: - periodicals tags: - magazine - improvement-era periodical: Improvement Era volume: 5 number: 9 published: 1902-07 publisher: Young Men’s Mutual Improvement Associations publisher_place: Salt Lake City language: en type: magazine reference: 'John A. Widtsoe, "Nature in the Trust Business," *Improvement Era* 5, no. 9 (July 1902): 686–691.' source: url: https://archive.org/details/improvementera0509unse transcription: Transcribed from the Internet Archive scan of each issue (the item for each issue is named in the issue's own source); unnumbered advertising leaves are omitted, printed page numbers are kept as page markers. identifier: improvementera0509unse start_page: 686 end_page: 691 rights: status: public-domain basis: US publication 1930 or earlier (published 1902-07) source: https://archive.org/details/improvementera0509unse publication_year: 1902 note: The Internet Archive item metadata carries a blanket "© Copyright by Intellectual Reserve, Inc." notice. The library owner judged it inapplicable because this issue was published in 1902, before 1931; a scan-level notice does not restore copyright. --- # Nature in the Trust Business SPEAKERS' CONTEST. 685 God's coming. The mighty oak is not found in the hot-house, but high up on the bleak mountain, unprotected from the fierce blasts of winter, and the howling storms of summer. Storms give strength to the branches of the oak, and send its roots deeper into the earth. So with God's people. The storms of adversity give strength and vigor to their limbs, and plant the gospel roots deeper and firmer in their hearts. Sacrifice led John to the Isle of Patmos, there to die, but it opened to his gaze the visions of eternity, worth more than life itself. It led the Prophet Joseph "like a lamb to the slaughter," but restored again to earth the gospel of our Lord. Sacrifice led the Prince of Peace to the gloomy heights of Calvary, there to bleed and die; but, in the struggles of that dark hour, the chains of death were broken, the long imprisoned soul set free, and a fallen world redeemed! The triumph of that hour made sacrifice perfect. What Jesus suffered for us and our salva- tion, we cannot know. Suspended between earth and heaven, he hung upon the cross. Blood dropped from his brow where the wreath of thorns was placed. It flowed from his hands and feet where cruel nails were driven. The multitude stood gazing, jeer- ing, mocking, some bidding him to come down from the cross and save himself, since he had declared he could destroy the temple and build it again in three days. After hanging there for six painful hours, weakened by the loss of blood and fainting with thirst, he uttered the one only word of physical suffering, "I thirst." Vinegar and gall was placed to his dying lips by the proud Roman. He could have pronounced curses upon their heads, but he only looked with pity and compassion, while from his lips came the fervent prayer: "Father, forgive them, for they know not what they do." Relief came at last. "It is finished!" the Master cried, and, as he closed his eyes in death, darkness came upon the earth and hid the awful scene. It was the will of God, it was the will of the Son of God, that he should be "perfected through suffering," that for — the eternal example of all his children as long as the world should exist —he should "endure unto the end." "Be thou faithful unto death," then shall ye be prepared to meet the Master when he cries: "Gather my saints together unto me; those that have made a covenant with me by sacrifice." NATURE IN THE TRUST BUSINESS. BY DR. JOHN A. WIDTSOE, DIRECTOR EXPERIMENT STATION, STATE AGRICULTURAL COLLEGE, LOGAN, UTAH. Much has been said, lately, about the newly formed meat trust, which has forced the price of meats above the reach of most people. In general, the comments that have been made on the trust, have implied that a great injury would be caused hu- manity, should the eating of animal meats be in any way curtailed. A few magazines, however, after a little serious thinking, have con- cluded that, since it is possible to substitute the products of the vegetable kingdom for meat, to a certain degree, the meat trust is not, after all, a very serious menace to the welfare of the world. The discussion has shown, moreover, the comparatively dense ig- norance that prevails among the members of all classes of society^ with respect to the proper uses and functions of foods, especially when vegetable foods' are considered. There is probably no rea- son why all men should become vegetarians, but neither is there any reason why a person, whose digestive apparatus is normal, should not be able to maintain his health on an exclusively vege- tarian diet, providing the vegetables are properly selected, cooked and combined. The human body is made up mainly of water, mineral matter, and flesh, this last term including muscular, fatty and other tis- sues and blood. In the process of living, the tiny cells which, compose the body are gradually broken down and carried off as waste products. A portion of the food we eat is consumed in the effort to rebuild these broken down cells. For the best health, the body must be kept at a certain temperature, about ninety- NATURE IN THE TRUST BUSINESS. 687 eight and one-half degrees F., and another portion of our food is burned within the body in order to furnish the necessary heat. In the performance of work, energy is expended, and^'a third portion of the food is used in the production of work-energy. Different food principles are necessary for the different pur- poses just mentioned. For instance, for the production of flesh, we must eat the kind of food called protein, which is represented, in a comparatively pure form, by lean meat, cheese and the gluten which remains when wheat flour is washed with water until all the starch has been removed. For the production !of heat, sugar or starch or oil must be eaten, and the same foods produce the en- ergy which results in work. It is true that under unfavorable conditions, when the body is starved for carbonaceous foods, such as sugar, starch and oil, the substance protein may be util- ized in the production of heat and work, but this is always undesir- able and should be avoided whenever possible. Any dietary, no matter whence it comes, that includes food that will provide flesh, heat and energy to the body, is suitable for human consumption. It has been found that all plants contain the necessary food principles, and it is therefore tolerably safe to predict that man might live on a vegetarian diet and still prosper. However, it is not alone sufficient that all necessary food principles be present in a dietary; they must be present also in the right amount, and in the right proportion. The amount depends somewhat upon the individual — his weight, age, occupation, bodily condition, and so forth. The proportion of the different food principles is less de- pendent upon the individual, and varies largely with the kind of work that is being done. Long, continued and frequent observa- tions have shown that a person in ordinary health and doing ordi- nary work, requires about one pound of protein, the flesh produc- ing principle, to five and a half pounds of sugar, starch and oil, the heat and energy producing principles. Whenever this propor- tion is violated, the body is likely to suffer. Thus, for instance, the Irishman who lives largely on potatoes, eats a vegetable which is relatively deficient in protein, and in order to obtain the amount of protein that his body demands, he is compelled to eat an ex- cess of starch, which results in the pot-bellied condition of the poorer classes among the Irish. 688 IMPROVEMENT ERA. The following table* shows the number of pounds of sugar, ' starch and oil, the heat or energy producing substances, that oc- cur in the more common vegetables, with one pound of protein,the flesh or muscle producing substances — which is called the nutritive ratio. The table is so arranged that the vegetables at the head are those which are most nearly like meat; going downward the vegetables become more and more starchy. To illustrate the meaning of this table: if as much spinach be taken as contains one pound of protein, the same quantity will contain one and nine- tenths pounds of the energy producing substances or in an amount ; of carrots that contains one pound of protein, will be found nine and three-tenths pounds energy producing substances. Parts heat and work Parts heat and work producing substan- producing substan- ces to one part flesh ces to one part flesh Vegetable. producing substance Vegetable. producing substance Spinach 1.9 Macaroni 5.7 Asparagus 2.1 Wheat Flour (baker's grade)... 58 Mushrooms 2.2 Beets 6.2 Lentils 2.4 Turnips 6.6 Peas 2.6 Onions 6.6 Beans 2.8 Rutabagas 6.9 Kohlrabi 2.9 Squash 7.2 Celery 3.0 Corn 7.2 Lettuce 3.0 Germade P Cauliflower 3.2 Potatoes 8.5 Cabbage 4.0 Corn Meal 8.6 Cucumbers 4.4 Rhubarb 8.6 Radishes 4.6 Parsnips 9.1 Okra 4.9 Carrots 9.3 Eggplant 5.0 Rice 9.9 Dandelion Greens 5.0 Porterhouse steak loin of beef 0.9 Oatmeal 5.2 Cheese 1.5 Tomatoes 5.3 Esrgs 1.7 Wheat Flour (whole) 5.5 Milk 4.2 By an examination of this table, it is readily seen that peas, beans, lentils, cabbage, cauliflower, asparagus, celery and lettuce, are among those that contain the highest proportion of protein, and approach, therefore, more nearly the composition of animal meats. As a matter of fact, to these plants may be given the name vegetable meats. Of especial value are peas, beans, lentils and related seeds, for thev may easily be kept from season to season. On the other hand, potatoes, carrots, turnips and par- * Compiled from Bulletin 28 (revised edition) office of Experiment Stations, U. S. Department of Agriculture. NATURE IN THE TRUST BUSINESS. 689 snips are among the starchy foods, and may be used to advant- age for the purpose of producing heat within the body or in aid- ing the body to do work. The reason why so many failures occur in the practice of veg- etarianism is generally that the underlying principles of body- needs and food-composition are not at all or vaguely understood. Many a person, whose nature has revolted againt the use of animal meats, has been unable to maintain his strength and desire for work on a vegetable diet, because he has attempted to live on meals made up of potatoes, turnips, parsnips and other vegetables that are rich in starches and sugars and oils, but poor in protein. As a result, his muscles wasted away, and he lost strength, and he gave up vegetarianism as a faulty system, when the fault really rested with himself. In studying the above table with a view of selecting vegeta- bles for a meal, it should be remembered that the nutritive ratio of a vegetarian meal should be about 5.O.* Peas, which have a narrow nutritive ratio (2.6), should be served with vegetables having a wide nutritive ratio, such as turnips, onions, squash or corn. To serve peas with celery, cabbage, or cauliflower, would result ina meal containing proportionally too much protein; and to serve potatoes, parsnips, carrots or squash with corn,, would result in a meal deficient in the muscle-forming element, protein. Okra, used so extensively in the south, eggplants, oatmeal, tomatoes, wheaten flour and macaroni, fulfill very nearly, the functions of a complete food, which ac- counts very probably for the general use of these foods among men. In this knowledge lies one of the chief secrets of the suc- cessful housekeeper, who would feed her household well, — to serve the right foods in the right proportion for the needs of the body. When a dietary in which no meat is used contains a liberal allow- ance of peas, beans, lentils, cabbage, cauliflower and related substances, there is absolutely no danger of a loss of bodily health. The proper cooking of all vegetable products is of equal im- *To the special student of this subject it may be said that the high proportion of nucleus in all plant parts, makes the ratio narrower than in the case of meat dietaries. ' 690 IMPROVEMENT ERA. portance with the proper choosing. Vegetables properly cooked are as easily digested, though probably not so quickly, as meats. It is true that vegetables are less completely digested than meats; this however is beneficial to the body as it stimulates the whole digestive apparatus to greater and more uniform activity. Vege- tables, to be of the greatest benefit, should be cooked completely, and in a manner that will make them digestible to the greatest possible extent; for, without question, half-cooked plant products, such as poorly boiled potatoes, or five-minute mush, are certain, in time, to produce indigestion and other disorders. This subject of the cooking of vegetables is, however, one that merits special dis- cussion. Suffice it to say that when vegetables are properly cooked and combined according to their composition, no possible injury can result to those who partake of the meal. It is a fact that a large proportion of the world's great men in this age, and in past ages, has been composed of men who were total abstainers from animal meats, and who depended for their sustenance on the products of the vegetable kingdom. Likewise, it isknown that many renowned athletes both of the past and present, have obtained superior skill and strength from an exclu- sively vegetarian diet. The prophet Daniel and his companions during their stay in the Babylonian court, begged to be allowed to live on lentils and other vegetables of their choice, and they grew in strength of body and mind and spirit until there was no one like them in all the country. The Lord has not commanded his people to abstain from meats; but he has advised that flesh be used only in times of cold or of famine, implying thereby that on all other occasions a vegetarian diet should be preferred. The people of this state and the nation as a whole, fail to realize the value of the food products of the vegetable kingdom. Meats are eaten in excess; and consequently diseases and disorder of various kinds have spread among the people. There should be a general awakening to the value of vegetables in the daily dieta- ries of human beings. More perfect health, more peace of mind, and greater and purer efforts are possible to him whose system has been cleansed from the effects of meat- eating, and strengthened by the use of vegetable foods properly cooked and properly combined. Besides, vegetarianism, whether complete or partial, would be very