"The "soy bean comes nearest to providing @ basic food substitute in the human diet for cow's milk, cheese, eggs, meat and fish. of any' single substance known. It is rich in pro fein, containing forty per cent. and twenty per cent, all content. ° This means, by way of comparison that 1 1b. of soy four is equivalent in fobd ne to three quarts of milk, to 29 eggs, or to 314 Ib. of beefsteak.
"While the proteins of our ordinary diet are the trouble makers, soy pro-
{oin has seldom ever been known to have produced any disagreeable re-cults, such og skin rashes, diarrhoea, vomiting, prostration end convulsions. For the feeding of new-born infants the curd of soy protein 1s very soft, and flaky-hike, giving It @ superior' advantage over cow's milk, the latter: forming hard curds that frequently. ive rise to vomiting and diarrhoea attacks in children, The adequate vitamins present in soy beans, their high mineral content, such as ealelum and phosphorus, and the valuable lecithin, gives it a role as 2 protec tive food for the people of the Orient., Whether one travels in the north, west or south of Chine he will find Soy beans used everywhere. Bud-diiist monks have been reared from their birth without ever having tasted animal milk. Bird raisers have found also that this is one of the most valuable foods for growth purposes, 'The results of our work in the feed.' Ing of babies, which has been carried on now for upwards of three years has shown that soy bean milk. adequate for growth and good bodily development. Besides there is nothing to be found tu it that ts deleterious to the human protoplasm. As the facts are becoming better known regarding nutritional values of the soy bean, great interest is being, noted {fn all countries In finding ways and means of bettering the palatability of products, and in learning ways of utilising more largely the soy bean, combination with other food materials.
Uneconomle Uses "While it is true that many tood materials are being made from the soy bean here in the Orient, they are prepared in ways that are not the most digestible. Take, _for example, bean curd, which is made by adding gypsum—commonly known as} Plaster of parls—to the hot liquid in which the protein Is held in suspension, and which ts thereby coagulated. Soy cheese contains a certain amount of this gypsum, which is certainly not! too healthy for the human stomach. Soy milk L one of the forms in which the soy bean can best be utilised in nutrition, and our experimental re+ sults have proved that about eighty per cent. of the protein can be extracted from the bean in liquid form, libeld in suspension, and from fitty 10} seventy per cent, of fat."
The Bureau of Agriculture Asaerles, the speaker said, have now under cultivation more than 2,000
It fs her duty to 60 modulate her votce that the moving arrow swings within this part of the dial and none other.
Text read from the printed page and cleaned; old type leaves the occasional error.