Butter or Margarine To the Editor of the "Nonrn-Cuna Danny News Su—1 wonder whether any of your readers could advise me If there is any difference from the standpoint of health, for a person to eat ood quality margarine instead of Hutter which Is so very expensive at present Mancantn Its Value as Food To the Baitor of the "Nontn-Cinina Dany News Sm—In your today's issue, there an' enquiry from a reader wanting to know if there is any difference between butter and margarine from the standpoint of health, is conceded by all scientific authorities that margarine is a pure and wholesome food, The products used in its "manufacture. are well known articles of food," They have been eaten in one form or another from time immemorial. 'The principal ones are cottonseed oil, cocoa-nut all, peanut of, corn of and salt, Peanuts and peanut butter are rich in peanut oil, Salad oils con-fain cottonseed oil' or peanut of or corn all compounded with olive all, 'Mayonnaise, sandwich spreads, lard, lard compounds, or cooking olls are all made of one' or more of the same kind of food fats that are used in the manufacture of margarine. About 3,000,000,000 1b. of such fat products are "consumed—annually in the United States, The wholesomeness of all these food products fs unquestioned, However, normal margarine does not have the full. vitamin content that normal butter possesses, This {Is without doubt the only deficiency Jin respect to margarine when it is compared to butter from a health standpoint, But even this may be remedied," as margarine may be obtained in Shanghai which contains added vitamins, With this quality of margarine, your reader can, be certain that She enjoys a product that has all of the health properties of butter, Kent Lovey, Shanghi, Nov, 7.
Text read from the printed page and cleaned; old type leaves the occasional error.