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The wholesomeness of margarine is recognized by scientific men, scientific societies, public health agencies, and by governmental agencies everywhere in the world. To be specific, it is recognized by the U. S. Department of Agriculture, the U. S. Public Health Service, State and City Boards of Health, and leading nutrition workers everywhere.
Doctors Wiley, Eddy, Halliburton and Drummond, Osborne and Mendel, Alsberg, Sherman, and hosts of other nutrition workers have declared that it is a wholesome food.
Congress, state legislatures and city councils have enacted lws and ordinances defining margarine and regulating its composition, manufacture, branding, and sale for food. Thus the legislative branches of the American government recognize it as a wholesome food. The courts take judicial notice of the fact.
In its manufactured form, margarine consists of about 82% fat, 1% casein, 2% salt, and 15% of water.
The casein includes small quantities of valuable mineral salts normal to milk. The salt is the same common salt that is so generally used as food. The food value of the fats used in making margarine is also well known.
The primary function of a fat in the diet is to make our food more attractive and palatable and to supply our bodies with heat and muscle energy.
Energy value is measured and expressed in terms of digestibility and calories.
According to McCollum, one, kind of food fat is "digested with practically the same ease and completeness" as any other kind of food fat.
This opinion is shared by Holmes, Flurin, Mayer, Snyder, Luhrig and numerous other investigators.
The energy value of one kind of edible fat it the same as the energy value of any other kind. This fact is so universally accepted that references to scientific authority are
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