Is now in the twelfth year of its existence. Its valuable and important
work has been recognized and commended by thousands of physicians, by
many writers for the medical and general press, and by multitudes of
the sick and suffering who have found health and comfort through its
products. It has had many imitators, but it has conscientiously adhered
to its original mission of preparing
Perfect Foods for Sick and Well.
Basing its work upon exact science, and being presided over by a
scientific man, it has gained the support and co-operation of the
scientific world. A year or two since, a competitor in the manufacture
of a single article, known as “Whole Wheat Flour,” secured the
publication of an article from the pen of a Dr. Ephraim Cutter—styling
himself “a microscopist”—in which he asserted his ability to determine
the relative percentages of gluten and starch by the use of the
microscope alone. He furthermore said that while the food-value of
a bread-flour depended upon its percentage of gluten, the various
flours of the Health Food Company contained no gluten whatever; and
that the flour made by the “Franklin Mills” (Dr. Cutter’s employer)
was so rich in gluten as to make it “a blessing to mankind.” These
grossly absurd statements called forth some very scathing criticisms
and much ridicule by the medical and secular press, and induced Prof.
R. H. Thurston, of the Stevens Institute of Technology—who had derived
benefit from the Health Foods—to invite his colleague, Prof. Albert
N. Leeds, Public Analyst for the State of New Jersey and Professor of
Chemistry in the Stevens Institute, to microscopically examine and
chemically analyze the food substances alluded to, for the purpose of
determining the accuracy or inaccuracy of Cutter’s statements, and,
furthermore, to settle the question of the value of the “microscopic
analysis,” for which so much had been claimed by Cutter. Prof. Leeds’
careful work conclusively showed that the microscope was _valuable to
detect adulterations_, but valueless as a means of determining the
percentages of the various natural constituents of a cereal flour;
so he proceeded to apply the crucial test of chemical analysis, with
striking results. (In our limited space we can only briefly quote from
the Professor’s published statement, but we are assured that he will
cheerfully mail a copy of the pamphlet to any one who shall address
him at the College named, situated in Hoboken, New Jersey.) Premising
that wheat in its natural state contains, on the average, about 12
per cent. of albuminoids—chiefly gluten—he found in the Health Food
Company’s Whole Wheat Flour 16.74 per cent. of this substance. Of the
“Franklin Mills” flour, said to be made from “entire wheat,” he writes:
“It contains 8.55 per cent. of albuminoids, chiefly gluten, together
with a very large percentage of cellulose or finely-ground bran. It is
greatly lacking in nutritive elements.”
Prof. Leeds testifies that the Glutens prepared by the Health Food
Company are richer in the gluten element than any which he has been
able to obtain, whether of American or foreign origin, and more than
twice as rich as a so-called gluten made by Farwell & Rhines, of
Rochester. He also finds by analysis that “Robinson’s Prepared Barley
Flour” contains only 5.13 per cent. of albuminoids, while the Health
Food Company’s barley flour, retailing for less than one-eighth as
much, contains 13.83 per cent., showing it to be nearly three times
as rich in substantial nutriment. The flours and foods of the Health
Food Company are nourishing in health and remedial in sickness. Their
good work is in the improvement of the blood-making processes, in
better digestion, in increased nutrition. It is their function to ably
supplement all such remedial measures as skill and science may suggest.
Many physicians have testified to the increased readiness of diseases
to yield to their treatment when the patients have been sustained by
the bland, soluble, non-irritating, nourishing nutriments prepared by
the Health Food Company. Its products still stand at the head of the
long list of food-preparations for infants and invalids, for the sick
who seek to recover health and strength, for the strong who desire to
remain strong. It has elevated food and its preparation to the dignity
of a science, and has sought to render itself wholly worthy of the warm
encomiums so ably pronounced by scholars, physicians, and scientists,
conspicuous among whom stand the Rev. John F. Clymer and Prof. Austin
Flint.
Pamphlets, price-lists, and all particulars are freely mailed to all
inquirers. Address,
HEALTH FOOD COMPANY,
74 Fourth Avenue, cor. Tenth Street,
next door to Stewart’s, New York, N. Y.