In the above selections from Atwater and Bryant’s tables, I have chosen, in every case, the best parts or cuts of the meat, and those meats which are supposedly most nutritious, to balance against my selected list of vegetables, etc.—containing the highest percentage of protein. If the tables be examined carefully, the following astonishing facts will be brought to light:—That while in lean ribs of beef (considering only the edible portion) we find that the protein percentage is but 19.6, with a fuel value per pound of 870; that while cooked mutton contains a protein percentage of 25.0, with a fuel value of 1420 cal. per pound, almonds (nuts) contain a protein percentage of 21.0, with a fuel value of 3030! Again, we find a protein percentage of 27.9, with a fuel value of 3165 for butter-nuts; a protein percentage of 25.8, with a fuel value of 2560 for peanuts; a protein value of 27.6 and a fuel value of 3105 for black walnuts; and a protein value of 16.6 and a fuel value of 3285 for California walnuts (to mention but a few instances). The protein percentage of ribs of beef is but 17.8! Even cocoa, as purchased, contains a far greater protein percentage and a higher fuel value than the choicest portions of almost all meats—for it contains a protein percentage of 21.6 and a fuel value of 2320! This is to be compared, be it observed, with, say, a protein percentage of 17.8 and a fuel value of 1330 for ribs of beef—this being the average for all analyses. Many meats fall far below beef and mutton, which have been cited as standard and sample meats—while only the lean and edible portions have been used for purposes of calculation. Were we to compare the protein percentages and fuel values of other meats, and especially game and fish, we should find that they fall far below, not only nuts, but also grains and the legumes, in both protein percentage and fuel values. For instance, we find that fricasseed chicken, taking the edible portion only, contains a protein percentage of 17.6 and a fuel value per pound of but 885; that the edible portion of bass contains but 18.6 protein, with a fuel value of 465; that cod contains but 16.5 protein percentage, with a fuel value of 325, as against a protein percentage of 22.5 with a fuel value of 1600 for dried beans—against a protein percentage of 25.7, and a fuel value of 1620 of dried lentils, and as against 24.6 protein percentage, and a fuel value of 1655 for dried peas! The comparison is astonishing. Even evaporated potatoes contain an average of 8.5 protein percentage, with a fuel value of 1680, as against a protein percentage of 6.2 with a fuel value of 235 for oysters; and a protein percentage of 4.6, with a fuel value of 150 for mussels! Hens’ eggs contain a large proportionate percentage of protein; the average being 13.4, with a fuel value of 720; but this must be balanced against a protein percentage of 28.8 for American cheese, with a fuel value of 2055; or a protein percentage of 25.9 with a fuel value of 1950 for cream cheese.
As against the figures just quoted, let me cite two or three analyses of meat soups, which have frequently been administered to invalids under the idea that they are “strengthening” and “heating”—thus supporting or maintaining the temperature and the energy of the sick person. Apart from the fundamental error contained in this theory—that we do derive our strength and the heat of the body from the food eaten (which I have endeavoured to prove incorrect in my “Vitality, Fasting and Nutrition,” pp. 225-303; 332-350; 448-459; etc.), there is the direct evidence afforded by the chemical analysis of these articles of diet. As opposed to an average of more than 20.0 protein percentage, and a fuel value averaging more than 1600 calories, we find for beef soup, as purchased, a protein percentage of 3.2 and a fuel value of 295; a protein percentage of 1.8, and a fuel value of 195, for clam chowder; and a protein percentage of 4.6 and a fuel value of 370 for ordinary meat stew! Quite apart, therefore, from the argument based upon the fact that all meat juices and extracts contain, in addition to the nutritious principles, a large amount of poisonous or toxic material, we have here direct evidence of the fact that these meat soups, so generally administered to invalids, are totally lacking both in high protein value and in fuel value; and when we consider that, in addition to all this, they contain a large amount of poisonous matter in solution, it will be seen how false is the doctrine of administering soups of this character to patients, under the impression that we are helping them to sustain their bodily heat, their energies and their strength!
Let us now make another short list of comparisons. Fresh ham, medium fat, average edible portion, contains 15.3 protein percentage, with a fuel value of 1505; dried cow peas, on the other hand, have a protein percentage of 21.4, with a fuel value of 1590. Leg of veal averages a protein percentage of 20.7, with a fuel value of 670; as against a protein percentage of 18.1, and a fuel value of 1625 for lima beans; leg of lamb, medium fat, edible portion only, averages 19.2 protein percentage, with a fuel value of 1055; compared with a protein percentage of 33.9 and a fuel value of 2845 for pignolia-nuts. Again, we compare a protein percentage of 23.9, and a fuel value of 875, for sirloin steak, with a protein percentage of 29.3, and a fuel value of 2825 for pea-nut butter, as purchased! If we compare all the analyses of loin of beef, we find the average for the edible portion to be 19.0 protein percentage, and a fuel value of 1155; while the protein percentage of this same article of diet, as purchased, would be but 16.4, with a fuel value of 1020, as against a protein percentage of 28.1, and a fuel value of 2945 for Sabine pine-nuts; even “malted nuts” contain a protein percentage of 22.7, with a fuel value of 2240—this being far ahead of all but a few meats. And many of the grains are equal, both in protein percentage and in fuel value, to many of the best meats. Thus, rolled oats contain a protein percentage of 16.7, and a fuel value of 1850; gluten wheat flour, a protein percentage of 14.2, with a fuel value of 1665; while, turning to the vegetables, we find a protein percentage of more than 20 per cent. (often running up as high as 25) and a fuel value averaging 1600 calories per pound, for all the bean and pea family. Practically all the nuts contain a far larger percentage of protein than any meats, while even such articles of food as chocolate and yeast, contain an equal amount (12.9 and 11.7)! It will be seen from the above tables, therefore, that so far as protein is concerned, the same amount may be extracted from an equal amount of other foods, and even a far greater amount of protein from a lesser quantity of other foods. This being the case, it becomes obvious how absurd it is to talk of the necessity of meat as an article of diet, because of the large amount of protein it contains. But since, as we have seen, the chief object (if not the only one) for our eating meat at all is to obtain this protein in what has always been thought to be a “readily digestible and condensed” form, it will be seen that there is no basis whatever for this belief, and that it is, in fact, totally disproved by the direct evidence in the case. We can obtain all the protein we need from an equal or lesser quantity of food of non-animal origin.
Let us now briefly examine the other constituents of food, in order to see if the requisite amount of fats, carbohydrates, salts, etc., are supplied. As before stated, our chief reason for eating meat at all is that it is supposed to contain a larger percentage of protein than any other article of diet; but we have seen that this is not the case. It is generally conceded by all those who defend a “mixed,” or partly flesh diet, that vegetable foods and fruits will supply all the fats and carbohydrates needed by the system—the percentage of protein being always the point in dispute.
However, in order to make this perfectly plain to the reader, I shall adduce a few examples of the various food-stuffs, in order that it can be seen at once that all these other constituents of food are likewise contained, in far greater quantities than they are in meat, in almost all other articles of diet. A few examples will render this clear.
First of all, let us take the fats. In the edible portion of very fat beef we have a percentage of 32.3 and 27.6 per cent. fat on the edible portion of fat loin of beef. We find a percentage of 35.6 fat on fat ribs of beef. But when beef is cooked, as it must be before eating, we find the amount of this fat greatly reduced. Thus sirloin steak contains but 10.2 per cent. of fat; the edible portion of tenderloin averages 20.4 per cent.; roast beef averages 28.6 per cent.; veal contains an average of but 7.7 per cent., for the edible portion; fat leg of lamb, edible portion, 27.4 per cent.; but when it is cooked, there is here, as in all other cases, a great reduction in the percentage of fat—there remaining but 12.7 per cent. in roast leg of lamb. The percentage in mutton is somewhat higher, being 22.6 per cent., as cooked. Ham, of course, contains a large amount of fat; fresh ham, edible portions, medium fat, averaging 28.9 per cent., the total average for fresh ham being 33.4 per cent. When ham is cooked, however, there is the invariable reduction in the percentage, being especially noticeable in this case—the average of luncheon ham, cooked, being but 21.0 per cent. Poultry and game contain a smaller percentage of fat than most meats. Capon, chicken, and roast turkey average from 10 per cent. to 11 per cent. in fat. All fresh fish and shellfish contain very much less fat, from 1 per cent. to 2 per cent. on the average. Eggs contain about half the percentage contained in meat, as a rule, the average being 10.5 per cent. for the edible portion. There is a great disproportion, however, between the white and the yolk of the egg; there being but .2 per cent. of fat in the edible portion of the white, while 33.3 per cent. of the edible portion of the yolk is fat.
Now, when we turn to dairy products and to the vegetable kingdom for our fats, we find that a very large amount of fat is contained in a number of articles of diet—far greater than in any of the fattest meats. Thus, butter contains 85 per cent. fat; American cheese, 38.3 per cent. fat; California cheese, 33.4 per cent. fat; cheddar cheese, 36.8 per cent.; cream cheese, 58.0 per cent.; full cream cheese averages 33.7 per cent.; old English cheese, 42.7 per cent.; etc. Cream, on the other hand, contains less than we should suppose, being but 18.5 per cent. fat, and milk only 4.0 per cent. fat.
Our great source of fats, however—leaving out all dairy products, which, it might be claimed, are indirectly derived from the animal kingdom—is nuts. The great value of these articles of food will become apparent to us when we see that not only are they at the head of the list in protein percentage and in fuel value, but also in the percentage of their fats. Thus we find almonds average 54.9 per cent. fat; beech-nuts, edible portion, 57.4 per cent.; Brazil-nuts, edible portion, 66.8 per cent. fat; butter-nuts, 61.2 per cent. fat; cocoanuts, 50.6 per cent. fat; filberts, 65.3 per cent.; hickory-nuts, 67.4 per cent.; peanuts, 38.6 per cent.; pea-nut butter, 46.5 per cent.; pecans, 71.2 per cent.; pine-nuts, 60.7 per cent.; California walnuts, 64.4 per cent.; black California walnuts, 53.3 per cent.; soft-shell walnuts, 63.4 per cent. Chocolate also contains 48.7 per cent. fat. If now we compare with these figures those “highly nutritious” invalid foods, meat soups, etc., we find the fat percentages to run as follows:—Beef soup, .4 per cent. fat; chicken, .8 per cent.; clam chowder, .8 per cent.; and meat stew, averaging 4.3 per cent. fat.
Let us now compare the relative percentages of carbohydrates. In the majority of meats these are so very low that it might almost be said they contain no carbohydrates at all. In the above tables from Atwater and Bryant’s analysis, it will be seen that no figures at all appear in the column for carbohydrate percentages. With the single exception of tripe, which contains an average of .2 per cent., no mention is made of a percentage of carbohydrates in any of the meats. Hens’ eggs also contain practically none. Poultry and game, when cooked, average from 2 per cent. to 5 per cent.; fish contain practically none, while shellfish range from 1 per cent. to 3 per cent. This is all the carbohydrates that the animal kingdom affords us!