Nut meat is readily digestible
The notion that nuts are difficult of digestion has really no foundation in fact. The idea is probably the natural outgrowth of the custom of eating nuts at the close of a meal when an abundance, more likely a superabundance of highly nutritious foods has already been eaten, and the equally injurious custom of eating nuts between meals. Neglect of thorough mastication must also be mentioned as a possible cause of indigestion following the use of nuts.
“The fat of nuts exists in a finely divided state, and in chewing of nuts a fine emulsion is produced so that nuts enter the stomach in a form best adapted for prompt digestion,” says Dr. Kellogg.
Pecans Furnish The Balanced Ration
“The pecan is a nut of immense economic value. The pecan furnishes practically a balanced ration. It is a highly concentrated and highly nutritious food. Compared with round steak, it contains one-twelfth as much water, two-thirds as much protein, from four to six times as much fat and has between three and four times as great fuel value.
Pecans contain most of the elements essential to the building of the frame and body tissues. The food value of pecans is rapidly becoming generally recognized, and it will not be long before the pecan will be extensively used not only as a substitute for certain classes of food, such as meats, but also a substitute for food of all classes.”—U. S. Congressional Record, Jan. 12, 1917.
Nuts—A Staple, Necessary Food
Long valued for diabetics—a good food for all
“There are abundant indications,” says the Journal of the American Medical Association for September 21, 1918, “that nuts, which have long found a valued place in the dietary of the diabetic without detriment to his health, will grow in popularity as foods for the well.”
“Not luxuries—but among the most nutritive of foods”