What to eat and when

by Susanna Cocroft

Glucose, cane sugar, syrups, and honey are almost pure sugar;

Butter, lard, and olive oil are nearly all pure fat;

Egg albumin, gluten of flour, and lean meat are almost pure protein.

As previously stated, however, no food contains but one element of foodstuffs.

NITROGENOUS FOODSTUFFS OR PROTEINS

Protein is a complex combination consisting of seventeen elements. The digestive organs split up protein into these seventeen substances, and they enter the blood thus split. When they reach the tissues, each tissue selects the elements it needs and recombines them according to its own peculiar functional uses.

Meat and eggs contain the complete protein.

Protein exists in all vegetables, but few vegetables contain protein which is made up of the whole seventeen substances, hence more vegetable food has to be eaten to secure the protein in the quantity and combination necessary to maintain life.

Of these seventeen elements the predominating ones are nitrogen, sulphur, and phosphates. The predominance of nitrogen has given the proteins the name nitrogenous.

Proteins are the tissue builders.