The Building of the Body - Tapa blanda

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 edition. Excerpt: ...free from lumps. Add remainder of the milk, pepper and salt, beat again well and pour into a hot baking tin in which about an ounce of butter has been browned. Savoury Pie.--When cold, Yorkshire pudding may be cut into small pieces and put in a pie dish with seasoning. Make a gravy, as page 21, cover with crust and bake. Chapter IV THE FOOD COMPOUNDS About Prote1d THE term proteid or protein includes the principal nitrogenous compounds, e.g., the lean of flesh, the white of eggs, the casein of milk and cheese, the gluten of wheat. Protein is the word commonly used by American food chemists, but the word proteid is the one used by most British physiologists and writers, hence its use in this book. While proteid, fat and carbohydrates are all sources of energy, proteid alone is a tissue former. Muscle, I tendon and cartilage, bone and skin, the corpuscles of the blood, the casein of milk, are made from j proteid. A definite amount is absolutely essential: Professor Atwater states that "the minimum quantity which serves in the adult organism for the repair of nitrogenous tissue, or other purpose not so well understood, has been variously estimated by different observers. It doubtless varies with the kind and amount of work performed. The idea has been advanced that although it is possible to sustain life and perform a considerable amount of work on a diet containing a very small amount of proteid and correspondingly large amounts of carbohydrates and fat, a man is actually better nourished when the nutrients are in about the proportions suggested by the commonly accepted dietary standards." Professor Atwater's opinion on this matter has considerable weight: it is based upon the results of many years of experimental research. I do...