Evening star., 1902-05-20
Table and Kitchen.
Proteid Is the Indispensable Factor in
Food.

1orced many people to seriously consider
whether they cannot get along with very
much less meat than they have deemed
necessary to keep them in average health.
1t may be well to know something more
about that most important Of all food
stuffs-proteid. What it Is and what 1t
does. Many with a half knowledge of
things are under the impression that this
element is found In flesh foods only. Ig-
norance of this substance and its value is
the cause Of most failures In the attempt
to adopt so-called vegetarian diet.
Proteid Is one Of certain nitrogenous
principles forming the chief constituents
Of the blood. muscles and other organs
of the body. 1t is found In vegetable food
as well as animal. 1t is absolutely indis-
'pensable. and its Importance cannot be
overestimated. as 1T is upon this element
more than any other that we must depend
for the healthy building up and repair Of
tissue lost in daily wear and tear.
Every one should be healthy by right
OF OF inheritance: If this be denied them.
they should seek to obtain health as dill
gently as they seek wealth. Health should
be absolute. according to the highest
standard, mentally, morally and physical
iy. To obtain this end. one must first be-
lieve 1t possible. and be willing to change
their way of living If necessary, in order
to reach the highest standard, whether pub
lie opinion and the views of friends agree
with theirs not.
The best scientific authorities are all
agreed on one point, that proteid matter
we must have I'VE may be deprived Of
starches and yet live; we may be deprived
OF sugars and yet live; we may go without
Iats; but unless We have proteid we die
This seems an unreserved statement but
one which is fully justified by experiment
Ihe meaning of the word proteid first
1orm) Is pre-eminent. 1t contains not only
nitrogen. but carbon and hydrogen as well
With the addition of a few minerals salts
and water it would be possible to live on
prote1d matter alone, as these elements
would renew the whole blood and build up
any and every part of the body. Carbohy-
dTates (starches and sugars) and fats are
proteid sparers, and while they will not
take the place Of proteid. 1t Is more eco
nomical to mix these elements with the
proteid matter.
A Lack Of Proteid Matter.
Lack Of sufficient supply of proteid mat
ter Will result in imperfect tissue repair;
affecting. perhaps more especially, the mus
cles and blood; and this condition Is indi-
Gated by the pallor and puffiness of the
ana emic or underfed: the result Of wrong
cholce of food. or perhaps more plainly
speaking. the injudicious combinations
which. while there may be no lack of pro-
teld matter, hinder its perfect digestion to
sucn an extent that much that is valuable
to the system is carried away without being
utilized in proper manner
Inc daily amount of proteid considered
necessary is reckoned at AZ ounces per day,
taken under favorable conditions; but when
combined with foods which retard its d.
gestion, and those which act as aperients.
TINS quantity may not be sufficient for rea-
sons above given. This is easily ascertained
Dy the physical condition Of the Individual
IL all functions are normal in the perform
ance or their duties, and the body in good
working order, one has attained what for
them. at least may be considered an Ideal
q thor -
or foods Is determined by the amount one
can absorb into the system to supply physi-
cal and mental energy and increase power
to resist disease.
What is Meant by Nutritious Foods.
This term seems too often confeunded
with wholesome. A food may be whole
some, good for the body and tending to pro-
mote health and strength, yet not in the
sense In which 1t Is accepted by an igno-
rant person, unlearned in regard to diff
ferent values of food substances, DR..
Hutchinson, very high authority on diet
gives clear explanation of the distinction
between these terms when he says part
OF our food supplies fattening and heating
material for energy" Here we class fats
and oils starches and sugars 1t seems
that by no possibility can they build up one
single cell of the body; and yet we are per-
petually using up cells of our bodies The
other kind of nourishment Is proteid This
does build up the cells of our bodies 1t
forms much OF blood and nerves and
bones, etc; 1t also supplies fattening and
heating material for energy, therefore it is
food with a double function and obviously
the most precious, as it is Indispensable as
builder and sustainer of life. Many foods
are wholesome which can be dispensed with
more easily is they dc not contain any
great amount Of proteid and they may. in
fact, be of such nature as to interfere with
the actual nourishment of the body when
taken in combination with proteid matter
co fn and yNl1
when taken separately.
While mixed diet IS to be preferred
care should be taken to guard against an
indiscriminate mixture of substances, each
one selected simply on account Of it's in
dependent agreeable flavor and without
any regard to chemical relations 1t
We're better to confine our menu to one
KIND OF food at each meal rather than risk
future consequences from indulging In the
congiomerate which some fondly fancy is
the proper method of getting the neces-
sary proportion of the different food ele-
ments. Simple menus as important as
simple foods Eggs, cheese, milk cereal
and nut products furnish valuable forms
OF proteid matter. In considering cheese and
nut foods. many believe them nourishing
but too indigestible for diet for invalids or
INDOOR workers. This objection is overcome
when these products are grated or miIled
This prepares them for easy digestion while
leaving just enough work for the digestive
organs Fruits added to these will still
- tiiei e'iu III IHeii uiSeSlioH lneSe IOodS
while wonderfully nourishing are not too
heating. as are the pulses. for persons lead
Ing a sedentary life. On considering the
question of doing without meat one need
have no fear of lack Of nourishing SUBJ
stances; on the other hand one must guard
against an over supply in the endeavor to
get what one believes to be an ADEQUATE
amount of vegetable proteid
Cheese au Gratin.
Separate four eggs and beat the whites
to stiff froth: add the beaten yolks and
half a teaspoonful Of salt and quarter of
teaspoonful of pepper. Mix we'll together