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But although it was more complex than any other substance studied, its general characters were so like those of albumen that it was uniformly regarded as a proteid; but one which was of a higher complexity than others, forming perhaps the highest number of a series of complex chemical compounds, of which ordinary proteids, such as albumen, formed lower members.
There is no question but that a fast, followed by a light diet, containing less of the heavily starchy and proteid foods and more of the succulent vegetables and fresh fruits, with their cleansing juices and health-imparting salts, would result in the recovery of over one-half of the insane. Most of them are suffering functionally and here the outlook is very hopeful.
If you knew anything of the kinds of food necessary to nourish the human body, you would know that it should combine in proper proportions proteid, fats, carbohydrates and a small percentage of inorganic salts these are constantly undergoing oxidation and at the same time are liberating energy in the form of heat." "Hear the bloody bounder!" bawled Pudfut from the other end of the table.
Such a simple tissue is called an epithelium or surface-limiting tissue, and the cells are known as epithelial cells. These are united by a very small amount of a cement substance which belongs to the proteid class of material. The epithelial cells, from their shape, are known as squamous, columnar, glandular, or ciliated.
They contain a large quantity of starch, a proteid substance peculiar to them called gluten, and mineral salts, especially phosphate of lime. Peas and beans contain a smaller proportion of starch, but more proteid matter, called legumin, or vegetable casein. Of the cereal foods, wheat is that most generally useful. Wheat, and corn and oatmeal form most important articles of diet.
Both nuts and pulses contain, like flesh meat, a large quantity of proteid in a concentrated form. No one needs more than 1/4 lb. per day, at most, of either. Take any quantity of shelled almonds and blanch by pouring boiling water on them. The skins can then be easily removed. Lay the blanched almonds on a tin, and bake to a pale yellow colour.
The animal cell can absorb its carbohydrate and proteid food only in the form of carbohydrate and proteid; it is dependent, in fact, on the pre-existence of these organic substances, themselves the products of living matter, and in this respect the animal is essentially a parasite on existing animal and plant life.
They are of little nutritive value, containing, as they do, much water and only a small amount of proteid, but are of use chiefly for the sugar, vegetable acids, and salts they contain. In moderate quantity, fruits are a useful addition to our regular diet. They are cooling and refreshing, of agreeable flavor, and tend to prevent constipation.
The stored-up fat is redissolved as needed, and enters the blood, where it again becomes available to the active cells. The proteids form a part of all the tissues, and for this reason are stored in larger quantities than any of the other food substances. The large amount of proteid found in the blood may also be looked upon as storage material.
A well-known variety, called albumin, is found in the white of eggs and in the plasma of the blood, while the muscles contain an abundance of another variety, known as myosin. Cheese consists largely of a kind of proteid, called casein, which is also present in milk, but in a more diluted form.
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