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Updated: June 21, 2025
Of the first importance, however, is the proteid element in food. Meat, milk, cheese, eggs, peas, etc., contain proteid in considerable quantities. Its use is to repair the exhausted tissues themselves. The muscles and nerves get worn out in their daily work, and require rebuilding. Finally, in all natural foods there are certain salts, which also build up, e.g., lime, which goes to make up bone.
What is true of the proteids is true, though in a different way, of the other great classes of foods. A diet which is lacking in proteid, carbohydrate, or fat, or which has any one of them in excess, is not adapted to the requirements of the body.
If proteid is present it turns yellow and partly dissolves in the acid, forming a yellow solution. Let cool and then add ammonia. The yellow solid and the solution are turned a deep orange color. Apply this test to foods containing proteid such as white of egg, cheese, lean meat, etc. Then add enough water to form a thin liquid and fill a test tube half full.
For such an expenditure of energy they must receive nourishment and stimulation. The nourishment is supplied by the albumin and proteid of the vesicular and prostatic secretions. The stimulation is supplied by the salts also secreted by these glands. The recent researches of Loeb and others have demonstrated the importance of mineral salts in stimulating the activity of living cells.
At the same time, if the circulation is good it is well with such proteid diet to increase the amount of water drunk during the day, as this helps to eliminate the waste which would otherwise overtax the kidneys. Green vegetables and fruits should form a large part of the diet.
It is formed in much smaller quantities than urea, in proportion of about one to fifty, but the latter is more easily eliminated from the system through kidneys and skin. The principal ingredient in the formation of uric acid is nitrogen, one of the six elements which enter into all proteid or albuminous food materials, also called nitrogenous foods.
Most of the rest of the food, including the proteid and the carbohydrate or starchy portion now in the form of sugar, passes into the capillaries, and then is led to the liver. The liver will not let through more sugar than is required, storing it up for future use. It also acts as a careful guardian, by arresting many poisons which would otherwise pass into the general circulation.
Now when protoplasm had been discovered as the "physical basis of life," and, when it was further conceived that this substance is a proteid related to albumens, it was inevitable that a theory should arise which found the explanation of life in accordance with simple chemical laws.
The vegetable kingdom supplies us largely with the carbonaceous or muscle-forming food, whereas the animal kingdom is rich in proteid, or tissue-forming food. Much proteid, however, can be obtained from the vegetable kingdom peas, beans, lentils, dried fruits, and nuts being particularly rich in it.
And it is not doubted that, if the conditions of the universe brought about a natural combination of carbon, hydrogen, nitrogen and oxygen in certain proportions, so that proteid resulted, the transition to proteid which forms itself and renews itself from the surrounding elements, to assimilating, growing, dividing proteid, and ultimately to the most primitive plasmic structure, to non-nucleated, nucleated, and finally fully formed cells, could also come about.
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