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Updated: June 21, 2025
Each tube is lined with columnar epithelial cells, and there is a minute central passage with the "neck" at N. Here and there are seen other special cells called parietal cells, P, which are supposed to produce the acid of the gastric juice. Pepsin the important constituent of the gastric juice, has the power, in the presence of an acid, of dissolving the proteid food-stuffs.
Gluten exists largely in the cereals wheat, barley, oats, and rye. The proteid principle of peas and beans is legumin, a substance resembling casein. As the name implies, the proteids, or nitrogenous foods, contain nitrogen; carbohydrates and fats, on the contrary, do not contain nitrogen.
The food value varies with the conditions under which the foods are grown and is not always even approximately the same. The fresh young legumes may be classed with the succulent vegetables. The matured, dried legumes are to be classed both as starchy and proteid foods. They are very easily raised and consequently cheap. They are the cheapest source of protein that we have.
Once a day some kind of proteid food may be taken, but this should also be eaten in moderation, for if it is not, degenerative changes will take place, which will manifest in some one of the disorders common to pregnancy. Eggs and the lighter kinds of meats, or nuts or fresh fish may be selected. Whatever kind of protein is taken, it should be as fresh as possible. Pork should not be used.
Pastry, sweets and carbonaceous foods in general should not be taken alone at the same meal, they should always accompany some form of proteid food. If, however, pain in stomach is found after meal it will be found that milk can be substituted with comfort. If this does not cure, do not take soda as a remedy.
Do not take milk twice a day, for if it is taken twice and other proteid food once a day, too much protein is ingested. A glass or two of buttermilk will make a good meal at any time. Dr. Waugh, who has had over forty years of experience and is well and favorably known on both sides of the Atlantic, recommends buttermilk very highly during pregnancy.
Fat and starch may be oxidized in a chemist's test tubes, and will there liberate energy; but they do not, under these conditions, manifest vital phenomena. Proteid may be brought in contact with oxygen without any oxidation occurring, and even if it is oxidized no motion or assimilation or reproduction occurs under ordinary conditions.
Examine with the microscope a drop of milk, noting numerous small, highly refractive oil globules floating in a fluid. Experiment 46. Dilute one ounce of milk with ten times its volume of water. This action is hastened by heating. Experiment 47. Saturate milk with Epsom salts, or common salt. The proteid and fat separate, rise to the surface, and leave a clear fluid beneath. Experiment 48.
Further, as she points out, "the milk of the alcoholic mother not only contains alcohol, but it is otherwise unsuitable for the infant's nourishment; it does not contain the proper proportions of proteid, sugar, fat, etc., and it is therefore not suited for the building up of a healthy body." It is plain that here we cannot avoid criticism of an almost universal medical practice.
*To show the Effect of Alcohol upon Proteid.*—Place some of the white of a raw egg in a glass vessel and cover it with a small amount of alcohol. This is due to the withdrawal of water from the albumin by the alcohol. Since the tissues are made up chiefly of proteids, a piece of muscle or of liver may be used in the experiment, instead of the egg, with similar results.
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