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Updated: June 21, 2025
We can get along very well without starch or sugar or fat, but it is absolutely necessary to have proteid foods. They are the only ones that contain nitrogen, which is essential to animal life. Nitrogenous foods are used not only to build and repair, but in the end they are burned, supplying as much heat as the same weight of sugar or starch. Proteid foods are generally taken to excess.
The principal proteid food-stuffs are milk, eggs, flesh foods of all kinds, fish, and the cereals among vegetable foods. Peas and beans are rich in proteids. The essential use of the proteids to the tissues is to supply the material from which the new proteid tissue is made or the old proteid tissue is repaired. They are also valuable as sources of energy to the body.
An animal may be defined as a living organism, the protoplasm of which does not secrete a cellulose cell-wall, and which requires for its existence proteid material obtained from the living or dead bodies of existing plants or animals. The common use of the word animal as the equivalent of mammal, as opposed to bird or reptile or fish, is erroneous.
The young bachelor seals, called "bedlamers," that precede the breeding herd on their annual southern whelping excursion, and normally afford us a much-needed proteid supply, had evidently skipped their visit to the bay; while continuous onshore winds made it impossible in small boats to intercept the mighty rafts, or flocks, of ducks which pass south every fall.
Emprote and the other proteid foods produced by the Eustace Miles Proteid Foods Ltd., is a valuable asset to the vegetarian beginner, who too often tries to subsist upon a dietary deficient in assimilable proteid. Energen. The Energen Foods are another very useful asset to the vegetarian suffering from deficiency of proteid in his dietary and those who are unable to digest starchy foods.
That they are available for supplying energy, and are properly regarded as storage material, is shown by the rapid loss of proteid in starving animals. When the proteids are eaten in excess of the body’s need for rebuilding the tissues, they are supposed to be broken up in such a manner as to form glycogen and fat, which may then be stored in ways already described.
The vegetable foods indirectly supply the body with a large amount of water, which they absorb in cooking. Proteid Vegetable Foods. The most important proteid vegetable foods are those derived from the grains of cereals and certain leguminous seeds, as peas and beans. The grains when ground make the various flours or meals.
If a mouthful of wheat is chewed for some time, most of it is dissolved and swallowed, but there remains in the mouth a sticky, gum-like substance. This is gluten, a form of proteid which occurs in different grains. Again, certain vegetables, as beans, peas, and peanuts, are rich in a kind of proteid which is called legumen.
As the relative amount of proteid, carbonaceous matter, water, and salts, may vary considerably in different articles, we rightly have combinations of food at our meals. A pudding of corn-flour and water contains no building material, hence we add milk and eggs, which do. A meal of meat and cheese requires bread and potatoes, etc., etc.
The food is alike in both cases; it consists of water, certain inorganic salts, carbohydrate material and proteid material. Both animals and plants take their water and inorganic salts directly as such.
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