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And therefore this remarkable result came out that however much a plant may differ from an animal, yet that the essential constituent of the contents of these various cells or sacs of which the plant is made up, the nitrogenous protein matter, is the same in the animal as in the plant.
For example, the substance called hæmoglobin is the protein which exists in the red blood cells and which causes those cells to appear light red or yellow when seen singly.
Milk is an emulsion. It is made up of numerous tiny globules floating in serum. The size of the globules varies, but the average is said to be about 1/10,000 of an inch in diameter. These globules are fatty bodies. There are other small bodies, containing protein and fat, which have independent molecular movement. The milk is a living fluid. When it is tampered with it immediately deteriorates.
The same is true of some of the other foods which supply protein in the diet such as dry peas and beans; cheese and peanut butter are at least twice as valuable nutritionally as beef. The domestic problem is to make palatable dishes from these foods. This requires time and patience. The cook must not get discouraged if the first trial does not bring marked success.
Flesh foods are more easily and completely digested than the protein derived from the vegetable kingdom. From the table it will be noted that some fish is fat and some is lean. The ones containing more than 5 per cent of fat should be considered fat fish. These are somewhat harder to digest than the lean ones, but they are more nutritious.
Also, as will be observed, while wheat is highest in protein, it is, as compared with the other cereals, sixth in fat, fourth in carbohydrate, fourth in cellulose, and fifth in mineral matter. In this way may be compared all the other cereals to see in just what way they are of value as a food.
He finds, however, "fairly constant and well-marked distinctions" in the presence of a cellulose coat in the plant-cell, in digestion followed by absorption, and in the power to manufacture protein. The morphological feature of plants is this cellulose coat; of animals, its absence; the physiological peculiarity of plants, this manufacturing power; of animals, the want of it.
She was allergic to wheat, soy, and dairy products and had especially been eating dairy in the mistaken notion that it was necessary to keep up her protein intake. Really very typical. So many health food store shoppers these days mistakenly believe that, because they are vegetarian and do not eat meat, they especially need to boost their protein intake with dairy and soy.
But protein should never be combined with starches. The most popular North American snacks and meals always have a starch/protein combination, for example: meat and potatoes, hamburger in a bun, hot dog with bun, burrito with meat or cheese, meat sandwiches, etc.
The particle of gold falls to the bottom and rests the particle of dead protein decomposes and disappears it also rests: but the living protein mass neither tends to exhaustion of its forces nor to any permanency of form, but is essentially distinguished as a disturber of equilibrium so far as force is concerned, as undergoing continual metamorphosis and change, in point of form.
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