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Updated: June 17, 2025
The first period is one of starch conversion; the second period is the same, only more pronounced; the third period, both starch and protein conversion occurs; and the fourth period is taken up mostly with protein digestion. The simple stomach of the horse and the comparatively unimportant place that it occupies in the digestion of the feed renders it less subject to disease.
Families very commonly spend as much as one-third of the food money for meat; and, while they may secure a full third of their protein, iron, and phosphorus in this way, they may not get more than a sixth of their fuel and almost no calcium. Three quarts of milk at fourteen cents a quart will yield about 2,000 calories.
Just as in tearing down an old house, only a portion of the material can be used in a new house, so it is with protein and laboratory analysis cannot tell us how much of the old house can be utilized in building the new one.
FATS. Digestible. 3.8 Undigestible. CARBOHYDRATES. Digestible. 68.7 Undigestible. 2.3 *Rice. PROTEIN. Digestible. 6.2 Undigestible. 1.2 FATS. Digestible. 0.4 Undigestible. CARBOHYDRATES. Digestible. 78.7 Undigestible. 0.7 *Potatoes. PROTEIN. Digestible. 1.5 Undigestible. 0.5 FATS. Digestible. 0.2 Undigestible. CARBOHYDRATES. Digestible. 19.7 Undigestible. 1.6 *Turnips.
Wheat and rye have been used for bread making for a very long time, and their universal use today is due to the fact that they contain considerable protein in the form of gluten. This is the substance that produces elasticity in the dough mixture, a condition that is absolutely essential in the making of raised bread.
Daniel S. Sager says that, "About all that we have to fear in eating is excessive use of proteids." Experience and observation do not bear out this statement, for it is as easy to find people injured by starch as by protein. One form of poisoning is as bad as the other.
But it may be said that the Peronospora is, after all, a questionable sort of plant; that it seems to be wanting in the manufacturing power, selected as the main distinctive character of vegetable life; or, at any rate, that there is no proof that it does not get its protein matter ready made from the potato plant. Let us, therefore, take a case which is not open to these objections.
A small serving of lean meat or fish, about two inches square and three-quarters of an inch thick, contains about one-half ounce of protein. Two eggs, a pint of milk, a quarter of a cup of cottage-cheese, an inch-and-a-quarter cube of American cheese, each have about this same amount. A person eating six of these portions daily will of course have his three ounces of protein.
*Dates Proteids. 6.6 Starches. 54.0 Fats. 0.2 Salts. 1.6 *Figs Proteids. 6.1 Starches. 60.5 Fats. 0.9 Salts. 2.3 *Honey Proteids. 0.8 Starches. 74.6 Fats. 0.9 Salts. 0.2 Showing the relative digestibility of various foods. * Beef, round PROTEIN. Digestible. 23.0 Undigestible. 0.0 FATS. Digestible. 8.1 Undigestible. 0.9 CARBOHYDRATES. Digestible. 0.0 Undigestible. 0.0 * Beef, sirloin
I suspect drinking pasteurized milk or eating cheese made from pasteurized milk is one of the reasons so many people develop allergic reactions to milk. Yet many states do not allow unpasteurized dairy to be sold, even privately between neighbors. To explain all this, I first have to explain a bit more about protein digestion in general and then talk about allergies and how they can be created.
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