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Updated: June 17, 2025
The excess of phosphorus and phosphoric acids formed from the protein materials of the grain, if not neutralized by the alkaline minerals contained in grasses, hay or straw, will overstimulate and irritate the nervous system of the animal and cause it to become nervous, irritable and vicious.
Subsequently, after the structure of the yeast plant had been carefully observed, it was discovered that all plants, high and low, are made up of separate bags or "cells," as they are called; these bags or cells having the composition of the pure matter of wood; having the same composition, broadly speaking, as the sac of the yeast plant, and having in their interior a more or less fluid substance containing a matter of the same nature as the protein substance of the yeast plant.
It does not take into consideration the chemical aspect of disease. We have learned that most of the morbid matter in the system has its origin in the acid waste products of starchy and protein digestion. The accumulation of these waste products is due, in turn, to a deficiency in the system of the alkaline, acid-binding and acid-eliminating mineral elements.
From the investigations carried on in the Office of Experiment Stations the conclusion has been drawn that of the total amount of protein needed every day, which is usually estimated to be 100 grams or 3-1/2 ounces, one-half or 50 grams is taken in the form of animal food, which of course includes milk, eggs, poultry, fish, etc., as well as meat.
Water and mineral matter, on the other hand, are never a source of energy; they assist in building new tissue or in repairing tissue that already exists. The proteins are unique, in that they may serve either purpose. Primarily the proteins are tissue-builders, but in the absence of sufficient fat or carbohydrate the body burns protein to secure heat and energy.
But the peculiar flavor of fish, its large percentage of water, and the special make-up of its protein, give it a very low food value, and render it, on the whole, undesirable as a permanent staple food. Races and classes who live on it as their chief meat-food are not so vigorous or so healthy as those who eat also the flesh of animals.
Henry Bieler, who wrote Food Is Your Best Medicine, came up with the finest metaphor I know of to explain how protein digestion goes wrong. However, cook the egg and the egg white both solidifies and becomes smaller. What has happened is that the protein chains have shriveled and literally tied themselves into knots.
The fine flavor is lost, the casein, which is the principal protein of milk, is toughened, the milk, which is normally a living liquid, is killed, the chemical balance is lost, the organic salts being rendered partly inorganic. Milk that is unfit to eat without being boiled is not fit to eat afterwards, for the poisonous end products of bacterial life remain.
The value of meat as food depends chiefly on the presence of two classes of nutrients, protein or nitrogenous compounds, and fat. The mineral matter it contains, particularly the phosphorus compounds, is also of much importance, though it is small in quantity.
And if we use this term with such caution as may properly arise out of our comparative ignorance of the things for which it stands, it may be truly said, that all protoplasm is proteinaceous; or, as the white, or albumen, of an egg is one of the commonest examples of a nearly pure protein matter, we may say that all living matter is more or less albuminoid.
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