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When the kinetic system is driven at an overwhelming rate of speed, as by severe physical injury, by intense emotional excitation, by perforation of the intestines, by the pointing of an abscess into new territory, by the sudden onset of an infectious disease, by an overdose of strychnin, by a Marathon race, by a grilling fight, by foreign proteins, by anaphylaxis, the result of these acute overwhelming activations of the kinetic system is clinically designated shock, and according to the cause is called traumatic shock, toxic shock, anaphylactic shock, drug shock, etc.
Butter combines well with starches and vegetables, in fact, it can be used in moderation with any other food, when the body needs fat. Butter should not be used to cook starches or proteins in. Greasy cooking should be banished from our kitchens. Milk is a complex food, highly organized, and therefore is easily injured or spoiled.
Wheat makes the best bread because it contains gluten. Among proteins gluten is unique, because it is so elastic and after it has stretched it has a tendency to retain its place. This is what makes bread so porous. There are various meals or flours that can not be made into bread, or even dough, because they lack compounds which will act as frame work. Bread can be made in many ways.
Pop hates it as much as me, but he's scared to kick. Mother says vegetables contain all the proteins you want. Mother says, if you eat meat, your blood-pressure goes all blooey. Do you think it does?" "Mine seems pretty well in the pink." "She's great on talking," conceded the boy. "She's out to-night somewhere, giving a lecture on Rational Eating to some ginks.
This grain is particularly well adapted for bread making because of the nature of the proteins it contains and the relative proportions of these. These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin. The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength.
This is probably true, but it is also true of other protein-bearing foods. The digestion and assimilation of proteins are begun in the stomach and completed in the intestines, and the protein in milk is one of the most completely utilized of all proteins. To call a food unnatural means nothing, for we can call nearly all foods unnatural and defend our position.
Nuts also contain much protein, but are both difficult of digestion and expensive. Virtues and Drawbacks of Meats. Taken all together, the proteins, or meats, are the most nutritious and wholesome single class of foods. Their chief drawback is their expense, which, in proportion to their fuel value, is greater than that of the starches.
Proteins are long, complex molecules, intricate chains whose individual links are amino acids. Proteins are the very stuff of life. All living protoplasm, animal or plant, is largely composed of proteins. There are virtually an infinite number of different proteins but all are composed of the same few dozen amino acids hooked together in highly variable patterns.
These classes are given here in the order of the seriousness of the prognosis. One of the most common causes of hypertension is clue to excess of eating and drinking. The products caused by maldigestion of proteins, and the toxins formed and absorbed especially from meat proteins, particularly when the excretions are insufficient, are the most frequent causes of hypertension.
Few seem to realize that each type of food requires specific and different digestive enzymes in the mouth, stomach, and intestine. Carbohydrates, fats, proteins each requires differing acid or alkaline environments in order to be digested. Proteins require an acid environment. Starch digestion requires an alkaline environment.
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