Nuts As A Substitute For Meat Recipe
Although many are trying to eliminate so much meat from menus on account
of its soaring cost, the person who performs hard labor must have in its
place something which contains the chief constituents of meat, protein
and fats, or the body will not respond to the demands made upon it
because of lowered vitality from lack of food elements needed.
Scientific analyses have proven that nuts contain more food value to the
pound than almost any other food product known. Ten cent's worth of
peanuts, for example, at 7 cents a pound will furnish more than twice
the protein and six times more energy than could be obtained by the same
outlay for a porterhouse steak at 25 cents a pound.
One reason for the tardy appreciation of the nutritive value of nuts is
their reputation of indigestibility. The discomfort from eating them is
often due to insufficient mastication and to the fact that they are
usually eaten when not needed, as after a hearty meal or late at night,
whereas, being so concentrated, they should constitute an integral part
of the menu, rather than supplement an already abundant meal, says the
Philadelphia Ledger. They should be used in connection with more bulky
carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.;
too concentrated nutriment is often the cause of digestive disturbance,
for a certain bulkiness is essential to normal assimilation.
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