Protein and nutrition : an investigation / M. Hindhede.

  • Mikkel Hindhede
Date:
[1913]
Catalogue details

Licence: In copyright

Credit: Protein and nutrition : an investigation / M. Hindhede. Source: Wellcome Collection.

    17/236 page 3
    Now, everybody is agreed that the proportion of alligation of the three forms of food is not exactly equivalent. Either the carbo-hydrates or the fats may serve, to a large extent, as a substitute, the one for the other ; and it is also possible, theoretically, at least, to employ protein in the place of the fats and carbo-hydrates—practically, it is, of course, not to be accomplished ; for to produce 3,000 cal. by the consump- tion of lean meat, about 7^ Ibs. would have to be eaten— but protein cannot be entirely replaced by the fats and carbo- hydrates, either in theory or in practice. The tissues of the body are constructed essentially of albuminous substances; and as the cell tissues are being incessantly destroyed, a continual reconstruction of them must also be taking place. But this reconstruction cannot result from the fats and carbo-hydrates alone ; obviously, the accom- plishment of this depends also on substances containing nitrogen, i.e., protein or nitrogenous compounds (amides, etc.). But how much protein is necessary as a minimum ? And how are we to determine that minimum ? These are the great and much-debated questions with which it will be the chief purpose of this book to deal. If for no other reason than that of economy, it is generally conceded that it is unpractical to make use of more protein than is necessary for the maintenance of the body in full health and vigour. As we shah see hereafter, the richly albu- minous food-stuffs are by far the most expensive, and it is, therefore, .sheer extravagance to squander the housekeeping money on a superabundance of protein. B 2
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