A health & counsel bureau / by Eustace Miles.
- Eustace Miles
- Date:
- [between 1900 and 1920]
Licence: In copyright
Credit: A health & counsel bureau / by Eustace Miles. Source: Wellcome Collection.
27/156 page 17
Licence: In copyright
Credit: A health & counsel bureau / by Eustace Miles. Source: Wellcome Collection.
![A TABLE OF GENUINE FOOD VALUES. d □ n Note that in this Table we only reckon the most precious and essential element, the Proteid (Body-building and Tissue-rep airing). We do not—after the misleading fashion of some modern advertisers of cocoa, etc.—lump together the Proteids and Carbohydrates (starches and sugars) and Hydro-carbons (fats and oils), and call them “ Calories ” or “ Food-values/' We simply select what is generally admitted to be the vital and indispensable matter—the Proteid, which builds the body, repairs its waste, helps to prevent disease or illness, serves as a tonic, assists the digestion, and provides some fat and heat and energy. 5 IO 15 20 25 30 SB '*Emprote 35. Oatmeal, 14.2; 3 {cooked). Egg, 13.1 {raw). Vholemeal {Wheat) Flour, 12.9. Pork, 12.3 (raw). Walnuts, 12. Fresh Fish, 10.5 (raw). Dried Figs, 5.5 Cabbage, 3.6 (raw); other green vegetables less. Milk and Buttermilk, 3. Prunes, 2.4. | Potatoes, 1.2 (raw). Apples, 0.4. Approximate Body-building Values (per cent.) in a few Foods. [Chiefly from Dr. Robert Hutchison’s analyses. His Table of ten foods, oppo¬ site p. 16 of his “Food and Dietetics,” gives fuel-values also. I have omitted fuel-values here.] The order of these foods may be mem¬ orised by means of this rhyme. “ Emprote ” best will help the Race, As a body-building base. Cheddar, lentils, haricots, Chicken, peas, beef: after those Salted herring, oatmeal, egg. Wholemeal flour, then part of pig, Walnut, then fresh fish, then fig, Cabbage, milk, then prunes and roots, (Like potatoes), then fresh fruits. Butter, Arrowroot, made Tea, Almost Proteidless will be. EM. PROTEID FOOD (“EMPROTE”) HAS ABOUT 35 PER CENT. OF PROTEID, AND NO “ URIC ACID ” OR PURINS. IT NEEDS NO COOKING, AND CAN EASILY BE ADDED TO OTHER FOODS, MAKING THEM MORE NOURISHING AND DIGESTIBLE.](https://iiif.wellcomecollection.org/image/b29295117_0027.jp2/full/800%2C/0/default.jpg)
