They are the
only ones that contain nitrogen, which is essential to animal life.
Nitrogenous foods are used not only to build and repair, but in the end
they are burned, supplying as much heat as the same weight of sugar or
starch.
Proteid foods are generally taken to excess. To most people they are
very palatable, and they are generally prepared in a manner that renders
rapid eating easy. Besides, meats contain flavoring and stimulating
principles, called extractives, which increase the desire for them. The
consequence is that those who eat meat often have a tendency to eat too
much. Excessive meat eating often leads to consumption of large
quantities of liquor. Stimulants crave company.
As will be noted, most fish and meat contain about 20 per cent. of
protein, while about 75 per cent. is water. The fatter the meat, the
less water it contains, and the more fuel value it has. The leaner the
meat, the more watery the animal, and the more easily is the flesh
digested. Beef is fatter than veal and harder to digest. Also, the flesh
of old animals is more highly flavored than that of the young ones,
because it contains more salts.
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