The extra energy
needed calls for more carbohydrates, not for protein.
When the organism is supplied with sugar, starch and fat, or one of
these, the protein of the body is saved, only a very small amount being
used to replace the waste through wear and tear. Though protein can be
burned in the body, it is not an economical fuel, either from a
physiological or financial standpoint. The energy obtained from flesh
costs much more than the same amount of energy obtained from
carbonaceous foods. Ten acres of ground well cultivated can raise enough
cereals and vegetables to support a number of people, but if this amount
of land is used for raising animals, it will support but a few. The
protein obtained from peas, beans and lentils is cheap, but these foods
do not appeal to the popular palate as much as flesh.
Meat immediately after being killed is soft. After a while it goes into
a state of rigidity known as rigor mortis. Then it begins to soften
again. This third stage is really a form of decay, called ripening. It
is believed that the lactic acid formed is one of the principal agents
producing this softening. Some people enjoy their meats, especially that
of fowls and game, ripe enough to deserve the name of rotten.
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