Meats are easily spoiled. They should be kept in a cold place and not
very long. Fresh meat and fish are more easily digested than those which
are salted, or preserved in any other way. Pickled meats should be used
rarely The same is true of fish.
Ptomaines, or animal poisons, form easily in flesh foods. These are very
dangerous, and it is not safe to eat tainted flesh, even after it is
cooked. Fish decomposes quickly and fish poisoning is probably even more
severe than meat poisoning. Fish should be killed immediately after it
is caught, for experiments have shown that the flesh of fish kept
captive after the manner of fishers degenerates very rapidly. Fish
should be eaten while fresh. Even when the best precautions have been
taken, it is somewhat risky to partake of fish that has been shipped
from afar.
Flesh foods are more easily and completely digested than the protein
derived from the vegetable kingdom.
From the table it will be noted that some fish is fat and some is lean.
The ones containing more than 5 per cent of fat should be considered fat
fish. These are somewhat harder to digest than the lean ones, but they
are more nutritious.
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