Show PURIN FOOD MATER MATTER Emil Emi Fischer first onen attention t to o a nucleus composed of ot carbon cam hydrogen hy by drogen d rogen and nitrogen which he called cled P Purin and which Is la found to be widely distributed among food fOll mat t terse ers The purin bodies boMes are regards regarded regard as a s the parent substance of compounds compound o of ot f tho the uric acid and nd group which aro are progressively oxidized purin nuclei running about aa as follows PurIn or purin guan guan- gan- gan i In In n or oxy amino o or r oxy or purin uric acid or purin uric acid being be b I ing ng tho the most highly oxidized purn of ot the tho group About twelve different Combinations of the tho purin nucleus ar are known to ex ex- 1 1st st In nature but not fewer than 16 have been produced In the laboratory h How ow many may be formed In the tho body bodyn i In n the tho cycle ccle between the protein protin Intake intake In in- I. I take and the nitrogenous excreta and ad their final effect on human buman health and ad happiness Is la not known kown but certainly they exert a l profound Influence on us Purin bodies are stimulants stimulant and 0 they exist in all meat extracts extract In the flesh meats of ordinary consumption j jand and In much larger lager quantities In tho glandular organs In lesser amounts amount they occur In many vegetables and j grains as aa In oats oata the tho potato and ad tho I sugar beet tho the active principle prin 1 ciple of ot coffee coree and tea tea and rain the active principle of ot cocoa are aro ao respectively and compounds of ot Hall Hali Hal names a number of ot common 11 foods containing purIn bodies and tho the following list gives the amount contained con con- 1 tamed per pr pound FlaiL 1 Grains Grain Grains f per pound per pound Halibut 81 15 MEAT Mutton 8 Beefsteak 1151 1451 Veal Veal liver lver 1923 1925 j Lin Loin pork 8 on Ham llama 90 I Beef Beet ribs 88 Beef Deet sirloin VEGETABLE MATTER MATEn GraIns Grains Grains per cup per cup Oatmeal lM Deans Beans Dens Cle LoO LoOI I I Peas OH OU i Milk Mik butter buter and cheese are not found to contain any free purin or purin yielding substances Lehman found one gram 1543 53 grains of or uric acid excreted in 24 4 hours bours on a purely vegetable diet 11 grams grama 1694 grains on a mixed diet and 14 grams 2166 grains on a a. diet consisting chiefly of ot meat meat Haugton found three times as much uric acid excreted by meat eaters as by vegetable eaters and Herman Rosenfeld and found uric nitrogen acid-nitrogen excreted In amounts ranging from gram In 24 hours houra on free diet to 2793 grams on ona ona a 11 meat diet Dapper Ranke Bunge Dunge Marez Schultz Taylor Durian Burlan and and many others find that a higher excretion excretion tion ton of ot uric acid Is la brought about by bya a 11 meat diet than by vegetables fats and carbohydrates Dietetics Is la gradually ally aly becoming an exact science and certain general principles are recognized recognized by science about as ae universally as they are disregarded by the average average average aver aver- age Individual individual Ono One definitely fixed fact tact Is that the tho physiological fuel values of ot our foods are as follows Carbohydrates 4 C calories per gram gam 1543 14 grin grain Fat 9 calories per pram gram gam 1543 grain Protein 4 C calories per gram gam 1543 54 grain Proteins are exactly Interchange Interchangeable able with carbohydrates as a 11 fuel food tood but carbohydrates are not Interchangeable Interchange Interchange- able with wih proteins Proteins are are as we have seen growth and tissue repair re repair re- re re pair foods for which there is but a a limited demand and any material excess ex ox- cess cese especially In I the purin nucleus containing proteins tends to derange our metabolizing functions to form body poisons and thereby break down downour downour downour our organs Carbohydrates and fats tats on the theother theother theother other hand furnish straight fuel tuel or energy producing foods which In their natural state are burned In the tho body with wih a minimum residue and without creating deleterious prod by-prod nets Because of ot Its Is stimulating qualities qua Ites protein Is not only an uncomfortable able bl and n dangerous a weather hot fuel 1000 out nut it I is very expensive Three inree thousand calories of lean bean steak at 20 cents cente a pound cost the same amount of ot energy In oysters at 30 cents a n quart will cost but theae the fame same ae O calories calores in ia genuine whole whole- w wh flour at 6 cents nt a pound will wf cost 10 cents and the same energy In milk at 8 cents cent a 11 quart will wl cost but 37 cents 1 l 1 To be healthy and efficient about three tenths of ot our energy should be bo secured from butter cream milk mik fats fata and oils ois tenths six from potatoes bread cereals fruits truls and vegetables and tenth one from protein foods foods- beef beet chicken fish and the like |