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J < y.b yb . s"aJ saJ ' ] rslaabi " ' L : ark Jt6tb f to8 of : th thi odiii : Fl/ Fl FlAlm i ? : y / ' " 4lmpst Alm " WeT'bodyllku WeTbodyllku @vcrybody ( @ ) ' Iikr.1 Iikr1 . t1W thfi jlot/qr jlot qr Jlautir jlotqrol / -ol ol > - o m fit to tofrpntry ' IrpmJhfti&tlJ1Who IrpmJhftitlJ1Who frpntry frpntrytic tic { WienBwhoe & ; t \ t , menu rN t Nnt Jd tioftcirt lginoing : tl.Ad tlAd Jdit . o . " ? Addeess . tt . . 4 W.J WJ . i < A "ider ider corsidera " { , I t4 1l } J ( $ mi nb ' tneaJ meaL \ " " cot1lplf1 coinplete wghabt WJlh b ' If , to 'het het t ' + pN'cf pNcf 4)14 414 pN'cfwl 4)14who ) ' wl who . * . .fJ fJ . ilt ! 'l l 'lJ ' r ri rtxl J i Od txl Odo > . ita itasitatincttvely : ) /o o / t ti \ t tIJ IJ . t tirudnetll1ely -\i i irudnetll1ely sitatincttvely eats . t . the , he mea meat . oft Of ' fall ; h hua ua . . , 4 ' f.t ft . ' r r . ttItca t tF F ' . , 1jJ-\ 1jJ 1jJJ.t { - \ # , J.t Jt . ( ter f , t it ' itlate - ( { t (1m's 1ms ( late ' belore before h ho toucku touches the ohet other , one ne mes missea ! $ $ . thefr U\C U C \ Ir jlav- jlav jlavrt airpry - > rt fn'o fno fn'oY3 avo % ' , ' . t rl , t r.l rl . ! } f ! looc foods . rh 4'14d 414d ' . d desire 'n n ' ) 1.01 101 . or ' meQt meat is l , o-e o e epic oethat epicthat , - that a meal wltb Without ut meAt , # neft } ofe often ( ' Th Thr r Y3 h ti tiits b ln 1 its * , i f sidersd d ' r p biei : J\ J Joj , , t rya \ ' lh , oj of the , he .b'oraSe .boraSe boraSe strangest . ' , ' lumdll human , ppedtel appetites appetitesto , + t te . to tempt o OZ ! , .a a itatisithh . i lfldiscuslo , pp discuslo ls ussJo Itti.t Ittit lie ( . li1g therpJ thbp therpJr a ax ' 7 Y YFor For centud centuries s . man accepted acc : pted F ra raa ralfl a iI ' lfl than bt Jn in Jnh \h h \ obl d ' jJj d MfhJ r x acceptede . Tbe e e eiltratittv tra tlv a s tQ4ftfQ tQ4ftfQiI imiir ctif Mi hl U . In Inthan l11i the theobl " , : hd ! ! a ' il1 ; this crayJn craving , tor for meat as-on as on na - an indica Indies- Indies Indiestht - . the tht , ) dfestlon digeittlon , at of JJ1 m q J ! : pr proteins imI b be- be behere - - 'there there ' here orepQ nreIe , { 1iam am . $ gOod 11ood . r re reM , M . ! ) 1 < t : ' tl tiln ) l ) that It was e es- es escause - cause they e , .Un\1t1at .Un1t1at .Un Un 1t1at eti11ulste . \ , .th th . thp 1Jow floW t f BQ nOiLtdr ) $ .1.f 1.f 1f . r WJbta uslrig meat tneat In lit theAdfet thO Jt'tjh Jttjh ' i I w ! a bef apptlal : tlal to his 'WeD WeD well 'WeDthe wellthe ' the dJgestlV tljgesti J"lce Jlce tutees " _ " , i c a enta egg ' tbttRdyaa tbeti ! n4 , ltti Ut + lt " 4I dle t > ot pl u . t l . being grbwtittre4Ygr'atcdfyadvance , . , But with the hav have . cle det o otistratedth otistratedtheat st1'8tellJ st18tellJ st1'8tellJt ' , ; : ! ? eat t in : af af'rt.bdll grbwtittre4Ygr'atcdfy grbwtittre4Ygratcdfy \\'rt.bdll rt.bdll 'rt.bdll rtbdll \ ' . { : U , feQV tfU1 { , ' C d j ) \ advance advancea in clv1U wvillz wvillzn wvillzducts a ' duces ducts a ow t of # gas , trio tr ofj tce uice in 'r r protelbaie ' tetft,1tet tetft1tet , * tilreIT 1r m ens ensyid t : , yid J t.Jret\t t.Jrett t.Jret tJret t . Brea \ .llt llt . o : Uon done donethere . there a was msnrqdirect an andirect anincrease n direct proportion , to e d .mo mo nmoWitit . t ianitba\J.ofU ianitbaJ.ofU ianitba J.ofU JofU ianitbaJ.ofU'tadulcII.J1 flittlat \ . ct thi'induilsi thiinduilsi thi'induilsiconsumed ' 'tadulcII.J1\ tadulcII.J1 'tadulcII.J1 tadulcIIJ1 'tadulcII.J1't ' , . \ 't t ' ! i'ij iij ' 1 increase In many msnrq manyconsumed consumed , itf t1 ' i ) t . Uon\t Uon t tion \ to bbJ fai " bdyl f.r fr f.rlf.fll . lf.fll lffll . t t4l t1 11\ 11 11t \ ' t . . ,4 4 , , } diseases , and for a aThis This calling caWng fOrth lltf Of groat groatphysf phys physf f ) fd flll4 "i\t "i i t d " \ lll4 lll4t t'ttb tttb ' ' t s b ltJ gh ghnlgb4 1in nlgb4 nlgb4of o otU1i of tU1i thdt gecond i : J1 > ' 1'riV 1riV ' 4 ' # h1 c cperiod peti period d of ofb ofear years ear , activity of pchil ipdvise Ua thattrt thattrth1 ! ' ologtca1 ological the etomacb 5totnach : 1ear yearidtty , ' ' authotUl authorttietl , , $ $ : mea meat was b blamed blameds ame ameis is ! s one reason wh1 why meat is sal salsitiati 8aid 8aidsma sitiati sitiatiilorvinga sma . ilorvinga tyJnss of 1 t tenderYtatld naet ' ; d IJ titi titi&y eti : f . &y/ &y y &yall & 3 , { / afJ all being a contribto contribbto contrib- contrib contribb - to be the most latlslyJna satisfying ot of aU nil Jy ly ultncdd 'Ml Ml ' c d beer beef beercbl . , \cbl cbl \ Ch1Cken kenri'f kenrif Iaintt . . ' " o oJ -J J - . J utfng uting cause to kid kid- kidfoods . - foods , and t to "sUck sUck "stick stick " to the dbll sibs " l1verl'rn l1verlrn l1ver ' rnnyibe y yJ J ef8hren.JC1tiou ef8hrenJC1tiou ef8hren.JC1tiouIthrcu"f gfyenitlbouta.tbrcef gfyenitlboutatbrcef . -I-thrcu"f I thrcu"f thrcuf Ithrcu"fl - , . " l J ney trouble , rheu- rheu rheulongest - longest . i if f ' t1m/ t1m t1mtwe tilnq / ; ' $ Atwelra4hiil twe , kq'M kqM r # ( ' " i theb thebhUd'b.Iir ihe ohildt hUd/'b.Iir hUdb.Iir hUd 'b.Iir bIir / ; ' beV beVp . { s ! ' ; ' p * , matfsm , high blood - * , . t Goxttett tn 8 tlidb ld'ri"he\ ld'ri"he ldrihe ld'ri"hemD1 ' > r " , hoKtettty \ mD1 Savo " ' av meat anent anentpressure 1i ' t svabli1btlo'tlJ5fng presSttte pressure , harden harden- hardengigotibi . - OtgestiblJitY gigotibi : iW of Melt Moat mOfG more qtten gtten iluad d as 8 tl h hsvabli1btlo'tlJ5 svabli1bt-l\o'tlJ5\- svabli1bt l o'tlJ5 otlJ5 s ! abilttyl abilttylto's - to's tos \ ' ' , ' ' \ : . ' - ; + fng Ong ot of thf thu ! art artCrles rles Bnd and gout goutIn w tncr ' w wa ne lbe a ! glv v r In conslded considering g the autrltlyo ut 1U " , cbew chew Jncreuse't'h Jncreuseth > dnseste ' : \ g " In reoent recent yeats years , there of has the been beenworth beens posworth worth ot of any food It II is neoessa ne es.a- es.a es.aIdrJ . - " IdrJ Idrger er pt pieces cs , ; . 'ft ft 'ft1 ) ' ) 'fl fl ' tr \ 1 , / \1 1 \ t :4r 4r : ) , j ' * F . . r 'f f ' . 1 " a s careful investIgation pos- pos - - : .11 11 ' " posJy not only Jy to analyze Iy l its contrlbu trlb r < ' k } I < aible sible taxsible l1rland determineand association between meat meatpr dons soo ; to the d diet t < : , b but to d determine : ' : \ , r ) pr tlT t t ' * 1 " ; r F JbM ! 'Jtj Jtj l1rl tax and disease . In . the theyid light yid notionshow of our ourhow how well its nutrients al aro . ' qtl1b etliized 4 $ Some ome "f f " FaIIICt b lere ] . . > < ftqg 9 f , din9f din9fMeat1t Ong , Meat1t eats . ' ! ' . . \ Ott Ottnewer ) newer f1Jrbave veallhave knowledge discarded , the . old And notions notionsby In > a by the body . Ifeat Meat . bl has " , a . hth high , Mazur " T peo peoo $ te befeveithat beUe'V beUeV ' J th t1real ; veall f1Jr bave have been InloocJ afood loocJ food valae value beeaDlO because It Its . rqtelp prttein ( is I . Is JelS lesss f om mpletel1 letelydigstod ? tdfge ta4 ' . tbaii"t tbaiit tbaIt " ' 7 r rmany , : many pbeelin caes cases , , meat now has dlseas diseases a placedleste4 placedigested place dleste4 digested , l.pll1l lpll1l rapidly ' . , aDc and'thorotigblrn andthorotigblrn ) \ ' thoro , bI , . d et etr ' meAtI mae tsp . d 8 Au d it'hdsf ithdsf it'hdsfpbeel JC ' 11 i : ? pbeel been \ , " ' 1 in toatitwaaoncebeUevedtocausetTerts the treatment of the diseasesTeats s sTe.ta Te.ta Teta Teats . show " that < OM at 9'1 91 01 ' to .8 8 . DB 98 Plr pbr * PB fent sent ) Mnldemonstrated demonstrAte demonstrAteliUiat demonstrated liUia\t liUia t r thnr i \ ev.en even a wen tell . 1 V " very rt , . . ; r- r - r 4 ' " that it was once beUeved believed oeuevea to caus cause r ! rof i apid 7and and i ! ' of , meat Is as difested dlresteef digested aDcJ and ss tJ 7 andi and t ? protein proteiD andyoung 'otlng otlng yoking ) ' veal vstnl v al4Jgest digests $ os s rapidly api ' i it - * - * w - absorbed absorbe " ' . The 'be be ' ! tengtl teurtIJ ttiagtb of ticac time Urn . pteat peat peatns raaatas 11 ns ' compJ completely te1t art asYbeet a be becf f . .It It . JthiSta a Il " ateo a180 also a180J J ' 'I I " ' 'IComp01itfon Composition Comp01itfon of Meat remains remabJs , In the stomach ttomapb ma tb will win hint do-beet do beet debeen de- de debe - - be been ft ) hel held that thaI t ' red d plefltan n'Je nJe ' meota 'f f ' 'far ales3 ar ore . less les3 les3M te . , M " ' i jJt jJtMeat , & r rMeat Meat Is l a protein food of the thepend pencJ pend upon upao various v.rloul vrloul yaklods . factors faotor tctbrp $ " , , locb such acbdigestible dige.tible digetible dlgesttble . o and nffd andtherefore , l1JlI , -therefore therefore - thCref refq * e , , 1 less les S $ do- do d6- d6 dtlw dot d61.I dtlwlea - > - 1.I 1I lea . , ; . t j z , . zhighest ft fthighest highest type . . It is fa useful both bothas .s s as . the amount am9Unt am @t @ ot Qf of tat fat 'te te " ' present on " , tho the theBiroblo 'fable fable sirable . ' than .b1tct b1tct . white . , i meats ltcats . u.Tb uTb . , iThb . There > re refor . 'to to ' - . ? for repairing the mllIlon mllllonst . , of cella cells metbocl method of eook1D6 cooking anp . " the deme degree II js no ( w1denco fvldenco $ tQ tQuPI'm o -uPI'm uPI'm uPIm i . - Upp . ' ; ! ' twa tl s pointW poInt W :0 0 ' : that are worn out daily and f for torbuilding ot 01 of mastlcatloa mastication lltlc ; on . 'Bot Bot Out But ' . thel'o thelo there " ' Is no JlO ae of t rjl "Ifl.w Ifl.w Iflw " . W , ' I - ' " 1 < . .t,4 .t4 t4 . W . , . : b " fl . $ ] " :17 17 < : (51 51 (51bul1ding , ( " bul1ding building the new tissues that arc are arcThe marked rnuked dlffereace difference " ffwncnto In . $ 4be bo e 'tho tho ' titor M . : S ( Soroeone Someone m on with with ' a . gtaioZConci gLn gu'Uor guUor . ' f .t"f .tf tf .t"foi1cl . > ! oi1cl onc ao e "r r . ' r-f r f Yid Yidnecessary - necessary for growth tn in childhoo4 childhood oulme ougbneas , . . wltb with wbleb which Ule the dUfe'eat dUfeeat different dUfe'eatexprhtJQ differentexpression ' exprhtJQ expression once.reM oncereM once-'rcirtarkeci once 'rcirtarkeci rcirtarkeci . ' - ' l'k lk ' t ' 1N NO . . , , ' ! > The proportion of protein varies varieswith kinds kids waaSince of meat are digested clllete4 , , . lntat-tlo lntat tlo meat-no meat no meat - , - , no mantfjHf illizn1'His illizn1His ; mnnl ' ' , Ama : 'PointJ PointJ 'PointJwa ' ' 'boint boint point wnai wa $ , t > twith with th theTtind thdildnd "ltind ltind " of meat , and the iut cut : cutIn . . rwWnaldeSnrlted1ed Since it Jt la is so 80 completely eompletel1 digest digest- digestwen digestrrrrreU - - . wen > % rrrrreU taken . Fo , ' lld8lOl'tts lld8lOltts Consdedng'lts Consdednglts co ; ( , ' ' d do - * ? " i I < ? In beef , . lamb and veal , it corned corn- corn com cornof - . ed . , however , meat rneat supplika suPPU suppU4 : ! . A1110 uttla little uclonii tlclOU Belays ' flavor avor gayer , essentiai essenUald es.enUalJfo esenUalJfo . % food d . vA1 vA1prises . . < S- S Stables - q prises between 14 and 26 per cent bulk , and It Is therefore ssentlal essential essentialucS . , ssentlaluctd uctd ucS , : , ngdt : .se se . l10 At 0 ' prepa.Uoq.J prepaUoq.J prepaUoqJ prepusstios prepusstio prepusstioof . , . , . s . . - . of ot the edible portion portionThe \tables tables that \ an abundanc abundance . , of leafy- leafy leafyvge - vge- vge vpge vgeeas , - eas easy , to apee"that apeethat agilee " tbat tEalC Tni iui la " iuiThe The other constituents of meat meatare tables and fruits should be eatenSVUSTITUTE eaten j smBSTSZUTB SVUSTITUTE $ "Bm Bm " Um VOt ka0ltS OR ( WeSl'T WeSlT gr ' T'4 T4 ' ' t a . 5 5are are fats , , water , , minerals , , extrac extrae- extrae extrac- extraeat extracat extractives - - at the same time tlrne . , . 1 OWNV-c OWNV c p WNO 01NU- 01NU 01NUC - . - C . . uotbtci 0oa tobCt uoueiu- uoueiu uoueiul Q < ndU ( - . iiiK I l " is- is isf isfives - < f ' ' " , M I . ; > , ? " , . y yt4 " ' -t4 t4 44 - < " ' > ' \ < 'I I * " ' ) tives Uvea fives , , enzymes and pigments pigmentsThe . ' Th The amount of tat ( at present isan Is an ani4 anImportant k " )4 4 i4 i4t i4important ) " i t iImportant Important the more Ctmore fuel fat value it ft factor contains of meat in\deterrnining in deterrnining \determintng determintng indetermintng indeterrniningC In Indeterminingthe . , , \determiningthe determiningthe \ the less And pro pro- pro00 protein th the themore - E I _ Cool Coo C 00 I ! 1 . . SI- SI SIW S SIt1 Slim-Waisfed.M SlimWaisfed.M Slim Waisfed.M WaisfedM a - athe 1m It1- It1 It1s - _ W . lste s e d ; , . "tjf1 tjf1 " t , ' : " , .0 0 & . ! ) " , Ct\ Ct . ' t't tt IJ \ ' ' " h ' - . |