Show WHAT to EAT t and ariy 0 lou altan dudl I 1 antal pta ea tae tie modern conception of meat nationally known food authority explains why it rates As a topnotch top notch food by C HOUSTON GOUDISS 6 east street new york city AMERICANS spend from one fourth to one third of their t tot total a I 1 food budget tor for meat in order to discover whether this expenditure is justified let us examine the nutritive value of meat and consider its contribution to the diet almost everybody likes the flavor of meat from the man who 1 considers that no meal is complete without it to the child who instinctively cats the meat on his plate before he touches the other foods the desire for meat is one of the strongest human appetites for centuries man accepted this craving for meat as an indication that it was essential to his well being but with the advance in civilization there was an increase in in many diseases and for a period of years meat was blamed as being a contributing cause to kidney nee trouble rheumatism high blood pressure hardening of the arteries and gout in recent years there has been a careful investigation of the possible association between beai meat and disease in the light ligh t of our newer knowledge the old notions have been discarded and in many cases meat now has a place in the treatment of the diseases that it was once believed to cause 1 composition of meat meat is a protein food of the highest type it is useful both for repairing the millions of cells that are worn out daily and for building the new tissues that are necessary for growth in childhood the proportion of protein varies with the kind of meat and the cut in beef lamb and veal it comprises between 14 and 26 per cent of the edible portion the other constituents of meat are fats water minerals extrac tives enzymes and pigments the amount of fat present is an important factor in determining the fuel value of meat and the more fat it contains the less protein will be found in a given unit of weight the different cuts of pork contain less protein than corresponding cuts of beet beef and lamb with the exception of lean ham lean pork chops and tenderloin meat as a blood builder both glandular and muscle meats are rich in the blood build ing mineral iron and meat also contains copper the glandular organs particularly liver have great value in the prevention and treatment of anemia pernicious anemia baffled physicians for many years until in 1926 two noted american scientists discovered that liver contains a principle which stimulates red blood cell f formation tion this tris discovery covery has been ranked with the discovery of insulin as one of the greatest in our times meat also contains a high percentage of phosphorus it is poor in calcium however and this necessary substance must be obtained in adequate ain amounts from milk ilk c cheese eese and green leafy vegetables the vitamins of meat lean muscle meats cannot be considered as an important source of any vitamin except G this vitamin is necessary for the prevention of pellagra and also helps to prolong the vigorous middle years and to ward off old age beef pork and lamb muscle contain approximately the same amounts of vitamin G but live lvcy r has been found to contain approximately 10 times as much as muscle tissue some vitamin A is found in fat meats but liver is also much richer in 1 this vitamin than muscle tissue vitamin B is present in lean meat especially lean pork which which has a considerably higher content than lamb mutton or beef value of meat extractives Extrac tives meat contains small amounts of extractives extrac tives it is partly because one misses their savory flavor that a meal without meat often fails to tempt or satisfy the appetite the the extractives extrac tives indirectly aid in the digestion of meat proteins because they stimulate the flow of the digestive juices experiments have demonstrated that meat induces a flow of gastric juice in in direct proportion to the amount consumed this calling forth of great physiological activity of the stomach is is one reason why meat is said to be the most satisfying of all foods and to stick to the ribs longest A digestibility of meat in considering the nutritive worth of any food it is necessary not only to analyze its contributions to the diet but to determine how well its nutrients are utilized utilize cl by the body meat has a high food value because its protein is digested rapidly and thoroughly tests show that 97 to 98 per cent of meat protein is digested and absorbed the length of time meat remains in the he stomach will depend upon various factors such as the amount of fat present the method of cooking and the degree of mastication but there is no marked difference in the thoroughness ough ness with which the different kinds of meat are digested since it is so completely digested however meat supplies little this free chart makes it easy to BALANCE YOUR DIET YOU will find it a simple in matter 2 tier to safeguard the ibe h health ea lh of your family by sery i ing n g a br glanced balanced di diet if y you a send f for r the homemakers chart for checking nutritional balance it lists the foods and the standard amounts that should be included in the daily diet contains skeleton menus for breakfast lunch and dinner or supper sapper to guide you in ia selecting the be proper foods in each classification A post card will bring you this valuable aid to good menu planning just ask for the nutrition chart 0 address C houston goudiss 6 east street newyork new york C any ty bulk and it is therefore essential that an abundance of leafy vegetables and fruits should be eaten at the same time there has been considerable discussion regarding the place of meat in the childs diet there are the same good reasons on for using meat in the diet of the child as in the diet of the tha grownup grown up moreover the childs protein requirement is greater than that of the adult in proportion to his body weight at the beginning of the second year many authorities advise that small servings of tender and finely minced beef chicken lamb or liver may be given about three times a week As the child becomes older he may have meat more often and as his ability to chew chev increases he may be given larger pieces A some fallacies regarding meat many people believe that veal is less completely digested than other meats but it has been demonstrated that even very young veal digests as rapidly and as completely as beef it has also been held that red meats are less digestible and therefore less desirable than white meats there is no evidence to support this point of view someone with a gift for concise expression once remarked no meat no danl his point was well taken for considering its delicious flavor essential food values and ease of preparation it is easy to agree that THERE IS NO substitute FOR MEAT 0 C houston goudiss 1938 23 22 |