Meat And Mixed Diet
( Originally Published 1904 )
This food is very rich in nutritious matter, especially albumen and fat.
These are necessary to those who perform hard physical labor, and to those who are exposed to low temperatures. Whether or not the diet is the cause, it is remarkable that those who live upon a meat diet are strong in physical and moral energy. Among the inconveniences of such a diet may be mentioned the danger of over-eating by reason of the compactness of the food. There is also the increased difculty of digestion. Meats and cheese are heating, and cause a harmful intestinal fermentation.
THE MIXED DIET
The mixed diet is that which is most general in society. In such a diet merit occupies a prominent place. A great deal of attention has been given to the use and value of meat by reason of its recommendation, in cases of anaemia and tuberculosis, by physicians. It must not be forgotten that while a certain quantity of it is valuable in furnishing alimentation; there is danger of poor nourishment resulting froth eating too much of it. One is likely to get less nourishment from eating largely of meat than from the consumption of moderate, or even small quantities. The neat also furnishes such & Variety of forms that it takes, on that account too, a prominent place in our dietary. It is also capable of such rapid manipulation that it is popular with cooks. In an emergency, what is more easily prepared than a couple of boiled eggs, or a broiled steak? These are among the tendencies which cause our mixed diet to be overbalanced. The meat, very rich in nutriment, occupying little space, and lacking the salts and alkalihe matter; should be corrected by the presence of a Vegetable, which will provide the bulk and alkalihe matter. In this way there will result a diet which will be "sufficiently rich, not excessive in volume, yet voluminous enough to comfortably excite the intestinal contractions, and to supply the necessary mineral mat-ter. In making up such a diet one must remember that albumen is supplied both by meats and vegetables. It is a good rule to.-let the vegetable supply at least two-thirds of the albumen, and the meat the remainder. When made up in this way the volume of the food is not excessive, yet is quite considerable. It is tae opinion of physicians who have devoted many years to this subject, that the health is endangered if the meat supplies daily more than half of the necessary albumen. One of the greatest needs is to see that vegetables are well represented upon the table, not only by bread, macaroni, and the ever-present potato, but by green peas, and cooked, or even raw fruits. No doubt there are seasons of the year when it is difficult to do this, but whenever it is possible it should be attended to.