DIET AND HEALTH BOOK
VEGETARIANISM VS. MEAT EATING
PAGE 6

Vegetarianism vs. Meat Eating - Diet and Health - Page 6

Chapter 5

Protein

As protein is the only food which builds and repairs tissue, it is the food which has caused the most controversy.

First: As to the amount needed.

Second: As to whether animal flesh protein is necessary.

Chittenden

AMOUNT NEEDED: It was thought for many years that 150 grams or 5 ounces of dry protein (equivalent to about 1-1/2 pounds lean meat) per day was necessary. But experiments of Chittenden and others have proved that considerably less is sufficient, and that the health is improved if less is taken.

*Chittenden's standard is 50 grams, or 1-2/3 ounces, dry protein (equivalent to 1/2 pound meat per day). This is considered by many as insufficient. A variation from 1-2/3 to 3 ounces dry protein per day will give a safe range. (ROSE.)

Approx. 240 to 360 C Per Day

The amount of protein needed is comparatively independent of the amount of physical exertion, thus differing from the purely fuel foods, carbohydrates and fats, which should vary in direct proportion to the amount of physical exertion. In general, 10 to 15 per cent of the total calories per day should be taken as protein. An excess is undoubtedly irritant to the kidneys, blood vessels, and other organs, and if too little is taken the body tissues will suffer.

Not all of the protein should be taken in the form of animal protein; at least one-half should be taken from the vegetable kingdom.

Animal Flesh Protein

Necessary?

The following are a few of the chief reasons given by those who object to its use:

The Negative Side

First: The animal has just as much right to life, liberty, and pursuit of happiness as we have.

Second: They may be diseased, and there is the possibility of their containing animal parasites, such as tapeworms and trichinæ. I would like to tell you more about worms, they are so interesting, but He says not to try to tell all I know in this little book; that maybe he will let me write another sometime, although it is a terrible strain on him, and that I have given enough of the family history, anyway.

Some Word

Third: The tissues of animals contain excrementitious material, which may cause excess acidity, raise the blood pressure, and so forth.

Fourth: More apt to putrefy and thus give ptomaine poisoning.

Fifth: Makes the disposition more vicious.

(Honest,--animals eating meat exclusively are more vicious.)

The Affirmative Side

Those who believe that animal protein should be eaten answer these points as follows:

First: Survival of the fittest.

Second: If you give decent support to your health departments they can furnish enough inspectors to prevent the marketing of diseased meat; and if some should slip through, if you thoroughly bake, boil, or fry your animal parasites they will lose their pep.

Third: Most of the harmful products are destroyed by the intestines and liver.

Fourth: True, but see that you get good meat, and don't eat it in excess.

Fifth: Unanswerable--to be proved later by personal experiments.

In addition, they say that animal protein is more easily digested, that 97 per cent is assimilated because it is animal, and so it is much more to be desired, especially by children and convalescents; that vegetable protein is enclosed in cellulose, and only 65 to 75 per cent is used by the system; thus the diet is apt to be too bulky if the proper amount is taken.

Strong Vegetarians

It has been proved, however, by several endurance tests, that the vegetarian contestants had more strength and greater endurance than their meat-eating competitors, so there is no reason why we should be worried by one or two, or even more, meatless days, especially when animal product protein, such as milk, eggs, cheese, and the vegetable proteins, as in the legumes and the nuts, are available.

A Confession

I confess that for quite a while after studying vegetarian books I took a dislike to meat, but now I am in the comfortable state described by Benjamin Franklin in his autobiography. It seems that he had been converted to vegetarianism and had decided that he never again would eat the flesh of animals that had been ruthlessly slaughtered, when they so little deserved that fate.

But he was exceedingly fond of fish, and while on a fishing party, as some fish were being fried, he found they did smell most admirably well, and he was greatly torn between his desire and his principle. Finally he remembered that when the fish were opened he saw some smaller fish in their stomachs, and he decided that if they could eat each other he could eat them.

Most Noted Picture of B. Franklin Extant

Protein Calories in 100 C Portions of Food

     In 100 C's Bread, 1 slice, (W.W. the highest)       12 to 16 C's P
     In 100 C's Cooked Cereals, 1 sm. cup, (oatmeal
                  highest)                               10 to 18 C's P
     In 100 C's Rice, 1 small cup                              10 C's P
     In 100 C's Macaroni, 1 small cup                          15 C's P
     In 100 C's Whole milk, 5 oz.                              20 C's P
     In 100 C's Skim and buttermilk, 10 oz.                    35 C's P
     In 100 C's Cheese, 3 heaping tbsp. Cottage cheese         75 C's P
     In 100 C's Eggs 1-1/3                                     36 C's P
     In 100 C's Meat or fish, Very lean 2-3 oz.          50 to 75 C's P
     In 100 C's Nuts, peanuts, almonds, walnuts. Peanuts
                  the highest                            10 to 20 C's P
     In 100 C's Beans 1/3 cup average                          20 C's P
     In 100 C's Green peas 3/4 cup average                     28 C's P
     In 100 C's Corn 1/3 cup average                           12 C's P
     In 100 C's Onions 3 to 4 medium                           12 C's P
     In 100 C's Potato 1 medium                                12 C's P
     In 100 C's Tomatoes 1 lb                                  15 C's P
     In 100 C's Fresh fruits: berries, currants, rhubarb       10 C's P
                  Others                                  2 to  5 C's P


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* Dr. Russell Chittenden


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