Nuts As A Substitute For Meat Recipe

Although many are trying to eliminate so much meat from menus on account

of its soaring cost, the person who performs hard labor must have in its

place something which contains the chief constituents of meat, protein

and fats, or the body will not respond to the demands made upon it

because of lowered vitality from lack of food elements needed.

Scientific analyses have proven that nuts contain more food value to the

pound than almost any other food product known. Ten cent's worth of

peanuts, for example, at 7 cents a pound will furnish more than twice

the protein and six times more energy than could be obtained by the same

outlay for a porterhouse steak at 25 cents a pound.

One reason for the tardy appreciation of the nutritive value of nuts is

their reputation of indigestibility. The discomfort from eating them is

often due to insufficient mastication and to the fact that they are

usually eaten when not needed, as after a hearty meal or late at night,

whereas, being so concentrated, they should constitute an integral part

of the menu, rather than supplement an already abundant meal, says the

Philadelphia Ledger. They should be used in connection with more bulky

carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.;

too concentrated nutriment is often the cause of digestive disturbance,

for a certain bulkiness is essential to normal assimilation.