FOOD VALUE OF MEAT

Hawera Star, Volume L, 21 February 1931, Page 11

FOOD VALUE OF MEAT

“QUICK FUEL” DIET

Meat is a “quick fuel” for the body, and it is to this, no doubt, that it owes the “heating” qualities commonly ascribed to it. and for a similar reason its use should be restricted in hot weather and in warm climates. The rapid liibera-tion of energy from the proteins of meat is probably also the justification for the large use of it which is made in training, writes l)r. Robert Hutchison, in the Hereford Annual. Another characterisec of meat protein is that it semes to exert a stimulating effect on the l>ody generally, and the feeling of well-being which follows a meat meal may be put. down to this cause; and in savages who are unaccustomed to meat the free consumption of it is isaill .sometimes to produce a nervous excitement amounting almost to intoxication. The pow-. er of resisting infective disease seems also to be increased .by the eating of meat and it is an interesting fact that carnivorous animals are much more highly resistant to tuberculosis than the lierbivora. and the decline in the incidences of tuberculosis in Great Britain in recent years can no doubt be attributed, in part at least, to the more genera! consumption of meat by the poorer classes.