HOW WE GET “ PEP ” Speaking on the problem of nutrition at the British Association Annual Meeting, held in September last. Professor E. F. Cathcart emphasised the high dietetic value of meat. He suggested that its nutritional importance depended r.ot merely on the high biological value of its protein, but also on the fact that meat acted us a- stimulant of cellular activity, thus supplying what our American friends expressively call "pep." It. is doubtless this factor that explains the great success of Bovril, and accounts for its popularity. It explains in scientific language how and why “Bovrii ■prevents that sinking feeling." »
After meale take a littie SHAKLAND’S FLUID MAGNESIA. Prevent* acidity and -headache. &HARTA IVHI'a ia fresh, pare, agreeabllu
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New Zealand Times, Volume L, Issue 11415, 11 January 1923, Page 7
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119Page 7 Advertisements Column 2 New Zealand Times, Volume L, Issue 11415, 11 January 1923, Page 7
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