HOW WE GET “PEP.”
Speaking on the problem of nutrition at the British Association annual meeting, held in September last. Professor E. F. C'nthcaal. emphasised (lie high dietetic value of meat. Ho suggested that its nutritional importance depended not merely on the high biological value of its protein, but also on the fact that meat acted as 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 bow and why “Bovril prevents that sinking feeling.” -Advt.
One hundred pounds of raw boef weighs only 671 b after roasting.
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Otago Daily Times, Issue 18760, 13 January 1923, Page 10
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114Page 10 Advertisements Column 2 Otago Daily Times, Issue 18760, 13 January 1923, Page 10
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