HOW WE GET “PEP.”
Speaking or the problem of nutrition at the British Association Annual Meeting, held in September last, Professo” E. F. Cat-heart emphasised the high dietetic value of meat. He suggested that it-s nutritional importance depended not merely on the high biological value of its protein, but also Or. 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 how and why ‘ Bovril prevents that sinking feeling.”
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Bibliographic details
Star (Christchurch), Issue 16939, 13 January 1923, Page 7
Word Count
101HOW WE GET “PEP.” Star (Christchurch), Issue 16939, 13 January 1923, Page 7
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