Modern investigations have shown that, in many cases of extreme athletic tests, a low proteid diet has given the greatest endurance.
Those performing heavy or active muscular labor should eat liberally of the proteid class of foods.
It is more nourishing than wheat flour, for the reason that it is better balanced, containing all the carbohydrate and the proteid elements of the grain.
The tendency, however, should be toward the minimum; that is, one should take the lowest quantity of proteid that the body requires to keep up the cell-structure.
Eggs, buttermilk, or cheese are preferable to fish or chicken, but the latter may be used to bring up the proteid balance, when the former articles cannot be procured.
To use a homely illustration, proteid may be compared to the material which makes the honeycomb, while the carbohydrate substance may be compared to the honey; that is, to the fluids which fill the cells.
Many of these salts are combined with the nitrogenous constituents of food, therefore when subjected to certain degrees of heat they are of little value in the construction of the proteid molecules within the body.
Under normal conditions, natural hunger will call for the quantity ofproteid needed.
The combined or coagulated forms of proteid are represented in nature by horns, hoofs, finger nails, and hair.
This change in proteid material continues with the application of prolonged heat, until the proteid, under dry heat, is converted into a dark brittle mass, wholly insoluble and indigestible.
The beef and beans are typical animal and vegetable foods of the proteid class.
This high nitrogen content, which is common to the mushrooms in general, was formerly taken to indicate a very unusual richness in proteid materials.
Much of the nitrogen is present in the form of non-proteid substances of a very low food value.
Enough has been done, however, to demonstrate that mushrooms are no longer to be regarded as a food of the proteid class.
A third source of error was the assumption that all the proteid material was digestible.
The same sum invested in wheat flour, with its high carbohydrate and good proteid content, would yield 658 calories or one-sixth the amount necessary to sustain a man at work for one day.
It has been as a proteid food that mushrooms have been most strongly recommended.
This comparatively high nitrogen content was formerly taken to indicate an unusual richness in proteid substances, which in turn led to very erroneous ideas regarding the nutritive value of these plants.
The chief sources of our proteid foods are meats, fish, beans, etc.
The chemical changes occurring, the result of rigor mortis can be briefly stated: (a) There is a coagulation of the proteid material of the muscle plasma.
This is recognized by a frothy coffee colored purge from the mouth or nose caused by pressure in the stomach, due to putrefactive bacteria, and their action on proteid food substances which are present in the stomach.
Fibrin is an insoluble proteid not found in normal blood.
Footnote 6: Pure proteid or albumin is quite tasteless but is always accompanied by tasting substance, and separation of the proteid molecule from enveloping material is an important function of mouth-capacity in digestion.
The results showed that the average daily amount of proteid metabolised was 41.
Especially noteworthy also was the very complete utilisation of the proteid food during this period of observation.
According to physiological authority which we must, for the moment, accept, proteid is a vitally-necessary material and we cannot afford to waste it.
For a period of thirteen days, in January, he was under observation in the writer's laboratory, his excretions being analysed daily with a view to ascertaining the exact amount of proteid consumed.
Pure proteid has no perceptible taste as measured by taste-bud appreciation, any more than pure water has specific taste, and yet who may not say that "water tastes good" when one is really thirsty.
We can get along very well without starch or sugar or fat, but it is absolutely necessary to have proteid foods.
Once a day some kind of proteid food may be taken, but this should also be eaten in moderation, for if it is not, degenerative changes will take place, which will manifest in some one of the disorders common to pregnancy.
The matured, dried legumes are to be classed both as starchy and proteid foods.
Do not take milk twice a day, for if it is taken twice and other proteid food once a day, too much protein is ingested.
I am proud to tell you that the proteidmolecule can be built up only when the third element of nature's trinity is added--the mind-electron.
I have found a means of capturing the mind-electron and of bringing it in contact with proteid elements.
The proteid ("nitrogenous matters") content of beers varies very widely according to character and strength, the usual limits being 0.
Taking the proteid content of the average beer at 0.
Alcohol is rapidly absorbed and passes at once to the liver, the organ which has most to do with the metabolism of proteid cleavage products.
From the manner of its production, it cannot contain an appreciable quantity of proteid material.
Fibrin: a proteid compound making up a large part of the muscular tissue: also found in blood and other body liquids.
Globulin; an albumenoid proteid compound formed in the blood of insects.
Fibrinogen: a proteid substance of the blood and other body fluids, concerned in the production of fibrin.
Some students of the subject conclude that the function of the thyroid gland is to destroy poisonous products formed by the decomposition of proteid food substances.
An albuminous body, belonging to the class of globulins, obtained from yolk of egg, of which it is the chiefproteid constituent, and from the seeds of many plants.
It is the main product of the regressive metamorphosis (katabolism) of proteid matter in the body, and is excreted daily to the amount of about 500 grains by a man of average weight.
Fernie notes that it is of the same proteid value as milk, if made in the proportions given below.
The proteid value of these three does not differ much.
The percentage of proteid in grapes is particularly high for fruit.
They are very rich in proteid (flesh and muscle former) and fat.
But it suggests a method by which, when the chemistry of protoplasm and proteid is better known, the proper substances which compose protoplasm may be brought together to form a simple kind of protoplasm.
On the other hand, it may be that the initial conditions for the synthesis of proteid are different from those under which proteid and living matter display their activities.
Pfluger has argued that the analogies between living proteid and the compounds of cyanogen are so numerous that they suggest cyanogen as the starting-point of protoplasm.
Subsequently in the vertebrate the gastric and pancreatic glands arise and relieve the liver of the burden of proteid digestion.
The general requirements of bacteria as to their food-supply have already been indicated (page 142) and many combinations of proteid and of carbohydrate have been devised, from time to time, on those lines.
These cells are the true vessels of the wood of flowering plants, and the long bast cells with their companion proteid cells.
We must remember that phosphorus is usually found in natural foods bound up with the proteid and especially with that proteid which has to do with the reproduction of the species.
On the whole, "eminent physiologists" have erred on the side of excess of proteidbeing advised.
Will he be having too much proteid (nuts) for one of his years, or is the temper natural as a result of bad discipline.
I verily believe there are some poor souls who have studied food questions so closely that they cannot see the sun for proteid nor the sea for salts.
The required quantity is approximately nine or ten grains of proteid per day for each pound of bone and muscle in the body weight.
Most people will find that nuts, cheese and eggs are better sources of proteid than lentils or other "pulse foods.
This is a very digestible proteid and can be used to great advantage even in the latter part of the first year.
A whitish proteid from the blood and serous fluids of the body.
To take another example,--when salt is added to vegetables it draws out from them into the water their mineral salts and any proteid which will build tissue for us.
Thus, a few grammes of nuclein may produce as striking a condition of leucocytosis as a large amount of proteid food, due no doubt to proliferation of the lymphoid elements of all the lymphatic tissues of the body.
If we attempt to classify all of the proteid bodies hitherto discovered and studied we are at once confronted with a problem of no small proportions.
My own belief, therefore, is that these enzymes, both pepsin and trypsin, are proteid bodies closely related to the albumoses.
Why does pepsin act only on proteid matter, and ptyalin only on starch and dextrins?
From this it follows that the purified enzymes which give distinct proteid reactions might merely consist of very small quantities of a true non-proteid enzyme, adherent to or mixed with a residue of inert proteid material.
Hueppe suggests that it may be due in part to a proteid decomposition resulting in bitter peptones.
A soil suitable for the propagation of anthrax is one containing abundance of air and proteid material.
This is the last stage of all proteid decomposition, so that wherever putrefaction is going on there is a continual "loss" of an element essential to life.
It may be found, after all, that they are not of a proteid nature.
The proteid and fat separate, rise to the surface, and leave a clear fluid beneath.
The essential use of the proteids to the tissues is to supply the material from which the new proteid tissue is made or the oldproteid tissue is repaired.
The common potato is the best type of non-proteid vegetable food.
Pepsin the important constituent of the gastric juice, has the power, in the presence of an acid, of dissolving the proteid food-stuffs.
Add cautiously dilute acetic acid until there is a copious, granular-looking precipitate of the chiefproteid of milk (caseinogen), formerly regarded as a derived albumen.
Now, as the proteid part of its molecule is the most important constituent of living matter, it is evident that proteid food is an absolute necessity.
The most important proteid vegetable foods are those derived from the grains of cereals and certain leguminous seeds, as peas and beans.
It is made up of a network of fine white threads, running in every direction through the plasma, and is a proteid substance.
The proteid principle of peas and beans is legumin, a substance resembling casein.
The principal proteid food-stuffs are milk, eggs, flesh foods of all kinds, fish, and the cereals among vegetable foods.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "proteid" in a variety of sentences. We hope that you will now be able to make sentences using this word.
