DIETETICS 629 



f, factors, it has been quite clearly shown that, when the protein allowance 

 , is materially reduced, the people as a whole are less robust, mentally in- 

 ferior, and, instead of being less prone to the very diseases which are 

 [usually supposed to be due to overloading of the organism with useless 

 excretory products, are more liable to suffer from them. 



That a decided reduction in protein weakens the defense of the organ- 

 ism against infection is probably due to the fact that the fluids of the 

 body normally contain a great variety of so-called antibodies that is, 

 of highly complex substances that are largely protein in nature. When 

 bacteria, or the poisons produced by them, enter the body, they are met 

 by one or more of these defense substances and destroyed or neutralized. 

 Now it is clear that there should always be a surplus of protein-building 

 materials from which the antibodies may be constructed. Such an excess 

 will constitute a "factor of safety" against disease. And there are fac- 

 tors of safety of another nature to be provided for. For example there 

 must always be an adequate supply of tryptophane, of lysine, and of 

 cystine, not only to meet the bare necessities of the protein constructive 

 processes that go on under normal conditions, but also to make good the 

 larger amount of protein wear and tear that greater degrees of tissue 

 activity will entail. Although moderate muscular exercise does not ap- 

 pear to cause any immediate consumption of protein (carbohydrate and, 

 later, fat being the fuel material that is used), yet it does throw a greater 

 strain on the tissues thus causing a greater wear and tear of the ma- 

 chinery, and hence a demand for more protein-building material. There 

 are also certain of the internal secretions of the body, such as epineph- 

 rine (adrenaline), that are essential for life, and as crude materials 

 for the manufacture of which certain amino acids are essential. Tyro- 

 sine is one of these, and since proteins, as we have seen, differ from one 

 another quite considerably in the amount of this amino acid which they 

 contain, it is advisable to provide an excess, so that an adequate supply 

 of tyrosine may always be available. 



The answer to one of the most important practical questions in die- 

 tetics namely, "What proportion of protein should the diet contain? " 

 depends on these scientific principles. The source of the protein is the 

 important thing. With animal protein there is no doubt that we could 

 get along with perfect safety by taking daily not more than 50 or 60 

 grams, which is about half of what we actually consume. If the protein 

 is of vegetable origin and part of it of the first quality, as, jjvheat and 

 Indian corn preparations, more should be taken so as to allow for the 

 deficiency of certain amino acids. When vegetable proteins of the sec- 

 ond quality, such as those of peas, beans, lentils, etc., are alone available, 

 much larger amounts are necessary. Such proteins are inadequate in the 



