utilization of the Pecan 203 



Uric acid arises from the nucleo-proteins and purin bodies 

 present in the food and metabolized body tissue. It has long 

 been knoAvn that the excretion of nric acid is higher from 

 an animal than from a vegetable diet, the fact being ex- 

 plained by the larger amount of uric acid-forming material 

 contained in the former. An excessive amount of uric acid 

 in the system will lead to a derangement of normal body 

 processes. Pecans, in this respect, have a decided advantage 

 over meats in the diet, since they are practically free from 

 purin bodies, which are the uric acid forms in proteins so 

 common in meats. 



Under some conditions, the pecan may be substituted for 

 meats and constitute an integral part of the menu along with 

 bread, vegetables, and fruits. When pecans are eaten at the 

 close of an elaborate dinner, however, they are likely to 

 cause some discomfort or even distress, as would any other 

 highly concentrated food following a superabundant meal. 

 For this reason, the belief has been prevalent that the 

 pecan is difficult to digest. No trouble need be feared, how- 

 ever, when the pecan is consumed as a part of the regular 

 meal. 



Since the pecan is so high in fats, thorough mastication 

 is very important. Pecan meats should be masticated suffi- 

 ciently to form a smooth paste in the mouth so as properly 

 to prepare the mass for the action of the several digestive 

 juices. Particles of kernels not masticated are likely to 

 pass through the alimentary canal as foreign bodies and not 

 digest at all. 



TYPE OF PROTEIN IX PECANS 



Dowel and Menaul and also Cajori ' found the nitrogen 

 ^Journ. Biol. Cbem. Vol. 46, Xo. 3, 1921. 



