26 



REPORT OF THE FIRST SEMI-ANNUAL MEETING 



tion cofficients for protein are practically equal to those obtained 

 for graham bread while the digestion coefficients for the carbohy- 

 drates, fat and mineral matter compare very favorably with those 

 obtained for the mixed diet. As previously stated no metabolism 

 experiments have been carried on in connection with the avocado, 

 yet it is only fair to assume that this fruit is as easily digested as 

 any other whose coefficients have been ascertained. 



The dietic value of fruit, aside from the actual nutrients which 

 it contains, lies in its succulency — its minerals and organic acids. 

 If gauged by its nutritive value alone, fruit would seem to be an 

 expensive form of nourishment, but when its hygienic qualities are 

 considered its money value to the consumer is difficult to estimate. 

 Some fruits carry more nourishment with their hygienic properties 

 than others. Some contain minerals which are more valuable to 

 the system or less commonly distributed than others. Therefore, 

 while there are general properties which are common to all fruits, 

 each has special properties which justify individual consideration. 



While the special dietetic value of a food cannot always be 

 forecast by the chemical analysis, it is certainly permissible to 

 suggest the possibilities which are indicated through such inves- 

 tigation. It is always necessary that such theory be confirmed by 

 clinical experience. 



Judging from its composition, the avocado should perhaps 

 prove to have laxative qualities of a peculiar or individual type, 

 possessing as it does the combination of the usual "fruit principles," 

 and that of fat or oil. The laxative properties of most fruits 

 depend upon the stimulating effects of the fibre upon the wall of 

 the intestine and partly upon the organic acids and minerals. Oil 

 has a tendency to soothe and to lubricate the intestine even while 

 it acts as a mild laxative. The avocado is a natural combination 

 of these two types of foods — as if fruit and olive oil had been chem- 

 ically combined by nature. Whether or not there is any special 

 advantage in this natural combination over that made by a proper 

 selection of foods remains to be proved. There are no clinical 

 data on the subject, but future experimental work may give some 

 interesting results. 



Fat is very important in the diet and should not be overlooked. 

 It has different process of digestion from other sub-classes of the 

 non-nitrogenous group and separate channels of absorption. The 



