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 be regarded as a substitute for milk,” he con- cludes.

While building human tissue with protein, we must be careful not to introduce those substances (called purins) which cause deterioration of the tissues, leading to gout and similar diseases. Uric acid is formed from these purins, with a toxic effect upon the system which shortens life. In pecans we have a source of that complete pro- tein needed by the human system for building and repair of tissue, a purer, sweeter source of easily assimilated fat and an absence of the destructive “nurin base.”

In view of the foregoing facts, we are able to realize with Dr. Kellogg that such nut protein is the best of all sources upon which the body may draw for its supplies of tissue-building materiat.

While pecan protein and fat require no cooking to make them digestible and available for the human system, they are the basis of many appetiz- ing cooked and baked foods of high nutritive value, as experience on a continued diet of the recipes in this book will demonstrate.

Pecan fats are more digestible than animal fats, as disclosed by the researches of Dr. Kellogg, and other foresighted students of nutrition. The primitive Indians, to whom Sturtevant refers as subsisting largely on pecans, and as expressing from these nuts an oil used also in their other foods, were simply by instinct and observation following the course which modern study of nutrition values indicates.