Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/36

 Over ten years ago Professor H. Harold Hume directed attention to the oil content of the pecan —richer than in any other nut—and since that time nutritionists have studied the digestibility of this fat. With the fat—or oil—eontent of the pecan its leading food principle, it is important to know that this fat ‘exists in a finely divided state and in the chewing of the nuts a fine emul- sion is produced so that they enter the stomach in a form best adapted for prompt digestion.”

Think what it means to you to secure “the fat that grows on trees” in the pure, rich, ereamy kernel of the paper shell pecan. Think how per- fectly Nature has protected this easily assimilated fat from contamination, by surrounding the plump kernels with an air-tight shell, which is easily broken when you are ready to eat. Think of the economic advantages of securing such a food without sacrificing the source of the food, for the pecan tree, which supplies this year a rich harvest of these finest of nuts, lives for generations and yields larger and larger harvests as time goes on.

In addition there are many advantages in palat- ability and nutrition which commend the fat from pecans as most desirable. It is widely known that certain fat foods are far more palatable than others, Have you noted that the scientific explanation of this is that those foods which con- tain fats with the lowest boiling points are the most palatable, and the most easily digested.

Back of this fact stands the simple essential knowledge of the three great food principles, PROTEIN, FAT and CARBOHYDRATES.