Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/38

 must maintain a proper balance in quantity of fat used.

“The fat of pecans,’ state Stuckey and Kyle, “are among the most digestible of all forms. They have a low melting point.” Hence their ease of absorption by the human system.

“The fat of pecans much more closely resembles human fat than do other fats; and the lubricating and healing qualities of pecan oil have been com- pared to olive oi] by many food experts. “We should eat the nuts more largely as a staple food,” says Goudiss, “not alone because of their high food value, but quite as much because of their health- promoting qualities. By reason of their large con- tent of vegetable oil they are a natural laxative and those who eat them regularly are seldom troubled with constipation.”

The digestibility of pecan fats—-and pecans as a whole—is now an established fact, and they are largely used in leading sanitaria as a corrective of troublesome cases of intestinal derangement, and as a preferred source of fat and protein.

“Cajori’s studies lead him to the conclusion that if nuts are eaten properly and used in the diet as are eggs, meats and other foods rich in protein, they have a physiological value on a par with that of staple articles,” says the Journal of the Ameri- can Medical Association in its editorial comment on the experiments of Professor Cajori, of Yale University.