Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/40

 centrated of all natural food products if it were not for the fact that nature had eliminated in its composition these two elements of bulk which are elsewhere found so commonly and in such great abundance that they are readily supplied from ~ other sources.

It ig remarkable that, highly concentrated as they are, pecans furnish, with the exception of the bulky types of carbohydrates, practically all the food essentials, and in a ratio so perfectly adapted to the low protein diet which is the present-day recommendation of the leading students of nutri- tion. When it was said in the Congressional Record for June 12, 1912, that “It will not be long before the pecan will be extensively used not only as substitute for certain classes of food, such as meats, but also a substitute for food of all classes,” it may have been difficult for the average person. to aceept that statement. Today the pecan is not considered as a substitute for meat, nor as a sub- stitute for eges, milk or other staple food preducts of the past, but is accepted as a better source of protein and fat than meat or eggs; as a better source of fat and other food properties than but- ter, and as superior to milk not only in protein and fats, but also in mineral salts as well.

The substitution of milk for animal flesh has been advocated by some as an advantageous method of securing the necessary protein, fat and mineral salts with less disadvantage in regard to putrefaetive germs and less possibility of carrying