Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/41

 disease, If we are to follow this reasoning to its logical conclusion we will see that the pecan pos: sesses advantages compared to milk, and that it supplies protein of such a character that from the earliest investigators it has been considered as equal to that secured from milk. The pecan sup- ples also fats which are easily digested and bene- ficial to the human system, just as milk supplies these same elements to a lesser proportionate degree.

The pecan is vastly superior to milk in that it carries a very rich supply of lime and is also well supplied with iron, which is totally lacking in milk, When we remember that the average human body contains five to six pounds of mineral salts and that there is a daily loss which must be made good by the food we eat, it is important to consider any food from the standpoint of its eontent of mineral salts. The principal mineral salts are iron, cal- cium, magnesia, phosphates and iodine.

Of these mineral salts, iron is the most essen- tial, for without it we cannot properly utilize our food. The lack of iron leads te anemia and gen- eral weakness and it is the organic iron which we get in our foods which is used by the body to construct blood cells, not the inorganic form given medically in an attempt to bolster up a deficiency of organic iron in our foods,

What is the standing of the pecan in this most valuable mineral salt? The pecan contains a rich store of iron. One ounce of pecans will supply