VLAD CHIMES IN ON EATING MEAT

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Wilderness Cookery by Bradford Angier



Meat is the one complete food. Plump fresh meat is the single food known to mankind that contains every nutritional ingredient necessary for good health. It is entirely possible for man to live on meat alone. No particular parts need be eaten. Fat juicy sirloins, if you prefer, will supply you with all the food necessary for top robustness even if you eat nothing else for a week, a month or a decade.Every animal in the far and near reaches of this continent, every fish that swims in our lakes and rivers and streams is good to eat. Nearly every part of North American animals is edible, even the somewhat bland antlers that are not bad roasted when in velvet, to the bitterish gall that has an occasional use as seasoning.



The single exception is the liver of the polar bear, and of the ringed and bearded seal, which at certain times become so rich in Vitamin A that it is well avoided. Juicy fricasseess, succulent stews and sizzling roasts are fine fare.If anything, most of us would be happy eating more of this ideal grub which contains all the vitamins, minerals, and other nutrients necessary for full vigor.



One way to acomplish this? By not passing up the birds and small game which are freely available to many of us thoughout the entire year and which if not eaten will only be wasted.



Calories Don't Count

Dr Herman Taller MD



Protein is a combination of chemical substances called amino acids. While protein, like a carbohydrate, contains molecules of carbon, hydrogen, and oxygen, protein also contains nitrogen. The element nitrogen, which is essential to life, is not present in carbohydrates.the body breaks down protein you consume through food into carboihydrates and into notrogen. This protein breakdown, as you remember, is one source of carbohydrates, and the typical American diet is so rich in protein that many of us could probably subsist without eating any carbohydrates at all. (I am not recommending that you try. I am only pointing out that whereas you could not live without protein, you could live, perhaps quite comfortably , without eating any sugars or starches.)If the body turns protein into carbohydrate, you may wonder, won't it run into the problem of pyruvic acid? Won't obese people, in whom pyruvic acid turns to fat, get into as much weight trouble eating protein as they do eating carbohydrates? The answer, fortunately, is no.



You can eat too much protein, just as you can eat too much carbohydrate, but practically you are unlikely to. Your appetite is far better at regulating your protein intake than it is at regulating your carbohydrate intake. The problem of your eating so much protein that the body, in breaking down the protein, becomes oversupplied with carbohydrates is pretty much nonexistent.



Physiologists estimate that the body can use one gram of protein for every kilogram of bodyweight. Translating this into mores meaningful terms, a 150-pounde can handle about 70 proteins grams a day. Two normal slices of good lean beef supply only 28 grams of protein. In practice a 150-pounder is not likely to exceed his 70 grams very often or by very much.