are subject to additional objections
Flesh food--fish, shell-fish, meat, fowl--when used in great abundance,
are subject to additional objections. They tend to produce an excess of
acids, are very prone to putrefaction, and contain 'purins' which lead
to the production of uric acid. This is especially true of sweetbreads,
liver and kidney. The well-known deficiency in flesh foods of lime often
needs to be taken into consideration in the dietary. Some of the
vegetable foods, such as peas and beans, rich in protein, are likewise
not free from objection. Their protein is not always easily digested and
is, therefore, likewise liable to putrefaction. Unlike most vegetable
foods, they contain some purins. These foods are, however, rich in iron,
which renders them a more valuable source of protein for children and
anemic people than meat. Also, an excess of protein is not so likely to
be derived from such bulky foods as from meat, which is a concentrated
form of protein.
