One gram of protein or of carbohydrate yields 4 calories. One gram of fat gives 9 calories-more than twice as much. Since proteins and carbohydrates in equal amounts yield equal calories, you might think them interchangeable in the diet. Far from it!
Temperament counts! The new knowledge of nutrition gives proteins an increasingly important role, especially in reducing diets.
It is well worth your while, if you yearn to become a high-stepping, high-protein girl or a gentleman of vigor, to see what the scientists have to say about the role of these energetic food elements in giving you a slim figure.
During the World War, thousands of Europeans became overweight from under-nourishment.
They weren't really fat. They were waterlogged. Their tissues held fluids in such abnormal amounts that when a fingertip was pressed into the flesh, a pit-like depression remained for some time. They also suffered an emotional depression. No steam, no zest for life, no come-hitherness or even any interest in it.
Later, when well-balanced diets became available, this torpidity vanished. The fat, puffy bodies became normally slender and once again the Europeans whistled while they worked. No doubt they also whistled once more at the pretty girl passing by across the street. The water retention from which they had suffered is called edema, and their particular brand of it, caused by inadequate diet, is called "hunger edema."
What element was it in the new and better diets that drove out this surplus water? To a large extent, protein! Experiment has repeatedly proved that adequate protein helps to keep the liquid balance of your body at normal levels. Since 70% of your weight is represented by water in one form or another, you can see what a difference protein can make on your bathroom scales.
A protein calorie is a busy, energetic little fellow running a high temperature. It is unequalled in what nutritionists call specific dynamic action. All you have to remember of this technical term is the exciting word "dynamic". It is an apt description of proteins. |
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