Proteins
The amount of protein required each day per person has long been in dispute, but some of the best authorities have now come round to the view that the tendency in the developed countries has been to use quantities far in excess of the requirements of the body.
This would particularly be the case for arthritics, since nearly all proteins, whether of animal or vegetable origin, are acid-producing, with the possible exception of the green-leaf proteins.
Therefore the safest and best course is to limit the consumption of meat to one small portion daily, and when using vegetable proteins such as beans, again to take very little at a time.
The same, caution should be used with eggs, cheese, and other dairy products.
Nuts and seeds are other good sources of protein, but here again care should be taken as to quantity.
It has now been recognized by some of those who have delved deeply into the field of nutrition that green-leaf and whole grain proteins can be rated as valuable foods, particularly if they are properly combined with other proteins so that "complete" usable protein results.
08.01.2007. 16:43
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