Muscle contains a small amount of glycogen but as slaughtering is usually done some hours after a meal there is not an appreciable amount present in meat, the principal exceptions being lobster 0.62% and horse meat 1.8%, and the statements in certain tables that meats contain about 1% of carbohydrates, are due to the inclusion of gelatin and extractives as carbohydrates. Inosit does not. exist in appreciable amount to be considered even in diabetics. Very lean and usually tough meats contain about 20% of protein and 1% of fat. Lean beef contains 18 - 20% of protein and 2 - 3% of fat, lean mutton and pork 18% of protein and 5% of fat, fat beef muscle 17% of protein and 10% of fat, fat mutton and pork muscle or the muscle with the accompanying fat, 15% protein and 30% fat. Fat bacon and pork with a strip of lean contain about 8% of protein and 70%, of fat and, as stated, clear fat meats consist of about 80% of fat and 1% of indigestible protein. The muscle of poultry, fish and shell fish, as well as of rabbits and game generally, corresponds approximately to the analysis of the ordinary meats, goose and duck and the crustacean shell fish such as lobsters and crabs, resembling pork and mutton rather than beef. Smoked ham contains about 20% of protein and 40% of fat.

An egg yolk weighs about 15 grams and contains 16% protein and 30% fat, all the fat being in the yolk. An average whole egg contains about 5 grams of fat and 8.5 grams of protein, corresponding to about 85 calories, a large egg to 100 calories. When taken raw in large quantities part of the egg albumin is eliminated through the kidneys. While 25 - 30 eggs represent the total ration in calories, 6 represent the standard minimum of protein, 10 the maximum of protein and 20 the maximum for the optimum maximum of fat, that is the amount that can be ingested without considerable waste.

Certain cheeses that have been subject to fermentation, lose practically all of the 5% of carbohydrate present in ordinary cheese, and contain about 25% of protein and 30%, of fat.

With reference to the different meats, it may be said that there are certain cases in which the leaner ones are to be preferred, and others for which those richer in fat, such as pork, mutton, veal, tongue, ham, etc., are better. Mutton is least likely to be infected with the cysticercal stage of tape worms or with tubercle bacilli, or indeed, with any parasite. Beef including veal is especially prone to tuberculous intection and, on account of the size of the animals and the frequency with which horns are present, to septic infection due to traumatisms in freight cars. It also is frequently infected with the cysticercus stage of the corresponding tape worm. Pork is liable to infection with its special cysticercus, when it is called measly, and, of more importance, with the encysted trichina. Thus pork should always be thoroughly cooked and, in spite of the common advice to use raw scraped or very rare beef in feeding convalescents and invalids, the possible danger of tuberculosis to which such persons are susceptible, renders it safer to serve all meats well done. Certain idiosyncrasies or even notions must be respected in regard to meats. On the whole, adult beef and lamb seem to be the most wholesome, but pork is by no means to be excluded and, in general, the taste of the patient is to be consulted. Poultry should be drawn immediately after killing as, even in the absence of infection, the flesh absorbs toxins from the alimentary canal. Bob veal is universally regarded as unwholesome though no definite reason can l>e found, aside from the tendency to putrefactive change. Young pig does not share this prejudice, possibly because of the prejudice against all pork. The small size of immature lambs removes the temptation to sell bob mutton. Veal changes into beef when milk is abandoned as a food. Game of all kinds is liable to be putrefied and, indeed, is often eaten in a high condition, from a perverted appetite.

B. 2. Food stuffs consisting of protein and carbohydrate. Lean animal viscera, such as liver, spleen, kidney, thymus, and pancreas may contain notable amounts of glycogen or even dextrose (as much as 10% of carbohydrate for liver if the animal is slaughtered during the period of absorption of food) and 10 - 15% of protein with very little fat. All of these are rich in purins and liver, kidney, and probably spleen, are objectionable on account of their special toxins.

Various fruits and vegetables come very close to fulfilling the requirements of this theoretic class. Bananas (average net weight 45 grams) contain 4.8% of protein and 20% of carbohydrate; potatoes (usual weight 50 - 100 grams) 2 and 20% respectively, and neither contains an appreciable amount of fat. Dry peas and beans contain about 25% of protein, 2% of fat and 55% of carbohydrate. Macaroni contains about 10% of protein, practically no fat and 75% of carbohydrate. Bread contains about 8, 1.5 and 50; biscuit (not crackers) 15, 1 and 73% respectively.

B. 3. The combination of fat and carbohydrate is not found in any natural or simple commercial food stuff. Hard sauce is the best example of such a food, consisting of butter and sugar. Buttered potatoes, arrow root crackers, buttered macaroni represent this combination with small quantities of protein. Various fruits with cream or ice cream also approach this combination.

C. Food stuffs containing all three organic nutrients. While in the strict sense, most food stuffs fall under this category, there will be mentioned here only examples in which no one ingredient can be practically ignored.

Milk contains approximately 4% of each organic ingredient, cream of fair richness 3.5% each of protein and carbohydrate and 25 - 30%, of fat. Many nuts contain all three organic nutrients in considerable proportions, Crackers contain less water and more fat than bread, averaging 10% of protein, 5 - 10% of fat and 60 - 70% of carbohydrates. Some cereal breakfast foods also contain 5 or 6% of fat.

As cooked or served, by the addition of butter, gravy, sauces, etc., foods tend to be combined so as to represent all three kinds of organic nutrients in appreciable quantities.

The natural appetite also tends to equalize the food taken at any one meal or, at most, within a period of a few days, so as to represent the physiologic standard of nutrients.