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168
Vitality Supreme
·
Bernarr Macfadden
97
All
kinds
of
beans
are
splendid
meat
substitutes,
including
navy
beans,
lima
beans
and
kidney
beans.
They
are
what
one
may
call
hearty
foods
and
as
a
rule
one
should
lead
a
fairly
active
life
to
enjoy
and
digest
them
satisfactorily.
The
same
may
be
said
of
dried
peas.
Lentils
belong
in
the
same
class
and
are
very
similar
to
the
bean
in
its
nourishing
elements.
Beans,
peas
and
lentils
form
a
class
known
as
the
legumes,
and
contain
a
high
percentage
of
protein.
Nuts
of
all
kinds
make
splendid
meat
substitutes,
though
they
may
sometimes
be
found
rich
for
a
weak
stomach.
They
need
to
be
used
in
small
quantities
and
should
be
eaten
only
at
meal-time.
Peanuts
really
belong
to
the
legume
family,
but
are
quite
as
good
as
any
kind
of
nuts.
The
only
mistake
in
their
use
lies
in
the
habit
of
eating
them
between
meals.
Peanut
butter
and
nut
butters
are
of
value.
When
nuts
are
easily
digested
they
are
satisfactory
in
every
way.
Perhaps
the
most
popular
meat
substitute
is
the
egg.
Do
not,
however,
entertain
the
idea
that
you
are
not
eating
any
meat
products
when
eggs
are
included
in
your
diet.
Eggs
must
be
classed
as
animal
food,
but
they
are
very
nourishing.
They
contain
a
good
supply
of
lime,
sulphur,
iron,
phosphorus
and
other
mineral
salts
in
addition
to
their
protein
and
fats.
It
may
also
be
said
that
milk
should
be
classed
as
animal
food,
though
it
is
of
special
value
from
a
nutritive
standpoint.
Milk,
cheese
and
other
milk
products
naturally
make
good
substitutes
for
meat.
Butter
is
a
practically
pure
fat
and
will
not
take
the
place
of
meat
in
supplying
protein,
although
it
will
take
the
place
of
the
fatty
portions
of
the
meat.
Cheese
is
often
appropriately
placed
at
the
last
part
of
the
meal,
and
the
statement
that
it
will
to
a
certain
extent
help
to
digest
a
hearty
meal
if
but
a
small
quantity
is
taken
has
been
proven
accurate
in
numerous
cases.
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