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2.4 From animal feeding experiments it has been determined that about 20 oz. of milk will furnish sufficient complete protein to supplement a vegetable diet otherwise deficient in complete proteins. This amount of milk will supply one-third to one-half the total daily protein requirement for the average person. Nuts are so rich in these precious proteins, practically identical with those of milk, that the protein found in 20 ounces of milk may be furnished by 2 ounces of peanuts, 2-1/2 ounces of butternuts, 3 ounces of almonds or beechnuts, 4 ounces of English walnuts, or filberts, 5 ounces of pinenuts (pinons) or hickory nuts, 5-1/2 ounces of pecans, 6-1/2 ounces of chestnuts or chinquapins, or half a pound of acorns. The nut is one of the most important and interesting of all foodstuffs for the reason that it presents in concentrated form the most valuable and easily digestible of proteins. It is for this reason that the farmers of Northern Italy are able to thrive on a diet of which the chestnut is the staple. For the same reason 300,000 Pacific Coast Indians prospered for centuries on a diet consisting chiefly of acorns and pinenuts. In recent times, one of these Indians was known to be living at the age of nearly 140 years, and the farmers of the West and South before they had destroyed with axe and fire the splendid oak forests of pioneer days, depended chiefly on mast to fatten their hogs. The acorn was their chief source of protein, which is as necessary for a hog as for a college professor. From the standpoint of cost, nuts, even at the present extraordinary prices, compare favorably with milk as a source of protein, because of the small quantity required to furnish the needed supplement of complete proteins. For example, shelled almonds, at a cost of $1.00 a pound (retail) supply for 19.2 cents the same amount of supplementary protein furnished by milk at a cost of 24 cents. Black walnuts supply the same amount for 15 cents, pine nuts (pinons) for 20 cents, hickory nuts 15 cents, and peanuts 4 cents. The late Dr. Austin Flint more than fifty years ago prepared from almonds a milk for use by certain classes of patients. The writer, about thirty years ago, prepared from the peanut and other nuts a preparation known as malted nuts which much resembles malted milk in appearance and flavor, and which has been successfully used in place of milk by persons sensitized to cow's milk in hundreds of cases.
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