ther words, fat induces fattening!

That adipose may be formed through the transformation of albuminous
matters (meat) is an extremely important corollary, one established
beyond cavil by Pettinkofer and Voit, in an indirect way, by first
estimating the nitrogen and carbon ingested, and second the amount
eliminated. Giving a dog meat that was wholly deprived of fat, they
found it impossible to recover more than a portion of the contained
carbon; hence some must necessarily have been utilized in the organism,
and this would be possible only by the transformation of the carbon into
fat! It goes without saying, however, that the amount of adipose thus
deposited is meager.

Other facts also plead in favor of the transformation of a portion of
albumen into fat within the economy, notably the changing of a portion
of dead organism into what is known as "cadaveric fat," and the very
rapid fatty degeneration of organs that supervenes upon certain forms of
poisoning, as by phosphorus.

The carbohydrates, or more properly speaking hydrocarbons, are regarded
by all physiologists as specially capable of producing fat, and numerous
alimentary experiments have been undertaken to prove this point.
Chaniewski, Meissl, and Munk obtained results that evidenced,
apparently, sugar and starch provide more fat than do the albuminoids.
Voit, however, disapproves this, maintaining the greater part of the
hydrocarbons is burned (furnishes fuel for the immediate evolution of
force), and that fat cannot be stored up unless a due proportion of
albuminoids is also administered. He believes the hydrocarbons exert a
direct influence only; being more oxidizable than fats, they guard the
latter from oxidation. This protective role of the hydrocarbons applies
also to the albuminoids.

We may believe, then, that the three great classes of aliment yield fat,
in some degree; that alimentary fat may be fixed in the tissues; and
that hydrocarbons favor the deposition of adipose either directly or
indirectly.

It is well understood that fat may disappear with great rapidity under
certain conditions; many maladies are accompanied by speedy emaciation;
therefore, as fat never passes into the secretions, at least not in
appreciable quantities, it probably undergoes transformation, perhaps by
oxidation or a form of fermentation, the final results of which are,
directly or indirectly, water and cadaveric acid. It is certain the
process of oxidation favors th