ONE of the most remarkable points in the recent history of physiological research is the small amount of attention bestowed upon the important question of nitrogenous metabolism until within the last few years. The older work of Voit and of Pflüger has for long been regarded as authoritative, in spite of the fact that these two observers are not at one on many essential facts. They, however, agree that proteid food is a most essential constituent of our diet, and that a minimum allowance per diem of about 100 grams, corresponding to 16 to 18 grams of nitrogen, is necessary for the well-being and equilibrium of the average adult human individual. A dietary containing this amount of proteid or albuminous material would not be regarded by the average meat-eating Englishman to be a very liberal one, and is frequently exceeded.
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H., W. Physiological Economy in Nutrition . Nature 73, 328–330 (1906). https://doi.org/10.1038/073328a0