The protein, as you have noted, is for tissue building and replacement. It is not stored in the system.
Carbohydrates, derived from the starch and sugar in our food, produce energy; and when eaten to excess are stored in the system in the form of body fat; assuming, of course, proper chewing of the food to permit the enzymes to break up the starches. Carbohydrates in proper amount and ratio are quickly burned up in the digestive system and in their burning, oxygen is made available for the burning of the fat foods. This explains the natural disinclination to eat cer- tain fat foods in any quantity except along with foods which contain a large ratio’ of carbo- hydrates, and this is a natural tendency of great value to us because the higher the melting point of the oil in a fat food, the more is it true that it burns only in the flames of carbohydrates.
While it is true that the pecan fat—or oil—has a low melting point and can therefore be assimil- ated with a minimum of carbohydrates, the course followed in this recipe book has been that of balancing the pecan content with ample, or more than ample carbohydrate.
Remembering that fat is needed in the diet as fuel food, to maintain body heat and serve as a source of energy in muscular work and in the vital activity of body functions; we must also realize that fats produce two and a quarter times the
amount of energy produced by carbohydrates and17
