of two kinds, tissue-destroying and tissuebuilding, while that of plants is principally of one kind, tissue building. Flesh foods will, therefore, impart less vitality to our system than plant foods, because the former always contain a quantity of substances which have undergone the various stages of katabolism and have lost their vital force. We feel drowsy and indolent after a heavy meal of meat, while an apple, an orange, a bunch of grapes, instantly refreshes us. The theories that flesh makes flesh, that blood is converted into blood, that calf's or sheep's brain increases our mental capacity, that meat is predigested plant food, cannot stand in the light of physiological chemistry."
And again, recent experiments carried out most thoroughly by Irving Fisher, Professor of Political Economy at Yale University, show beyond any chance of refutation that the physical endurance of the human body is increased to the utmost by non-flesh diet. In the course of these experiments meat-eating athletes competed in test exercises with nonmeat eaters, both sedentary and active in occupation. The results were so largely in favor of the non-flesh diet that the most ardent advocates of the opposite side can find
