BEEF TEA | AdventAI

Pacific Press Publishing Company · Oakland, California · Jan 8, 1902

BEEF TEA.

A PERSON who was in doubt over the question of nourishment in beef tea wrote the editor of The Era for an opinion on the subject. Here is the editor's reply to the query:—

It is pretty safe to say that in the general opinion of the medical profession beef tea has no nourishing qualities whatever. It has been supposed among laymen that a large proportion of the nourishing part of meat is abstracted in the form of beef tea, and that the remainder is of no food value. In point of fact, all the real nourishment in meat is thrown away in the debris remaining in the jar after the tea has been strained off. The protein, or nourishing part of the meat, is quite soluble in boiling water, or, in fact, in water above 160 degrees Fahrenheit. This fact can easily be proved by any one who will take the trouble to feed two dogs—the first upon the strongest beef tea that can be made, and the other upon the shreds of meat from which it has been extracted. The first will die of starvation before long; the other will live in perfect health and strength.