Word: pellagra
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Their nearest neighbor (J. Carrol Naish) is a man so confused and embittered by his own poverty and ambition that he does his best to frustrate their attempt to better themselves. They get a derelict house into shape, desperately watch one of their children wither under pellagra, raise a crop they can be proud of, get drunk at a wedding in town, reassemble the pitiful remnants of their year's work after a cloudburst, and come into the fall of the year in a resolute, proud, sad knowledge of their lives which is granted to few except farmers...
...Niacin (formerly nicotinic acid) is the chief constituent of the B-complex and prevents pellagra. It is now the cheapest of the synthetics-$5 a pound...
...Knowledge of the causes of tooth decay is no better in 1942 than was knowledge of pellagra and malaria (also latitudinally distributed diseases...
Modern bread differs in two important ways from the old white bread. Improved milling makes possible the inclusion of the wheat germ in the flour. This provides iron and two essential vitamins: thiamin (for a healthy nervous system) and niacin (to prevent pellagra). Such flour need not be "whole wheat," which includes the harsh outer coating of the kernel. Professor Sherman recommends the "longer-extraction" or "wholemeal" flour which discards the coating, but utilizes about 85% of the wheat kernel. It is the basis of the British "national loaf...
...vitamins to white bread has bogged down. So declared Dr. William Henry Sebrell Jr., famed nutritionist of the U.S. Public Health Service, last week. Year ago, most U.S. bakers agreed to enrich their white bread with: i) thiamin (the "morale vitamin" B 1 ; 2) nicotinic acid (to prevent pellagra); 3) iron. Although enrichment accounts for only 3% of baking costs, less than a third of U.S. bread is now vitaminized. Reason: public apathy, bakers' indifference. One large baking company in Washington, D.C., among the first to fortify its flour, has now gone back to baking plain white bread...