Word: thiamin
(lookup in dictionary)
(lookup stats)
Dates: during 1940-1949
Sort By: most recent first
(reverse)
...humans, the most baffling virus is that of poliomyelitis. It has been noted for years that the disease seems to attack better-nourished children. In mice experiments, if the animals' diet was deficient in thiamin (vitamin B1), the incubation period was prolonged, and the paralysis and mortality rates were cut down. It was also found that if thiamin was added to the diet of infected animals, the polio often developed quickly into paralysis. But the picture was not all dark. In many cases, vitamins proved to be a shield against disease. One dramatic example: pigeons deprived of vitamin...
Sometimes, in Southern California, the fleas get so bad that people can't enjoy the wonderful, dry weather. Casting about for a remedy, Santa Barbara's Dr. Howard L. Eder decided to dose his patients with thiamin chloride (vitamin BI)-a treatment which had proved successful in repelling mosquitoes...
...Thiamin (formerly vitamin BI), preventive of beriberi, neuritis and loss of appetite, was formerly extracted from rice polishings, once cost $300 a gram. It now costs 37? a gram. Made by the ton, it goes chiefly into enriched white flour, to restore what is lost from the whole wheat in milling...
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...
...campaign to add iron and 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...