Word: thiamin
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...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...
...treatment, Dr. Palmer injects large amounts of thiamin chloride (synthetic B 1 into his patients' muscles every day for four weeks, until they have had a huge quantity of the substance. After that, injections are given three times a week for a fortnight, then once or twice a week for several months. In addition, patients are given large amounts of capsules and syrup containing the other B vitamins (nicotinic acid and riboflavin), as well as vitamins...
...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...
...complex, for practical purposes, is really a group of eight different chemicals. They are all found in liver and brewer's yeast; some of them also occur in whole grains. Their chemical names: thiamin (B1), riboflavin (B2), pyridoxine (B6), inositol, pantothenic acid, nicotinic acid, biotin and folic acid (first described last week by Dr. Roger John Williams of Texas). To keep up B requirements, Dr. Tom Spies of Birmingham, Ala. suggested a daily sandwich of yeast and peanut butter on peeled wheat bread (made from grain with only the thin outer tissue removed...