Word: vitamine
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Dates: during 1940-1949
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From the meeting of the National Wholesale Druggists Association in Chicago last week came an astonishing fact: at least a fourth of all retail drug sales are synthetic vitamins or vitamin concentrates. They are now the largest single class of products handled by wholesalers...
...rush to buy vitamins does not stop there. There is also a large trade outside the drugstores. War industries with hundreds of thousands of employes do not trust to home cooking to keep their workers healthy and alert. Fearing vitamin deficiencies, they also provide protection from disease and fatigue in vitamin pills, capsules or biscuits to be taken daily...
...cancer was particularly interesting because one of the hottest theories in cancer research is the possible effect of raw egg white on the cancers. Egg white's avidin links up with biotin, part of the vitamin B complex essential for growth of both normal and cancerous tissues. Theory is that large amounts of avidin might "freeze" enough blood biotin to starve a cancer, possibly stop its growth...
Synthetic Snacks. British scientists have evolved a synthetic, laboratory-made food called turula utilis ("useful cells"). Said Britain's Department of Scientific & Industrial Research last fortnight: "Our process makes it possible to manufacture B vitamins and high-grade protein in hours rather than the months it would take to produce meat." Turula is a yeast, not of the baking or brewing varieties, grown by germ culture methods in sugar or molasses. It may be served as a soup, powder, flake or paste, may be sprinkled on porridge, spread on bread, mixed with other foods. Its flavor is cautiously described...
...Juice. Dehydrated like blood plasma (which is frozen, dried under vacuum), a new powdered orange juice preserves both the orange flavor and the valuable vitamin C (ascorbic acid). Reported one sampler of the powdered juice mixed with water: "The color is the same, the texture is the same as strained orange juice-even to the tiny particles clinging to the side of the glass." Developed by California Food Research Institute, the process is approaching the commercial stage...