Word: vitamine
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Dates: during 1940-1949
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...diseases are widespread. "The lack of protein," says Dr. Lim, "is particularly important. . . . Healing of wounds is slow and infections of all kinds are frequent in the undernourished soldier. The lack of fat ... is responsible for the frequency of hemeralopia [blindness under bright lights]." Beriberi, a disease caused by vitamin B deficiency, is common in Southern China, where the main food is polished rice...
Admirers of old-fashioned bread point out that not only does today's mass-produced bread taste as pallid as it looks but that it is less nutritious than the kind mother made. The bleached white flour U. S. bakers use contains only 12 to 15% as much vitamin B1 as whole-wheat flour. Last week the National Research Council, a group of scientists organized by Woodrow Wilson in 1916 for Preparedness, announced that part of this deficiency will soon be made...
Crystalline thiamin, which is vitamin BI, together with iron and nicotinic acid, will be generally restored to white flour by millers this month. Cost: two-tenths of a cent per pound loaf. The British Government ordered thiamin into bakers' recipes in July 1940. But Britons eat much more bread than Americans, get a more useful dose of B1 to buck up their war-strained health...
...exuberant fellow who used to be Winston Churchill's private secretary and was expected to go far in politics. But Bob Boothby has sometimes been a little careless about the means he employs to make money. Once he made speeches in the House of Commons plugging a vitamin product in which he had been financially interested. When Britons learned that he had severed his vitamin connections they forgave the irregularity...
...oxygen. In raw milk, bacteria then consume most of the oxygen. But pasteurization removes most of the bacteria, so the oxygen content of pasteurized milk remains high. Oxidation of the fat content may then cause papery, oily, metallic or tallowy flavors; worse, it may diminish the natural proportion of vitamin C. Obvious answer, proposed by scientists at Cornell University: take the air out of the milk. They announced development of vacuum equipment which de-aerates 1,500 quarts...