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Canned Vitamins. Dietitians believed heretofore that the canning of vitamin-bearing foods destroyed the vitamins??? as did open cooking. Dr. Walter H. Eddy of Teachers' College, Manhattan, proved at least for Vitamin C (anti-scurvy), that oxidation makes useless this complex chemical. In ordinary cooking much oxygen reaches the food, in canning very little. Actually canned vegetables are more healthful than cooked fresh ones...

Author: /time Magazine | Title: Medicine: Congresses | 4/12/1926 | See Source »

...accidentally associated with Vitamin B. When an extract rich in B is shaken with Fuller's earth all its anti-neuritic power (power to cure beriberi, the chief characteristic of Vitamin B) is removed, though it continues to stimulate yeast. Funk therefore proposed that Vitamin B was really two vitamins???B, the anti-neuritic, and D, the yeast-stimulating. Dr. E. V. McCollum, of Johns Hopkins University, one of the pioneer American investigators of vitamins, has also used the term Vitamin D for a factor present in cod-liver oil that prevents rickets...

Author: /time Magazine | Title: Medicine: Vitamin D | 3/31/1924 | See Source »

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