Word: vitaminsâ
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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...
...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...
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