Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1921-10-27
Health Talks by DR.. Brady
just what Is Vitnminf

II
Science has not yet determined the physical
or chemical nature of this newly discovered
food accessory but we know that certain foods
contain these factors. amd other foods
d" not. aud unless the diet includes foods
which contain vtamims grave nutritIonal
disorders are inevitable, no matter how
rich and plentiful the food may bc in
ordinary respects How do we know all
this. IL no ono has yet identified Vita
minis chemically or physically? By cx-
rerimcnts in animal feeding and hy tie
Application of the valuable results OF
these experiments to infant feeding. Here
Is another Instance of the great value ,to
mankind OF animal cxpcrimcntation II one
were trying to raise white rats or pink r;,b-
bits to sell, and one observed that young
animals fed with fresh raw milk ana fresh
green leaves thrived and grew rapidly where
as other groups fed stcrilized or pustcurilcd
milk or dried hay and leaves did not thrive
or grow normally, then ono would begin to
suspect that something which Is present In
fresh milk and fresh green leaves must be
absent from preserved milk and dried fodder
Some such experiments taught us that these
undethed accessory food factors called Vita
Minis exist.
Again let me quote part of tho conclusion
reached by the Lister Institute and Medical
Research Committee. which conducted a very
thorough Investigation into the question of
rtamins:
......thc individual always finds IL SUM-
cient supply Of vtamins in his food so long
as that food Is reasonably varied and has
received no artificial or accidental scpara-
ton Into parts. and 80 long as no destructive
influence has been applied to IT,"
what does reasonably varied" implyr
Wen, for a regular meal at least one
ircSh vegetable greens or n relish which
may he eaten raw: either fresh milk or cream
not canned or sterilizcd or pastcurzcd hut
pure and raw: either fresh eggs or fresh
meat or fresh fish or game or fowl baked
OF s'cwcd or raw, fresh fruit when in sea-
son.
what does obstructive influence" mcano
heating for more than few minutes even M
thc moderately high temperature required to
pasteurze hio degrees Fahrenhcit): or mill
ing processes. which remove the outer coat
ing or germ OF the wheat; or sterilization
or dessication of food substances I'm the pres
ence OF oxygen Uhcre is good evidence Tim,
LOCUS desSieated or dried in vacuum are not
robbed OF their vitamln contcnD: the com
mon nome canning OF foods; most factory
"cthous OF preservation which do not exclude
oxygen.
In former talk. mentioned the three
classes OF vitamins--fat soluble A. the factor
which prevents ricketts, and probably r,.ors
normal growth In the young; water solrbl,
B' the FACTOR which prevents bcribcri in tho
tropics 'acute multiple ncuritis); and n third
ti"ss which probably prevents scurvy Fresh
butter fresh eggs, fresh milk liver fresh
raw cabbage, lettuce, cooked spinach cod
iNer oil, arc particularly rich in ia, solublc
~ Liver fresh ogEs wheat germ meas nu,s
""" !''st are particularly rich In water
soluble Il. Fresh raw cabbage swed,. ,.rnor
Juice orange Juice. lime Juice ana tomato
min '''"