Omaha daily bee., 1921-04-08
DIR. INSTINCT SCORES AGAIN

Ok. INSIlNIl SS0NES AGalN
| addition to the substance neces-
sary for growth which is found 50
abundantly and which constitutes an
| important reason for giving milk to
Young children there is another less
well known growth substance. 1t is
called water soluble b growth sub
stance.
There is d possibility that this
growth substance is the chemical
which serves to protect us against
beriberi. When the amount eaten OF
this anti-beriberi growth substance,
possibly the same as the water solu-
BILE 3 growth substance, is insufficient
the subject develops miscellaneous
assortment of unexplainable rheu-
matisms, neuralgias, aches and pains.
and il the shortage is extreme and
prolonged, the serious. often fatal
disease, beriberi. develops.
Fortunately for us, this growth
substance is present in practically all
vegetables. In fact, this is one of the
reasons why men instinctively eat
vegetables. Figured on the basis Of
calories contained no man can justify
himself in eating vegetables i'll these
days of Fl. c. j.. While vegetables
contain an abundant supply of miner
al most OF us get all the mineral
we need from other foods. Salt may
be an exception, but TO remedy that
shortage man could put little
more seasoning on his eggs or eat a
little more ham or side meat
But we can justify ourselves in
paying an extravagant price for vege-
tables, eating them ourselves and
feeding them to our children be-
cause of the amount Of this growth
substance they contain.
DIR. y. C. Dunham conducted
series of experiments to show which
vegetables contain most or this sub
stance and what was the effect OF
cooking, His conclusion was that
yeast led the list.
The number of units Of fat soluble
B in each Is grams of food was as
follows. Yeast. led the list with 20
units.
On the same scale the values OF
some other foods were found to be
as follows:
Raw potato. 15.4 bage ..10.5
Potato boiled Raw carrots .14.S
in the skin 10.5 Boiled car
Potato boiled rots ..... 9.5
without the Boiled tur-
skin ..... nips ..... 9.5
Potato baked 10 Z n coo X d
Boiled Spin canned peas
ach ..... .l1.A ........... 81
Raw cabbage 1913 Canned peas
Is o i ed cab boiled -.
= This at least indicates the relative
richness of these foods in this
growth promoting principle. The
same investigation indicated that
cooking food reduced its content of
this growth principle. The loss In
percentage from cooking certain
foods in the indicated way is shown
in the attached table.
Loss in cooking:
Potatoes boiled with
out the skins ......4S per cent
Potatoes boiled with
the skins ..........31.7 per cent
Potatoes baked 32.4 per cent
Boiled carrots .... 3S.7 per cent
Boiled cabbage ...26.5 per cent
Boihd canned peas =. 5 per cent
Where vegetables were cooked in
water much of the growth principle
was thrown away with the boiling
water Therefore, there, is some
gain in making soup out Of the wa
ter or in feeding pot liquor.
Butter Fat i'm Milk.
G. r. NJ. writes: 81. What stand
ard Of richness, in butter fat is re-
uuired by law for milk delivered to
households.
"2. What inspection is there daily
Of these millions of gallons so dis
tributed?
''3. Is anybody holding the deal
ers to account every day? There
does not seem to be much more
cream in a quart bottle Of milk than
in a pint,
~. Is not the cream sold sepa-
rately in small bottles taken out of
the peoples regular daily milk sup
ply, leaving it far below the real
country COW product? At least
friends who tried the latter for
months last summer says So.
REPLY
/. Most city ordinances require 3
per cent. Others require SO per
cent 49,.
2. Specimens are taken by inspec-
tors and examined in the city labora-
tories for butter fat percentages,
3. Yes.
4. In practically every milk sup
ply as it is produced on the farm the
percentage Of milk fat is we'll above
the legal requirement. Some part
of the cream on the market rep
resents the difference between the
two standards. A larger part comes