The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1922-03-23
PROF. DINSMORE SPEAKER
AT LUNCHEON


ally the grocer bill of the family
would be materially reduced.
Without question one of the most
interesting matters that has been
brought before those interested in
food control work, is that of the
vitamines. At present nothing at
all is known as to their chemical
composition other than it is a
demonstrated fact that they are alb
solutely essential to proper devel-
opment and growth.
When a man is continued on a
diet that is well supplied with all
the necessary elements, but in which
some of the amido acids are lack
ing that make up true protein,
in short time physiological dis
turbances develop and symptoms of
mal-nutrition are manifested. Pro-
tein is builder of muscular tissue
and none of the work of the body
is done on the protein we eat. The
carbohydrates we consume, starches
and sugars, take care of that part
of our bodily needs.
Another class of food products
that demands considerable attention
is canned goods.
Vitamines known as fat soluble
A is abundant in nature. 1t is
found in large amounts in the
granular organs, such as the liver,
kidney, ETC., and in the leaves
of plants such as lettuce, cab
bage, spinach and celery tops. II
is less abundant in the seeds OF
plants, and is entirely absent from
the vegetable fats and oils. In the
absence of fat soluable A in diet,
no growth is produced and a pc
culiar disease of the eyes develops.
The second unidentified dietry es-
sential, water soluble B, is every
where abundant in natural foods.
The vegetables, particularly of the
leafy variety, contain it in large
amounts. 1t is present in large
amounts in milk and egg yolk, but
not in butter fat or any other
animal fat. In fact, water soluble
B is never found in fats or oil in
either animal or vegetable origin.
The absence of water soluble B in
the diet produces no growoth and
in short time paralysis develops.
Nature, however, has provided well
in the distribution of these import
ant dietary factors, and the person
who normally consumes what we
would term mixed diet need never
have a. fear but what he is
obtaining the requisite amount of
these unidentified yet essential sub
stances to produce normal growth,
development and health.
Within the last two or three
years, considerable alarm has been
caused over the reported deaths
from eating canned foods due to
what is known as botulism. This
particular bacteria was first OBJ
served in certain poison cases re-
sulting from eating canned olives.
The bacteria is one of the amaze
robic types-that is to say it grows
only in the exclusion of air, or
when oxygen is not present, but
when it does become active it. Sc
cretes deadly poison which causes
death when taken into the system
in extremely small amounts. In
the case of the olive poisoning, it
was found that in every instance
deaths were due to eating olives that
were put up in glass containers.
Glass would not withstand a suf-
ficiently high temperature to elm
mate the poison and kill the bac-
terra without heavy loses to the
packer due to breakage of the glass.
Not a single instance of olive
poisoning was traceable to olives
put up in tins where the temper
ature was raised to high degree in
the packing process. Never at any
time has a case appeared in Nevada.