Evening star., 1923-09-07

Some weeks ago this column contained
comments upon the statements of scie0s
| lists as to the lack of vitamins in oleo-
margarine as compared with their
abundance in butter. The statements
were challenged by correspondent
who contended that oleomargarine did
contain as mtH III, or nearly as much, of
the newly discovered vitamin ID as did
butter.
Chemists of the Department of Agri-
culture sustained the views quoted by
Capital keynotes. but for more specific
information referred the writer to GER
! tain technical books published by the
discoverer of vitamin d. DIR. K. V. Nc
Cullum, head OF the department of
| chemical hygiene Of Johns Hopkins Uni
versity.
Not only were DIR. McCullum's books
| consulted. but a letter of inquiry was
addressed to him. Delay in his reply
is explained by his vacation and alb
sence from Baltimore. It comes, how
ever. under date of September l, as
follows:
81 have been absent from my labora-
tory all summer and on my return find
that oleomargarine is 'nutritively the
equivalent of butter is false and mis-
leading.
"In August. 1929. with my coworkers
/! published an article in the journal Of
Biological Chemistry, demonstrating,
we believe, the existence of a fourth
vitamin. which has frequently been
designated as vitamin %. and which
plays role in directing bone growth
| This substance is most abundant in cod
liver OIL less abundant in butter fat and
still much less abundant in cOcoanut
/ oil
The statement that oleomargarine
contains about une-half as much of the
recently discovered vitamin ID as the
best grades of butter is inaccurate and
m1SStateS the facts. Such evidence as
exists would indicate that oleomargarine
/ is much poorer anti-rachitic food than
this statement would indicate.
! yours sincerely
''E. V. McCULLUM"
The unusual word used by Prof Nc
Cullum. "anti-rachitic," means opposi-
ton TO the disease OF ricketts,. which dis
ease is brought on by the absence of the
necessary vitamins in the diet.
Even the most advanced scientists
| confess to a very limited knowledge Of
the functions Of vitamns Their exist
ence was discovered only in 1912 Until
| DIR. McCullum's research, as announced
by him in 1922, there were recognized
but three kinds. the absence of which
from the daily diet if continued too long
brought beriberi. pellagra, scruvy or
| ricketS. These three vitamins are
known as fat soluble A., water sol
uble b." and water soluble c." To these
| DIR. McCullum adds "vitamin D." which
tends to bone growth.
Nitamins exist in most foods; they are
not confined to butter. oleUmarga rine or
fats They are found in vegetables but
! are absent from polished rice" and sew
eral other artificially handled foods. The
evidence of what will happen when they
are absent is much better understood
| than what are their functions when
| they are present. The only thing the
layman can do about vitaminS is TO take
shotgun diet" which covers almost all
| kinds of foods. in the hope that some
where he Will find his proper allowance
/ of vitaminS-leafy vegetables like ca b.
baCe, greens. lettuce. etc. for Vitamin \,
which avoids malnutrtion and accom-
panying inflammation of the eyes Eat
unp"lished rice and plenty of milk and
eggs II you would avoid diseases of the
nerves, for thereby you get vitamin Il.
Eat yellow turnips. potatoes, tomatoes
and oranges and drink lemonade TO get
vitamin c, thereby avoiding scurvy
Lastly, take cod-liver oil to get vita
min ID and grow big, strong bones. like
Firpo and Dempsey, or. in the absence
| of cod-liver oil taste. butter your
whole wheat bread on both sides with
thick layers nf sixty-cent creamery but
; ter until, like Jean Vatican. you can
stretch your arms in fun vigor and
shout, THE world is mine" Eat vita
Minis Eat A. b, {, ID, Be ready to eat
the rest of the alphabet, too.
X x x
Cotton raiSerS are interested in the
showing that the United States annually