The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1927-07-14
VITAMINS

Vitamins, also known as foo,
hormones, are substances of unknown
chemical composition, present il
small amounts in natural food-stuffs
which are necessary to normal main
tenance and growth. A dietary lack
ing these substances will be made
quate and lead to various deficiency
diseases, even though in other res
poets it fulfils all requirements.
Classification of Vitamins
To date there have been five classes
of vitamins demonstrated and, since
the composition of none of them is
exactly known they are arbitrarily
designated by the first five letters OF
the alphabet as Vitamin A, Vitamir
B, and SO on.
Although we are still in the dark
as to what vitamin actually is we
do know in what foods they are
found and what properties each pos
sesses. We also know that the ami
NAL organism cannot manufacture
vstamins but must get them from its
food.
Properties of Vitamins
Vitamin A is also known as Anti
Ophthalmic. 1t is soluble in fat, lost
when exposed to air and inactivated
when exposed to ozone.- The absence
of this vitamin in the diet of growing
animals results in retarded growth
But as soon as it is returned to the
dietary normal growth is resumed
Full grown animals do not exhibit the
effects of lack of this vitamin as
quickly as growing animals but they
eventually suffer from impaired health
and nutrition which is corrected as
soon as this vitamin is again provided
Vltamin B., known as Anti-Neuritic
is soluble in water, alcohol and acidi.
fled alcohol, insoluble in fat. It is
destroyed by temperature of 100 de.
grees c. Lack of this vitamin causes
a disease of the nerves called beriberj
which occurs among people who sub
slst largely on polished rice or rein.
ed foods. This disease can be cor.
rected by using unpublished rice anc
adding to the diet peas, beans, whole
gie ms and peanuts.
Vltamin c., known as Anti-Scorb,1-
TIC, is one of the most important. II
prevents Scorbutus (Seurvy). 1t is
soluble In alcohol and is DESTROYED BY
exposure to heat and ozone. Absence
OF this vitamin from the diet brings
on scurvy, which can be prevented anc
cured only by eating certain amount
OF fresh foods, such as especially
lemons, oranges, tomatoes, cabbage
and potatoes, and in general all fresh
fruits and vegetables.
Vitamin D, the well-known Anti.
Rachtic, stands alongside Vitamin {
IN Importance. 1t prevents Kachtis
tRlckets). It is soluble in oil and al
cohol. Lack of this vitamin IN the foof
causes deficient deposition Of calcium
in the body and leads to ricKets. The
disease may be overcome BIZ giving
foods rich in this vitamin-cod live,
oil, milk, egg yolk.
Vitamin E, called Reproductive, pos.
sesses fertility comforting properties
1t is very stable and is not deterior.
ated by heat.
Source of Vitamins
AS stated above diet may be ade.
quate in all other respects but if il
is lacking in vitamins it will not main
tain the organism. Hence it is neces-
sary that the daily consumption in.
clude foods rich in vitamins. And es.
pecially necessary is this when the in
dividual exhibits one Of the diseases
brought on by deficiency in a par.
ticular vitamin.
Briefly stated the source of vita
minis is as follows
Vitamin A-Butter, cod liver oil
egg yolk, milk liver, orange, grape
fruit, pineapple, carrots, raw cabbage
spinach.
Vitamin B - Orange, grapefruit
pineapple, lean meats, wheat, beans
lentils, milk, yeast
Vitamin C=Orange, lemon, lime