Evening star., 1939-01-25

THIAMIN (VITAMIN BIZ.
An adequate supply Of this vita
min is necessary to keep the muscles
in good trim" and the digestive
tract and the appetite in good order.
Thiamin is especially important for
the eXpectant or nursing mother.
Thiamin Is one Of the three vita
Minis (thiamin, ribofavin, ascorbic
acid-B1, G., c. that soak out into
the cooking water. This vitamin is
easily destroyed by heat, especially
when soda is used in cooking.
The richest sources of thiamin are
whole seeds and legumes, includ-
ing peanuts and soybeans. Among
animal foods, pork, chicken, kidney
and liver supply the largest quanti-
ties of this vitamin.
RIBOFLAVIN VITAMIN G OR b.
Ribohavin is the new name for
what has been called vitamin G and
also B.. 1t is necessary to the good
health of all the living cells of the
body. Like thiamin, riboflavln
soaks out into the cooking water,
but is not as easily destroyed by
heat. The richest sources Of this
vitamin are the lean meats and
animal organs, eggs and cheese and
milk. All forms of milk are rich in
ribof1avin, whether skinned or
whole. Because Of their greater
concentration. dried, condensed and
evaporated milks are especially good
sources. The best vegetable sources
are leafy vegetables and the cabbage
family, the polishings Of rice, the red
skins of peanuts and the germ por-
lions of wheat and soybeans.
NICOTINE ACID CPELLAGRA-
PREVENTING FACTOR)
Nicotine acid, one Of the newer
discoveries in vitamins, blossomed
out with a name, without going
through the letter stage first. Nico-
tinlc acid Is being successfully used
by doctors In the treatment OF pei
lagra. Although the names sound
much alike. this vitamin is not to
be confused with the nicotine OF
smoking tobacco.
The person who gets too little
NICOTINE acid In the diet loses his
appetite. falls of in weight and be-
comes weak and ustless.
The best sources of the pellagra-
preventing factor are lean meat,
chicken. liver, buttermilk, leafy-
green vegetables and green or dried
peas and beans.
ASCORBIC ACID VITAMIN c.
The very name of this vitamin
suggests its function in the body, the
prevention of scurvy. Because as
corbic acid cannot be stored in the
body, daily supply is necessary for
every one-necessary for good
health and good tooth nutrition
Ascorbic acid is the most readily
destroyed Of all the vitamins. Much
of 1t is destroyed by heat and air IN
cooking and some Of this vitamin is
even lost from foods If they are
stored for a long time.
Citrus fruits, the richest natural
sources of ascorbic acid. tomatoes
and some other fruits besides the
citrus family, contain acid which
protects the vitamin c IN these
foods, whether they are stored,
cooked or canned.
Most fresh fruits and vegetables
are good sources Of ascorbic acid,
especially when eaten raw. Liver
and brain are excellent animal
sources.
VITAMIN A..
For convenience vitamin A and
vitamin D are still called by letters
rather than by names, as several
different substances can take care
Of the body's need for vitamin A;
and several other different sub
stances will cure or prevent rickets.
Persons who do not receive enough
vitamin A soon begin to lose their
ability to see we'll in dim light, and
scientists have now developed way
Of telling just how much ,vitamin A
is needed to make the eye respond
normally In faint light. Through
this method, nutrition workers can
conduct diet experiments on human
beings to learn much more about