Golden Age, November 9, 1921

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UI Brooklyn, N. T.. Wednesday, November 9, 1921 Number 56 / '

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VITAMIN ES V

/^NCE upon a time, long centuries, even millenniums ago, it is recorded that humanity had a perfect food.

If they had continued to eat this food they would have lived forever. But in that dawn of the race conditions changed, and for ages man has realized that there was something the matter with what he ate. Select his food as he might, he was slain by what he partook of.

Even in the present age of science—so called —there exists a host of deficiency diseases due to something lacking in the food. It has been well known that there was something health, giving in some kinds of food; and out-reaching minds searched for it, but found nothing more than that some things to eat gave better health than others.

Without this life-giving element in the food-, it was proved by Doctors Weill and Mouriquard, of Paris, there result poor health, weakness, flabby muscles, that tired feeling, spring fever, need of blood purifiers, constipation, or a coarse, rough, leathery, wrinkled, pimply or open-pored skin.

Life in the Food

Thebe is life in the food—some of it. Lack of that life, observes Dr. Hirschberg, in the New York Call, “makes one obese, anemic, emotionally deficient, emaciated, bloated, run down, or ill with signs of rickets, scurvy, pellagra, fever, or beri-beri”. If this element is wanting, there comes a wasting of the bodily tissues. If it is the certain kind of the life-food found in fats, the wasting away is delayed until the fats stored up in the body are exhausted; but afterward there ensue many ills, ending in blindness, lung trouble and death. The eye trouble manifests itself first as a soreness of the eyes, related to xerophthalmia (inflammation of the lining membrane of the eye without discharge), which runs into loss of sight.

Many infants fail to outlive early infancy from marasmus, a wasting disease. Scurvy comes, a disease.of the bones, and other evil symptoms, to those that fail to obtain in their food a certain one of the life-foods. In the Mesopotamia campaign of the British forces during the World War the soldiers in certain sectors suffered from an epidemic of scurvy, which was found to be due to the use of dried fruit, which was deficient in one of the life-giving foods.

If a baby has a hot, bald spot on the back of its head, it is an indication of the on-coming of rickets, a disease due to the lack of one of the life-foods. If the baby is nursing, the disease comes from the mother; for if the food that the mother eats does not contain these life-giving elements, she cannot pass them in the milk to the child.

“Fifteen years ago,” says Dr. E. V. McCollum, of Baltimore, in the New York World, “the subject of nutrition was considered closed. Chemists had analyzed food stuffs into proteins, carbohydrates, fats and mineral ■alts. Different foods had different energy-giving values, measurable in calories (heat units), and that was all there was to it. In the course of feeding purified foodstuffs to animals, with the object of seeing what differences there might be in different proteins, investigators had the harrowing experience of having all their animals deteriorate, and die promptly. No one knew why, but it was quickly established that ‘purified’ food-stuffs did not agree with animals.”

It was the total lack of the life-elements in the foods that caused the disastrous end to the these experiments. Obviously, foods that would kill animals could not be wholesome for humans —although the advertisements of the “purified” cannery and packing-house foods failed to tell the humans the danger they ran in eating these products of the laboratory.

/ How the Life-foods were Discovered

f T'i8* McCollum, of the Johns Hopkins Medical j i-J School, was one of the first to discover the new element of food. On repeating some of the experiments on the unfortunate animals, Dr.

" McCollum chanced to use some butter fat and milk sugar, in trying whether a more mixed and i palatable diet might not keep alive the creatures doomed to certain death from the "purified” ) foods. His animals lived, and even gained in weight—results so at variance with the experience of the other investigators that they were ; for years a storm center of controversy. Thus : was born a hint of the “vitamines”, to the regu-■ lar medical profession, though some of the na-■' ture healers had practised the principles for ? years.

It also pointed the way to the proper investigation of the subject. Hundreds of nutrition sleuths are hot on the trail of the vitamines— as the life-foods have been termed since 1911. The method of investigation is as follows:

Thousands of rats are bred for the purpose, because the rat comes quickly to maturity, and the effects of the vitamines on the life cycle may be readily observed.

For the test of a given food, two or more rats are experimented on at the same time and under the same conditions. They are each kept in a separate cage so that the amount of food eaten may be definitely known. All the rats in a group are fed with exactly the same quantity of a food known to be entirely lacking in the vitamine in question but otherwise a balanced food.

The other food on which data is desired is selected. One group of rats is fed the non-vitamine food alone, and the other groups are fed each a different amount of the other food, say two grains daily for one group, four grains for another, eight for another, and so on up, a different amount daily for each group.

The group fed no-vitamine food is a teat group. If no-vitamine food is fed to them, after a certain number of days the test group begin to develop sore eyes, and to lose in weight The group getting, say two grains daily of the vita-mine food, are so many days longer in developing the sore eyes and lose in weight, the four-grain group so many days longer, and so on up to the group getting enough of the vitamine food so that they continue indefinitely without developing the adverse symptoms. A certain number of grains daily io found to preserve the health indefinitely. The groups getting more than this minimum have no better health. Thin fixes definitely the precise amount necessary to maintain the health of a rat

To prove that ill health is due to the lack of this particular vitamine, the vitamine food is fed in the ascertained minimum amount to the groups showing ill health, when it quickly brings them back to normal health.

Dr. McCollum keeps up his research work at Johns Hopkins University, Baltimore, where he maintains a rat colony numbering five thousand. These creatures may be rated as among the most valuable inhabitants of the globe today, for the light which their reactions to foods of every variety throws upon the science of nutrition.

Difficult to Isolate

UP TO a year or less ago the best that could be said about the vitamines and their nature and physical or chemical characteristics was that they exist in such small quantities as to defy isolation. The chemists reported that they had not been able to separate the vitamines from other elements of food, even where they are definitely known to exist According to the ‘^Encyclopedia Britannica” the amount of vitamines in wheat is not over ten grains to the ton, or one grain to two hundred pounds, or over three bushels. In limes Dr. Funk says that the vitamines amount to one part vitamines to ten thousand parts of the fruit No one had ever seen a vitamine, any more than one had seen electricity. The effects of each kind were known, and nothing more. The chemical composition was unknown. Prof. Bessnoff reported to the French Academy of Sciences that he had discovered a reagent which colored vegetable juices if they contained vitamines. This was a step forward, because of the possibility of knowing whether foods had in them the life-giving element

Finally Dr. H. B. Cox, of Los Angeles, the inventor of the dry battery, succeeded in isolating the vitamines. He began with yeast and extracted the living, vitamie property, then that of certain fruits and vegetables. He found that the cell of life-principle was the same in all of them. The vitamines themselves were in the form of amber-colored, needle-like crystals. They were also in an amber-colored solution, tasting'like wine mingled with roasted, aimonds and walnuts. Like the remedy “Viavi.” the solation contained also the various mineral salts requisite for the proper maintenance of health. Dr. Cox, whose recent death put an end to a most premising research on the life-giving foods, was greatly interested in making the results of his studies available to the common people. He considered it impossible to alter the eating habits of the people within any reasonable time, and suggested that the proper vitamines be put up as condiments, so that a teaspoonful at a meal might furnish the necessary life-foods for the best health of the people.

Many Theories

UP TO the isolation of the vitamines by Dr.

Cox many theories concerning them were in the field. Some regarded them as “structural compounds of living substances'’; others thought of them as "catalysts”, those queer substances which cause chemical union of other substances without themselves being affected; others believed them to come originally from plants; still others thought that they were always present in natural food-stuffs of the sort that men and animals instinctively consume. Dr. Cox isolated the vitamines, but prior to his sudden death had not clearly defined them.

In 1909, two years before the ascertainment that there must be the substances later called vitamines, Dr. Lindlahr wrote in The Nature Cure Magazine, of the relation of the vitamines to other foods:

"It is vital force, manifesting through the life elements in the plaint, animal or man, which in conjunction with the light, warmth and energy supplied by the sun, elaborates the elements of the earth and air into the ascending form of life and consciousness. In other words, vital force, or the life element is the builder, while sun heat and light are the building material.”

In another article the same writer said:

"Thus we see-how streams of energy, which the sun sends to our earth, are transmuted into chemical energy. Then food is sun energy. The transformation of sunlight into chemical energy takes place in those vegetable cells which contain chlorophyl, that gives the green color to fruits and vegetables. Having studied the transmutation of sun energy into vegetable substance, we understood the meaning of the sentence, Tn plants we eat sun energy’. Without hesitancy we may add to this that in flesh food also we eat sun energy, for the animal body builds itself from vegetable food, without measurable addition of new forma of energy.”

Much more information appears in Dr. Lind-lahr’s booklet, “The True Nature and Sources of Vitamines or Life Elements”. These things were written during a period when the regular medical profession were reducing vitality by poisonous doses and serum injections. The drugless healers were working rather obscurely along the lines which the added discoveries of the last year have proved to be correct.

Vitamines, then, according to the latest information, are found in the leafy parts of vegetables, such as spinach, lettuce and raw cabbage. They exist in seeds, green plants, certain bulbs and fleshy roots, fruits, milk, eggs, and certain organs of the animal body—the heart, kidneys and liver, and somewhat in fats. The seeds include especially beans, nuts and cereal grains. They are also found in yeast. One of the benefits arising from the consumption of the brewed beverages, such as beer, ale and porter, was the taking of the vitamines derived from the yeast, with which the drink was brewed. Many persons formerly accustomed to these beverages do not feel so well as they did before the “dry” amendment became effective. They should seek to get the vitamines in some other way.

Kinda of Vitamines

rPHE vitamines are found to be divided into ■L three general classes, which have been termed "Vitamine A, vitamine B, and vitamine C”, each class having its peculiar function in promoting well-being and growth.

Vitamine A is one which is readily dissolved in fat, and is called “fat-soluble vitamine A”.

Vitamine B is soluble in water, and is called “water-soluble vitamine B”.

Vitamine C is also soluble in water and is called “water-soluble vitamine C”.

The fat-soluble A is obtained chiefly from milk and has remarkable effect on the growth of children, whether of humans or of animals. Babies require a certain amount of it in order to grow to normal size. It also has much effect on the vitality of the sexual organs.

Cows eat the green grass and leaves containing vitamines, and these life-foods appear unchanged and in concentrated potency in the milk and butter. It was a wise law that required milk and ice-cream to contain a minimum of butter fat.

A very small quantity of fat-soluble A suffices to keep people in good, health, and they must have that definite weight of it or suffer ill health. In experiments with rata Professor Thomas B.

DO

Osborne ascertained that a minimum of seven grains of butter fat daily supplied the rats with the requisite amount of fat-soluble A- Less than that produced ill health, and more did not improve the health.

It has been held by some of the early experimenters that heating foods to the boiling temperature seriously impairs or destroys the fat-solnble vitamines. This is not the case with butter fat, which, according to Prof. Osborne, has as much potency after as before the application of heat, provided the heating is not too prolonged. It is now established, says Osborne, "that no serious damage is to be feared by boiling vegetables commonly cooked”. The vitar mines are destroyed, however, by frying.

When the dried leaves of alfalfa, clover, grass, or spinach were soaked in ether, and the ether evaporated, there was left an oily substance. That this was either the fat-soluble A vitamins or a concentrate of it, appeared when minute quantities were administered daily to rats suffering from lack of the fat-soluble A, and the rats made a speedy recovery. Only five percent of the dried leaves of alfalfa, clover, bay, or spinach in the food of cattle supplied enough fat-soluble A for continued health. In the rat colony one and a half grains daily of the dried leaves of alfalfa, clover, grass, or spinach supplied an ample amount of fat-soluble A to keep the rats well; for at the end of a year, when butter fat was added, there was no improvement in the condition of the groups under this test. These dried leaves have much more fat-soluble A, weight for weight, than has butter fat It is probable that in a short time preparations of alfalfa, which is particularly rich in fat-soluble A, will appear for human food, as an effectual substitute for the more expensive butter, provided the alfalfa can be made readily digestible without so heating it as to destroy or impair the vitamines.

Among other vegetables it is found that the white potato contains practically no fat-soluble vitamine, but the sweet potato by comparison is rich in it There is very little in rutabagas, dasheens, red beets, sugar beets, parsnips or mangels.

One of Mr. Osborne’s studies with the fatsoluble A in vegetables was conducted by feeding his groups of rats one and a half grains daily of dried cabbage leaves. This demonstrated a considerable lack of the fat-soluble A

THE GOLDEN AGE

Baooxvnr, w. t in the white of the cabbage leaves; for this group of rats failed thirty days after the test group had failed which had no fat-soluble A at ** all Both groups promptly recovered their health on being fed one and a half grains of butter fat daily.

The experiments with dried canned tomatoes * showed that one and a half grains daily contained as much fat-soluble A as the same weight of butter fat The tomato is one of the most valuable food products in existence, because it contains in large amounts not only fat-soluble A but both of the water-solubles B and C. It was also proved that dried carrots had as much fat-soluble A as the dried tomato.

A recent study of rickets indicates that the disease is due to a lack of calcium salts, of the fat-soluble A vitamine, and of protein. Poor tooth development and decaying teeth are now associated with a deficiency of the fat-soluble A in childhood.

One of the benefits of the World War was its proof that without fats health cannot be maintained. In Germany, when most of the fats were seized for military purposes tuberculosis cases soon rose into a veritable plague, as they did in France and other countries where the fats were employed, not to save life, but to destroy it. Such lessons are too expensive to be repeated often, but from the dietary viewpoint they serve a purpose as demonstrations of the necessity of the fat-soluble A in the food of the people.

Water-Soluble Vitaminee

VITAMINE B is a water-soluble vitamine from green vegetables. It has much to do with the growth of young animals. It is absolutely necessary in order to obtain growth from food. A baby may be at present fat, chubby and laughing, and yet, from a lack of the water-soluble B and the fat-soluble A in its food, be on the way shortly to develope anemia, rickets, or other of the distressing disorders arising from lack of A; or its growth may inexplio- _ ably be suddenly retarded because it is not \ getting enough of the water-soluble B.

It has been proved that milk, as it comes from the cow, contains both kinds of vitamines—the fat-soluble A; the water-soluble B, indispensable for the growth and welfare especially of the young; and the water-soluble C, without which life itself cannot exist.

■svaasaa ». 1M1

When milk stands for a few hours, the light batter fats rise to the top in the cream. The eream and the top milk just below it contain an excess of fat-soluble A and not enough of the water-soluble vitamines.' The skim milk below the top milk and cream has too little A and too much water-soluble B and C. In order to give the baby “the very best” it is quite customary to draw off the top milk and dilute it with water. The ordinary diluted top milk creates endless trouble when the unfortunate infant reaches the point of time—a certain number of days, or weeks — at which the lack of the water-soluble B and C becomes manifest. Then appear the impaired appetite and a rundown and ailing concRtion. In Denmark, through the feeding of infants on diluted milk during the war—for butter was shipped into Germany at high prices — innumerable infants developed sore eyes and scurvy-like symptoms, precisely the same as the rat colonies did under similar food tests. The whole of the milk, secured by shaking the cream and the skim milk together, makes the best food for babies. Milk is rich in vitamines because the food of the cow is rich in them, and they are passed on into the milk. The value of the milk depends on its vitamines; and the more of the life-foods the cows are fed, such as alfalfa and clover, bran and middlings, the better off will be the babies and other users of milk.

Water-soluble vitamine C keeps people and animals in good health. It maintains the tissues in a healthy condition, and wards off such diseases as scurvy, which manifests itself by blotches of blood under the skin, by spongy, swollen, bleeding gums, bowels, etc., and by great languor and often by rheumatic pains. In the Latin language scurvy is called “scorbutus", and hence the name “anti-scorbutic”— against scurvy—is given to the water-soluble C vitamine.

The antiscorbutic vitamine C is found in oranges, grapefruit^ lemons and other citrus fruits, and in fresh vegetables such as tomatoes, spinach, and lettuce, and in eggs and raw milk.

Among other fruits, the lime has much vitamine C. Apples and pears have a fraction of what the orange has. The banana has practically none. Experiments are in process to test grape juice and grape fruit thoroughly. Old-fashioned molasses, such as was made before the sugar trust ruined the vitaminic content of molasses

71 and syriqi, had a water-soluble vitamine content perhaps as large as the orange, or even more concentrated. It is not obtainable now, in its } place being the injurious molasses and syrup made from cane and corn by processes which quite thoroughly devitalize them. Wall Street spoils everything it touches. '

Orange Juice

ORANGE Juice Considered in a New Light” was the title of an article in the Journal of the American Medical Association, which shows that some of the drug doctors are being waked up to the prime importance of the life-giving factor in health.

It took the baby-doctors—the "pediatricians” as they are known, to "wake ’em up”. Not all are roused yet; for it would be a long time— perhaps several centuries — before the vested interests which have their millions invested in drug and serum factories, could appreciate the fact that the common people are not going to wait for Wall Street permission to get well. Extracts from the article follow:

“It is recognized by pediatricians that artificially fed infants thrive better if they receive some addition to cow’s milk, particularly when the latter ia pasteurized or sterilized [vitamine-killing processes].

"For this purpose orange juice has attained a well-deserved popularity. Other fruit juices have likewise been used with success as antiscorbutics [anti-scurvy] ; and latterly the juices from certain vegetables have been demonstrated to have a similarly beneficial influence in the dietary of the young.

'"The use of the tomato, first urged by A F. Hess, of New York, has been particularly promising, owing to the fact that, in contrast with some other antiscorbutics, this readily available vegetable can be dried or canned without losing its potency in antiscorbutic vitamin, and it can be administered efficiently in various ways, including intravenous injection of the juice.

“As Osborne and Mendel have remarked, the newer studies, indicating the richness of many types of plant tissues in those nutritive properties termed vitamin, place the dietary importance of the green vegetables in an entirely new light. It emphasizes their use to supplement the refined foods of the modern food industry, which furnish products rich in proteins, fats and carbohydrates, but in many cases comparatively deficient in the vitamin.

"Byfield and Daniels, of the University of Iowa, have noted that in every case when the antiscorbutic dose of orange juice—fifteen cubic centimeters—was increased to forty-five cubic centimeters a day to infants whose weight had remained stationary for a number st days, there was a marked stimulation in growth. -

"Relatively large quantities of milk are rujtiired to produce the increased intake of fdod and improved rate of growth, which arc readily secured by very small quantities of many green vegetables.9

Eugene Christian has worked on these lines for years in advising fruit and raw-vegetable juices.

Hr. Osborns’* Tests

IN THE tests made by Mr. Osborne and reported in the .Rural New Yorker, the relative values of the water-soluble vitamines in alfalfa, clover, timothy, cabbage, spinach, and turnips were demonstrated. The highest percentage of vitamines was found in alfalfa and clover. The others showed not over half as much. The green part of the cabbage leaf was used; for the white part, being shielded from the sunlight, is almost lacking in the water-soluble vitamines: Evidently the light of the sun has everything to do with the production of vitamines in the cells of most plants, a further bit of evidence that the source of the power to maintain the life once created resides in the sun.

- A comparative test of dried tomatoes with dried cabbage, turnip, carrot, and beets showed the high value of the tomato as regards water-soluble vitamines. The cabbage, turnip, and carrot, comparatively, were of slight value, while the beet was almost worthless from the vitanrinic viewpoint Neither the skin nor the inside of the potato was found te contain the vitamines in appreciable quantities. Rutabagas and dasheens were twice as valuable for water-soluble vitamines as sweet potatoes, while- as compared with any of these the sugar beet and mangel stand very low.

A decoction of orange peel is reported to be about as useful, vita mini'■ally speaking, as the orange juice itself in furuislung protection against disease.

Orange and lemon juice are twice as rich in water-soluble vitamines as whole milk. An orange ectea in the middle of the morning and another in the middle of the afternoon will supply vitamines at the time when they pass most quickly and directly into the system and produce the maximum effect in improving health and vitality. Nd better use can be made of money than for these two oranges a day. The presence of the life-giving juices also probably stimulates mi tones up the stomach and perhaps the entire digestive tract At any rate they clear the complexion, correct a tendency to pimples or boils, impart an unwonted vigor, and while undoubtedly prolonging life, make it more worth while. If fruit itself is not convenient, the orange crush and Umon crush, or the orange drinks made directly on the spot from oranges, are obviously as good as the fruit itself. Drinks bearing the name “orange”, however, bnt having a chemical taste, should be avoided as poison, as they are made from chemicals, obtained it is asserted in part at least from coal tar. During the morning dr the afternoon or at the noon hour, when one is feeling "all in”, one will now stop for a “nip”, not at the saloon bar, nor at the more or less secret “hole in the wall”, but at one of the genuine orange-fruit drink counters. There he obtains something with the punch of real vitality; for he is assimilating one of the life-foods.

Beri-Beri and Rice

TJERI-BERI is an exceedingly painful disease -*-* of the nervous system. In pigeons which have been experimented on it is called polyneuritis— inflammation of many nerves. The native Singhalese name beri-beri signifies "very bad sickness”. It is a disease of the nerve ends, and is characterized by partial paralysis, swelling of the limbs and general dropsy. It frequently terminates in death after agonizing suffering.

This disease was variously attributed by physicians to germs, poverty, and other causes; but that it was an under-nutrition trouble was manifest when it was found that it was cured by vitaminic foods. The uncivilized natives, like the civilized Americans, liked to have their food “nice and white”, so they polished the rice down to the familiar whiteness of the common article today. The vitamines, however, are in the white, yellow, red or black coverings of the rice grain. These were—and are still in America—carefully removed by the miller in order to make the rice look pure as the driven snow; and he ended in making it about as nutritious as snow—to the disaster of humanity both civilized and uncivilized When patients suffering from beri-beri were merely fed the refuse of the polished rice, they promptly got well without medicine. Pigeons and rats on the verge of demise from this disease were made well in a few days by feeding them the husks and polycarp of the rice, which had been previously fed to the hogs. Thus has Big Business, oriental and occidental, ruined the good food and impaired the health of millions of Orientals, who on the white-rice diet never knew a well day, and measurably of such Americans as make rice an important portion of their diet. On the other hand the possible market for rice and rice products is not nearly what it might be, if the American people did not have the well-founded feeling that somehow rice is not good food. White rice does not have a taste which can be relished. This is owing to the lack of vifamines, for all vitamine foods can be eaten with a relish. To sell polished rice should be made as much an offense against the law as it is against good health.

Tn the Philippines, since the American occupation, the new government compelled the change from polished to unpolished rice. This 'practically stamped out beri-beri. If the Ameri-ean Government can stamp out the sale of milled rice and give wholesome food to the Philippine natives, what reason is there why the American people in the United States itself are not worth some protection from “the enemy within”? The sole reason is the rice-milling combination, which piles up wealth from the disease-producing food which they sell to poison both adults and children.

Feast and Vitamine*

NOT a little is said in magazines and newspapers, both in the news and in the editorial columns, on ths virtues of yeast as a vitamine food. Yeast is rich in both the fatsoluble and the water-soluble vitamines. Much of what is said is doubtless exaggerated with the characteristic disregard for the whole truth displayed by advertising men, but there is at least some benefit from the consumption of yeast

According to the Fleishmann Company, which is conducting a publicity campaign to promote the sale of its yeast, the vitamine content of yeast is four times that of spinach, which, as heretofore shown, gives it a vitamine value about that of dried alfalfa, which in turn ia about that of orange juice. The yeast is eaten in cakes, spread on bread, or, if it forms gaa, dissolved in hot water.

Ona of the vitamine investigators says that “a scrawny, lethargic animal, rapidly dwindling in sine, with unsleek eoat and evident malnutrition, will completely change its appearance and responses in a few days on a dtet unchanged except for a tiny bit of yeast”. Dr. Philip B. Hawk, of the Jefferson Medical College, has made exhaustive tests of the yeast treatment, and says: “In many of the cases which earns under our observation, the yeast treatment caused an improvement in the general physical condition of the patient quite unassociated with improvement of the symptoms associated with particular diseases in question”. The claim is made that through its stimulating and lifegiving vitamines yeast furnishes a large quantity of the needed vitamines, which stimulate the appetite, assist in the digestion of the increased food which the stimulated appetite demands, and help the body get rid of the waste matter, thus aiding in curing that arch-enemy of health, constipation, with its long train of other disorders. However, it is reported to cause an irritation of the digestive system. Dr.

berg in the New York Cail advises to “take tablets of yeast of the types having much vitamines. With the power and improvement which go with sunlight and an outdoor life, numerous discomforts blamed upon almost everything but the right thing, will disappear as the mist of the valley before the sunrise.*

In Mr. Osborne’s experiments young rats fed without water-soluble vitamines for thirty days, very weak, ill and with sore eyes, were given some extract of yeast. They were promptly running t-bout their cages and eating twice as much as before, and in twelve days were in the lively condition of a normal rat

Yeast is reported to contain more of the water-soluble vitamines than any other substance, and in many cases much benefit results at first from its use, but as in all things the results are not uniform.

Concerning the benefits of yeast, Mrs. Kate O'Hara, says in her weekly National Rip Sato:

“There ean be no doubt but that the Reishmaxm Yeast Company had seized upon a psychological moment to recommend yeast cakes tor ’scrawny, lethargic animals rapidly dwindling in size, with nnaleek coats'.

“Not only eoats, but also tronaers, aod.cther wearing appard.

“Eapidly spreading unemployment has a tendency to assist the H. C. L. along this line.

"A tow cents’ worth of Fktohmann’e yeast, regularly token, soon •vereomas the trouble.

“Eat enough yeast eakea; and yon soon swell up, and feel fine, and look pnaperou -

“Of course, and it drnuld be duly appreciated, th* yeast prescription tor nm-down people ia rwptrislijr adapted to th* poor. Hey lack what the nutrition experts term ‘vitamine’. Their meals'an not sufficiently composed df the nutritious and strengthening dementi. The poor are prone to dine on poor food.

"And yeast cakes an cheap! People that cannot afford plenty of rich milk, real butter, sirloin steaks, and such like foods, can st least span a nickel for a ttttie yeast. You can carry a caka or two in your pocket, and lunch on it when you fed any weakness through lack ci good nourishment, coming over you. It’s another f blessing that society oflm its scrawny animals.”

A pioneer in a line of confectionery, which may come into fashion,' is the Knickerbocker Chocolate Company of New York, which markets sweet chocolate concerning which it says: “This sweet chocolate has added to it the mineral salts and vitamines A, B, and C, extracted from a vegetable which contains these elements so essential to health”. The vegetable may be __ yeast. Many others will follow this lead until the vitamine idea is firmly imbedded in the public mind, after which will flow benefits consequent upon the more general attention to this - important and indispensable element of good food.

Some Vitamine Experiments

AMONG the authorities on vitamines is Dr.

. Ross A. Gortner, of the University of Minnesota. One of his assistants says in the Omaha Bee something of value about experiments made by Dr. Gortner:

“Ordinary pasteurised milk is lacking in vitamines, and babies get scurvy from drinking it. If milk is boiled slowly, the vitamine content is destroyed; but if it is boiled rapidly, the vitamine content is not seriously affected.

“T« one of ti>e experiments pigeons were fed with polished rice, a chemically pure food. They became nervous, and finally died, following a nervous attack which lasted ordinarily about a minute. But if they were permitted to eat a small portion of green foods containing vitamines, or a little milk, they became normal within half an hour.

“Two batches of hogs from the same litter were used hl another experiment. Ono was fed only on corn, the other on corn and powdered milk. The hogs on the powdered milk diet wen nearly ready for market The others had failed to gain in weight for several weeks. They wen starving for want of vitamines.

“If your children an bow-legged, feed them cod-liver oil. This contains an anti-rickets vitamine which is very beneficial to the condition. One of the professors at the University declared he could cure every case of rickets in St Paul and Minneapolis for $5,000—spent for cod-liver oil.” '

Pellagra, a disease prevalent throughout much of the South, was until very recently considered a disease due to germs or bacteria in spoiled corn. Pellagra had occurred in about half a million known cases, and is about as dangerous as typhoid, the death rate being ten percent, compared with typhoid's eleven percent

Through the research into the disorder by Dr. J. L. Goldberger, of the United States Public Health Service, the fact was disclosed that the combination of causes of pellagra was a lack of vitamines, and deficiency in the “animo-acid content of the proteins”, and of the mineral salts. Thus the dreaded pellagra is proved to be merely a malnutrition disease, resulting, not so much from a poor diet as from an unbalanced diet. Many of the unfortunates had been eating plentifully before, but living on “pork and pone cake”, or other combinations which lacked the requisite vitamines and minerals. Milk, fruit, and meat added to the food of the pellagra cases caused an almost magical disappearance of the disorder. ’

Dr. Goldberg demonstrated the new diet-deficiency theory when a squad of convicts voluntarily submitted to a deficient diet of rice, corn bread, grits, biscuits, gravy, and syrup, with no vegetables, milk, meat, or fruit They first developed pellagra, and then got over it when fed the missing vegetables, milk, meat and frnit. .

Dr. Frank Crane sums up the value of the vitamines in these words:

“The tomato and the orange help to keep other foods from making us sick. The vitamines should be taken freely along with any rich diet of fat-forming food, in order that such food may be made to give the body its full value. They also help to maintain the reserve alkalinity of the blood.”

Dr. Woods Hutchinson has said in The Ladies' Home Journal that the vitamines are to the body what the electric spark is to the gas engine. There may be plenty of proteins and carbohydrates in the food, just as there may be plenty of gasoline in the engine; but without the stimulating spark of electricity in the engine or the vital spark of vitamines, the mechanism does not go. It is probable also that the presence of water-soluble vitamines in food stimulates the oxydizing process of the cells of the body, resulting in a higher degree of that chemical activity which is a manifestation of life power.

There are a few good wdrks on vitamines. Ammig them are: “Vitaminea: Essential Food .Factors,” by Van Buren Thome, M. D., E. P. Dutton & Company, publishers, New York; “The American Home Diet,” by Dr. E. V. McCollum, Johns Hopkins Medical School, Baltimore, Md.; and the work byDr.Lindlahr,of Chicago, already mentioned.

JFhp the Scarcity of Vitamines T THE answer to the question, "Why the lack J. of vitamines!” is—Civilization!

Civilization, for the ultimate benefit of the rich and the doctors, takes wholesome wheat, mills away the outer layers containing the vita-mines, feeds the life-giving part to hogs and cattle, and feeds human beings a refuse with as much vitality as plaster of paris. The nutritious part is cast out as worthless, and the diseaseproducing portion is extolled by the members of the powers that be. Those that should lead the people to life lead them for gain unto death. Black is made white. White is made black.

There is money in the food business. The food trusts can food in such a way as to destroy or impair its vitamine content. People living on canned goods usually show signs of lack of lifefood. Canned soups are especially lacking in the vitamines, as are condensed and evaporated milk. Vitamines are usually lacking in canned meat and canned fish. Preserved delicatessen foods as a rule are deficient in the life-giving elements. If it is necessary to depend on such foods, as is often the case in cities, the vitamines may be made up by eating with the food something fresh and green, and an orange or two between meals. Yeast also will supply the watersolubles B and C and the fat-soluble A; and all the vitamines can be obtained in real butter and fresh whole milk, or in the cheese made from sour milk.

No greater crime against the people could be committed than that of the milk profiteers, who plan to take the cream and top milk off to sell it at a high profit, and substitute a chemical compound of vegetable oils emulsified to look like cream. It would rob the youngest of what is essential to their growth and their health, and if permitted by law, would produce a generation of ailing, weak, under-vitalized persons, un-of the great cities of Civilization, especially in Great Britain, where the so-called “Hooligans”, -the grown-up children of the slums, are regarded as a menace to civilization, not least of all because of their proneness toward a shiftless lawlessness, bordering on anarchy, and attribs-' table to a weakened and impoverished intellect It was discovered in war-time that the good food and regular outdoor life of the army made these men over measurably. A generation or two of proper feeding would revitalize this race • -of unfortunates. England must soon find a way - : to revise her civilization, and feed the people their vitamines, or be in danger of being swallowed up by these degenerates. So must Germany, France, and so must America, where unemployment and undernutrition are liable to become chronic for hundreds of thousands and start them in the steps of the London Hooligans. * It is all for the pound in Britain and all for the dollar in America—these are words pregnant with national death.

healthy, unable to resist disease, inefficient, unemployable, and generally unfit for life's tasks. • vaccines, which tend to pollute the blood stream Such a race has already been produced in some and diminish vitality, when the real way to

“Ill fares the land, to haStming ills a prey, Where wealth accumulates, and men decay 1” One of the next steps in a so-called "Christian” civilization ruled, not by the law of Christ, but by a pagan law of unmodified supply and demand, is that the publicity given by the press and by advertisements is destined to increase the demand for vitamine foods. Soon should appear the workings of the relationship between price, demand, and supply. The prices of oranges will soar, and with’them yeast, lemons, alfalfa, clover, butter, milk, and the other products of farm and orchard, to which can be tacked the fancy-sounding term “vitamine”. It is an unusual opportunity to capitalize an in-crease in knowledge, and to exploit the reading classes that learn something about life-giving foods.

The Docton* Responsibility

DOCTORS are presumed by the laity to be devoted to the maintenance and improvement of the health and vitality of the people^ They have done much, but whether this conception is wholly correct or not may be settled by consideration of the fact that the most prominent regular doctors are almost wholly given over to the study of poisonous drugs and their effects and to the more poisonous serums and health undoubtedly lies in the purifying and vitalizing of the blood and in the field of dietetics.

If the doctors desire to regain the confidence of the laky, let them cease from trying by law, by policemen, by fines and by imprisonments, to compel a reluctant populace to submit themselves to their anti-vitality methods. Let them turn to the life-giving factors and show the people how te secure life and how to have it more abundantly.

But what can be expected of a profession whose greatest institutions, leaders, and press are dominated by wealthy and powerful medical associations, which themselves are under the thumb of the medicine, drug, and surgical-instrument trust! In plain words, let the doctors break away from Wall Street, and let them cease the commercializing of the healing art

The responsibility is not small. One of the causes ef the lack of interest in the life-giving foods, of the prevalence of disease and death from improper food, and of the general indifference of the people on the subject, is the attitude of reactionary drug doctors toward foods as remedial agents. A physician who taught all his patients the importance of avoiding certain unwholesome foods, and who was right, was the butt of the local medical profession. Dr. Tilden of Denver, who for years has preached the merits of certain foods and food combinations, was constantly the target of the profession. The drugless doctors, in spite of the shining light of their remarkable success and of the vitamine discoveries, still have to fight for their lives against oppressive legislation intended to put them out of business or to subject them to the state medical boards of the regular doctors. Today there are dregless healers in prison—put there by regular doctors for daring to heal the people "another way". What osteopath, chiropractor, neuropath, hydropath, or other drugless healer, has not felt the dagger of the organized, commercialized medical profession! Even the vitamines are liable to be taken over by the profiteers of the profession, organized and cornered in great factories, under medical association laws so framed as to prevent the manufacture of vitamine products by any but the medical trust. All in the name of law and order and for the “good" of the people! But these forms of organized selfishness are destined soon to disappear forever in the new spirit of the Golden Age—and sighing and pain, drugs and poisons, serums and vaccines, shall flee away with the darkness to which they belong.

The Neglected "Ash’ '

OW much of the blame for universal bad feeding habits of “civilized” peoples rests

on the shoulders of some of the medical profession will be better understood later on. Improperly taught doctors have always, from the dark age when they chanted incantations and dosed with filthy and bitter decoctions, been learned indeed in death-dealing poisons—drugs —but densely ignorant concerning the life-giving factors of food and diet. This is suggested in a paragraph from Alfred McCann's work, “The Famishing World,” in the fact that the “ash” which the doctors neglected contained the most valuable elements of the food:

“Prior to 1912 the only thing the public ever heard of in connection with a description of food was the academic division made by dieticians — three groups, carbohydrates, proteins, and fats. There was another division to which some of them on rare occasions glur-ringly referred. They called this fourth division 'aah^ The division of 'ash' was always exasperatingly ignored and apparently had little if any meaning for dieticians and was not considered by them as significant or important.”

Yet the “ash” contained some of the secrets of health and of Efe. Blind guides! Blinder people!

For many decades this “ash”—composed of the various minerals essential to health—was employed with marked success for healing purposes in the Schuessler tissue remedies, the Via-vi treatment, the Ensign remedies, and others. It saved countless persons from disease and death—and was laughed at by regular doctors. Now some of them are compelled by “discoveries” by their own number to see these things. To quote Edith S. Taussig, in an interview with Dr. McCollum, of Baltimore, in the New York World:

"The science of nutrition is an important branch of preventive medicine. Thu discovery that disease is at times due to a lack of something in the organism instead of something intruding upon it—a poison, parasite, or germ—opens up a new field of medical scientific thought”

This “new” field itf the now old principle on which tissue remedies and like remedial agents

have maHa a long and large roeord of success.

The tardiness of some leaden in the medical profession in following up leads which are really good for the common people—especially if the leads are supplied by non-members of the profession — isdiscuasedin Philosophy of Health:

“Vitamins ia furnishing the mystic shrine of the medical mind food for scientific investigation end experimentation. It has found the mouse-and-polished-rice story a head-liner for quite a while. But just in the nick of time, as the mouse-rice story ia beginning to p*11! for tack of medical vision to make a general application of the knowledge, a little, obscure laboratory, in an obscure little city, has found that if mice are fed lettuce and spinach with polished rice, acidemia will not follow the eating of rice. Good! That’s only two decades behind the old Stuffed Club readers, who knew twenty yean ago that eating salad with the dinners prevented fermentation of starch during the digestive act;, or, more to the point, the salads prevent bacterial propagation during the digestive act, whm the potency of the digestive enzyme [digestive substances exciting chemical action]—the natural enemy of microbes—is reduced.”

-."Man's organism has the function of preparing all the enzyme for digestive and defensive needs, and will do so, if given the necessary food. Of course, this power is reduced by any of the influences which enervate the system. Proper food ia not the only thing necessary; there must be power to digest and aarimi-late, and to extract from the food, vitamin* for controlling bacterial fermentation, which ia simple acidemia [acid blood] as long as no animal food ia taken, but which, when animal food is eaten, is followed by putrescence, with such septic [poisoning] diseases as pyorrhea, diphtheria, etc.”

The doctors should realize that there is something to learn from other people than the Rockefeller Institute—from some that do not write *M. D.** after their name, some of whom the profession still puts into prison. For medicine is something like theology—it originated in the dark ages, and much of it is out of date; and it needs new blood and the new ideas which are destined to prevail and to bring to naught the wisdom of the wise. The laity already see that much of medical wisdom is foolishness and, in spite of medical-association attempts at repression, are flocking over to men who, for instance like the osteopaths, cured all but one of one hundred and fifty of Spanish influenza, while the regular doctors let . die one out of seven. The common people want to be among the millions now living that will never die, and lees and less are they taking their chances with the commercialized and profiteering drug doctors and surgeons

If the medical associations wish to stand in : a better light before the people, let them secure the passage of laws striking at the root of the ill-health of millions—laws forbidding the refining of flour, the polishing of rice; and the preparation and sale, in interstate commerce and within the states, of foods devoid of the . proper vitamine content They have successfully imposed laws restricting the minimum of _, butter fat in milk and ice-cream. In doing this * they, faced merely the American farmer, isolated and unorganized. Let these powerful associations try to compel a minimum content of ' vitamine in foods offered for sale, and a general enhancement of the quality of food sold. If they prove able to do some such good for the people in the face of the embattled food-trusts, they will overcome an enemy worthy of their steel

A desirable effect of legislation to regulate the manufacture and interstate sale of nonvitamine food products, such as refined flour, will be the enhanced health of all the people, from babies up. Another will be the scrapping of much of the costly machinery of the milling trust, by which it effects a monopoly of the flour business. When it is no longer necessary to use such expensive machinery to make flour, the good old-fashioned day will return when every city and village will have its miller grind- . ing out healthful food for the people, at a moderate price. It is estimated that more people are slain annually by the disease-producing foods of the various food manufacturers than were killed in the whole World War. “Patent” flour, as’the refined white flour is termed, is made of the part of the wheat-berry which contains almost none of either the fat-soluble or' the water-soluble vitamines; and to live on it exclusively for ninety days would practically be a death sentence. Is it any more murderous for a thug to strike a man down with a black-jack than for a Minneapolis bauker-miHer to strike down millions with death-dealing food—poisonous because bereft of its life-giving vitamines! Owing to the meddling of the financiers with the nation’s food, hogs get better food than humans.

Another effect of the existing erase for white flour is that it impoverishes the farmers that ridae the wheat The wheat as cold by. the

farmer to the elevator companies, taking North Dakota as a basis, is divided into six grades— “No. 1 Northern, No. 2, No. 3, No. 4, No grade, ' and Rejected”. A difference of some twenty cents a bushel prevails between the most popular and the least popular grade. While there ia a marked difference in price, there is no difference in milling value or in the nutritive quality of the flour. The difference is that the ‘‘No. 1” wheat makes up into a whiter flour, and that the same quantity of wheat swells up into a larger loaf than the lower grades. At only ten cents a bushel loss the total loss to the farmers on the average wheat crop is over $50,000,000.

According to Judge Andrew A. Bruce's book, "Non-Partisan League”:

“Prof. Ladd, president of the North Dakota Agricultural College, and one of the most eminent chemists and scientists of the United States, and well known ■nd his ability recognized in foreign nations, has demonstrated scientifically that the poorer grades of wheat are substantially of just as good milling value and produce flour equally of as high a grade as that of the highest grade, and he concludes that the fair and equitable method of marketing wheat is to base the price thereof on the milling value thereof.”

To insist on flour containing the vitamines of the wheat would eliminate the grading of wheat and enrich the farmer.

Efficiency Food

MUCH greater economy in the cost and quantity of food is possible when the vita-mines are present than when they are inadequate; for the person is satisfied with less and gets more out of food with vitamines than without. Sickness diminishes the working efficiency of the nation by a third. Ailments come on and prevail when die body experiences a shortage of vitamines. In the large view, the importance ia manifest of the people's having sufficient vita-mines in their food; for the diminishing of sickness, and the enhancement of efficiency with dearer thinking from healthier brains and bodies, will add enormously to the prosperity of the nation. Whatever country first devotes itself to seeing that the populace gets food with all the vitamines requisite for health, will speedily outstrip the rest of the world in every respect, no matter from what plane of well-being they may start.

The food itself may be made more efficient. Fruits and grain raised on different soils, and looking precisely alike, may differ widely in the mineral and life-giving contents— the despised “ash” of the dieticians. If the mineral content can be increased, the value of the product is enhanced.

A forward step in this direction has been taken. In the noteworthy work which Dr. Lindlahr is doing, one of the first problems was how to secure a richer food with which to build up better bodies. One of the first steps for the betterment of his patients was to increase the mineral richness of their food. The example of certain progressive sections of Europe was followed, where by the addition of pulverized lava, lime, and phosphate rocks, the crops had been doubled and trebled in quantity, and the mineral content of the grains, vegetables and fruits likewise increased. The soil of the Lindlahr farm was saturated with wpod-ash, sifted coalash, pulverized lime rock, phosphate rock, iron filings and a little ground rock-salt

“The effect of this continued, systematic, mineral fertilization on the products of our gardens,” says Dr. Lindlahr, “has been little short of marvelous. Every season our vegetable gardens, on land formerly supposed to be completely exhausted, excite the admiration of those who have the pleasure of seeing them.”

By this mineralizing of the soil the mineral salts are added to the food, and impart more vitality, vigor, and vitamines to the patients. This is a hint of how the vitamine and mineral content of the food will be increased generally in the better age about to dawn. The everlasting life of the people who are never going to die will depend in no small degree on the quality of the food which they consume. That everlasting human life is not unattainable appears from the many statements by physicians that the body is capable of indefinite self-repair, if the problem of complete elimination of harmful substances can be solved. That can be accomplished through proper food.

Balanced Food

BALANCED food has long been known to require fats, oils, proteins, starches, sugar, and minerals. It was discovered in 1911 by Prof. Funk, of New York, that other food elements were necessary which he called vitamines. Food was then measured by calories as it is today for example on the mend of the Childs' restaurants. But the calories do not help growth, repair, or resistance to and conquest of disease, which the vitamines accomplish. .

annw a loss

Too much protein and starchy food, such as fish, meat, potatoes, oatmeal, gravies, pastries, and cake bring on the effects of a lack of vita-mines. According to Doctors Weill and Mouri-quard, of Paris, there should be added to the diet plenty of fruits or juices of freshly picked lemon, orange, berries, bananas, or fresh yeast, butter, cream, milk or cottage cheese. These will go far toward curing those suffering from lost appetite, stomach troubles, troubles in joints or muscles, feeling out of sorts, or constipation. Anyone that wishes to strengthen his powers of resistance against pneumonia, colds, typhoid, or hundreds of other germs and bacteria waiting to wage war within his system, should take care that the various vitamines are not wanting from his food. With the vitamines one can laugh at disease. Only a small amount of the vitamines are required, but a certain weight daily is essential to the normal growth of the child or the sustained health of the adult.

All this has been proved in the experiments on animal^ for the bodily cell is much the same in animals as in men.

*It has been found,” says Philosophy of Health, "that mice thrive on polished rice, lettuce and spinach. Science ia catching up with our book "Toxemia’. We have been insisting for more than twenty yean that bread and meat should not be eaten together, aa they excite opposing digestive secretions, and where full meals— over-eating—are indulged in, toxemia [poisoning of the Hood] must follow; leas will follow if half the meals consist of a combination salad, or fresh, uncooked fruits; end no acidemia [acid blood] will follow whole-wheat or rye bread, or any of the cereals or starches, when eaten within systemic needs, with salad or fruit; nor will toxemia or acidosis fallow meet, salad and cooked vegetables when digestive needs are respected at all”

One of the noteworthy eastern apostles of this system of health maintenance is Dr. C. A. Heintze of Camden, N. J.

Not mariy works have yet appeared telling in practical words just what to eat meal after meal in order to obtain the proper vitamines. Probably the best is “The American Home Diet”, by Dr. E. V. McCollum, already mentioned. Dr. Heintze also has a valuable book on the same subject.

In due time, as the matter is more exhaustively looked into, and the results are published, a new and life-giving healing art will arise. There will be new mends for the day’s eating, and new cook-books, presenting the facts, not merely concerning calories, proteids, fats and carbo-

n

hydrates, but shout the vitamins content of the food to be eaten. Evelyn Grayson in the New York World, recently gave a hint of what is coming in a suggested breakfast vitamine mend: vmxui >ooi>

Antiscorbutic_____________Orange

Fat-soluble A '

Water-soluble B

Antiscorbutic with sugar and milk

Fat-soluble A eggs

Fat-soluble A------------Butter or buttered toast

Fat-soluble A Coffee with cream

According to Dr. McCollum in the World, the tests that prove a diet or a food to be healthpreserving are:

“It must not only enable young animals to grow to maturity; it must enable them to reach the vigor and fertility ideal far their species; they must live out their normal life-span; they must bring up their young; and the young in turn and on the same diet, must attain the same standards of health as their parents, raise their young, and so on for four generations at least”

By means of experiments on the lower animals the ideal food, and finally the perfect food for humanity, is laboriously and scientifically sought In due time, when the super-brilliant intellects of the incoming Golden Age apply themselves to this matter,' the problems of health and of life itself will yield. They will no longer defy the scrutiny of man, but will be solved. After the curse on man is lifted, the perfect food will be worked out, and the words of the Master be fulfilled: T am come that ye might have life, and that ye might have it more abundantly*.—John 10:10.

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