1940-11-23 — Page 9

Saturday,

HONGKONG TELEGRAPH

November 23, 1940.

NANCY

Y'MEAN MARMADUKE'S POP IS SENDING YA OUT WEST TO HIS RANCH JUST CAUSE YA MADE HIS SON HAPPY !.

YEP

HIS POP SAYS WE'VE BEEN A GREAT

COMFORT

TO HIM!

AND

--BUT THEY

SAYS WE'VE WOW INSIST

BEEN A

BOON TO THE WHOLE FAMILY!

ON SEEING YOU)

SIR!

By Ernie Bushmiller

OH, WELL WE COME TO

HERE'S AND

SEND

COMFORT

*THEM

IN?

YA; MR. WADD!

PILLOW! CIGAR

WEW WANNA

BE BOONS

TOO!

A LOT OF THINGS YOU

DO NOT

KNOW ABOUT

VITAMINS

VITAMINS, about which

we hear so much nowa- days, were not "discovered" in the true sense of the word. The vitamin content of foods has always been there. It is only in the last 30 odd years that our scientists have been able to appreciate their value.

Two hundred and twenty years ago an Austrian army doctor found that he could cure scurvy by making ad- justments in the diet of his

men.

From that moment began the development and use of what we now know as vita- mins.

I could fill the whole of this names of page with the chemists and. scientists who have made contributions to the development of the theory of dietary treatment of human discases.

Beri-beri an acuto paralysis and disease of the warmer climates, was known in China in 2,600 B.C., but it was not until 1882 that a Japanese naval doctor found he was able to cure it by increasing the quantities of fish, meat, and vegetables in his men's food, and reducing the amount of rice they ate.

By Mistake

THE

word "vitamin" was as really coined by mistake. Dr. Casimir Funk, a Polish bio-chemist, found that natur- al foods contained something more than fat, proteins, car- bohydrates, salts, and water. He isolated a substance which he called "anti-beri-beri vita- mine."

He derived his word from "vital" and "amine," since he thought his substance belong- ed to the group of chemical substances known as "amines" and because it was apparently vital to life.

It was later found, however, that not all vitamins are amines, so the "a was dropped, and the word became vitamin.

Two Americans started the use of the designations "A" "B," and so on. The best known and most widely used vitamins to-day are A. B1, B2, B6, C. D, E, K, and PP. The last one-PP-comea between

B2 and B6, but it has not yet been allotted its number.

Milk Test

To go back to the history

of vitamins, various scientists had been experi- menting with rats and found that when certain foods were withheld from the diot certain diseases began.

For instance, rats fed on all the necessary basic foods, but kept without any vitamins gradually became ill and died After about a month.

The addition of just half a teaspoonful of milk, however, to the same diet kept others alive.

Dieticians who have made a lifelong study of food found some peculiarities in people if some types of food were with-

held,

Briefly foods fall into three main groups: Those which contain carbohydrates (starch and sugar), provide the fuel for the body. They are the foods. producing energy Those which contain proteins are bodybuilding. Then there is the third group of protective foodstuffs, contain- ing minerals, chiefly calcium, iron and iodine, and the vari- ous vitamins.

It is this last group which help to prevent disease, build bones and muscle, and keep up the quality of the blood.

The actual vitamiù content of any particular food is minute. it was not thought that there could be anything "left over" after milk and bread, for example, had been analysed into its component parts..

"Neat" Doses WITH modern chemistry,

all the known vitamins can now be extracted in liquid or crystal form. In some diseases they are administered "neat," but the microscopical amounts needed make their administration easier by tak- ing them in food form than pure.

Vitamin B6, for example, has been developed only in the last six months or so and is given in medicine to check and cure dermatitis and other.

akin troubles. It assists the iron vital to the blood stream if annemia is to be checked.

How small are the amounts of vitamins we need each day may be judged from the fact that the amount of vitamin D In a normal daily dose of one tablespoonful of cod liver-oil would not cover a pin-point. This is equivalent to one-four- hundred-thousandth part of the spoonful,

One herring contains 18 much vitamin D as a teaspoon- This is ful of cod liver oil. the vitamin which promotes bone and tooth growth. Chil- dren whose diet lacks oil and The fats will be stunted. chief source of D is the sun.

Vital "D"

IF you are deficient in any

particular vitamin you call- not necessarily improve your health by taking it in concen- trated form. The deficiency, if it is allowed to go on, means that your hody accumulated arrears

bo which have to caught up before any benefit ie felt.

Orange juice-rich in vita-

остр

-SANIE BUSH,

-HOW THEY WORK:

Effect when the vitamin is:

Vitamin, Deficient.

Insufficient.

A

eye

B1

Foods Rich in Vitamins..

Conjunctivitis Night blind- Liver oils, (disease of the ness, in- spinach,

dried cyc).

flammation. apricots, eggs, milk, greens, & carrots, butter.

Berl beri Lost appetite, Wheat germ, (form of para- indigestion, nor- peanuts, whole- lysis).

Vous discases, meal bread, eggs, growth retard- milk.

B2

Skin cases,

D

E

ed, 'constipation.

dis- Nervous all- Wheat germ, head- ments, poor de- meat (lean), aches, loss of velopment, in-liver, carrots, temper, sleepi- digestion. eggs, milk, fresh

lettuce. ness, etc.

Scurvy (loss Impaired re-. Green veget of strength sistance to in- ables (enten mental depres- fection, pyor- raw), "green" sion, blood dis- rhoen, fatigue. water, fresh orders, ulcera).

fruits, tomatoes.

Rickets' Stunted. Sunshine and air, cod (softened bone, growth, de- fresh convulsions, formities of the liver oils, hor- meningitis, body, bad teeth. ring, eggs, milk, etc.).

butter.

Sterility.

Disorders of Peas, beana, genital organs. fresh lettuce.

beer will be interested to know that brewers' yeast is very rich in vitamina B1 and B2,

tirely preserved if the canning or bottling could be done with- out air, ie, in a vacuum at carefully controlled tempera-which prevent indigestion, loss tures.'

It is safe to say that canned and bottled goods as prepared by wellknown manufacturers Buffer very little loss of vita min.

Our home preserves are not always so successful.

It has been found that, as

of appetitė, nerve disorders, and annemia.

A year or two ago a new factor was discovered called the anti-aterility factor X. This has now become Vitamin E,. and is contained principally in whole grain cercals and e008,

min C-will alleviate pyor- done by manufacturers, tinned Help Yourself

rhoen, but during the cure you would have to take a good deal more than is normally neces-

sary.

D is vital to growing chil. dren. That is why milk and fish liver oils are so cšsential- to youngsters' well-being.

War-time has made us very conscious of the foods we eat. Doctors have been telling us to eat carrots to cure night- blindness, which is caused through lack of vitamin A Halibut oil is richest in this, but you can also take it from calves' liver, spinach, and eggs.

Two pints of milk u day will have the same effect.

MOST housewives have been

asking whether canning and preserving destroys the vitamin content of foods. The answer is yes, and no.

Canners have paid great attention to this problema, and have apent thousands of pounds in research in the last few years.

t

They found that the vita min content was almost en-

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grapefruit and blackcurrant juice are rich in vitamin C, but if we tried to do this at home, the vitamin would be almost entirely destroyed.

Army Stores

en-

So valuable is vitamin C in preventing scurvy and couraging resistance to infec- tions, that the Army authori- ties have stored vast quantities of it in tablet form. Inciden- tally, scurvy, which once took a heavy toll of armies in the field, was non-existent among the Italian troops in the Abya- sinian campaign.

Aldo Castellani, the Italian scientist, was, able to advise the Italian authorities on the subject and save Mussolini a headache on this score.

Men who like their glass of

THERE are all sorts of ways

in which we can adjust our diets by intelligent knowledge of the various vitamin con- tents. If you do not eat the right food you will not be starved, but you will be under- nourished., Your physical and mental development may be- come inferior by being defl- cient in some vitaming and taking too much of others.

The table here is not exhaus- tive, but it will give you some guide as to what may be wrong with you if you are. feeling "off-colour."

Study it in conjunction with your menus for the past week and see if you can improve your health.

Clement Yoke

Vast Treasures of Oil

And Coal In Antarctic

and

Down at the "bottom of the world's many years ago and has a meteoro- In the vast, mysterious Antarctio logical station nt Lausie Island which Continent les a huge treasure in has been making long-range weather coal and other minerals, awaiting predictions for the benent of her the day when man's ingenuity or huge agricultural industry. necessity will lead him exploit it.

States Rear Admiral Richard E. Byrd, Members of the United, Antarctic Expedillon, who are ex- commander of the United States ex- parts of the continent's 5,--pedition, took two Argentine officers ploring 000,000 square miles, belleve such Lieutenant Jullo R. Roch valuables as petroleum, pitchblend, Lieutenant Emilio L. Diaz-to the gold and numerous other minerals lle Antarctic regions. Two Chilean of

Frederico A. beneath the fee and snow of the fears-Lieutenants

Bonert and Exegulel Rodriquez-also great land mass,

The discovery of cool, among other accompanied him. things, convinced explorers that the The Antarctic has many mysteries Antarctic was, at one time tropical or which scientists are seeking to solve.. semi-tropical. Hence, they say, it is Explorers call the continent the big- reasonable to expect that all regest question mark on the globe, sources of a hot climate may lo

hidden hero.

For example, exactly what are

But the continent has been feel the spectacular Southern Lights and covered for many thousands of years how do they como about?

n

and for this reason scientists find Where do the seals and penguins the Antarcile of tremendous. Interest go when the bitterly-cold Antarctic scientifically. They say that among night sets in? Where do they get other things, it

to what their food?

Canadd the region now

And there are mysteries, concerne and the northern part of the Unlied And there Slater was like In the glacial period. Ing magnetle/phenomena and its The Antarctic is also of great prac effect on wireless and telegraphic fent importance for the scientist 11s communications. The rate of move the "tradie Tof weather for the en mont of Antarctiq ice and il tem Tre Southern Hemispheres "Argentina

recognised the Importance operature also is a matter of specula

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