The information obtained from observations of human experi-
ence with inadequate war diet during the recent world conflict;
together with extensive laboratory research, has clearly brought
to view the existence of a third dietary essential, the "antiscor-
butic" meaning that which counteracts scurvy. It has served to
emphasize the fact that scurvy in the guinea pig, that in the mon-
key, and that in man are alike occasioned by the lack of some
specific substance in the diet which is not stable to heat.
22
SCIENCE of FOOD and: COOKERY
Scurvy, often manifested in degenerative tooth changes, such
as severe cases of looseness and finally falling out of the teeth,
and soreness and bleeding of the gums (Osier), is one of the oldest
of known diseases. It is usually associated in the mind with sailors
on long voyages, living on salt meat and hard-tack. In years past,
in times of war, not infrequently an army suffered a greater total
of casualties from scurvy than from bullets.
When the situation in Europe during the recent war became
such that in some localities both »troops and civilians were com-
pelled to subsist on unsuitable food, scurvy made its unwelcome
appearance. This was not attributable to an insufficient supply of
energizing substances, nor to a lack of foods containing a proper
supply of protein constituents, but on the contrary, it was a force-
ful demonstration of the fact that in the midst of plenty, the
nutrition of foods may be dangerously defective. It further dem-
'onstrated that while the caloric value of foods may rightly claim
recognition, it avails nothing without the cooperation of acces-
sory substances.
By the authorities of the American Medical Association,12 we
are informed that definite symptoms, resembling in several details
those found in infantile scorbutus, were induced in guinea pigs
by dietary deficiencies. Perhaps the most striking fact brought
forth is the predisposing effect of an exclusive cereal diet, and
the curative and antiscorbutic potency of fresh fruits and vege-
tables. Another fact discussed is the loss of this valuable property
through certain methods of cooking and preservation, notably heat
and desiccation (drying). We are told that in campaigns in Meso-
potamia, the British forces in some places were afflicted with
scurvy as the result of a constant and exclusive use of dried foods.
In a memorandum on food and scurvy, issued by the "Food
[war] Committee"11 of the Royal Society, London, England, we
are informed that through the investigations carried on, especially
at the Lister Institute, as to the cause of scurvy, nothing new had
been found, save evidence of the presence, in many foods, of a
12 Journal of the American Medical Association, volume 73, 1919, page 1288.
13 Lancet, London, November 30, 1918.
SCIENCE of FOOD and COOKERY
certain basic substance, the exact nature and composition of which
remain obscure, but whose benign influence is indubitable.
Page 10
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The information obtained from observations of human experience with inadequate war diet during the recent world conflict; together with extensive laboratory research, has clearly brought to view the existence of a third dietary essential, the "antiscorbutic" meaning that which counteracts scurvy. It has served to emphasize the fact that scurvy in the guinea pig, that in the monkey, and that in man are alike occasioned by the lack of some specific substance in the diet which is not stable to heat.
Scurvy, often manifested in degenerative tooth changes, such as severe cases of looseness and finally falling out of the teeth, and soreness and bleeding of the gums (Osier), is one of the oldest of known diseases. It is usually associated in the mind with sailors on long voyages, living on salt meat and hard-tack. In years past, in times of war, not infrequently an army suffered a greater total of casualties from scurvy than from bullets.
When the situation in Europe during the recent war became such that in some localities both troops and civilians were compelled to subsist on unsuitable food, scurvy made its unwelcome appearance. This was not attributable to an insufficient supply of energizing substances, nor to a lack of foods containing a proper supply of protein constituents, but on the contrary, it was a forceful demonstration of the fact that in the midst of plenty, the nutrition of foods may be dangerously defective. It further demonstrated that while the caloric value of foods may rightly claim recognition, it avails nothing without the cooperation of accessory substances.
By the authorities of the American Medical Association,12 we are informed that definite symptoms, resembling in several details those found in infantile scorbutus, were induced in guinea pigs by dietary deficiencies. Perhaps the most striking fact brought forth is the predisposing effect of an exclusive cereal diet, and the curative and antiscorbutic potency of fresh fruits and vegetables. Another fact discussed is the loss of this valuable property through certain methods of cooking and preservation, notably heat and desiccation (drying). We are told that in campaigns in Mesopotamia, the British forces in some places were afflicted with scurvy as the result of a constant and exclusive use of dried foods.
In a memorandum on food and scurvy, issued by the "Food [war] Committee"11 of the Royal Society, London, England, we are informed that through the investigations carried on, especially at the Lister Institute, as to the cause of scurvy, nothing new had been found, save evidence of the presence, in many foods, of a
12 Journal of the American Medical Association, volume 73, 1919, page 1288.
13 Lancet, London, November 30, 1918.
certain basic substance, the exact nature and composition of which remain obscure, but whose benign influence is indubitable.