This authority puts forth the assertion that scurvy, like beriberi, is a deficiency disease, and is traceable to a long continued con- sumption of foods lacking in accessory food substance, or vitamine. This antiscorbutic vitamine (water-soluble C) is contained in fresh foods — in largest amounts in oranges, lemons, and fresh vege- tables; in considerable amounts in roots and tubers (potato, etc.) ; also in small quantities in milk and fresh meat — but is very deficient in dried and preserved foods. The further statement is made that water-soluble C vitamine is destroyed by prolonged boiling; also that soda rapidly destroys the antiscorbutic properties of food, hence should not be added to the water in which vege- tables are either soaked or boiled. It is shown that beans, peas, and lentils in their dried condition possess no antiscorbutic properties. If, however, the dried seeds are soaked in water at room temperature for twenty-four hours, then drained and kept moist in thin layers until they germinate (about forty-eight hours more), they develop antiscorbutic vi- tamine, water-soluble C. It states further that the antiscorbutic value of fresh meat is very low in comparison with that of fresh vegetables, and that tinned and preserved meat possesses no anti- scorbutic value. Water-soluble C is very sensitive to heat or drying, although its keeping qualities seem to be much improved by the presence of an acid. Cabbage eaten in the raw state contains active antiscor- butic properties ; but when it is dried or boiled, its antiscorbutic properties are practically null. "Most of the neutral vegetables, as peas, corn, etc., lose their antiscorbutic properties in the process of canning and drying. On the other hand, in the case of tomato and orange, which are acid, the effect of boiling or drying is not nearly so pro- nounced, as a great deal of the antiscorbutic vitamine is preserved in canned tomato, also in dried tomato and orange. Canned tomato therefore constitutes one of the most useful accessories for the long winter months, when, in many places, canned goods are 24 SCIENCE of FOOD ancC COOKERY largely used, likewise for sailors on long voyages, and for armies in the field. An editorial in the Journal of the American Medical Association, under the heading, "Orange Juice Considered in a New Light," says on this point : "It is recognized by pediatricians that artificially fed infants thrive better if they receive some addition to cow's milk, particu- larly when the latter is Pasteurized or sterilized. One reason for this, now understood, is that many of the artificial food mixtures are likely to be qualitatively incapable of averting scurvy in young, children, so that some added antiscorbutic must be provided. For this purpose orange juice has attained a well deserved popularity. "Owing to the price and occasional scarcity of oranges, notably during the war, special efforts were made, both here and abroad, to secure suitable substitute antiscorbutics for infant feeding. The use of 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 vitamines, and it can be administered in various ways, including intravenous injection of the juice." — June 19, 1920.

AI-modernized reading of the original text

This authority puts forth the assertion that scurvy, like beriberi, is a deficiency disease, and is traceable to a long continued consumption of foods lacking in accessory food substance, or vitamine. This antiscorbutic vitamine (water-soluble C) is contained in fresh foods — in largest amounts in oranges, lemons, and fresh vegetables; in considerable amounts in roots and tubers (potato, etc.) ; also in small quantities in milk and fresh meat — but is very deficient in dried and preserved foods. The further statement is made that water-soluble C vitamine is destroyed by prolonged boiling; also that soda rapidly destroys the antiscorbutic properties of food, hence should not be added to the water in which vegetables are either soaked or boiled. It is shown that beans, peas, and lentils in their dried condition possess no antiscorbutic properties. If, however, the dried seeds are soaked in water at room temperature for twenty-four hours, then drained and kept moist in thin layers until they germinate (about forty-eight hours more), they develop antiscorbutic vitamine, water-soluble C. It states further that the antiscorbutic value of fresh meat is very low in comparison with that of fresh vegetables, and that tinned and preserved meat possesses no antiscorbutic value. Water-soluble C is very sensitive to heat or drying, although its keeping qualities seem to be much improved by the presence of an acid. Cabbage eaten in the raw state contains active antiscorbutic properties ; but when it is dried or boiled, its antiscorbutic properties are practically null. "Most of the neutral vegetables, as peas, corn, etc., lose their antiscorbutic properties in the process of canning and drying. On the other hand, in the case of tomato and orange, which are acid, the effect of boiling or drying is not nearly so pronounced, as a great deal of the antiscorbutic vitamine is preserved in canned tomato, also in dried tomato and orange. Canned tomato therefore constitutes one of the most useful accessories for the long winter months, when, in many places, canned goods are largely used, likewise for sailors on long voyages, and for armies in the field. An editorial in the Journal of the American Medical Association, under the heading, "Orange Juice Considered in a New Light," says on this point : "It is recognized by pediatricians that artificially fed infants thrive better if they receive some addition to cow's milk, particularly when the latter is Pasteurized or sterilized. One reason for this, now understood, is that many of the artificial food mixtures are likely to be qualitatively incapable of averting scurvy in young, children, so that some added antiscorbutic must be provided. For this purpose orange juice has attained a well deserved popularity. "Owing to the price and occasional scarcity of oranges, notably during the war, special efforts were made, both here and abroad, to secure suitable substitute antiscorbutics for infant feeding. The use of 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 vitamines, and it can be administered in various ways, including intravenous injection of the juice." — June 19, 1920.

Science of food & cookery