The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

l l There is not much danger that our meals will lack any of these require- Iodine is another mineral which is necessary for the well-being of the body ments. But, if we would keep our bodies robust, we must have some mineral but which. IS found in a varying degree in foods. Even the same foods contain food and vitamins as well to help the other foods do their work and to safe- It In varying degrees according to the amount of iodine present 1n the soil in guard against the so-called "deficiency" diseases. Some proteins and energy the region 1n which, they are STOW“ In regions near. the sea'such food? as foods do contribute a share of the mineral and vitamin content of a meal. vegetatilctlzs and milkllhaye more iodinei than those fgrog/n in many inland regions. Especially is this true of milk and eggs. Milk is often called a protective It wou seem we , then, to incu e some sea oo occasionally in the diet. ood because its presence in the menu helps to protect the body against a . . ' TA IN possible. lack of minerals and vitamins. But many fruits and vegetables. CONSIDER THE VI M S especrally the green, leafy ones, are also worthy of the name 'protective foods . It has long been known that characteristic diseases develop as a result of While not adding appreciably to the protein and energy content of the meal, lack of certain foods in the diet. Perhaps the example most familiar to Cana- Ehey .supply m abundance the minerals and vitamins so indispensable for the ' dians from their school-day study of Canadian history is that of Jacques Cartier 1131(1th of. a healthy body. Whole cereals, too, add their quota to the mineral whose pen developed scurvy becaus.se.of the lack of fresh food P their meals. an v1tamin content of our meals. The term 'cereal' is applied to the edlblL Later, it was discovered that lemon JUICE would..c.uy scurvy and it was supplied seed of certain grains as wheat, oats, rice. It refers to the flour made from to men on British sailing vessels. But it was not till the early part of the twentieth these seeds as well as to breakfast foods. If all the outer layers are discarded, A century that this antiscorbutic substance was reconized as a substance found as m white flour and polished rice, we have refined cereals. If most of the in certain foods, especially in fresh fruits and vegetables as.lem.ons, oranges, Enter layers are retained we have what are known as whole cereals, as 1n grapefruit, tomatoes, cabbage and onions and was named Vitamin C: Later r.own bread and cracked wheat porridge. Eggs are also a good soul‘Ce of work has shown that 1t. IS not very stable-that heat affects it considerably $333.15 dand vitaaiins, but we must not depend on them to the exclluksmn gof unisss acid is Ir,1s,eiy, as inhtorntatoes. CHence threenfle develllopeg that, in gde; . an vegeta es. We must be sure then that these foodr--mi , eg s, to e sure we ave enoug VI amin in our a s, we s ou use p en o fruits, vegetables and whole cereals are net crowded out of their rightful place our fruits and vegetablehraw or use an abuilildailnce plf vCrt1e, tomatoes, if raw y a too liberal use of what we m c ll h ' - t ctive foods'--4he pro- food is not available. ore recent researc as s own t at exposure to air teins, fats and carbohydrates in theaflorfh of filel'ifsn Effaggtiffs sugars and fats. is a great factor in the destruction of this vitamin; hence stored vegetables C , L , tend to lose their vitamin C content in time and the open-kettle method of , canning fruits and tomatoes IS thought to permit greater loss than the cold Som f th MAKE THE MOST OF MINERALS b d nce or hot-pack method. Cfor this same CIT) aflarge quantity "f, cringe juice . e o e min . a un a " h ld tb extracte at one time an e t or uture use. t t e re 1n a.varled diet that viii: 1e,et'te,dtotene',t 1rafpr1eywiirt1hs1t1/il1ma. Others, :13: m2; is8 n3t much danger of anyonepdeveloping scurvy as a resultsehlf Particularly calcium, iron and phosphorus, are found in quite large when“? entire lack of vitamin C, but too little of this vitamin can cause much trouble. in some foods and in very small amounts in others. We must study their Skin eruptions, poorly d.eveloped tee.th .and P. called 'growing pains' may be ood sources m order to supply them in adequate amounts in the daily meals. due, in part at least, to its presence in insufficient amounts m the diet. Calciu h . ith its Vitamin A is another vitamin which has been found necessary for the function inni) iiiimany uses in the body but we are most concerned VVI'allY body's well-being. Its chief functions are to promote growth and to help the require a dll mg straight bones and strong teeth. Children, especl id body resist infections, especially those of the respiratory tract. A good supply ensure g supply of calcium. The most practical and cheapest way d of vitamin A in the diet is a safeguard against colds. Because it is a fat-soluble an adequate calcium sup l is t ilk fr el Dried beans an it . it . found in certain fats and butter and cream are ood f . peas, nuts and ee 1 f ply o use mi e y. v1 ammi 1.5 . . . . . g . sources o 1t. gr n ea y vegetables are fairly good sources. Some fish livers contain it and we find it in abundance in cod liver oil. Some Pho . . th ellow coloured foods as carrots sweet potatoes and yellow corn contain it as and in 't'd1e,es:tigo, [s inhportant in the building of strong bones :31: till, 30 most of the green leafy vegetables and tomatoes. , o . . l . . . . . . . meat, eggs and whole Geffeafs3r 1tt tIssues. Its mam sougce'st arfhat aidahY The story of the discovery, of Vitamins B, and B, IS as intriguing as that allowanCe of four cups of milklf e Iare told on good aut orldY lt will supply of vitamin C. These were originally thought to be only one vitamin and were not only the calcium need f lr, a c ild and two cups for an a if h osphorus A known as vitamin B. More recent research showed this vitamin was complex needs as well. S o t e body, but a good share of t e p and consisted of at least two distinct parts. These were named B, and Bs by Iro . ill English workers and B and G by Afmericaln investigators. Vitamin B, is some- It Is necessary for r . . . diet W 1 n times called the appetite vitamin T or its ac results in a loss of a etite Its 'r.. operbl .nthel. . , . . pp ."'" cause the individual to bfcoriie s?,t'/difcc.'rmstt,,ig,1, yf1lt,s 113:2: gources of if?” lack results also m the loss of musele.tone which, m the case of the digestive 'IC, liver, muscle cuts of meat eg olki omel of e etables dried fruits tract, tends to cause constipation. It is present m unrefined cereals, vegetables, th bmolasses. Probably the ream: the iiogifeefl dim yfvegs is well utilized by milk and eggs. Because it IS soluble in water, much of it may be lost if the we koclylsbecause of the slight traces of o 11:35:11,320 contain Research cooking water of vegetables IS discarded. Vitamin B, IS also necessary to o . C n . o . . . . . of ioil‘gelrlage folund that the iron in tlri'sT21tl"jllttttJiyd"i"fi1z2l when traces keep the body m good condition. It IS found m milk, eggs, liver and green re a so present. 3 2