VITAMIN, SHLETON, VOL II FINE AND ART FOOD

Factors L1 and L2 are substances said to be essential to milk production. L1 is obtained from beef liver
and L2 from baker's yeast, neither of which is ever eaten by most milk-producing animals. These two
vitamins are thought to aid in maturing the milk -producing tissuse. If they are really essential vitamins,
they are produced by plants and not by the liver of the cow. The cow only stores them in her liver.

Factor M: When it was found that niacin and combinations of this vitamin with B1 and B2 will not
correct pellagra symptoms in Rhesus monkeys another vitamin was assumed. Dried brewer's yeast and
liver extract are said to clear up these symptoms. Factor M is, therfore, assumed to exist. As dried
brewer's yeast and liver extract are never eaten by monkeys in nature, Factor M must be present in the
fruits and vegetables eaten by these animals, else Factor M is a fiction.
Factor U: This is a vitamin apparently essential to the growth of chicks. Its significance, if it has any,
in human nutrition is unknown.
Factor W: Thought possibly to be related to Pyridine, is an additional growth-promoting factor
needed by rats. Its relation to human nutrition, if it has any, is unknown.
Grass Juice Factor: In addition to the usual vitamins found in grass, the existence of a vitamin, or
of other vitamins, in the juice of the grass is assumed, but its nature has not yet been established.
SOURCES

Ultimately, the animal is dependent upon the vegetable kingdom for vitamins. Plants, alone,
can synthesize these substances.
It is asserted that, while man cannot synthesize any of the vitamins, a few animals are able to make one
vitamin. In a few cases the animal is able to transform the immediate precusor of the vitamin (the
provitamin) into the vitamin. It can complete but connot initiate the synthesis. Examples of this are the
transformation of provitamin A (carotene} into A and the transformation of provitamin D (ergosterol)
into D. In this respect, vitamins do not differ from the essential amino acids, the highly unsaturated fatty
acids and the minerals. The plant kingdom is the true source of animal nutrition. Green plants on land
and algae and other small plant organisms in the sea produce the world's vitamin supply. Man, like the
cod and other animals, is capable of storing up vitamins in the liver and elsewhere.
Berg says: "The germs of seeds are especially rich in vitamins. In like manner the vitamin content of
eggs, which are animal counterparts of seeds, is concentrated in the yolk." In potatoes the vitamins are
in the eyes.
Foods that are richest in minerals are also richest in vitamins. Those portions of foods that are richest
in minerals are also richest in vitamin. Processes that favor the assimilation and fixation of minerals,
the production of fats, starches, sugars, etc., also increase the vitamin content of foods. Those
"refining" processes that remove the salts from foods or that impair the nutritive value of the salts also
remove and impair the vitamins. These facts may simply mean that anything that influences food
influences vitamin production as much as sugar production or salt formation.
Vitamin B, in cereals, "seems to be closely associated with phosphorus. The determination of the
total phosphorus content of cereal products seems to give a fairly accurate index to the relative
amounts of vitamin B present. While phosphorus does not enter into the vitamin molecule, the
dsitribution of phosphorus and vitamins within the grain runs practically parallel."
Darker colored vegetables have more vitamins. They are known to have more minerals. Sunshine
favors vitamin storage. The green outer stalks and leaves of lettuce, cabbage, celery, etc., are more
abundant in vitamins than the pale inner leaves and stalks. The green leaves of tubers possess more
vitamins than the tubers.
 The more sunlight fruits receive, the more vitamin C they "possess." Oranges, lemons, grapefruit,
pineapples and other tropical fruits, requiring nearly a year of tropical sunshine to perfect their chemistry,
are the best known "sources" of vitamin C. Fruits and vegetables grown under glass are poor "sources" of
vitamin C. Among vegetables, tomatoes, lettuce, cabbage and carrots are excellent "sources" of vitamin C.

Vitamins exist in connection with the processes of life in plants and animals and are more or
less completely destroyed by whatever destroys the life processes. They are present only in very
small quantities in those foods that are richest in them. Only two of them are considered to be
likely to be deficient in the average dietary.
Dr. Percy Howe says: "Every refining process of which I can think at the moment is more or less
destructive to at least some of the vitamins which were in the organized food materials. There are
important vitamins in animal fats, such as butter, but rendering those fats into lard so completely
destroys the vitamins that very serious consequenses result if an animal is fed for a long time upon a
diet which contains no animal fat except lard."
Since butter is never rendered into lard, Dr. Howe must have reference to those fats which are so
altered and refined. These fats also contain mineral salts and these are all taken out in the process of
rendering the fats into lard.
Dr. A. Adams Dutcher, of the Department of Agricultural Chemistry, Pennsylvania State College,
says: "Drummond and his co-workers, Golding, Zilca and Coward, have shown that lard does not
usually contain the fat soluble vitamine, due to the fact that the ration of the hog is invariably deficient
in this particular food factor." Lard is simply fat--refined fat. Lard couldn't possibly contain vitamins
for the reason that it is such a highly processed fat when it leaves the rendering tank, following its
treatment by heat, fuller's earth, clarifiers, bleachers, etc., it pours from the spout a so-called purified
hydrocarbon, deficient in every food factor but the one factor found in all oils.
Dr. Dutcher says: "That the vital organs of the type represented by the liver and kidneys are rich
in vitamins scarcely needs comment."
Dutcher further says: "It is possible to produce milk which is almost devoid of vitamins, depending
upon the vitamin content of the cow's ration." Feed a cow upon beet pulp, which represents the
exhausted residue of the beet sugar mill, after the makers have extracted the vitamins and salts of the
tuber, and a deficient milk is the result.
One of the most popular dairy rations of the recent past was a mixture of beet pulp, brewer's waste and
distiller's grain. These exhausted byproducts of brewery and distillery have been robbed of their vitamins.
There is overwhelming evidence that malnutrition and anemia, leading to tuberculosis, have been the most
common sequels of feeding cows on vitamin and mineral exhausted commercial foodstuffs.

When the tissues of the animal are robbed of the nutritional factors upon which they depend for tissue-
tone, the milk of such animals is grossly deficient in the substances not present in the cow's food. Her
milk is not normal. "Disease" is inevitable.
"Silage does not appear to enrich milk as far as the anti- scorbutic vitamin is concerned," says Dr.
Dutcher. Silage is a fermented product and because it has undergone fermentation, it falls into the class
of oxidized foods. Its whole chemistry is changed.
Dr. Dutcher also declares: "We have observed that green alfalfa seems to influence the nutritive value
of the milk, increasing its nutritive properties, but in just what way we are not prepared to say." Good
green alfalfa is one of the richest of plants in minerals and vitamins.
VITAMINS PERISHABLE

Vitamins are perishable substances. They are destroyed in a variety of ways. Some of them are
destroyed by oxidation, some are destroyed by high temperatures, as in cooking, apparently some are
destroyed by freezing, some are destroyed by light, some are affected by the presence of minerals, such
as copper or iron. Some are thought not to be affected by any of the conditions to which food stuffs are
subjected. The vitamin content of foods is often reduced by methods of storage, marketing and cooking.
The full value of foods is obtained only by eating them in the fresh, raw state.
 White flour, polished rice, degerminated corn meal, all denatured cereals, white sugar,
jellies, jams, pasteurized milk and cream, refined syrups, sulphured fruits, and a whole
long list of processed, refined and over-cooked foods that constitute a major part of
present-day diet are devoid of vitamins as they are deficient in minerals.
What is the answer? This should be obvious enough. Eat more fresh, whole, raw fruits and
vegetables and cease consuming the refined and denatured products. "Return to Nature" in
your eating habits. Forsake the commercialized and spoiled foods that are fostered by the
manufacturers of foodless foods.
VITAMIN EXTRACT

The observing reader cannot miss the fact that in all books and articles dealing with
vitamins, commercial products are emphasized and foods as sources of vitamins are
slighted. Yeast, cod -liver oil, halibut-liver oil, shark-liver oil, Black Strap Molasses, and
other food extracts, even synthetic "vitamins" are recommended, even insisted upon, instead
of natural foods. Indeed natural foods are often pictured as indigestible, even dangerous.
Our efforts to get vitamins and organic salts the "easy way" has led to many foolish
practices.
Prof. E. V. McCullum says: "An examination of the labels on the containers of the vitamin
preparations which we have studied suggests at once their promotion for therapeutic
purposes represents a repetition of the 'patent medicine' propaganda which has for so long
been inflicted on the American public. Thus the same general symptoms that have been used
in labels of sarsparillas, blood-purifiers, kidney remedise, remedies for female weakness,
etc., reappear as conditions for which the vitamin preparations are said to be specific
remedies.
"The claims set forth on the labels, of the medicinal value of these preparations are
extravangant and misleading. They do not contain the vitamin 'B' in concentrated form, as
they are represented to do. The marketing of the preparations represents an attempt and
unfortunately, a successful one, to substitute a commercial vitamin propaganda for the
nefarious patent medicine business."
Prof. Casimir Funk says: "Science is very much in the dark yet as to the composition and
function of vitamins. The combined research has taught us that all we do know about the
subject is of tremendous importance. But it is not detracting from the valuable place that
vitamins hold in the list of food elements to say that we are just beginning to understand
them a little.
"Reputable scientists do not countenance the efforts that are being made to deceive the
public into believing that the time has come when it can be said satisfactorily that such and
such a result will follow the practice of taking certain proprietary vitamin preparations.
"To put it briefly, the people who are promoting such preparations do not know what they
are talking about. And they certainly are leading the public into deception. If their claims
for these products could be substantiated, science would greet them with open arms. There
are several hundred scientists experimenting, but, as yet, vitamins have not been isolated,
much less concentrated.
"Besides, vitamins so far have proved of value only where there have been cases of very
distinct vitamin deficiency. When the diet is complete, we do not yet know whether an
additional supply of vitamins is needed or even advisable. No one has established the
quantity of vitamins necessary for the maintenance of the average healthy person. (Since
Prof. Funk made these statements, some experimenters claim to have demonstrated that an
excess of vitamins is harmful.)
"There is nothing mysterious about vitamins. They are just food constituents that should
be in our diet, just as other food properties should be found there.
"I do not know what use, particular or otherwise, will be made of isolating vitamins
when we have succeeded in separating them. I could not even venture a guess--no one can
know. I confidently predict that the time will come eventually when we shall succeed in
such isolation. But no one has succeeded in doing it yet.