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92 THE HEALTH BULLETIN case of corn the matter is more exaggerated. We have proven that the heart or germ of the corn contains practically all of the vitamin. We have produced experimentally in pigeons and chickens beriberi by feeding corn meal made after the plan of first removing the germ or heart. We have cured the condition by later feeding the portion of the grain removed. We know that this heart contains much fat and that the process of manufacture whereby this heart is removed was introduced because the meal made of the whole grain does not keep well and the dealers had much loss from rancid meal. When whole corn is ground at the water mill q^nd we eat all of it we will never have pellagra, no matter how hard the times become. If we will buy from the grain dealers this heart of the grain which is called Corn Chops and make our bread of it, or add half or even a third to our ordinary corn meal, we will increase the nutritive value tremendously and be eating a much cheaper food. In the same way, if we will buy wheat middlings or shorts and add a portion to our flour there will result the same protection. This decreases the cost of living very materially. It must be remembered that a clean mill can supply us with clean corn chops or wheat middlings just as they supply clean meal or flour. We must not buy the sweepings of the floor, however. Soda and Baldiig-Powder Factors Another factor playing a most important part in the production of pellagra in North Carolina is the use of soda and baking powder. Much has been done along this line by Professor Voegtlin of the Public Health Service, and it has been my privilege to confirm on man many of his views which are of the very first importance to the people of the South. I spoke above of ease, and I repeat that the love of ease is the chief cause of this second error. Bread can be made more rapidly and with a small fraction of work if these rising agents are used. When heat is applied in this manner of cooking carbon dioxide is liberated, leaving behind a strongly alkaline preparation of soda Avhich is very destructive to the vitamin. If sour milk had been used this danger would be largely offset; but our country people as a rule do not use milk. Those who do are protected from pellagra in so many different ways that this article will not interest them. We are told that the alum baking powders have another danger of the same sort which cannot be dealt with here. The importance of the subject is to warn our people to eat yeast-raised bread, or kneaded or beaten, or old-fashioned hoe-cake or corn pone. Again, we see that a departure from the primitive plan has wrough great havoc. The cotton mill people have, in many instances, fallen into the pernicious habit of adding to all sorts of food soda or baking powder to hasten the cooking and to make the vegetables more tender. It is this class suffering most from pellagra today. Another pernicious practice is the universal use of canned food. Vitamin is destroyed by an excess of heat, and these products are often exposed to an excess of heat in order to prevent any possibility of decomposition. One of my gravest cases in recent years was an old bachelor who had no servant but a room full of empty cans was the silent witness to the source of his disease. Of course, canning done after the pasteurization plan is a very different thing and is to be encouraged right now especially. The evidence is growing day by day in my work that the use of self-rising flour is a large factor in the production of pellagra. In the first place, the flour used is too highly milled, being thereby deprived of the essential sub-
Object Description
Rating | |
Fixed Title * | NCHH-04: The Health Bulletin [1914-1973] |
Document Title | The Health Bulletin [1914-1973] |
Subject Topical | Public health -- North Carolina -- Periodicals. |
Subject Topical Other | Public Health -- North Carolina -- Periodicals. |
Contributor | North Carolina. State Board of Health. |
Publisher | Raleigh, North Carolina State Board of Health. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1917 |
Identifier | NCHH-04-032 |
Form General | Periodicals |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 32 |
Health Discipline | Medicine |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-04/nchh-04-032.pdf |
Document Sort | all; group-b; nchh-04 |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-04-032 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-04 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb1296443 |
Description
Fixed Title * | Page 92 |
Document Title | The Health Bulletin [1914-1973] |
Subject Topical | Public health -- North Carolina -- Periodicals. |
Subject Topical Other | Public Health -- North Carolina -- Periodicals. |
Contributor | North Carolina. State Board of Health. |
Publisher | Raleigh, North Carolina State Board of Health. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1917 |
Identifier | NCHH-04-032-0026 |
Form General | Periodicals |
Page Type | all; report/review; article; article title; article |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Filename | healthbulletinse32nort_0026.jp2 |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 32 |
Issue Number | 3 |
Page Number | 92 |
Health Discipline | Medicine |
Full Text | 92 THE HEALTH BULLETIN case of corn the matter is more exaggerated. We have proven that the heart or germ of the corn contains practically all of the vitamin. We have produced experimentally in pigeons and chickens beriberi by feeding corn meal made after the plan of first removing the germ or heart. We have cured the condition by later feeding the portion of the grain removed. We know that this heart contains much fat and that the process of manufacture whereby this heart is removed was introduced because the meal made of the whole grain does not keep well and the dealers had much loss from rancid meal. When whole corn is ground at the water mill q^nd we eat all of it we will never have pellagra, no matter how hard the times become. If we will buy from the grain dealers this heart of the grain which is called Corn Chops and make our bread of it, or add half or even a third to our ordinary corn meal, we will increase the nutritive value tremendously and be eating a much cheaper food. In the same way, if we will buy wheat middlings or shorts and add a portion to our flour there will result the same protection. This decreases the cost of living very materially. It must be remembered that a clean mill can supply us with clean corn chops or wheat middlings just as they supply clean meal or flour. We must not buy the sweepings of the floor, however. Soda and Baldiig-Powder Factors Another factor playing a most important part in the production of pellagra in North Carolina is the use of soda and baking powder. Much has been done along this line by Professor Voegtlin of the Public Health Service, and it has been my privilege to confirm on man many of his views which are of the very first importance to the people of the South. I spoke above of ease, and I repeat that the love of ease is the chief cause of this second error. Bread can be made more rapidly and with a small fraction of work if these rising agents are used. When heat is applied in this manner of cooking carbon dioxide is liberated, leaving behind a strongly alkaline preparation of soda Avhich is very destructive to the vitamin. If sour milk had been used this danger would be largely offset; but our country people as a rule do not use milk. Those who do are protected from pellagra in so many different ways that this article will not interest them. We are told that the alum baking powders have another danger of the same sort which cannot be dealt with here. The importance of the subject is to warn our people to eat yeast-raised bread, or kneaded or beaten, or old-fashioned hoe-cake or corn pone. Again, we see that a departure from the primitive plan has wrough great havoc. The cotton mill people have, in many instances, fallen into the pernicious habit of adding to all sorts of food soda or baking powder to hasten the cooking and to make the vegetables more tender. It is this class suffering most from pellagra today. Another pernicious practice is the universal use of canned food. Vitamin is destroyed by an excess of heat, and these products are often exposed to an excess of heat in order to prevent any possibility of decomposition. One of my gravest cases in recent years was an old bachelor who had no servant but a room full of empty cans was the silent witness to the source of his disease. Of course, canning done after the pasteurization plan is a very different thing and is to be encouraged right now especially. The evidence is growing day by day in my work that the use of self-rising flour is a large factor in the production of pellagra. In the first place, the flour used is too highly milled, being thereby deprived of the essential sub- |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-04/nchh-04-032.pdf |
Document Sort | all; group-b; nchh-04 |
Article Title | The Prevention of Pellagra and How it May be Done by Decreasing the Cost of Living |
Article Author | Wood, Edward J. |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-04-032 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-04 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb1296443 |
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