HEALTH PROBLEMS.

Press, Volume LXV, Issue 19813, 28 December 1929, Page 14

HEALTH PROBLEMS.

TO TiTE EDITOB CF THE PRESS. Sir,—After considerable hesitation, I again ask your kindness to find space for what will most assuredly be my last words, in a regrettably long-drawn-•ut controversy. May I point out that the statement, -which "L.8.8." actually encloses in quotation marks, and says is an extract from my letter, is absolutely untrue. I enclose cuttings, of what I actually wrote Jo you, Mr Editor., to verify my statement" It is in reference to Vitamin B, and this is how ''L.8.8." quotes me: I will simply refer her to her own letter in which she states, in reference to Vitamin B: "This deficiency, they say, can be made good by eating bran." They being her own authorities! How,-not once, have I used the word bran (though fully aware of its value) in this correspondence, a fact which I hope 'L.8.8. will verify for himself, though he will find the word bran often occurring in his own letters, and in his quotations from his miller friend. Those two words "they say" are objectionable, as throughout this correspondence I have been most careful to verify all my statements, by well-known and reputed authorities in England and abroad, such as Colonel McCarrison, dii*ctor gj the Nutritional Eesearch, Pasteur JKstitute, Conoor, South India, and Dr. Alexis Carrell, of the United States, winner of Nobel Prize, etc. In this respect I am different from •'L.8J3.," who in his last letter does not give the actual name of a single authority (nor do I remember his doing so in his other letters). Admittedly two errors have occurred in one of my letters, when Marmite (due probably to indistinct writing), appeared as Margnite, and the other when "M" appeared instead of "L." For the statement that Vitamin B Is absent in white flour and present in wholemeal, I quoted Dr. Belfrage and Dr. Rowlands, eminent dietetic experts, both of whom I heard lecture in London. Also I quoted Professor Plimmer, D.Sc. He is the Professor of Chemistry atf ttfe University of London, and of St. Thomas''s Hospital School. These medical universities are two of the best known in England, yet "L.8.8." questions the statement of a man in Professor Plimmer 's position. This is what Professor Plimmer states:—"Vitamin B is the vitamin most commonly taken in too small an amount. There are ««#we very distinct groups of the bread class of foods: — Witt Vlt. B. Without Vit. B. Wholemeal flour White flour Wholemeal bread "White bread Oatmeal Sago, tapioca Dried peaa, beans Sugar." Nuts, potatoes. Admittedly the controversy brown verms white bread is very old. For yeaza and years brown bread has been atated by many to be better for the health, but no scientific reason could be given. With the discovery of vitamins, these all important food accessories, the reason is explained why wholemeal ii better than the Vitamin B-less white bread, and much light has been shed on diet and knowledge of nutrition. There are two parties of equal •'eminence," "L.8.8." writes, the one boosting white bread, the other brown. Certainly there is one party at home, kd by eminent dietitians, doctors, and scientists, interested in improving racial fitness who are strongly in favour of brown bread. Is the other interested party, said to consist mainly of milling interests, of equal eminence? Admittedly a number of doctors say that it does not mu<*Ji matter which bread is eaten, but these usually aTe specialist*, and therefore have not the time to study modern dietetics or interest themselves in vitamins. The first party alto states that the shortage of Vitamin B 'in most modern diets can be made good when wholemeal bread 13 not used by eat'ng cereals and nuts, also certain vegetables which contain B, •ueh. as tomato, spinach, cabbage: or by artificial products sueh as Marmite or Bemax. They maintain, however, that for the ordinary mother, to ensure her ehildren receiving their adequate supply of B, the simplest way is to give them bread made of wholemeal flour.

Is "L.8.8." either just or well informed when he refers in the terms lie doe* to Sir Arbuthnot Lanef This is what ft well-known London doctor, Bir Bruce-Porter, writes: "Sir William Arbuthnot Lane will stand cut as one who dared put his belief into action, who came into the health propaganda movement at a time when it needed the driving foree of a man of worldwide repute, and exceptional personality, to carry the banner against the forces of prevalent opposition and ftpathy; and in so doing, he risked the tinpopalarity of the reformer. All reforms must cut across vested interests, and in nothing is this more true than in the ease of those concerned in dealing with articles in common use. The dealer m whit* flour, for example, knows that the general use of a live food like wholemeal, will require an alteration in the whole of his industry. White flour being an article deprived of life can be stored indefinitely, and can be imported from other countries as flour, whereas the wholemeal being a living substance will only keep a few weeks, and if not used during that time becomes a loss." It is surprising to find "L.L.8." writing: "Mothers must be made to regard a delicate child as a personal disgrace." Yet, in spite of Sir Truby King, the greatest authority on child welfare in New Zealand, possibly the world, who strongly advocates the use of wholemeal bread, "L.8.8." writes that he does not think it matters much either way whether brown or white bread is used.

That this lengthy correspondence has been waged over only one small factor lea 'ing to improved health is a matter of regret. Although "L.8.8." thinks that mothers ought to be made to regard a delicate child as a personal disgrace, he gives them no warning as to the danger of the present excessive

consumption of over-refined -whits sugar, sweets, and cakes, which tend to" produce fermentation internally in children: besides having an equally injurious effect on their teeth. Far better to give the child his necessary supply of sugar in its natural form, such as honey, or the sugars of fresh and dried fruitV

The importance of Vitamin C should be emphasised too, which is contained in all fresh fruit and vegetables. Again Vitamin D is vitally important in the building up of the child's bony framework. This vitamin is actually manufactured by the natural rays from the sun striking on the naked skin, and converting Ergosterol, a fatty substance contain d in the skin, into Vitamin D. This knowledge is being widely utilised by school authorities in Germany, Switzerland, and Italy to-day. The immense value of open-air schools must also be stressed.

To sum up, if children are given more natural foods of the soil and milk, and far less over-refined products; also if they are given sunshine and unlimited fresh air, the next generation will be far fitter physically, and have far less disease than the present one. It is an id n al towards which all who believe in New Zealand's future must try to assist.—Tours, etc., PREVENTION* BETTER THAN CURE. December 27th, 1929.