WHAT TO EAT

Evening Post, Volume CVII, Issue 10, 12 January 1929, Page 19

WHAT TO EAT

"The A.B.C. of Vitamins." By John Prydc. London: John Hamilton, Ltd.

A man may eat and eat aud yet, paradoxically, starve if his food is deficient in those elusive substances which chemists call vitamins. Whether one lives to cat or eats to live the measure of success in either process is determined by the relative and.absolute amounts of proteins, carbohydrates, fats, mineral salts, and water; these may be likened to the petrol which an engine consumes when it is going, !>ut the human body, like the engine, requires something more than fuel. That something in tho caso of the engine, is oil; in tlio case of. tho human body, vitamins. The discovery of ; these substances wo owe to the genius' of a British bio-chemist, Sir Frederick Cowlaud Hopkins, of Cambridge. In "The A.B.C. of Vitamins," one of the "Vanguard Series" of handy booklets, Mr. Pryde, ■in non-technical Jat-guagc, treats of theso vital substances, giving many valuablo hints as to what to eat and'how to prepare it, for it must be confessed that modern cooking too often destroys the value of our food. He tells, too, a fascinating story of the experiments leading to his conclusions.