DIET AND HEALTH

Evening Star, Issue 20506, 10 June 1930, Page 7

DIET AND HEALTH

VALUE OF VEGETABLES EMPHASISED Additions to knowledge about the rite- . mins, or accessory food factors, are being.; made with great rapidity (says ‘ The - ' Times’). A few years ago, for example,’ it was believed that Vitamin A served thy) double function of promoting growth andf preventing the onset of rickets. Thanks to* the work of Professor, aud Mrs.Mellanby, ; however, evidence soon became available ■ that Vitamin A is the agent responsible ! for maintaining bodily resistance. It was; shown that rich supplies of Vitamin A! are present in the livers of a large num- ; her of animals, and further that carrots,-* green vegetables, butter and egg-yolk con-' tain supplies. The study has now been pursued front a different angle. The i ‘British Journal of Experimental Path-? ology ’ describes experiments, with the sub-, stance known as “ carotene,” which favour, the view that the efficacy, as sources of. Vitamin A, of carrots, green vegetables, and' oven, butter .and egg-yolk depends on the presence of carotene, and that it . should prove valuable as both a prophylactic and a therapeutic agent. It is much easier to : administer than liver fat and may be ex-, pected to act more quickly. Incidentally: the popular belief in the value of carrots and green vegetables finds a new justification. These articles of diet, •it would ap.pear, play an important, and even essential, part in fortifying the body against infection. Vegetable soups ought, on this showing, to occupy an important part in the food of children, for, as is well known the best part of the vegetable remains in the water in which it is boiled.