VITAMIN B. MUST BE KEPT IN FOOD.

Star (Christchurch), Issue 18585, 10 October 1928, Page 10

VITAMIN B. MUST BE KEPT IN FOOD.

GOOD MIXED DIET NEEDED BY EVERYONE. (Bv the New Health Society, London.) In the devitalised diet of to-day. in which white bread and pastries, devoid of the essential vitamin B, bulk so largely, it is often necessary to add this accessory factor in the form of an extract, such as Marmite. For a vitamin B free diet, 6 per cent, calculated on the dry solids, of Marmite would be required, viz., \oz for an adult, and loz for a child. Assuming that a certain ratio of vitamin B is supplied by the other constituents of the diet, ioz and loz respectively, would cover all needs. The Care of Sinks. The surface of a porcelain enamel sink is very easily spoilt, and every care should be taken that it is not roughened by the use of abrasive cleansers. Not only is its appearance likely to be spoilt by such cleansers, in the course of time, but the more or less rough surface more readily soils and stains. A new sink, which has not been spoiled by careless treatment, should be kept spotless by the regular use of a non-abrasive soap powder, and by an occasional rubbing with a cloth dipped in turpentine. It is also wise to pour down a boiling soda solution occasionally, as this prevents any grease collecting in the waste pipe. The provision of a garbage pail with a perforated inner container is recommended, as teapots can be emptied into this, and the necessity for a sink basket is thus eliminated. This is a distinct advantage, as sinks are very readily stained by tea, coffee, etc.

Home-made Self-raising Flour. Many cooks and housewives who have always used self-raising flour experience difficultv in obtaining wholemeal flour of this description. Such may like to be reminded that they can easily make their own by adding baking powder, in the proportion of about three heaped teaspoonfuls to every pound of flour. Needless to sav great care should be taken to see that the raising agent is well incorporated with the flour and evenly mixed, using a large bowl for the purpose and sieving two or three times. Balance Tour Diet. “ The great fault of modern diet is not lack of quantity, but lack of quality and balance, over-insistence on the importance of meat and inappreciation of the difference between manufactured and natural foods. No improvement in the general health of the community can be hoped for until these defects have been remedied. A good mixed diet, containing more milk, fruits and vegetables, and less meat than at present usually obtains, should be planned; and, apart from the expenditure on cereal foods and fats, the relative amounts of which are determined within rather narrow limits by the economic position of the family, the food allowance should be divided into three approximately equal parts. One third, or more, should be spent on milk and cheese, aiming at a minimum per person per day of one pint of milk; one-third should be spent on fruit and vegetables; and one-third, or less, on meats and fish.”—From “ Diet for the Million,” bv J. S. Bainbridge, B.Sc.