"THE PRODUCTION OF ANTISCORBUTIC VITAMIN BY GERMINATION"

Abstract

To the Editor: —I read with interest your editorial of Dec. 27, 1924, on this subject. I refer particularly to the following: The raw milk, whole wheat, crude fats and fresh vegetables of one or two generations ago have to a large extent become pasteurized or evaporated milks, patent flour, refined or hydrogenated oils and canned foods in this day. Most of the changes represented involve features that have something to recommend them. We are not so reactionary as to assert that the old is always better than the new and that innovations in food manufacture have no redeeming aspects. In respect to antiscorbutic properties, however, it must be frankly admitted that the changes have as a rule been attended with a decrease of vitamin C. This has proceeded to such an extent that intelligent dietitians are alert to the need of supplying antiscorbutics, notably in the form of fresh