482 



METABOLISM, NUTRITION, AND DIET 



relatively low content of milk in vitamines, apparently come from plant 

 food sources. The plant can build up the vitamines from simpler 

 compound. 



TABLE SHOWING THE RELATIVE RICHNESS IN ANTINEURITIC AND ANTISCORBUTIC 

 VITAMINES FROM COMMON FOOD SOURCES. (FROM VOEGTLIN.) 



Methods of milling rice, wheat flour and corn products whereby the 

 outer hull of the grain which contains the major portion of the vitamines 

 is lost should undergo vital modification. Both the kernel of the grain 

 and the bran which formerly have been largely discarded as human food 

 are rich in vitamines. They should be retained in the cereal products. 

 The public agitation for the use of whole wheat and whole grain products 

 has its biological justification chiefly in the conservation of the natural 

 vitamine supplies. It is also evident that in cooking and in the prepara- 

 tion of food care should be taken not to destroy the normal vitamines by 

 an excessive use of alkali. Heat in moderate degree somewhat reduces 

 the normal vitamines. When such a reduction is unavoidable then the 

 cooked foods should be supplemented by vegetables and citrous fruits in 

 which the vitamines are preserved. 



THE INFLUENCE OF THE DUCTLESS GLANDS ON METABOLISM. 



A further question to be considered is the relationship between the 

 metabolism of the tissues and the products of the metabolism of other 

 tissues. 



It is well known that all tissues elaborate substances, either end products 

 or pure waste products, which may more or less sharply influence the reactions 

 in the other tissues of the body. Many of the waste products are far from 



