Food, Health, Vitamins | Nature

ABSTRACT NEARLY forty years ago, widespread interest was aroused by the discoveries of new and unsuspected gases in the air around us—to-day the man in the street and even more the woman at

home is interested in vitamins—those surprising and apparently essential constituents of our foods. Ten years ago their very existence was disputed by the ‘die-hards’ of the calorie school

of nutrition: during the last few months three of them have been isolated in a pure state and day by day new facts come to light about them. A new science has dawned, that of proper feeding:

it is one immediately available for everyone, it wants but little more than common sense for its application. We now know that much of what we eat is of little value to us by itself except

as a source of heat—that for perfect health our daily food should include certain ingredients which are easy and inexpensive to procure—that even the humblest can have a balanced diet, and

indeed that often the rich are the worst nurtured. The new learning must be spread abroad, spread by honest writers with accurate knowledge of the facts and not by cranks, or still worse in

the form of advertisement of would-be proprietary articles claimed to be rich in vitamins. Food, Health, Vitamins. By Prof. R. H. A. Plimmer Violet G. Plimmer. Fifth edition. Pp. xii + 143.

(London, New York and Toronto: Longmans, Green and Co., Ltd., 1932.) 3_s_. 6_d_. Access through your institution Buy or subscribe This is a preview of subscription content, access via your

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