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- W4236093753 abstract "A student of nutrition will find little difficulty in securing illustrations of the unwisdom of extreme generalizations in his science. The menace of the untutored person who assumes the rôle of a nutritional adviser often lies in his readiness, sometimes well intentioned, to make prescriptions of diet on general principles. Thus one might read, early in the development of the modern vitamin hypothesis, that the newly recognized food factors are thermolabile and that accordingly heat destroys all vitamins. Such unguarded statements threw consternation into the camp of the users of all sorts of fruits and vegetables that are conventionally preserved through the heat processes of canning. The only serious warrant for this generalization is the fact that the antiscorbutic property of foods, in particular, is peculiarly sensitive to heat in the presence of air and in an alkaline medium. The thermolability of other vitamins is admittedly far less marked. The" @default.
- W4236093753 created "2022-05-12" @default.
- W4236093753 date "1928-11-24" @default.
- W4236093753 modified "2023-09-30" @default.
- W4236093753 title "THE CALCIUM OF CHEESE" @default.
- W4236093753 doi "https://doi.org/10.1001/jama.1928.02700210050018" @default.
- W4236093753 hasPublicationYear "1928" @default.
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