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DIFFERENT VITAMINS AND VITAMIN-DEFICIENCY DISEASES
There is not too much reason in the way we have named and listed the different vitamins. The letters of the alphabet were chosen, presumably because they were short and handy.
Vitamin A is found chiefly in a yellow substance in plants, which we call carotene, especially common in carrots. I feel pretty certain that I have got proper quantities of Vitamin A despite the fact that I am entirely uninterested in carrots, yams, and yellow squash. But nature is kind to us if we cooperate with her. Perhaps my fondness for fish, which contains this vitamin, has helped out here. It is stored in the livers of human beings, as well as of other animals, and therefore we can go for months without fresh supplies of it. One of the main difficulties resulting from the lack of Vitamin A is injury to the vision, especially its manifestation as night blindness. Under normal conditions there is a material known as visual purple that accumulates in the eye and is important for seeing well in the dark. It is used up rapidly, and we require Vitamin A to develop more.
Vitamin B, to continue down the alphabet, is now known to contain many different substances, so we speak of the Vitamin ? complex. Thus beriberi that the Japanese got from eating polished rice was due to a lack of thiamine, a part of this complex. Pellagra used to be very common in our southern states, where the poor whites lived on a diet of corn meal, molasses, and pork, and they suffered greatly from diseased skin, diarrhea, and disturbances of the intellect. It is recognized that these were due to the lack of nicotinic acid, also a part of Vitamin B. Only recently it has it been discovered that pernicious anemia is caused by the lack of Vitamin ?12. These are only a few parts of the Vitamin ? complex. They all seem to come from plant life, even B12 which, you presumably know, sick persons get from liver. Vitamin B12 is found in large amounts in the large intestine of cows and there is even a good deal in the human large intestine. We speak of the bacterial flora of the intestine, and flora certainly refers to plants, so evidently we are getting this vitamin in the usual way. It may be a shock to my New England readers to learn that raw clams are said to destroy a large part of their thiamine.
The presence of Vitamin C, or ascorbic acid, was early shown (although what it was, was unknown) to prevent scurvy. One of the earliest workers on Vitamin ? was a Hungarian professor, Szent-Gyorgyi, who managed to extract it from fields of paprika around his home. He thought the substance he got was a sugar and, as he did not know what kind of sugar it was, he invented the name of “ignose,” meaning a sugar of which he was ignorant. The editor who published his paper thought that ignose suggested a bit of levity. Szent-Gyorgyi wired back, “God knows.”
Unless you are a bachelor, too lazy to get yourself good varied meals, or unless you get caught up in warfare, you are not likely to get scurvy in the West.
An interesting example of how dietary deficiencies can show up in war occurred in the siege of Kut in the First World War, where the garrison was part English and part East Indian.
The Tommies ate bread made from white flour, and also tinned meat and horse meat. This latter contained Vitamin C; so they had no scurvy; but they did have beriberi, due to the lack of another vitamin, the life-saving thiamine, part of the Vitamin ? complex, which is refined out of white flour. The Indians, in contrast, ate barley flour which contained thiamine, so they had no beriberi; but because of their religion they could eat no horse meat and thus got no Vitamin C. Therefore they succumbed to scurvy.
*67/276/5*
