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—■ml. I, f., i ■ ■■■.hi nil ii * iii .**—!■ ><> ... m Department of Agriculture, i Value of B-12 In treating pernicious anemia it now well known, she states. Scientists *the world. <" over shared in bringing1 to light tnis mysterious factor which they knew existed in liver and had such power to improve anemic blood.
Vitamin B-12, like most vitamins, works for the body in more than one way. There is evidence that this vitamin enables animals, and possibipr human beingfe, to make more efficient use of limited supplies of amino acids—building blocks of which food proteins are composed.' This may prove useful knowledge, in .livestock feeding, and in' improving human diets that are short in the topgrade protein in milk, meat, and other food from animal source*.
Besides this, vitamin B-12 has a trace of cobalt in its make-up, pointing {o the human body's use of a tiny amount of this mineral that ies* already recognised as vital to livestock.
Looking ahead, r. Phipard says that nutrition sciences expects that protein foods, such as liver and other meat, milk, and eggs, will yield important nutrients in' addition to those * already fouqd in them.
With more than 40 nutrients in foods already known to be important to the body's health and welare,- what do the discoveries and missing links mean in the life of the average eater?
Each discovery emphasizes anew the advantage of linking and eating a variety of nourishing foods, says Dr. Phipard.
Nutritionists who work out food plans aim to provide enough of certain key nutrients Jfor the body’s known requirements, Dr. Phipard explains. When daily meals provide sufficiently for protein, fuel, calcium, iron, vitamin A, three B vitamins—riboflavin, and niacin—and vitamin C, the chances are good that the foods will include enough of other nutrients, including the unknown, for normal needs.
A helpful guide for marketing and meal planning is a good plan of this kind, included in the Department of Agriculture booklet, “Nutrition Up-to-date, Up to You’’ which has now been reprinted from the larger good management and' recipe booklet, “Family Fare.”
“Nutrition Up-to-date, U|p to You,” may be obtained free by writing to: Office of Information, U. S. Department of Agriculture, Washington 25, D.,C.
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