—Lancaster Farming, Saturday, February 3, 1973
30
*
VITAMIN INTERRELATIONSHIPS -IV
(Fourth of a four-part series of articles)
In the past three weeks we’ve
talked about vitamins generally,
and specifically vitamins A and D.
What I didn’t mention in the ear-
lier columns is that vitamins A
and D, along with vitamins E and
K, are known as the fat-soluble
vitamins This is because they al
ways appear in the fat portion of
foods All the fat-soluble vitamins
are stored in our bodies to some
degree, hence we can build up re
serves
All other vitamins are water
soluble vitamins These are not
stored in the body They constant
ly are leaving by way of excre
tion and must be replenished
from our food Later in this col
umn, they will be discussed.
Vitamin E
But first a word about vitamin
E It is essential Deficiencies in
various animals have caused de
generation of skeletal muscles,
paralysis of the legs, and repro
ductive failure But none of these
failures have been demonstrated
in man Vitamin E in the body
acts as an antitoxidant, uniting
with oxygen to help prevent blood
cell ruptures caused by oxidizing
agents such as the peroxides in
unsaturated fatty acids. The daily
need for vitamin E is closely re
lated to how much polyunsatur
ated fats you consume.
The other fat soluble vitamin
vitamin K is essential for nor
mal blood coagulation, though we
don’t really know how it assists in
blood clotting We get vitamin K
in our food and it is also synthe
sized in our intestinal tract
The Water-Soluble Vitamins
The water-soluble vitamins in
clude all those referred to as the
vitamin B complex, plus vitamin
C, or ascorbic acid At least 11
vitamins compose the complex.
The major ones are thiamin, ribo
flavin, niacin, folic acid, vitamin
812, Vitamin 86, pantothenic
acid, and biotin There isn’t space
to adequately discuss them, but
here, briefly, are some facts
Thiamin promotes appetite and
digestion, keeps the nervous sys
tem healthy, and helps the body
A MILKMOVER
SYSTEM jets you out of
the barn sooner-with more money
in your pocket! (t saves your fussing
heavy pails of milk from barn to cooler.
• HAS MORE MILK CAPACITY
• PERMITS FASTER MILKING
• ELIMINATES EXTRA HELP
• PROTECTS MILK QUALITY
• IS 100*/. SELF-CLEANING
• HAS ELECTRIC CONTROLS
• FITS INTO ALL BARNS
• EASILY INSTALLED
Available thru >our local dairy
equipment dealer or call the factory
collect to arrange for a free demon
stration on your farm
Manufactured by
d/oug
m INDUSTRIES, INC
iJaHIMSON
P O «0* 2*3 KLKTON MD 21»2t
Phone 301-398 3451
Doctor
in the Kitchen®
by Laurence M. Hursh, M.D.
Consultant, National Dairy Council
release energy from food. Ribo
flavin helps cells use oxygen,
helps keep skin, tongue and lips
smooth and normal. Niacin helps
' keep the nervous system healthy,
and prevents pellagra, a disease
once prevalent in our southern
states. Folic acid and vitamin 812
and ascorbic acid share a function
related to the health of red blood
cells 812, on its own, is essential
for body cell function, especially
those in bone marrow, the ner
vous system and the gastrointes
tinal tract
A deficiency of vitamin B 6 cre
ates symptoms similar to those
resulting from a lack of the other
B vitamins skin problems,
tongue and lip inflammation, mus
cular weakness, nervous disor
ders, depression and irritability.
Pantothenic acid helps release
energy from proteins, fats, and
carbohydrates in our food. Biotin
helps us in metabolizing carbohy
drates and in the synthesis and
oxidation of fatty acids.
As for vitamin C, it apparently
is involved in many of the re
actions within cells but this func
tion is little understood. We do
know that vitamin C is vital in
helping us make the cementing
materials that hold body cells to
gether. Vitamin C also helps
make the walls of our blood ves
sels firm, and it helps us in heal
ing wounds and broken bones.
Scurvy, once a disease suffered by
sailors from lack of citrus fruits
in their diets, would result if you
did not get enough vitamin C.
Next week we will present a
chart showing each of the vita
mins, and the best food sources
for each
WATCH FOR
OUR
OPEN HOUSE
Week of March 5 thru
March 9, 1973
-1. COPE & JU
WEAVER
New Providence, Pa.
OFF OR ON IN 3 MINUTES OR LESS
MFG. BY
SEE YOUR LOCAL W 325 W. MAIN STREET
FARM EQUIP. * NEW HOLLAND, PENNA.
DEALER TODAY PHONE 354-8721
Vitamin C
Snier loaders & blades
"FITS" MANY MAKES AND MODELS OF WIDE FRONT AXLE TRACTORS
Home on the Range
(Continued From Page 29)
1 teaspoon salt
Drop by teaspoonful on cookie
sheets. Bake at 350 degrees for 10
to 15 minutes. Put icing on.
Mrs. Abram Fisher
R.D.I
Ronks
XXX
Tempting Pecan Rolls
Dough:
1 cake compressed or 1 package
dry yeast
% cup lukewarm water
1 cup milk, scalded
Vz cup sugar
1 teaspoon salt
1-3 cup butter or margarine
2 eggs
4 to 4Vz cups sifted all-purpose
flour
1 cup oatmeal (quick or old
fashioned, uncooked)
Soften yeast in lukewarm
water (use warm water for dry
yeast) Pour scalded milk over
sugar, salt and butter; stir oc
casionally until butter melts.
Cool to lukewarm Beat in eggs
and one cup flour. Add softened
yeast and oats. Stir in enough
flour to make a soft dough.
Turn out on lightly floured
board or canvas, knead until
smooth and satiny, about 10
minutes. Round dough into ball;
place in greased bowl, brush
lightly with melted shortening.
Cover and let rise in warm place
until double in size, about one
hour
Punch dough down; cover, let
rest 10 minutes. Divide dough in i
half. Roll one-half to form a 12-
mch square. Brush with melted
butter; sprinkle with half of;
filling made by combining these
ingredients-
Filling
Vz cup sugar
Vz cup firmly packed brown
MUNCY CHIEF
HYBRID
SEEDS
LANCASTER'SUPS
Starline Labor Savers
Feed Lot Construction
SALES & SERVICE
1. Samuel Sberer
Mt. Joy R. 2
Phone 717-653-5207
or 717-653-5208
FOR FURTHER INFORMATION CALL OR WRITE
sugar
2 teaspoons cinnamon
Roll up as a jelly roll. Cut into
12 one-inch slices. Repeat for
other half of dough.
Topping:
6 tablespoons butter or
margarine
6 tablespoons dark corn syrup
% cup firmly packed brown
sugar
1-3 cup chopped pecans
Whole pecans
For topping, melt two
tablespoons butter in each of
three eight-inch cake pans. Stir
two tablespoons dark corn syrup
and V* cup brown sugar into
butter in each pan. Sprinkle with
chopped pecans.
Place eight rolls in each pan,
leNCER’S special
All wire and post ordered before 3-10-73 will carry a
10 percent discount for April delivery. On orders of 6 or
more rolls and extra $l.OO a roll Bonus.
KEYSTONE RED BRAND WIRE
Ruthless Barb $ 19.50 foil
Economy Barb *lB.OO roll
1047 - 6-11 Page Wire *58.50S
939 - 6-1 1 Page Wire *53.50js
939 - 12-11 Page Wire *40.75;;:
6V2 ft. Steel Post *1.60
6V2 ft. 4" Round Wood *1.65
6V2 ft. Pointed Wood *1.50
Corner Braces Complete *10.50
FOR PROMPT YEAR ROUND SERVICE
Robert M. Stoltzfus
215-593-5982
Frey Bros.
717-786-2146
MODEL
D2M
SOLID TYPE MODEL-A WIDTH OF BLADE 6
OR 7 FEET
cut sides down. Cover; let rise in
warm place until nearly double in
size, about 45 minutes.
Bake in preheated moderate
oven (375) about 25 minutes.
Invert on wire rack immediately.
Makes two dozen.
Mrs. Martin N. Hoover
Rt.l
Denver
♦ * *
No Pollution
The first electric automo
bile was built in 1892 by
Morrison and Schmidt in
Des Moines, lowa. Powered
by 24 storage-battery cells,
the four-horsepower car car
ried 12 people at a speed of
14 miles an hour.
-Ar