Show AUTHORITY P uri hox 1 I arv SPEAK EAKS s E it M ula a arl k L r M n N r t rs pinn ru feat r s p i rt r T 1 ra i t pi i ifa ti y 4 iw leisl ralia fly I 1 following statement tate inon cum aaning A aning UR up the ilia latest lates s Bc I 1 findings a about b 0 u t cann d foods formed rort par of an in a art 1 U n alo 0 contri buted by dr ailer 11 II eady edd to A roce recent nt esix assof i of gooel ins jt ans cars BO man on this subject and clears clan up tip so many points upon which all house hou se wives vant on that wd ap applied filid to the baltor of good beeping tor for bermis per don to quote duote it it nutrition experts ohavo CA 4 a greater consumption ot of trul tand aal veit vegetables tables ba cause acae auae of 02 their vitamin cont contina con tint tnt their mIneral alkaline residues and tha tho bulk and rough rouea ige ago add aad to tha diat dict thoy taso coil contribute tribute some cal orlas romo protein fat at and carbohydrate ant ut these thesa factors aro usually abundantly supplied la ia other otha r tood food I 1 articie j cu cubb chalias alias as meat cereals and d root rooi vegetables vegetable i and wo we bi ba part particularly concer concerned nod with tho 11 ol 01 canning on these caloric I 1 supplied BUpp lios liem in pas alne ho however weyer it is worth noting tha acry cry little losi lo si of tabo 0 factors factora occurs tit in substituting a canned fruit ault or 01 a vegetable atallo et allo tor a fresh typo trpo con sam 76 tho the liquid ia i a V vell ell us aa tho roald content ot of cur can cam ir dr eddy then than elvei tables chow tow that trash aej cannad tr enry ry only anly a little HMO lu ili caloric caplea cu plea 4 and nd in ini mineral Eal ealta and continues r such tables tabled show th that at W hile tho ant amounts of nutrients differ in ibe various forms tho canned products coil contain tain all the iha n present inthe in tho tresh fresh article C canning a nning hiis has idt any ny food tat fac tor contributed by the frosh product concentration 1 as aa in pur cing or dilution by 1 can an I 1 ator may at tact tho the pr 1 acen t L es slightly research has haa cent centered erad on tho 0 eaf ot 01 on factors factora cuch as Lil content y s kw fa if j p r N when it was learned that s some 0 me ol of sheso food fo 0 a factors facto ra aro ard capable ol of don fruct ion by y ficai ecat under certain conditions tho the auth author of this article and his research colle colleague ngue dr 13 P F kohman ohman lC hayo havo devoted eight years now to tho study of this question of whether canning damalt tho vitamin content ol of fruits and vegetables the answer that can bo glon given today rests on actual of thu tho vitamin content of 0 f fruia and vegetables in the raw stae after preparation by the tha usual homo home cooking recipes and alter after i afi oa to canning cannin procedure details of arrays have a in liter c turo and are il e available to those interested IntAro they duay bo U summarized hers here as gollotta follow fol loTta 3 1 no neither abar fruits nor noi vegetables lose lore appreciable amounts of 0 vitamin A in ili th homo cooking or cam can li ans n 7 process S 2 B D 1 I buffers somo some d a st ruction iya in both home cooking add in cannons the product however remaining atter after canning or coolins cool ins a good source ot of this factor it if it contained it in abundance intha in the raw racy state 3 vitamin D 2 or G Q is ii little affected bytho by homo luo cooking or canning 4 vitamin 0 it we contrast tho the content ot of this factor in the fresh fruit or with ath tho homo home cooked or canned product lie ire noto note usually some abne loss abs in the tha latt letter cr canned peas leas tor for example amplo cy losa about one third thira ot of their raw content while bile canned tomatoes los loso a bif tI caIly none it if we contrast 1 and canned traits and aid V vegetables wo find invariably that ibor canning prokp conserved i vit vitamin amit 0 better wan tho ordinary bouc biome cociu cooing methods ads 1 wo to now know that vitamin 0 Is s 1 destroyed by oxidation not by heat perso q and n a that if oxygen la Is present boating will increase In creane do st ruction ther The reason wily why canned foods suffer less destruction ot of this dative is b because 0 a abuso tho the process reduces the alln of oxidation in this connection it Is also interesting to find that even fresh biesh bruhts bruits and vegetables suffer a progressive loss ot of this factor of greater or less lesaer er edilth storage or with delay between picking and M marketing ara I 1 elj ng while there Is ao evidence of such chango change in the canned product over long perlo df af storage we may then accept the canned fruits and vego rege tables as e excellent sources of the vitamins these iobbi foods are relied on to supply and this conclusion is now supported 0 arted by abundant orlden ovi derice ce based on actual ass essays assays as ayi says dr Eddy othen Ahen gives a third table illustrating tine the relation be kweon the vitamin Ocon ot typical canned canned home ho mii cooked and raw fruits and vegetables showing that ablesser a lesser amount of canned k th than ai of tho home cooked product I 1 ls q necessary n ry to protect dept animals ai in alast scurvy ile ho describes tho animal tests and concludes t I 1 tho the development dove of the me canning industry commercial and t home seems by the se tests testa to bo more than justified da a M moans eirls of providing protective foods at all seasons the elect of 0 f the industry cl on the family budget Is true economy since thero there Is no loss of health values in the flub of the canned product tor foi a more expensive empens ive frosli fresh fruit or vegetable it would be dunato if I 1 we lost from our markets tho abo fresh products tor for much of our liap happiness lt ameal aneal atino would suffer buffer ll 11 thay insap pearce but it Is comforting to know that canning saves tora f or us ua the food values which thee these e protective foods supply tl T tl 1 y f 5 tf I 1 1 f V J J ftc fT r im A cp |