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Show ol mmm jmj. OP - " ' THE LEW SUN. LEIII. UTAII In jpriental Scholar Improves Nutritive Value of Rice V By BAUKIIACE fJnfi Analyst and Commentator. . WNU Service, 1618 Eye Street,. W., Washington, D. C. WASHINGTON. - Do you know that an invention of a young Persian-American may rid the orient of its greatest curse, malnutrition? Do you know how it happened that some of the most beautiful classics clas-sics of Middle . Eastern Utera- f'T ture came to be ' written in a Ian- i A I- ' ? -v once the "vulgar" "vul-gar" patois of Ihe people? The same man answered both those questions for me and it's quite possible r Z ff - mat naa ne nuv been able to answer an-swer both, he would have been able to answer Baukhage either. It was the inventor, himself, M. Yonan-Malek who enlightened me in two and a half hours of the most charming and informative conversation conver-sation in which I have indulged in many a strike-darkened, politics-clouded politics-clouded Washington afternoon. Briefly, he has Invented a process which keeps the nutri- tive value of rice In the kernel, boosts the rice yield by 25 per cent, cheats rlce-eatlng beetles and weevils out of their annual million dollar banquet, but probably most Important of all, ' leaves the Vitamin B factors in each grain of rice Intact. " Since the rice-eating countries account ac-count for half the world's population popula-tion and since malnutrition is a serious seri-ous problem in all of them, the invention in-vention seems a little less than revolutionary rev-olutionary in its potentialities. It is already the basis of a going rn-cern. Polish Vitamins Out of Product My acquaintance with rice has been a nodding one, furthered by periodic visits to Chinese restaurants. restau-rants. When I ate the underpinning of the celery sprouts and a strips of chicken, I didn't realize , that the ancient Pharaohs of Eypt would have approved its polished whiteness. white-ness. I didn't realize that that polished pol-ished whiteness had been achieved by 19 different cleaning, milling and polishing operations. And I certainly cer-tainly didn't guess that those 19 operations op-erations had robbed my rice of 76 per cent of its thiamine, 56 per cent of its riboflavin and 63 per cent of its niacin and most of Its food value. White rice, it seems, is a fetish that goes back to the days of the Pharaohs when white was the symbol sym-bol of royalty. Some unnamed chef with a deep sense of the fitness of things didn't like the idea of his Pharaoh partaking of crude, pie-bian-looking rice. So he ordered the royal millers to polish the grain to a pearly whiteness. The millers complied, com-plied, never realizing they were polishing pol-ishing the food value out of the food. The poor people of Egypt went on eating their rough unpolished rice. And nobody guessed why they were healthier than their rulers. This situation lasted until the French revolution when the revolutionaries insisted on their right to keep up with the royal Joneses. They wanted polished pol-ished white rice too (and white bread). They got It, and have been getting it ever since. The custom has persisted until today -when we still require our rice millers to strip away more than half the vitamins from our rice and wheat. This is not so important in potato and bread-conscious America, but in oriental countries where frequently fre-quently the word "rice" and "food" are synonymous, it's something else again. Six hundred thirty million orientals derive more than 40 per cent of their food calories from rice and if the rice is polished, they are losing vital nutritional values at every meal Malek became rice-conscious back in 1938 when one of his friends wished aloud that he could figure out some way to increase rice consumption con-sumption in the United States. At that time, tons of rice were rotting in the California rice fields for want o! a market Each season, this country's rice growers were being left with a surplus of at least three million bags of rice. The industry was slowly going 'jroke. Malek went at the problem in the approved American tradition. He polled representative California BARBS I see by the papers that factory smoke makes cabbages grow bigger. big-ger. And making the factories smoke makes bigger appetites for bigger cabbages. Are you an unkind person? Maybe. May-be. We learned in our copy books that "politeness is to do and say the kindest thing in the kindest way." '."7 wa i housewives to find out why they weren't serving more rice at their dinner tables. He learned that they were tired of burned pots and pans and sticky gummy rice. "If we could only buy canned rice, ready to heat and serve," they would sigh. Malek tried to oblige. For several months, he cooked rice and canned rice in his own home, in industrial indus-trial kitchens. In government laboratories. lab-oratories. But the rice invariably looked and tasted like flour paste. Long Memory Aids Research One day, however, he tried cook-fng cook-fng and canning the patna variety of rice from India. The results were somewhat more encouraging. The canned kernels seemed less gelatinous, gela-tinous, almost fluffy. Then he remembered re-membered something he'd read about the natives of Assam. It seemed these natives suffered less from beri beri than did natives of other oriental regions. Malek took to the research books, and discovered discov-ered that the Assamites parboiled their rice. That is, they soaked it for days in water to loosen the tough hulls, then they steamed it. Up to that point Malek had been trying to can polished white rice. Rice whose vitamin-filled vitamin-filled bran layers bad been cleaned, hulled, milled, scoured and polished away. This was the first mention of the treatment treat-ment of rough paddy rice before be-fore It was milled. lie leaped on it as a possible clue. He managed to get from a friend a bag of rough paddy rice prepaid fortunately, for by this time, Malek was walking to and from his experi mental laooraiory, unaoie to anoro even a car token. He soaked the rice for days. When he needed to parboil the rice in steam, he found an unused sterilizer ster-ilizer at a nearby hospital where the internes were glad to help him. Even his neighbors in his apartment building were on hand to help him spread the parboiled rice on the roof to dry. Now he had his precious parboiled paddy rice. But the tough hulls on the kernels posed a problem. An ordinary rice mill handles rough rice in carload lots. The only way for Malek to mill a hundred pounds was to find a hand mill. Well, he found a hand mill and ground the hulls from the rice.' The rice was canned, and this time the kernels that rolled out were hard, dark, chocolate colored and separate. At that time, Malek didn't know he had accidentally driven the water-soluble bran layers into the rice kernel itself. He only knew this rice was distinctly different than any he had canned before. What he had to do then was to determine the length of time to soak the rice, what temperature to use, under what steam pressure to parboil par-boil it. It took Malek months, working work-ing with makeshift equipment to hit upon the right formula. Finally he obtained rice which, when canned, came out fluffy, with each grain separate and perfectly tender. The layers of bran driven into the kernel imparted a different differ-ent nut-like bran flavor and , the long cooking at high temperature had made the rice sterile. But the best part of all which he discovered discov-ered through scientific analysis-was analysis-was the fact that this new rice was unbelievably rich in vitamins. The army and navy were interested, inter-ested, and Malek offered them his patents for the war's duration. At the present time he's busy licensing rice mills here and abroad to use his process. , About the only thing he has left to worry about now is how to obtain the rice In order to process It. The rice supply, as any grocery-haunting housewife will know, is not what it used to be. The world supply of rice is short this year, and a large percentage of rice raised in the United States has been allocated to countries where rice is a staple sta-ple food. This scarcity explains why rice, along with sugar and syrup, is the only food still remaining re-maining under price control. But once the world supply increases, in-creases, there'll be more rice, more nutritious rice, more flavorful rice. Furthermore, Malek guarantees that the brand-new bride won't have to make any last-minute switches in the dinner menu because the rice she cooked turned out all wrong. Oh! what about the Aramaic classics? I couldn't do justice to that one not without a little more space and a lot more help from Malek. by Baukhage They now have invented an exploding ex-ploding scarecrow that goes bang every three minutes, says Business Week. It won't take the crows long to know that a barking dog does not bite. Plate glass production has reached ail-ume high, says Business Busi-ness Week. So have babies and automobile accidents. Kin VPi I .t' ' il. l - rf --f' r d GfS. PREMIER-PRESIDENT AND NEW FRENCH CABINET ... Premier-President Leon Blum, 74-year-old Socialist, Is shown with members of his cabinet as they appeared after approval by the assembly. Front row, left to right, Felix Gouin, Mme. Andrce Vienot, Premier-President Blum, Guy Mollet, Augustln Laurent, Lau-rent, Edmond Naegellen and Andre LeTrouquir. Rear row, M. T. Prigent, P. O. Lapie, Paul Bechard, Paul Ramadier, Jules Moch, Andre Phillip, Lamine Gueye, Eugene Thomas, Albert Galier, Daniel Mayer, Jean Blondi, Max Lejcune and Pierre Segelle. " SHE ONLY WANTS TO SEE . . . Janice Charlotta Liscomb, 10, Bar Harbor, Maine, shown with nurse, Bea-trio Bea-trio Anzalone, at the Massachusetts Eye and Ear infirmary, wrote a letter to Santa Claus that all she wanted for Christmas was "one eye even a fairly good eye." Janice lost the sight of one eye. Is ' 4 in 1 sfi-.' & 1 I v iv I Im-yxJ K .n VJ . if-" -. v- Ji' a . rf f , 1 RESCUED FROM FLAMES ... Nurse Maria Zalesak ministering to Dorothy Frasier, 2, left, and Jane Frasier, 5, at Detroit receiving hospital where the two youngsters were taken after being rescued from their flaming home. When rescued, Dorothy was unconscious. iHj ' ' ' "ll-l. ' NEW SPEAKER OF THE HOUSE . . . Rep. Hal Holmes (R-. Wash.) presenting to Rep. Joe Martin (R., Mass.), a gavel with a head made of petrified wood, to be used at the opening of congress. Representative Martin Is on right. With the house organiied by Republican members Representative Martin will play one of the leading rolls in the 80th congress. con-gress. Most of the chairmen of committeea were selected before con-, con-, Cress met. L " ..-1 'fix , ti ! C A'; J ;?' 1 I' in ivm fa ; - 4t - h h WM I r ' . , II & 8Av. x is;:?: Li j versary of the day she lost both JuTdeSssiL PrJCCt legs under a speeding train, proved depresslon- she was right when she insisted that she was going to walk again " . . .-k A . . j , 'In v' SI J B v 0 n OXFORD HONORS ... Dr. Harold Clayton Crey, professor of chemistry chem-istry at t'nlversity of Chicago, and . one of the scientists who developed the atomic bomb, shown at left as he received honorary degree of dor tor of science at Oxford. ABOUT NEW YORK The rare Chinese fruits hawked in Chinatown are giuwi. v.. -. . . itr-nn workers have s 1 isiana. ... v oici " " -- 1 1 names for various piers. They are usually named after gals. . . . ue-i ue-i -u- h iP?end that Manhattan is all stone and steel, the borough is dotted with more than a hundred parks. . '. . Thirty-two years im Columbus discovered America the strip of land known as Manhat- tan was discoverea oy uiuvum Verrazanno. There isn't even a street named after hlm. The lower end of Manhattan (between (be-tween the Battery and 14th St.) is the oldest section of the city. . During the 17th century .Wall street was the favorite hangout ior puaica. Coin your own wisecrack. . . . r.reenwich" Village originally at- tracted struggling artists and.scriv- eners because rents were k cneap there. ... Only one railroad has entry for its freight into Manhattan by land-the bulk of the railroad freight must be transshipped by tug and barge, j, " Meals In the city's hoosegows are planned by expert dieticians. dieti-cians. No room service, however. how-ever. ... The Battery derives its name from a British fort that was once situated there. . . . South St. is dominated by the sea. Sou'westers, sea boots, pea Jackets, dungarees and other oth-er equipment for mariners are displayed in shop windows along this sector. Chinatown's notorious Tongs now are peaceful benevolent societies. . . . West St. is a man-made street. It used to be under water. . . . Those grimy edifices near Battery place reveal their pre-Civil war glory in carved lintels, arched doorways and ornate cornices. ... If you want to view the Big Burg's pell-mello-drama in action, go to the waterfrontwhere water-frontwhere tunnels, railroads, ferryboats, fer-ryboats, subways, buses and road traffic clutter the sector with all types of transportation carrying A passengers ana products 10 ana from the city. ... Some of the Bowery's dismal buildings contain secret passages once used as hideouts hide-outs for criminals. The pungent aromas around Reade St. emanate from the huge warehouses there stored with coffee, tea and spices. . . . Syrian confectionery confec-tionery shops at the foot of Washington Wash-ington St have the most unusual and tastiest goodies in town. .". . The most colorful edifice is the Western West-ern Union bldg. It's stacked with 13 different shades of bricks. . . Hart's Island prison hasn't any cells only dormitories. Hmt Such airs! . . . There are dusty tablets marking almost every historic New York event. The plaque on the building build-ing in Exchange alley marks the site of the residence of the first white men on Manhattan. The Big Town's least known government bureau is the art commission. It okays the designs de-signs of all public buildings and works of art. ... Didja know Radio City studios are coated with a special sound-insulating glue? . . . The architect who supervised the building of city hall received $6 per day a very good salary at that time. ... No one need go hungry or homeless in our burg. The department de-partment of welfare is ready to provide food and shelter for all unfortunates. Then howcum there are so many panhandlers? panhand-lers? Tombs prison derived its funereal i name from its predecessor on that oivc, wmtu icsemojea an Egyptian i tnmK . - . . Quilts hanging on poles adver- ""'"' iui Dcu linens r.n Grand St Criminologists from many parts of the world witness the police department's daily line-up. . . . The Bowery slums were once the site of lavish farms. The Dutch word for farm is bouwprii . . . The stretch between Delancey and Houston Sts. is jocularly known as Thieves' Market Those ,hn ha 1 smaU objects to exchange or sell ..o.-6o.t mcie. . . . lUffhtv nor cent of the Waldorf is built over the tracks of the New York Central. The inenmo fmm "." i .. , V. . . "IC eegant residential resi-dential district between Fifth Ave i fn d University PI. goes to support a aauurs. xne owner maae mat request in his will Fourth Ave. has the longest row of second-hand book emporiums Five blocks long. . . . One hoiel in Green-wich Green-wich Village supplies chess sets gratis for its intellectual guests Poets tack their verses on a fence along Thompson St.-and offer them to passersby for two bits Auen St is a study in contrasts- Its hops showcase the most priceless antique, as well as the cheap" Lexington thittir lobbv' fPat. .uauc aruogj The ornate fountain mit Uve goldfish. ar BUSINESS & INVEST J Cement. PumK.e&n Bted, Compression with v&, l can. 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