Vitamin Factors

We have carried you through the more commonly known vitamins and hope the knowledge has been presented in a manner not confusing to you. There are other vitamin factors which have been isolated by the world’s biochemists, but they are a more recent discovery and their use not fully determined. Below, you will find, with little comment, the newer discoveries and their reported use and benefit.

Para-aminobenzoic acid, a vitamin B factor, beside being an anti-gray hair factor, has been given to combat the ill effects of the sulfa drugs.

Biotin, or vitamin H, has relieved chick dermatitis, characterized by rough, cracked skin and emaciation.

Choline is an aid to fat digestion. Inositol aids stomach and intestional peristalsis. Also, inositol, choline, and biotin act together in preventing fatty degeneration of the liver.

Vitamin F, an unsaturated fatty acid, found in the oils of linseed, cottonseed, poppy seed, and corn, has a proven value for hard, brittle nails and excessively dry skin.

Vitamin K, sometimes called Menadione, found in alfalfa, spinach, cabbage, tomatoes, liver, and egg yolk, is the factor which causes the blood to clot. It is given to people before an operation to assure blood clotting and prevention of hemorrhages.

Vitamin P, found in citrus fruits, buckwheat, rue, and the flowering plants, aids in preventing small skin hemorrhages which show the red dot and dashes, and the blue streak, just beneath the skin. This may be the factor which makes citrus fruits more valuable to the human system than their vitamin C content. However, we prefer to believe that it is the alkalizing effect of the citrus fruits which make them more valuable than any vitamin they contain. The new P factor is now sold as Rutin.

Folic acid is the newest discovery in vitamin, or vitamin-like substances. Someone is trying to get away from the idea of vitamins, and want to discover a vital substance outside of the vitamin field. That is why you hear a denial that folic acid is a vitamin. But folic acid is found in yeast and liver from which we obtain many other vitamins.

Whether, or not, folic acid goes down in history as a vitamin, is not as important as the fact that it is an anti-anemic agent. It is particularly beneficial in macrocytic anemia. It is used sometimes with liver and iron, and sometimes in the place of liver and iron.

We end our chapter upon vitamins with the hope that you will be able to make a more intelligent selection of these aids to health. The entire reason for detailed list of vitamins, minerals, and amino proteins, is to impress upon you the necessity of eating a wide variety of foods. When you review the sources of these three vital food elements, you must know that you can not obtain them without eating the foods which contain them. Again, we say: “WHAT YOU DO NOT EAT, HURTS YOU.”