The Curative Action of Autolysed Yeast against Avian Polyneuritis

Cooper, Evelyn Ashley

doi:10.1042/bj0080250

Cited by 9 publications

(1 citation statement)

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“…We are determining the antiscorbutic value of raw juices expressed from various root vegetables which are home grown and plentiful” (Chick and Hume 1917: 2). Another Lister Institute researcher suggested for example that, “as yeast is easily obtainable in the east, it was thought that possibly a suitable curative solution could be prepared from it” (Cooper 1914: 250). Or else “Two ounces of dried yeast, such as is supplied on campaign under the name of ‘export yeast,’ should be administered daily” (Willcox 1916: 556) and finally, “if neither of the above forms of yeast is available on campaign yeast can always be obtained from the army bakeries, where yeast brews are constantly kept going” (Willcox 1916: 556).…”

Section: Vitamin Historymentioning

confidence: 99%

Accounting for the Contribution of Vitamin B to Canada's WWII Effort

Braun

2010

J Historical Sociology

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Canada began to fortify its flour and bread with vitamin B when it entered the Second World War. The decision was informed by the biology of vitamin B and therefore I suggest that the complexity of this political maneuver can best be understood by considering the specificity of the biochemistry of vitamin B. In this paper I will show that the specific biology of vitamin B allowed the Canadian government the possibility of a healthier population under wartime conditions but also allowed the government a variety of means by which to develop and organize food processing practices to this end.

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