By Prof. A. E. Murneek
Summary: In this article from Science magazine, Professor Murneek laments the various factors that have resulted in the "devitaminization" of the modern food supply. "Improper selection of food-producing plants, modern methods of handling the crop, and faulty preparation by cooking and other means has resulted in a diet of subnormal vitamin content for many people," he writes, adding that refining and processing of foods have "devitaminized our foods still further." If consumers truly want good health, Murneek says, they must learn to choose quality over looks or convenience when it comes to food. "By catering to the 'eye-appeal' we have, in our choice, often lost 'food value,' including undoubtedly a large amount of vitamins, both known and unknown." He reminds readers that the food manufacturers do not have their health in mind. "Profit has been often the motivating force in present food technology, the dollar sign the guiding star, setting styles, fostering sales and creating eating 'habits' for the use, in volume, of certain products....Thus economics and style, not nutrition and health...have guided most parties concerned in food production and distribution." Reprint 36, 1944.
View PDF: Vitamins In Our Food
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