THE PRESERVATION OF THE NUTRITIVE VALUE OF FOODS IN PROCESSING
- EDWARD F. KOHMAN, Ph.D.
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Excerpt
The prodigious increase in the consumption of succulent vegetables and fruits makes an interesting statistical study. A century ago most of the people of the United States regarded tomatoes as poisonous, and when children ate them inadvertently medication to counteract their "toxin" was not unusual. In 1918 Hess1 recommended tomato juice as an antiscorbutic for 3 month old infants, and in later publications he stated that infants can tolerate twice as much tomato juice as orange juice. Today tomato juice is the leader in volume of an array of ever available fruit juices. Many a middle aged person who takes for breakfast a glass of orange juice comprising two or three normal size fruits can well remember when one such fruit in his Christmas stocking was his annual quota. Samuel Pepys once drank a whole glass of orange juice and was surprised that he did not become ill.
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