Hess and Unger (30) obtained good results with canned tomatoes in the prevention and treatment of experimental scurvy in guinea pigs. They also fed canned tomato to infants, substituting it for orange juice, and found that 15 c.c. per day were well tolerated by infants over three months of age. They recommend this as an economical and efficient anti-scorbutic for children. It appears that the tomato withstands heating with less deterioration of its anti-scorbutic property, than does any other vegetable yet studied. Unfortunately tomatoes are ordinarily little if any cheaper than oranges, and canned tomatoes would not prove economical except in institutions where an entire can could be used at once after opening.

197. Yeast Has Little Or No Anti-Scorbutic Value

Hess (31) found yeast to be without value for the protection of infants against scurvy, when the autolyzed product was given daily in doses of 15-30 c.c. Wheat germ possesses some anti-scorbutic value, but is not comparable with orange juice. He points out that infants may develop scurvy while gaining steadily in weight. Hess and Unger (32) have described other experiments which seem to indicate that the alkalization of foods with potassium carbonate tends to destroy their anti-scorbutic value.

198. Harden And Zilva's Experiments With Lemon Juice Preparations

Harden and Zilva (33) made from lemon juice a preparation nearly free from citric acid, which still retained much of its curative power, and was successfully applied therapeutically to infants, guinea pigs and monkeys. These studies strengthen the conclusiveness of the proof that the disease which is produced experimentally in animals is analogous to human scurvy.

199. Desiccated Fruits And Vegetables Are Of Little Value As Anti-Scorbutic Foods

Much interest has centered upon the question of the merits of desiccated and cooked vegetables as anti-scorbutic foods. Givens and Cohen (34) experimented with cabbage and with potatoes which had been cooked and dried in an air blast at 38-52° C. and at 65-70° C. Their results show that cabbage dried in an air blast at 40-52° C. retains some of its protective properties, and could delay the onset of symptoms of scurvy and prolong life when animals consumed one gram daily as a supplement to a scorbutic diet.