FOOD for THOUGHT
~
QUESTIONS
ad
ANSWERS
Gail Borden
SIGNATURE QUALITY
Milk
VITAMIN- MINERAL- FORTIFIED
IF IT'S BORDEN'S ...
Waller Ointon Jackson Ubruy
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
Special Col/ectio11s & Rare Books Divisio11
HOME ECONOMICS PAMPHLElS
Gift of Carolyn Shankle
Class of 1991
IT'S GOT TO BE GOOD
FOREWORD
The United States is blessed with an abundance
of food. Yet, for various reasons, it is far from
being a well-nourished nation. Numerous food
consumption and nutritional surveys, including
those of recent date, have shown that many families
eat diets low in one or more essential food
,. factors. Poor nutrition and nutritional deficiencies
are widespread, though frequently unsuspected.
It is recognized that a considerable portion of
the dietary deficiencies have an economic basis
and are related to low income, but there is ample
evidence that higher levels of income do not automatically
mean a good or excellent diet.
The United States Public Health Service has
stated that nutritional deficiency diseases "in all
probability constitute our greatest medical problem,
not from the point of view of deaths, but from
the point of view of disability and economic loss".
These deficiencies range from mild to severe, and
many of the early results of poor nutrition do nQt
cause people to see their doctors. That is because
they may consist only of slow deterioration of the
PAGE 1
teeth, headaches, mild digestive upsets or similar
obscure and indefinite conditions resulting in lack
of full well-being.
It has been estimated that if present-day nutrition
facts were applied early in life, seven to ten •
more years could be added to the prime of life.
This means more years of usefulness in which to
work and earn, active years in which to enjoy life.
The benefits would not be limited to children;
adults would also gain by applying our newer
knowledge of nutrition to their diets. During the
war, it was dramatically shown again and again
that improved diets are helpful to adults. Higher
physical and mental efficiency, less fatigue; more
life for years-happier years.
If food habits could be brought in line with our
present-day knowledge of nutrition, our health
would be greatly improved. But once our food
habits are formed, it is a long, hard task to change
them. And even if these food habits could be
changed, there still would be no definite assurance
that our diets would be adequate. Even with
the right choice of foods, a diet still may be inadequate
because of the destruction or loss of
nutrients after the food leaves the farm; in shipping,
storage, preparation and serving. One very
important way of filling these gaps is to improve,
PAGE 2
in every way possible, the basic foods that are
generally eaten. Thus, it appears that one of the
best and most effective ways of protecting our
diets is to supplement the foods now generally
eaten wi~h a highly protective, fortified, economical
basic food.
Milk is a widely used, economical food which
contains a greater assortment of nutrients than
any other food. It is, for
all ages, the best foundation
on which to build
an adequate diet. To
help promote better
health, The Borden
Company has developed
a vitamin-mineralfortified,
homogenized,
whole milk to which we
have given the name of
the Founder of our Company-
GAIL BORDEN
SIGNATURE
QUALITY MILK.
(Continued on next pa[le)
PAGE 3
Gail Borden Signature Quality Milk was scientifically
developed to supplement the nutritional
values of foods generally eaten. It can help guard
against, or overcome, many nutritional deficiencies,
by insuring that we get enough of these most
important nutrients.
To make doubly sure that this fine milk actually
contains all of these essential nutrients when
it reaches you, Borden's has developed a new
amber-colored bottle, to protect the light-sensitive
vitamins-and flavor-against damage from
light.
Because GAIL BORDEN SIGNATURE
QUALITY MILK is the most important advance
in milk since pasteurization, thoughtful people
will ask many questions about it. So, the remainder
of this booklet is written as a "question-andanswer"
discussion.
IYE~l TflY TO ANSWE~ ALL WJUA' QUESTION$
.~1"'- t/
PAGE 4
QUESTIONS AND ANSWERS ON GAIL
BORDEN SIGNATURE QUALITY MILK
1. Q. What is Gail Borden Si~nature Quality Milk?
A. The finest milk in Borden history. It is Borden's
highest-quality fresh, wholesome milk in which the natural
vitamin and mineral content has been increased
(fortified) to higher standardized levels by the addition
of extra amounts before it is homogenized and
pasteurized.
2. Q. Why is milk a ~ood food to fortify with vitamins
and minerals?
A. All vitamins and minerals are soluble either in
water or fat. Milk contains, and is a natural carrier of,
both the fat-soluble and the water-soluble vitamins
and minerals.
Milk is a most excellent source of high-quality proteins,
easily digested carbohydrate and fat containing
the "essential unsaturated fatty acids". Adding vitamins
and minerals in standardized amounts makes it
an even more nearly perfect food than ever.
Milk is a widely-used, economical, basic food that
is liked and used by most people.
Thus, it is an excellent way of
getting added vitamins and minerals
in balanced amounts and in
combination with other essential
food nutrients in a form readily
used by the body.
PAGE 5
3. Q. Is regular milk a good source of vitamins and
minerals?
A. Regular milk is a fine source of vitamins and
minerals. But the amounts present vary and are not
balanced for human body needs. These amounts naturally
vary with the season of the year, feed of the cow
and with the general handling and processing of milk.
In Gail Borden Signature Quality Milk, these vitamins
and minerals are standardized on the basis of
human needs.
4. Q. How does the vitamin and mineral content of
Gail Borden Signature Quality Milk compare
with regular milk?
A. The comparative vitamin and mineral contents
per quart are as follows:
GAIL BORDEN
VITAMINS REGULAR MILK* SIGNATURE
QUALITY MILK-Vitamin_
A 1500 US~Units 4000 USP Units
Vitamin 81 0.33 mg. 1 mg.
(Thiamin) I - Vitamin 8 J 2 1.65 mg. 2 mg.
IRiboftavinl
Niacin_ 0.85 mg. - lO mg.
Vitamin c t t
Vitamin D 20 USP Units 400 USP Units
MINERALS
Calcium J 1.15gms. r _ 1.15 gms
Phospho.rus 0.88 gms. 0.88 gms.
Iron J 0.33 mg. 10 mgs.
Iodine 0.04 mg. 0.1 mg
• According to The National Dairy Council. These fig ures represent the
overage, allowing for seasonal and geographical difference.
tSee answer to question 17.
PAGE 6
l
5. Q. How does regular milk compare with Gail
Borden Signature Quality Milk on the basis
of human requirements?
A. Based on the minimum daily adult requirements,
the approximate percentages supplied by one
quart of regular milk are compared with Gail Borden
Signature Quality Milk in the following table:
VITAMI~S ~ REGULAR MILK*
Vitamin A t 37%
Vitamin 81 33% IThiamin)
Vitamin 82 80% (Riboflavin)
Niacin 8%
Vitamin c * Vitamin 0 5%
MINERALS
Calcium 100%
Phosphorus 100%
Iron
Iodine
•According to The National Da iry
Council. These figures represent the
overage, allowing for seasonal and
geographic differences.
tAccording to U. S. Food and Drug
Administration .
tSee answer to question 17.
3%
4%
GAIL BORDEN
SIGNATURE
QUALITY MILK_t
100%
100%
100%
100%
PAGE 7
6. Q. Does the vitamin and mineral content of Gail
Borden Milk satisfy the daily needs of the
adult?
A Yes. Each quart contains the important known
vitamins and minerals (except vitamin C) for which
Government authorities (U. S. Food and Drug Administration)
have set minimum daily requirements.
7. Q. Does Gail Borden Milk take care of the v itamin
and mineral needs of a child?
A The minimum daily
needs of a child over twelve
months of age have been set
by the U. S. Food and Drug
Administration, at the same or
at slightly lower levels than
for adults.
8. Q. Can a person get too many of these vitamins
and minerals from drinking Gail Borden Milk?
A No harmful effects can result from the amounts
of vitamins and minerals which could be obtained from
drinking this fortified milk.
9. Q. What advantage does Gail Borden Signature
Quality Milk offer the physician?
A It permits the physician to prescribe standardized,
supplementary amounts of these essential nutrients
in a basic food, combined with the excellent
nutritive values already contained in milk, in a convenient,
easy and economical way.
PACE 8
J
J
l
I
10. Q. Vlhat are vitamins?
A. Vitamins are food elements not used for body
energy (calories), but which have various special vital
functions in body chemistry. What is especially important
is that they cannot be made by the body itself.
Therefore, they must be obtained from food. They
are referred to as dietary essentials, needed by the
body for the complete use of other foods.
11. Q. Why is vitamin A necessary?
A. It is needed for the health of various tissues.
Lack of vitamin A results in poor growth; afflictions
of the eye (impaired vision in poor light or darkness) ,
skin, digestive tract and other tissues. It is important
in pregnancy and lactation. There is evidence that it
contributes to a longer life span.
12. Q. Why is thiamin (vitamin B 1) necessary?
A. Thiamin is needed for growth. It aids appetite,
digestion and assimilation. It is essential for the use
of carbohydrates and amino acids by the body. It is
necessary for the proper functioning of various tissues;
for example, tissues of the heart, muscles and nerves.
13. Q. Why is riboflavin (vitamin B 2) necessary?
A. Riboflavin is necessary for growth and the normal
functioning of tissues of the eyes, skin, digestive
and nervous systems. Its lack in the diet may be a
factor in premature aging.
PAGE 9
14. Q. Why is vitamin D necessary?
A. This is the anti-ricketic
vitamin. Vitamin D works with
calcium and phosphorus in promoting
proper growth of bones
and preventing the bone disease
called "rickets" (deformed legs,
ribs and other bone deformities).
15. Q. Why is niacin necessary?
A. Niacin is needed for
growth. It is the vitamin which prevents and cures
pellagra, a disease which causes disorders of the skin,
digestive tract and nervous system.
16. Q. Why is vitamin C (ascorbic acid) necessary?
A. Vitamin C prevents and cures scurvy, a disease
which is characterized by bleeding of the gums; joint
and skin ailments.
17. Q. Why is vitamin C not added to Gail Borden
Signature Quality Milk?
A. This vitamin is easily destroyed by oxygen in
the air and in liquids; by heat and light. Its content in
milk is quite variable. Because of problems of its stability
in milk, which have not as yet been completely
solved and which would not permit
guaranteeing the content of vitamin C
in the milk, it is not added at this time.
This vitamin is readily
obtained from fresh, raw
fruits, fruit juices and vegetables.
PAGE 10
18. Q. Are there other vitamins? If so, why are they
not added to Gail Borden Milk?
A. There are several other vitamins of more
recent discovery. But their exact functions in the body
and the need for them, as well as the amounts required,
have not been definitely established. Therefore, there
is no scientific basis for the addition of these vitamins
to Gail Borden Milk at this time. Milk is recognized
as being a good source of most of these vitamins in
question.
19. Q. What is meant by minerals in making Gail
Borden Signature Quality Milk?
A. Certain chemical elements, such as calcium,
phosphorus, iron and iodine, are vitally needed for
growth and the functioning of body tissues. These elements
are referred to as minerals, and enough of these
are added to the milk to meet known, human requirements.
PAGE 11
20. Q. Why is iron important?
A. Iron is the mineral element needed for the
production of hemoglobin, the red coloring matter of
blood. Iron is a part of the hemoglobin molecule.
Hemoglobin carries oxygen from the lungs to all tissues
in the body. Lack of iron in the diet produces nutritional
(low hemoglobin) anemia. The iron content of
regular cow's milk is low (see tables for comparison
with Gail Borden Vitamin-Mineral Fortified Milk),
21. Q. Why is iodine necessary?
A. Iodine is the mineral element vitally important
in the functioning of the thyroi'd gland. Lack of iodine
produces a form of goiter (enlarged thyroid). Iodine
is particularly important for the processes of growth
and body metabolism.
22. Q. Why are calcium and phosphorus necessary?
A. Calcium and phosphorus make up the chief
PAGE 12
mineral material found in bone
structure. If insufficient amounts
are provided in the diet, faulty bone
development occurs and
disorders of body chemistry
(metabolism) can develop.
23. Q. How can we be sure the vitamins and minerals
are in Gail Borden Signature Quality Milk?
A. In the Borden laboratories, where the vitaminmineral
concentrates are
made, careful technical
control is maintained during
their production and
haftdling. In the plants
where Gail Borden Signature
Quality Milk is processed,
rigid laboratory control
guards each step. After
the milk is bottled, samples
are regularly tested by Borden
and by independent,
nationally-recognized laboratories in accordance with
strict state and municipal regulations.
24. Q. Are the vitamins and minerals added to the
milk before or after pasteurization?
A. They are added to milk before pasteurization.
Pasteurization and Borden control are your assurance
of safe milk.
25. Q. Does pasteurization destroy some of the vitamins
and minerals?
A. There is a small loss of vitamins due to pasteurizing,
but extra quantities are added to cover this loss.
There is no loss of minerals in pasteurization.
PAGE 13
26. Q. What effect does cooking have on the vitamin
and mineral content of Gail Borden Signature
Quality Milk?
A Cooking at low temperatures for relatively
short periods will not materially
lower the vitamin content of Gail
Borden Signature Quality Milk.
Cooking at high temperatures
for long periods will result in a
greater destruction of some of
the vitamins. There is no loss of
minerals through cooking this
milk.
27. Q. Are the vitamins in Gail Borden Signature
Quality Milk lost by holding it in a refrigerator
for several days?
A The loss of vitamins in this milk, when held
under household refrigeration for several days, is small
and is more than offset by the extra quantities originally
added to the milk.
28. Q. What about the taste of Gail Borden Signature
Quality Milk?
A Just you taste Gail Borden Signature Quality
Milk! Everyone tells us it is the most delicious, whole-
PAGE 14
some-tasting milk they have ever enjoyed. And that
is what it was intended to be. But so much more than
a delicious milk.
29. Q. Why is Gail Borden Signature Quality Milk
homogenized?
A. It is homogenized to insure an even distribution
of the important fat-soluble vitamins; for smoother,
richer flavor and to make it even more readily digestible.
30. Q. Is Gail Borden Vitamin-Mineral Fortified Milk
an economical way to get the necessary extra
vitamins and minerals you may need?
A. Yes. Unit for unit, the cost is economical and
is a small sum to help take the guess-work out of mealplanning,
and to assure your family an adequate
amount of these essential vitamins and minerals, combined
with all the other valuable nutrients of milk.
PAGE 15
To signify our complete confidence that this is the
very finest milk in Borden history, we give this milk the
distinguished name of the Founder of our Company-
Gail Borden
5~t?~
Milk
VITAMIN- MINERAl- FORTIFIED
PAGE 16
Form 100--15M-
0 "'
IF IT'S BORDEN'S .. . IT'S GOT TO BE GOOD
A MILK
SO PERFECT
THAT
A NEW
AMBER
BOTTLE
WAS
CREATED
TO
PROTECT IT
*
This richer, more nutritious milk stays that way until
the moment you drink it. For it comes to you in the new amber
bottle that shades it from light, protects the delicate added
vitamins and flavor.
Home Economics and Household Collection
