709:. In the late 1930s and 1940s, it was popular to drink live yeast cocktails. Many yeast companies marketed the mixtures as a good source of nutrients and proteins. However, after talking with her colleagues, Parsons began to question validity of the cocktails. She began her own experiments into the matter after receiving funding from a yeast company in Milwaukee to try and prove the nutritional benefits of live yeast. She began feeding live yeast to human subjects on a diet rich in thiamine and found that live yeast cocktails sharply decreased the amount of urinary thiamine in subjects. In contrast, dead, boiled yeast had no effect on thiamine levels. Parsons' also found that live yeast recovered from subjects' feces had large amounts of stored thiamine, indicating that thiamine depletion was caused by a withholding process by the viable yeast and not from destruction within the digestive system. Thiamine stores were quickly regained by stopping the consumption of live yeast.
688:"It was you, my dear Doctor Parsons, who gave me the best stimulus to unravel the difficult problem of egg-white toxicity and biotin deficiency. Your excellent and classical experiments on the identification of bound biotin in the feces of rats fed raw egg-white opened the way to solve the puzzle of egg-white toxicity. I am still grateful to you for giving us the light to see the things in proper perspective."
745:), which was the first scientific society dedicated solely to the discipline of nutrition and in 1959, was one of three women to be named a fellow of the society . Parsons never married and had no children. She was an avid gardener and during her retirement, became a member of many community gardening clubs. Parsons died on December 30, 1977 at her home in
676:
the debilitating effects of egg-white consumption. They went on to partially purify the factor and showed that the amount needed to cure symptoms was proportional to the amount of egg-white fed. Although ultimately unable to chemically identify the protective factor, Parsons' early work on the subject was crucial to the later identification of
526:. Parsons credits McCollum with teaching her how to do research, describing him as “a very sympathetic teacher” and “very patient with not knowing anything at all”. Parsons began pursuing her master’s degree under McCollum and received one in 1916 at age 20. Published in 1918, her thesis helped show that the dietary properties of the
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that rats fed only raw egg-white as their protein diet developed unfavorable physiological effects such as severe dermatitis and neurological dysfunction. If kept on the diet, the rats invariably died after a short period of time. Parsons hypothesized that there was an 'anti-vitamin' in the egg-white
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Parsons and her group then went on to look for foods that could counteract the symptoms of egg-white injury. They found that foods like cooked kidney, cooked liver, yeast, egg yolk, or dried milk contained a 'protective factor' (later found to be biotin) that cured the rats dermatitis and prevented
557:
had not yet been isolated or chemically identified. However, Parsons had noticed that humans and other primates required an anti-scurvy, or anti-scorbutic, supplement to their diet while rats did not. By putting rats on an anti-scorbutic diet and then feeding their livers to guinea pigs suffering
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During this time and until after the late 1920's, the department of Home
Economics was not allowed to have Ph.D. candidates. According to Parsons, the Home Economics department was seen as more of a trade school, one where "people did cooking and sewing", and the administration did not want the
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Although the yeast company she was working for was not happy with the results, they allowed
Parsons to publish her findings. Some of her colleagues were not as fortunate - in her oral history Parsons recalls some of their research being suppressed by the larger yeast companies and their papers
634:
Parsons returned to the
University of Wisconsin-Madison in 1928 as an associate professor with an annual salary of $ 3600 and research funding from the university for her own laboratory. There, she was able to expand work done during her doctoral period and perform experiments critical to the
197:
3) 1944-, Apple, Rima D. (Rima
Dombrow), (2003). The challenge of constantly changing times : from Home Economics to Human Ecology at the University of Wisconsin--Madison, 1903-2003. Coleman, Joyce Eleanor. Madison, Wis.: Parallel Press, University of Wisconsin--Madison Libraries. ISBN
717:(FDA) authorities who were responsible for the regulation in the sale of nutritional supplements. Her research sparked a fierce debate over nutrition and yeast, culminating in a threatened lawsuit by the FDA against the yeast companies and the banning of advertisements for yeast cocktails.
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At the time, Parsons' egg-white results were controversial within the egg and poultry industry. She recalls being "insulted at the time any of reports" were given at meetings and her results were often called into question by those involved with the industries.
668:) in the rats digestive tract, giving rise to these adverse symptoms. A series of further experiments in 1933 proved that the anti-vitamin responsible for egg white injury was a protein that could be destroyed during peptic digestion or through exposure to
477:
in 1911. While in college, Parsons was introduced to chemistry and physiology through home economics classes. She described the "enriching of home economics with science" as "a very potent thing" and switched from wanting to become a
332:
4. Parsons, H. T. The antiscorbutic content of certain body tissues of the rat: the persistence of the antiscorbutic substance in the liver of the rat after long intervals on a scorbutic diet.
235:
6) Parsons, H. T. The antiscorbutic content of certain body tissues of the rat: the persistence of the antiscorbutic substance in the liver of the rat after long intervals on a scorbutic diet.
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962:"The Antiscorbutic Content of Certain Body Tissues of the Rat the Persistence of the Antiscorbutic Substance in the Liver of the Rat After Long Intervals on a Scorbutic Diet"
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at age sixteen to teach at a country school. After several years of teaching, Parsons left the school to attend summer session at a teachers’ college in
566:, that was synthesized in the rats’ livers. After three years at Johns Hopkins, Parsons was offered a faculty position as an assistant professor at the
53:
1108:"The interrelationship between dietary egg white and the requirement for a protective factor in the cure of the nutritive disorder due to egg white"
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cancelled for publication. During her work with yeast, Parsons had extensive communication with the companies involved in selling yeast, as well as
591:
339:
5. Hunt, Janet R. (2003-11-01). "Two Women Who
Contributed to Early Vitamin and Mineral Research: Mary Swartz Rose and Helen T. Parsons".
244:
7) Hunt, Janet R. (2003-11-01). "Two Women Who
Contributed to Early Vitamin and Mineral Research: Mary Swartz Rose and Helen T. Parsons".
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and continue her research on what she termed “egg white injury” in her own lab. Her work on this topic later proved crucial in helping to identify
402:(AIN) in 1959, one of only three women to be so honored. Parsons is well known for her early work on eggs, which was critical to the discovery of
562:, Parsons found that the diet cured guinea pigs of their scurvy, suggesting that there was an anti-scorbutic substance, which we know know as
870:
329: 0021-9258. http://www.jbc.org/content/36/1/197.full.pdf+html?ijkey=307eaea7b8b9c347b461ecc301a262c386b79730&keytype2=tf_ipsecsha
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4) Parsons, Helen T.; Kelly, With the cooperation of Eunice (1931-01-01). "The
Physiological Effects of Diets Rich in Egg White".
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The challenge of constantly changing times : from Home
Economics to Human Ecology at the University of Wisconsin--Madison, 1903-2003
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Physiological
Chemistry Laboratory. In Parsons’ second year there, she was awarded the Mary Pemberton Nourse Fellowship from the
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1202:"The Availability of Vitamins from Yeasts I. The Absorption of Thiamine by Human Subjects from Various Types of Bakers' Yeast"
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446:. Both her mother's and father’s family believed in education and encouraged scholarly thinking for her and her sister.
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University "smirched with a trade school reproach". Accordingly, Parsons was forced to pursue her Ph.D. elsewhere.
95:
317:
3. McCollum, E. V.; Simmonds, N.; Parsons, H. T. (1918-10-01). "THE DIETARY PROPERTIES OF THE POTATO".
1069:"The Character Of The Dermatitis-Producing Factor In Dietary Egg White As Shown By Certain Chemical Treatments"
725:
Parsons retired from the
University of Wisconsin-Madison in 1956 at the age of 70. She remained active in the
289:
1. Dorothy J. Pringle and Patricia B. Swan (January 1, 2001). "Helen T. Parsons (1886–1977)".
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116:
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549:, Parsons worked with McCollum on many topics pertaining to vitamins, and published her own early study on
39:
1244:
1030:"Two Women Who Contributed to Early Vitamin and Mineral Research: Mary Swartz Rose and Helen T. Parsons"
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828:. Coleman, Joyce Eleanor. Madison, Wis.: Parallel Press, University of Wisconsin--Madison Libraries.
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741:. She was 1 of 112 charter members of the American Institute of Nutrition (now known as the
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was crucial in helping to stop the sale of raw yeast cocktails as a nutritional supplement.
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in their Home Economics department. After her retirement, she was named a fellow of the
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function in rats. She found that when fed powdered or raw egg white, rats developed
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172:- Yeast and thiamin depletion, conflict with yeast marketing, science and industry
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and neurological dysfunction. She would take these results back with her to the
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at the University of Wisconsin-Madision, where she was a graduate student under
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146:- Birth, family, early education until Kansas State College from oral history
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152:- University of Wisconsin and masters with Elmer McCollum, potatoes paper
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502:, at a dinner party in 1913. Marlatt offered her an assistant job at the
498:, Parsons met Abby Marlatt, head of the Home Economics department at the
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453:, where her aunt was the principal. She moved with her aunt and uncle to
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Parsons, Helen T.; Kelly, With the cooperation of Eunice (1931-01-01).
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Parsons, Helen Tracy; Lease, Jane Germer; Kelly, Eunice (1937-03-01).
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Around 1927, Parsons went to obtain her Ph.D. under the direction of
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154:- Move with Elmer McCollum to JHU School of Public Heath and Hygiene
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Parsons, Helen T.; Williamson, Anne; Johnson, Mary L. (1945-06-01).
469:. It was here that she was first introduced to the budding field of
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At five years old Parsons began attending the second ward school in
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consistent vandalization including on the May 22 Picture of the Day
594:. Her thesis involved studying the effect of high protein diets on
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479:
415:
1155:"Thiamine Depletion of Human Subjects on a Diet Rich in Thiamine"
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where Parsons was intended to be the “bridge between science and
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Allison, Richard (1993). "The American Institute of Nutrition".
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Ness, Helen T.; Price, Echo L.; Parsons, Helen T. (1946-02-15).
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and she returned to the department of Home Economics in 1920.
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https://jamanetwork.com/journals/jama/article-abstract/289593
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McCollum, E. V.; Simmonds, N.; Parsons, H. T. (1918-10-01).
156:- Work on with rats and Vitamin C, A, B during this period
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in 1928 at the age of 42, after which she returned to the
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in 1913 where she began taking biochemistry classes with
394:. Parsons spent most of her own scientific career at the
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http://jn.nutrition.org/content/123/11_Suppl/NP.full.pdf
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2. "Oral History Interview: Helen Parsons (0080)".
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60:
996:"The Physiological Effects of Diets Rich in Egg White"
88:
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Pringle, Dorothy J.; Swan, Patricia B. (2001-01-01).
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and nutritionist chiefly known for her early work in
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in 1940. In a 1959 letter to Parsons, Gyorgy wrote:
618:. Parsons’ graduated with her doctoral degree from
426:Helen Tracy Parsons was born on March 26, 1886 in
314:. https://minds.wisconsin.edu/handle/1793/61240.
543:Johns Hopkins School of Hygiene and Public Health
586:, a biochemical nutritionist working out of the
262:http://jn.nutrition.org/content/133/11/3686.full
1067:Parsons, Helen T.; Kelly, Eunice (1980-11-01).
218:5) "THIAMINE UTILIZATION AND LIVE YEAST".
906:"Oral History Interview: Helen Parsons (0080)"
822:1944-, Apple, Rima D. (Rima Dombrow), (2003).
438:and her mother was born at a mission house to
518:, who at the time was doing original work on
188:https://minds.wisconsin.edu/handle/1793/61240
8:
371:(March 26, 1886 – December 30, 1997) was an
241:http://www.jbc.org/content/44/2/587.full.pdf
873:) CS1 maint: multiple names: authors list (
220:Journal of the American Medical Association
697:Thiamine depletion and the yeast industry
138:Section the article into multiple parts:
592:American Association of University Women
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731:American Society of Biological Chemists
655:Parsons had noticed during her time at
193:http://jn.nutrition.org/content/131/1/6
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1242:
931:"THE DIETARY PROPERTIES OF THE POTATO"
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701:Parsons' later career revolved around
651:Studies in egg white injury and biotin
200:https://www.worldcat.org/oclc/53449168
170:- Professor at U Wisc. home economics
490:Graduate education and early research
149:Graduate education and early research
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537:In 1917, McCollum moved to head the
494:After another brief teaching job in
739:American Home Economics Association
382:. Parsons developed an interest in
214:http://www.jbc.org/content/90/1/351
136:Fix info box - add thesis, schools
1085:10.1111/j.1753-4887.1980.tb05948.x
482:teacher to wanting to pursue both
434:who came from a pioneer family in
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553:metabolism in rats. At the time,
475:Kansas State Agricultural College
359:Parsons draft 1 follows as below:
276:Statistics for pages of interest:
167:Return to University of Wisconsin
960:Parsons, Helen T. (1920-11-01).
285:References for Parsons Draft #1:
1000:Journal of Biological Chemistry
966:Journal of Biological Chemistry
935:Journal of Biological Chemistry
727:American Institute of Nutrition
630:University of Wisconsin-Madison
624:University of Wisconsin-Madison
608:University of Wisconsin-Madison
568:University of Wisconsin-Madison
512:University of Wisconsin-Madison
510:”. Parsons matriculated in the
504:University of Wisconsin-Madison
500:University of Wisconsin-Madison
400:American Institute of Nutrition
396:University of Wisconsin-Madison
319:Journal of Biological Chemistry
206:Journal of Biological Chemistry
869:CS1 maint: extra punctuation (
780:"Helen T. Parsons (1886–1977)"
743:American Society for Nutrition
735:American Dietetics Association
297:American Society for Nutrition
1:
1028:Hunt, Janet R. (2003-11-01).
457:, where she attended a co-ed
267:Link to James Bonner Sandbox:
226: (10). 1946-11-09.
1171:10.1126/science.103.2668.198
715:Food and Drug Administration
347: (11): 3686–3689.
252: (11): 3686–3689.
626:as an associate professor.
410:in 1940. Her later work on
198:1893311392. OCLC 53449168,
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530:closely resemble those of
239: 44, 587–602 (1920),
127:) 15:04, 25 May 2021 (UTC)
473:and decided to enroll at
325: (1): 197–210.
1233:The Journal of Nutrition
1206:The Journal of Nutrition
1034:The Journal of Nutrition
784:The Journal of Nutrition
660:(later discovered to be
341:The Journal of Nutrition
246:The Journal of Nutrition
178:- Retirement and death
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461:. Parsons returned to
351: 0022-3166.
256: 0022-3166.
119:, most edits reverted
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647:depletion by yeast.
428:Arkansas City, Kansas
303: (1): 6–9.
54:deleted contribs
459:military high school
442:Native Americans in
292:Journal of Nutrition
280:Statistics for pages
271:James Bonner Sandbox
164:- Work on egg white
132:Helen Tracey Parsons
1112:Biochemical Journal
910:minds.wisconsin.edu
749:at the age of 91.
430:. Her father was a
369:Helen Tracy Parsons
312:minds.wisconsin.edu
862:has numeric name (
747:Madison, Wisconsin
705:depletion by live
414:depletion by live
1252:External link in
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1124:10.1042/bj0310424
1073:Nutrition Reviews
1040:(11): 3686–3689.
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467:Pittsburg, Kansas
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