JAMA. 1913;61(7):492-495. doi:10.1001/jama.1913.04350070046019.
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SUGAR AS FOOD  In these days when newspapers and magazines are continually pouring forth a flood of popular advice about proprieties of diet to a hungry audience that eagerly devours anything pertaining to health, the layman finds it difficult to steer a safe course amid the innumerable "don'ts" of nutrition. Unfortunately, the hygienic preaching in the public columns is sometimes neither orthodox nor rational; and not infrequently it is tinged with the evident desire to produce a telling impression, which seems to be the fundamental aim of modern distributors of news and literature. Thus it has come about that some of the articles of food which entered into the dietary outfit of a past generation have been ruthlessly relegated to the category of alimentary poisons, while products hitherto indifferently accepted are now being clothed in the most subtle health-giving virtues. Amid the traditions of the past, the dogma and propaganda


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