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Glucose in Mince-Meat

Graham Lusk
JAMA. 1912;LIX(22):1991. doi:10.1001/jama.1912.04270110403022.
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To the Editor:  —In a recent number of Good Housekeeping Dr. Wiley discusses the subject of mince-meat. One of the ingredients which Dr. Wiley would allow in mince-meat is "sugar," by which he means cane-sugar. An ingredient he would prohibit is glucose, or grape-sugar. Concerning the latter he makes the following statement: "It is not a condiment; not a sweetener. It needs to be sweetened itself. No one can justly claim for it a higher nutritive property than an equal amount of sugar; many think it to be quite inferior."What are the known and established facts? They are these:1. Glucose is a sweet-tasting sugar, but is not so sweet as cane-sugar. 2. Glucose is produced as the end-product of starch digestion in the gastro-intestinal canal (dextrins being intermediary products) and as such is absorbed in large quantity into the blood and oxidized in the body. 3. In the


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