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ARTICLE |

THE USE OF SUGAR.

JAMA. 1901;XXXVII(3):202. doi:10.1001/jama.1901.02470290048008.
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The present tendency of physiologists and authorities on dietetics to encourage the use of sugar as an aliment, has not failed to excite some controversy and adverse opinion. A recent article by Von Bunge is in point.2 This author, starting from the common observation that children who eat sugar appear anemic and have bad teeth, reasons that as sugar contains neither iron nor lime, its free consumption, by supplanting other aliments containing these essentials, is damaging and should be discouraged. He would advise therefore an increased tax on sugar. In noticing the views of Bunge, Professor Lépine, of Lyons, takes exactly the opposite view. He shows from Bunge's tables how little lime and iron is taken in our food, and hence the improbability of enough sugar being ingested to make up any appreciable difference. With the French, owing to the high price, sugar is used chiefly as a

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