RT Journal
A1 Hurty JN
T1 FOod adulterations
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1909
FD January 30
VO LII
IS 5
SP 398
OP 398
DO 10.1001/jama.1909.02540310058013
UL http://dx.doi.org/10.1001/jama.1909.02540310058013
AB To the Editor: 
    —I heartily agree with all that Dr. S. Solis Cohen says in his communication to The Journal, January 9, about food adulterations and rejoice on account of your strong endorsement. Dr. Cohen says:"I have not the slightest doubt that sodium benzoate (and especially the commercial article of synthetic sodium benzoate) taken in foods more or less continuously, will derange digestion and set up irritation and degenerative changes in the gastroenteric mucosa. Similarly, I have no doubt that copper salts will cause chronic nephritis and it is possible that pathologic changes in the blood and in the nerves may also be originated in this manner."This is certainly also true of the preservatives which are permitted by the Department of Agriculture and which have long been in use. These are: Salt, vinegar, saltpeter, spices and smoke. The saltpeter is especially harmful, and as for vinegar and spices,