RT Journal
T1 DIet in health and disease.
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1909
FD October 23
VO LIII
IS 17
SP 1427
OP 1427
DO 10.1001/jama.1909.02550170083023
UL http://dx.doi.org/10.1001/jama.1909.02550170083023
AB The revisions and additions to be found in the third edition of this work have increased its value and broadened its scope. A number of useful tables have been added, one of the most notable being Winton's list, giving the composition of diabetic foods, in which many of the so-called diabetic flours on the market are shown to be dangerously rich in carbohydrates. The chapters dealing with alcohol and milk have been practically rewritten and a brief description of the less complicated methods of detecting preservatives and adulterations in food has been added. In dealing with a subject that, at present, is receiving more than usual attention, viz., the use of chemical preservatives in foods, other than the commoner ones of sugar, salt, vinegar and wood-smoke, the authors take a conservative stand. Admitting that the question of the actual effect of various preservatives on the human body is still an