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November 6, 1943


Author Affiliations

5165 West Moffat Street, Chicago.

Nutrition Committee, Soy Foods Research Council Soy Flour Association.

JAMA. 1943;123(10):655. doi:10.1001/jama.1943.02840450057027

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To the Editor:—  It is indeed surprising to me that your editorial staff (The Journal, May 22, p. 232) would select the article by White and Sayers (Proc. Soc. Exper. Biol. & Med.51:270 [Nov.] 1942) for special recognition. I call particular attention to that part of the article and the editorial which has to do with "soybean protein," because that is my special field. I want to make three particular criticisms of the original article:

  1. The "commercial soybean protein" used by the authors was obtained from the Medical Research Division, Sharp & Dohme, Inc., who in turn obtained the material from the Glidden Company. This product is one we make by a special process for an industrial adhesive. An alkaline treatment used in this process practically eliminates the possibility of this material being of good nutritional value. Our protein was further treated with alkali which would tend

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