This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
To the Editor:—
The Council on Foods and Nutrition (The Journal, Nov. 7, 1942, p. 763) gave as its view that "the consumption of sugar and of other relatively pure carbohydrates has become so great during recent years that it presents a serious obstacle to the improved nutrition of the general public." It was emphasized that refined sugar is a food deprived of vitamins and minerals; however, "if sugar could be always used only as a means of making highly nutritrious foods like milk or whey more appetizing, much less odium would attach to it than does.... But even here one is essentially 'diluting with calories' the food which is sweetened."The Council thus presents the concept of sugar "diluting with calories" the foods of our dietary. It seems we should study the full meaning of this concept, what it implies and note some of the biochemical events it involves as they appear to be related to our national health
Moose RM. SUGAR A "DILUTING" AGENT. JAMA. 1944;125(10):738–739. doi:10.1001/jama.1944.02850280054021