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May 28, 1932


JAMA. 1932;98(22):1923-1924. doi:10.1001/jama.1932.02730480073021

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The Dissociate Diet  In previous communications, Mr. J. J. Rouzaud and Mr. G. Soula called attention to a new dietetic method, the results of which to date they discuss in the Presse médicale. This method, which they term the "dissociate diet," has today many advocates in France and it has been taken up also in foreign countries. Its essential principle consists in not prescribing nitrogenous foods and carbohydrates at the same meal but at different meals. Physiologically, these two groups of foods must necessarily figure in a normal diet, but each of them sets a different digestive task, and that task is accomplished better, and with less fatigue of the organs, when they have to deal with only one type of food at a time. That, at least, is the explanation proposed by Rouzaud and Soula. According to their experience, a meal consisting solely of nitrogenous foods or solely of

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