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Article
November 27, 1967

SAUCE, PICKLES, AND CHAMPAGNE

JAMA. 1967;202(9):903. doi:10.1001/jama.1967.03130220091021
Abstract

How would a student answer an examination question about hazards associated with foods? Probably he would devote most attention to obesity, with a passing reference to inhalation asphyxia; he might discuss high- and low-cholesterol foods, depending upon his teachers' attitudes to this subject. If he did all these things, he should nevertheless—on the evidence of several recent articles—receive less than perfect marks.

The genuinely alert student would be recognizable both by his examination answer and by his behavior at the dinner table. There, he would be observed to refuse both Worcestershire sauce—that delicacy inexplicably pronounced "wooster" by our British colleagues—and pickles. And even more remarkably, the student's New Year's Eve would be champagneless.

Murphy1 has reported from Brisbane, Australia, on an investigation of over 100 patients with bilateral, recurrent urinary calculi. Only two patients excreted abnormally large quantities of amino acids in the urine in addition to having urinary

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