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November 21, 1903


JAMA. 1903;XLI(21):1277. doi:10.1001/jama.1903.02490400037011

It has long been known from the analyses of Woods, Atwater and others that a number of so-called diabetic flours are not what they are claimed to be, and are only misleading and often injurious substitutes for the ordinary bread-making materials. It seems that some German and French manufacturers have succeeded in producing a gluten flour suitable for bread making, and similarly certain British makers have also approximately succeeded. It would appear that we have been less fortunate in this country; the New Hampshire State Board of Health has recently collected specimens of all the diabetic and gluten flours so advertised that were obtainable, and publish in their October report the results of an analysis of these samples. Out of 13 samples 7 had very little less than the average amount of starch, and only 2 samples were comparatively free from it. Neither of these two, however, were suitable for

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