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Article
February 1, 1896

SOME RECENT DISCOVERIES IN REGARD TO THE MODE OF ACTION AND CHEMISTRY OF COD LIVER OIL.

Author Affiliations

DIRECTOR OF THE SCIENTIFIC DEPARTMENT OF FREDERICK STEARNS & CO.

JAMA. 1896;XXVI(5):213-218. doi:10.1001/jama.1896.02430570015001e
Abstract

The mode of action and chemistry of cod liver oil has long been a subject of controversy, one side contending that the oil from the liver of the cod is "merely a nutritive agent having the advantage over other fats of a readier entrance into the system, and a more ready assimilation," and the other side contending that, "on account of some peculiar principle or principles it contains, cod liver oil exercises a stimulant and alterative influence on the processes of assimilation and nutrition, thereby aiding in the production of healthy tissue." It is a well-known fact that fat itself, when taken as a food, does not necessarily fatten, and that the fat of our bodies is derived from a conversion of proteids and carbohydrates, fat itself playing a very insubordinate part in the process. This is strikingly illustrated by the various diets recommended for the treatment of obesity. Ebstein

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