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June 28, 1913

Current Comment

JAMA. 1913;60(26):2052-2053. doi:10.1001/jama.1913.04340260026016

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DIABETIC FOODS  Time and again The Journal has called attention to the dangers which beset both physician and patient in the prescribing or purchasing of flours or foods for diabetics. For years the hapless sufferer from diabetes has been cruelly exploited and physicians have been wichedly deceived by the manufacturers of foods that are sold under the claim—inferential or direct—that they have a low carbohydrate-content. The need of some adequate protection being given the public and the profession has been very practically recognized by the Connecticut Agricultural Experiment Station. This institution first examined a number of diabetic foods in 1906 when its analytical laboratory was under the direction of Dr. A. L. Winton. Since that time the laboratory has further extended the work under its present efficient director, Mr. John Phillips Street. In this issue we publish a preliminary report of the latest investigation by Mr. Street and Prof. L.

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