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Article
April 24, 1926

GLUCOSE AS A FOOD

Author Affiliations

Washington, D. C.

JAMA. 1926;86(17):1306-1307. doi:10.1001/jama.1926.02670430048024

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Abstract

To the Editor:  —I read with much interest the editorial on "Glucose as a Food" (The Journal, Feb. 27, 1926). I was greatly surprised to find that this editorial was cited as one of the reasons before the Interstate and Foreign Commerce Committee of the House of Representatives favoring the approval of the bill already passed by the Senate, permitting the use of glucose as a component of sugar under the general title of sugar, and without notice to the consumer. I notice that your approval of this measure is not because of its repealing some of the most important provisions of the food law, and the legalization of adulteration and mis-branding, as it is because of the value of glucose, which you describe as par excellence the physiologic sugar.It is true that the only sugar found in the blood and tissues is glucose. You may be surprised, however,

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