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August 5, 1933


JAMA. 1933;101(6):460-461. doi:10.1001/jama.1933.02740310044022

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Iodized Eggs  One of the latest dietetic fads is the consumption of iodized eggs in cases of secondary and tertiary syphilis, arteriosclerosis, exophthalmic goiter and other maladies in which iodine is indicated. The eggs are produced in special poultry farms under scrupulous hygienic conditions, the animals being periodically subjected to blood tests and other examinations. The hens are given foods that contain a great quantity of iodine, and their drinking water amounts to a weak iodine solution. An analysis of these eggs made at the chemical analytic laboratories in Bucharest revealed that they contain about 6.75 mg. of iodine per hundred grams, while ordinary eggs contain only 0.012 mg. The iodine in the eggs is in the organic form. A disadvantage of the eggs is their repulsive taste, and patients tire of them. There are in Austria two, in Hungary three and in Rumania two special poultry farms where iodized

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