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September 4, 1954

Wine as Food and Medicine

JAMA. 1954;156(1):91. doi:10.1001/jama.1954.02950010093034

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This book deals with wine as a food and medicine, covering such aspects as the chemistry of wine; its action on the gastro-intestinal, respiratory, cardiovascular, and neuromuscular systems; its use in acute infectious diseases, in diabetes mellitus, and in the treatment of the aged and the convalescent; and its employment as a vehicle for medication. The interested reader will find numerous useful references.

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