This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
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.
Wine as Food and Medicine. JAMA. 1954;156(1):91. doi:10.1001/jama.1954.02950010093034
Customize your JAMA Network experience by selecting one or more topics from the list below.