[Skip to Content]
[Skip to Content Landing]
November 30, 1912

Glucose in Mince-Meat

JAMA. 1912;LIX(22):1991. doi:10.1001/jama.1912.04270110403022

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


To the Editor:  —In a recent number of Good Housekeeping Dr. Wiley discusses the subject of mince-meat. One of the ingredients which Dr. Wiley would allow in mince-meat is "sugar," by which he means cane-sugar. An ingredient he would prohibit is glucose, or grape-sugar. Concerning the latter he makes the following statement: "It is not a condiment; not a sweetener. It needs to be sweetened itself. No one can justly claim for it a higher nutritive property than an equal amount of sugar; many think it to be quite inferior."What are the known and established facts? They are these:1. Glucose is a sweet-tasting sugar, but is not so sweet as cane-sugar. 2. Glucose is produced as the end-product of starch digestion in the gastro-intestinal canal (dextrins being intermediary products) and as such is absorbed in large quantity into the blood and oxidized in the body. 3. In the

First Page Preview View Large
First page PDF preview
First page PDF preview