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January 7, 1905


JAMA. 1905;XLIV(1):43. doi:10.1001/jama.1905.02500280049010

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The question of the dangers of food preservatives is not yet thoroughly settled. The elaborate tests by Dr. Wiley, it is reported, have left with him an unfavorable impression regarding their effects on the human digestion, but his mind is still open to conviction on the subject. One thing, however, is certain—from an economic point of view, the food resources of the world would be considerably lessened if the use of all preservative chemicals, including common salt, was discontinued. Certain French physicians have recently discussed at some length the effect of salt and the value of dechlorization in certain disorders, and it is claimed, by at least one authority, that the use of salt is generally hurtful to the human system. The amount of the substance that we really require would be obtained through our food without the process of artificial salting, he says, and the taste for salt is

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