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March 8, 1902


JAMA. 1902;XXXVIII(10):651. doi:10.1001/jama.1902.02480100027007

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It seems to be the fashion to commend alcohol as an article of diet. Text-books on physiology, university professors, authors of papers before medical meetings, all have their say on the subject and their words are taken up by the reporters and given to the newspaper-reading public not at all diminished in the strength of their endorsement of this agent. We call it a fashion, because just at present there seems to be an unusual amount of literature devoted to the subject. Indeed, this has been noticeable since Professor Atwater gave his opinion that alcohol is a food. He was, however, much more guarded in his statements than many that have followed him. In fact, if we accept only his dictum that it is a food, but one that a healthy man can better get along without, it would seem that the less we say of its purely nutritive value

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