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March 1922

THE ANTISCORBUTIC PROPERTY OF FRUITSII. AN EXPERIMENTAL STUDY OF APPLES AND BANANAS

Author Affiliations

ROCHESTER, N. Y.
From the Department of Physiology, University of Rochester, Rochester, N. Y.

Am J Dis Child. 1922;23(3):210-225. doi:10.1001/archpedi.1922.01910390029002
Abstract

With the termination of the world war there appears to be an end also of the work of the majority of agencies formed to advocate the conservation of foods. Such a course should not be pursued as it is undoubtedly a mistake from a financial standpoint and possibly from a physiologic one. The result of the present economic situation may be a limited food supply for the people of certain sections of this country. Such a condition of affairs could be prevented to some extent, or, at any rate, alleviated by a general conservation of foodstuffs throughout the nation. We are not unmindful of the prevalence in some states of pellagra and a predicted increase of this disease due to certain food shortages. Nor can we ignore the possibility of other deficiency diseases following in the wake of such a condition

Desiccation is one of the most important processes advocated

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