FOODS HUMAN NUTRITION. 855 



iiiul packoil in hcnnotically scaled cans, altlion^h llicy niiu^lit serve to keep the 

 milk previous to evaporation or nt'Un- oi)eninii the cans."' 



Of 10 samples of "butter" tested, .". were natural butter, .". renovated butter, 

 ;uul 10 oleoniargariue or butterine. 



Two culinary fats which purported to be corn ])ro(bicls were found to con- 

 tain cotton-seed oil. "but the characteristic constituent appears to be corn 

 (maize) oil stiffened with a harder fat, such as stearin." 



Forty-three of the lo.j samples of lard examined were compound and :> were 

 thus marked. 



In the case of olive oil, 14 of the 110 samples examined were adulterated and 

 - were compounds. Eleven samples consisting of cottou-seed oil " were labeled 

 salad oil, and are therefore technically compounds." 



Tests for i)reservatives in 88 samples of pork sausage showed that 40 contained 

 boric at'id or borax and 3(> sulphurous acid. Borax was not found in any of 

 i1h> L'l samples of Hamburg steak examined, but 12 samples contained sul- 

 lihurous acid. Only one of the 10 samples of oysters examined contained boric 

 acid, but this preservative was found in 14 of the K! samples of codfish sub- 

 mitted to the station. 



A special study was made of diabetic foods, including ficmrs and meals, bread, 

 biscuits, rusks, etc.; nut butter and similar goods; diabetic cocoa and baking 

 powder; macaroni; homemade gluten meal biscuit; and soy-beau biscuit. All 

 of the commert-ial wheat preparations contained a certain amount of starch, 

 although iu most of them the normal percentage was considerably reduced. 

 " The beneficial results from their use is not due solely to the reduced percent- 

 age of starch, but also to the increased percentage of protein." The percentage 

 of proteiu in nearly every case was found to fulfill the claims made by the 

 manufacturers. 



"A safe fl(mr for those suffering with the disease is casein flour entirely free 

 from carbohydrates or else a vegetable flour containing the smallest possible 

 amomit of these substances, such as may be prepared from soja beans by simply 

 grinding with removal of the hulls, from almonds and other starch-free nuts 

 after expressing a portion of the fat, or from wheat after washing sufficiently 

 to remove nearly all the starch. A guaranty as to protein and starch content 

 should 1)e furnished with each product, so that physicians can calculate dietaries 

 for their patients." 



A number of the special diabetic foods did not show any very decided ad- 

 vantage over ordinary wheat flour for diabetic patients when judged by 

 analysis, and microscopical examination "proved that all of them contained 

 large amounts of wheat starch with no marked ditference from that of wheat 

 Hour." 



" In making out dietaries for diabetic patients it should be borne in mind 

 that starch, sugar, and dextrin are all about equally injurious, since starch 

 and dextrin are ciraverted by the saliva and pancreatic jxiice into sugar (chiefly 

 maltose), and it is the sugai", not the starch itself, which is dii'ectly injurious. 

 For exam[)le, changing a portion of the starch into dextrin, as is done to some 

 extent by toasting bread, does not render it less injurious, in fact it actually 

 hastens the formation of sugar through the action of the digestiv(> juices, since 

 (lextrlns are intermediate products in the clian<:e. For this reason the sum 

 of the peiventages of starch, sugar, and dextrin, and not the starch altme, 

 should be considered in valuing diabetic preparations." 



"The jieanut, another legimiinous seed, although very rich in oil. contains 

 about 11 per cent of starch, sugar, and dextrin, of which about half is starch. 



"Most of the nuts, including walnuts. Brazil nuts, almonds, and filberts, 

 since they contain no stanh and only small amounts of sugar and dextrin, 



