1040 INFLUENCE OF FOOD PRESERVATIVES ON HEALTH. 



of the kidneys produced during a period of twenty or thirty days, or 

 even longer, it is plain that sooner or later lesions of a very serious 

 character producing organic diseases, possibly of an incurable type, 

 would be induced. The further observation that there is a marked 

 tendency to the production of albuminuria, although of an incipient 

 character, is an indication of the unfavorable results of the adminis- 

 tration of the sulphurous acid. It is, therefore, evident that by 

 increasing the burden upon the excretory organs, the administration 

 of sulphur in the form mentioned is highly detrimental to health. 



All of these tendencies can not be interpreted as being other than 

 of a decidedly harmful nature. Another effect which the administra- 

 tion of the sulphur produced, and one of a more serious character still, 

 is found in the impoverishment of the blood in respect of the number 

 of red and white corpuscles therein. The administration of a sub- 

 stance which diminishes by a notable , percentage these important 

 component particles of the blood must be regarded in every sense as 

 highly prejudicial to health. Some of the most important functions 

 of the blood, as has been well established by careful physiological 

 studies, are intimately connected with the number and activity of 

 both the red and white corpuscles. The bleaching effect of the sul- 

 phurous acid upon the color of the blood is a matter of less consequence 

 and no great effect is produced upon the hemoglobins, but the dimi- 

 nution of the number of red and white corpuscles is a matter of serious 

 concern. 



The variations of the metabolic processes from the normal, as indi- 

 cated in this series of experiments, were never of a character favora- 

 ble to a more healthy condition of the system, but, on the other hand, 

 all these variations, in so far as the effect of the changes could be dis- 

 tinguished, are of a prejudicial character. There is no evidence what- 

 ever that the sulphur added to the foods in the form of sulphurous 

 acid, or sulphites, takes any part in the nutrition of the tissues of the 

 body containing sulphur, namely, the proteids; hence, no claim of 

 food value can be established for these bodies. The evidence all points 

 to the fact that they are purely drugs, devoid of food value, having no 

 favorable effects upon the metabolic processes, but, on the other hand, 

 exerting deleterious and harmful effects. The conclusion, therefore, 

 is inevitable that, as a whole, the changes produced in metabolic activ- 

 ity by the administration of sulphur in the forms noted above in the 

 comparatively short time covered by the experiments are decidedly 

 injurious. 



The verdict which must be pronounced in this case is decidedly 

 unfavorable to the use of this preservative in any quantity or for 

 any period of time, and shows the desirability of avoiding the addi- 

 tion of any form of sulphurous acid to products intended for human 

 food. 



