Big Sugar

Diabetes Deaths Rise as Sugar Sales Grow

City Health Department Reports Fatalities Up 50% for Men and 150% for Women in 30 Years.

Increased consumption of sugar is given as a probable explanation of the increased death rate from diabetes during the last thirty years, in a bulletin issued by the New York City Health Department yesterday. According to the bulletin, the diabetes death rate has increased 50 per cent for men during that period, and 150 per cent for women.

"Hand in hand with this has been a corresponding increase in the per capita consumption of sugar," the bulletin continues, "so that it appears probable that we, especially the ladies, are overtaking our bodies with too much sugar."

The average number of deaths per year for the five-year period ended with 1902 is given as 395. Averages for successive five-year periods from then to the present are given as follows: 

1902-1907, 588;

1907-1912, 748;

1912-1917, 1,049;

1917-1922, 1,122;

1922-1927, 1,359;

The suggestion that women particularly are eating more sweets gained added interest by its contrast to conclusions drawn in London following the drop of the cocoa market. Recent dispatches gave the explanation that cigarettes have leargely displaced candy in the diet of young women, thus diminishing the demand for cocoa. But in this country, it would seem from the Health Department's view, sugar has not been similarly affected.

Sam Apple's Tweet: Which brings me to a second NYTimes article from 1928. This one is from November 18: “Candy Needed in Daily Diet, Says Chicago Health Director.”  The official in question, Dr. Herman Bundesen, was a known fame hound. He had recently been fired for a self-promotional scheme.

Candy should have its place in our daily diet because it is a food, a very highly nourishing food, according to Dr. Herman N. Bundesen, President of the American Public Health Association and Health Director of the Sanitary District of Chicago. Analyzing the ingredients of candy recently, he said:

"Sugar is a great source of heat and energy; it is quickly utilized. That is generally known and conceded. Some people think that it is fattening, but candy is like everything else; it isn't the use of a thing that harms, it is the abuse. Chocolate is rich in proteins. It has a certain amount of fats, a large quantity of carbohydrates and minerals, and a small quantity of iron and lime.

"How many mothers know that when they are feeding chocolate to their children they are feeding iron, lime, phosphorus, proteins, carbohydrates and fats? Nuts are rich in proteins and fats. One of the richest sources of vitamin B, which is so necessary to build up resistance, is cereals, and nuts contain as much vitamin B as cereals. They are rich in proteins. Proteins build and repair tissues.

"Vitamin A is a very, very important element in food. Milk is rich in calcium, tremendously so, and also in vitamin A. That is another of the ingredients in chocolate.

"Fruits are very important in furnishing a basic ash. In the modern diet, containing much meat, which forms an acid ash, and cereals, which form a neutral ash, alkaline ash foods are needed, and therefore fruits are welcome from that standpoint. Pineapple is a good source of vitamins A and B. Some other fruits used in cady contain much vitamin A. This is true of cherries, strawberries and oranges. Strawberries also furnish iron. Figs supply some lime as well as roughage. Dates also furnish roughage and some lime."

The New York Times

A change is coming over the well-informed eating ideas of this country. For a time, food faddists tried to make us believe that we had to eat all kinds of things we didn't like in order to be healthy. 

Good sense is beginning to assert itself and we now know that the foods that are good for us may also be the most enjoyable. In fact, if we don't like the healthful foods, we probably won't eat them. 

Prominent medical and other scientific authorities are now reminding us that appetizing flavors may be developed and improved by sugar. One well-known scientist, for example, states that "fruit flavors are developed by sugar. Fruit acids are softened by sugar."

The only safe rule for a healthful diet is to eat as large a variety of foods as possbile, including healthful cereals, fruits and vegetables made appetizing to the taste by the judicious use of sugar. Sugar is not only nutriment in ints least costly form. It is Nature's perfect flavor. Sugar develops the appetizing quality of nearly all fruits. Desserts of fresh or cooked fruits are growing more and more popular. Modern candy containing fruits, nuts and pure sugar is delicious and satisfying at the end of a meal. 

No one should overeat or under exercise, but everyone, in order to be healthy, should eat plenty of healthful foods and enjoy them. 

The Sugar Institute Advertisment

A NEW way has been discovered by four famous cooking authorities to help children like the healthful vegetables, "Children as a rule, "say these experts, do not like vegetables. Especially carrots and spinach, so rich in vitamins and so healthful. A dash of granulated sugar added to the water in which these vegetables are cooked, makes an entirely different and more appealing thing of them." 

These experts point out that the addition of sugar in correct amounts, and the use of only a little water in cooking, enhances and develops the piquant vegetable flavors. Sugar adds a freshness of favor both to vegetables that are slightly wilted and to canned vegetables, and it increases the food value of the vegetables. Just try these two new recipes and notice what a difference in flavor the sugar makes. 

BUTTERED CARROTS-Cook five or six medium-size carrots tender in boiling water to which a dash of sugar has been added. Slice, and reheat in a pan with 2 teaspoons of butter, 1 level tablespoon sugar, pepper and salt. Let the carrots simmer 10 minutes in this butter dressing.

The wonderful thing about sugar as a flavorer is that it makes food so tasteful and delicious that children and adults will eat enough. Use a dash of sugar in cooking most vegetables, fruits and meats. Most foods are more delicious and nourishing with sugar. The Sugar Institute -Advertisement.

ONE OF THE great food scientists of the country told us not long ago, "Sugar not only has an important use in the diet of nearly everyone--it has five distinct uses. 

"First of all, it is a great conserver of many foods, especially fruits. In the second place. as a flavoring substance, it is most valuable in making nearly all foods much more appetizing. In this way it leads to the eating of a more balanced diet. The third point I would call to your attention about sugar is its value as a satiation factor. Ending a meal with a sweet gives a sense of satisfaction--of having had just enough. 

"Perhaps the best known use of sugar is as a staple fuel for keeping the human body active. Sugar is more rapidly digested than starch, and it ranks with starch as a vital food for every normal person. 

"The final point about sugar is its adaptability as an emergency fuel. Sugar is rapidly absorbed in the system It is always helpful to get the opinion of a recognized authority on any important subject. In a day when food fads are so much in evidence it is a part of wisdom to discover exactly how important sugar is in the diet of all of us. The sensible way to well-being is to eat all kinds of healthful fresh and canned fruits and vegetables, sweetened to taste. Remember the value of puddings, ice creams, and cakes for dessert. A bit of sweet makes the meal complete. The Sugar Institute. -- Advertisement