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The dangers of certain Mineral Baking-powders based on Alum, when used for Human Nutrition

Published online by Cambridge University Press:  15 May 2009

Georges Schaeffer ,
G. Fontès ,
E. Le Breton ,
Ch. Oberling  and
L. Thivolle
Georges Schaeffer
Affiliation:
(From the Institute of Physiology, Faculty of Medicine, University of Strasbourg.)
G. Fontès
Affiliation:
(From the Institute of Physiology, Faculty of Medicine, University of Strasbourg.)
E. Le Breton
Affiliation:
(From the Institute of Physiology, Faculty of Medicine, University of Strasbourg.)
Ch. Oberling
Affiliation:
(From the Institute of Physiology, Faculty of Medicine, University of Strasbourg.)
L. Thivolle
Affiliation:
(From the Institute of Physiology, Faculty of Medicine, University of Strasbourg.)
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We hope that this summary of our researches will be sufficient to make clear the nature of the danger spoken of at the beginning of this article. We see that certain bodies, not poisons in themselves in the usual sense of the word, can provoke physiological disorders and organic lesions, the etiology of which remains generally unnoticed, when they are absorbed daily for months and years. Such products are most certainly responsible for many illnesses, the frequence of which augments with the alimentary conditions imposed upon us by modern civilisation in a manner inexplicable beforehand.

Our object will have been attained if we succeed in attracting the attention of physicians and hygienists to certain problems, the study of which is perhaps not very attractive but the solution of which is of considerable practical interest.

Type
Research Article
Information
Journal of Hygiene , Volume 28 , Issue 1 , August 1928 , pp. 92 - 99
Copyright
Copyright © Cambridge University Press 1928

References

Page 94 note 1 See Schaeffer, G., Fontès, G., Le Breton, E., Oberling, Ch., Thivolle, L. (1928), “Physiological research on mineral leavens. Leavens containing alum.” Bull. Soc. sci. d'hygiène aliment. 16, Nos. 1 et 2.Google Scholar

Page 95 note 1 The ordinary dose of leaven is of 16 g. for 230 g. of flour. The leaven containing 21 per cent, of burnt alum corresponds after reaction to 1·693 g. of alum phosphate, or to 0·374 g. of alum.

Page 96 note 1 2·07 g. of aluminium (Al) for 1000 g. of bread.

Page 96 note 2 4·1 g. of aluminium (Al) for 1000 g. of bread.

The photographical reproduction of several microscopical slides is given in the original work, loc. cit.