Medicine: Potatoes for Diabetics

Inulin is a carbohydrate which diabetics may eat. It occurs in artichokes, dahlia bulbs, elecampanes. But it is far less plentiful in foodstuffs than the appetizing starch of potatoes. If potatoes only contained inulin . . .

Professor Harold Hibbert of McGill University thought he could play the trick on Nature. An expert in the chemistry of plant substance who knew that bacteria synthesize cellulose from sugars, he called upon his colleague, Professor Ross Frisbie Suit, plant pathologist of Macdonald College, Quebec, for a supply of the bacteria which turns the juices...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!