Diabetics who must munch bran rolls, bran biscuits, bran cookies, bran bread, were cheered to learn last week that a fine white cracker has been prepared for their delectation. In appearance like the simple soda cracker, this delicacy is the result of years of patient experimenting by the departments of Physiological Chemistry, of Food and Cookery in Teachers College, Columbia University. The basis of the biscuit is intarvin, a specially constructed fat discovered by Dr. Max Kahn, of the College of Physicians & Surgeons in 1923. Dr. William John Gies of the Department of Biological Chemistry at Teachers College, directed experiments...
To continue reading:
or
Log-In
