No analysis is supplied by the company, but this may be called properly a “40 per cent. Gluten Biscuit.” The company claims, however, that this is “Best for Diabetics,” which is not true.
Here, as in the case of “40 per cent. Gluten Flour,” the company’s label attributes to “Dr. Wm. Osler in ‘Practice of Medicine,’ ” the following quotation: “Of Gluten Foods, many are very unpalatable, others are frauds. A Good Gluten Flour is made by the Battle Creek Sanatarium Co., Mich.” I have no way of knowing to which gluten flour of the company Dr. Osler had reference. The “Pure Gluten Meal” might be called properly a “good gluten flour,” but this “40 per cent. Gluten Flour” is no better, and no worse, than the average gluten flour on the market. The quotation from Osler gives an entirely false impression.
40 PER CENT. GLUTEN FLOUR
| Referee | Company | |
| Water | 8.62 | 5–10 |
| Ash | 0.89 | 0.5–1 |
| Protein (N × 5.7) | 33.63 | 40–45 |
| Fiber | 0.08 | 1–3 |
| Carbohydrates | 55.35 | 40–45 |
| Fat | 1.43 | 0.2–0.5 |
| Starch | 48.04 | ... |
My analysis shows 6.37 per cent. less protein than the company’s minimum, and 10.35 more carbohydrates than their maximum. In past years I have found the protein in this brand to range from 35.0 to 42.9 per cent. (using the factor 5.7). It is true that the manufacturer does not state what protein factor is used in his reported analysis, but as in four other brands 5.7 is used, it is fair to assume that the same factor applies to this as well. At least such should be the case, as otherwise the manufacturer’s analyses would be meaningless. Even using the factor 6.25 this later sample contains only 36.88 per cent. of protein.
The following statement, in my judgment, as applied to a food containing over 48 per cent. of starch, does not hold water: “This food is of special service in cases of Glycosuria and in the milder forms of Diabetes.” With this brand as with “40 per cent. Gluten Biscuit” the manufacturer again uses the misleading quotation from Osler.
40 PER CENT. GLUTEN MEAL
| Referee | Company | |
| Water | 7.30 | 5–10 |
| Ash | 1.36 | 1–2 |
| Protein (N × 5.7) | 41.55 | 40–45 |
| Fiber | 0.10 | 1–2 |
| Carbohydrates | 48.58 | 40–45 |
| Fat | 1.11 | 0.2–0.5 |
| Starch | 36.59 | 40–45 |
The claimed analysis is justified by my findings. I must take exception, however, to the following statement: “Prepared with great care from a good grade of Spring Wheat, by our special process, which preserves the natural food properties of the product.” The company evidently tries to carry water on both shoulders, on the one hand claiming a reduction in the starch content, while on the other claiming the preservation of all “the natural food properties.”
20 PER CENT. GLUTEN MEAL