The Waterbury Democrat., 1939-06-08
RATIONAL REDUCTION
 REGIMEN

The Second of a Series of Three
 Articles
 Glucose (otherwise called corn sugar, grape sugar, starch sugar, dextrose) is a form of sugar into which all starch and fruit sugar, cane sugar or beet sugar must be converted by the digestive en- zymes, for assimilation It consti- tutes. about one-fifth of the nutri- ment in grapes (grapes also con- tain some fruit sugar (fructose), i, some cane sugar (sucrose), Glu- cose or dextrose is the sugar of the blood-it constitutes nearly one tenth of one per cent of the blood. Sweet corn contains considerable glucose corn syrup is almost pure glucose. Probably more than one half of the energy of the human body is derived from the oxidation or combustion of glucose.
 Whether sugar in the form of glucose (dextrose) is more quickly assimilated or more immediately available to supply energy than beet or came sugar or fruit sugar (fructose) or milk sugar Qactose) or starch in any form, is question able. However many overweight regimen find that if they take some glucose, in the form of grape juice or perhaps a gumdrop, some rais- ins or a wafer or lozenge of dex- troSe, an hour. or less before the regular meals, they are satisfied with considerably less food, and hence the glucose helps the reduc- ton. Many persons find that some such ration of glucose gives lift when they become panicky or dis tressed from hypoglycemia Qow blood sugar) in the long, long in- tervals between meals.
 Formerly physiologists believed that the fat of the body was de- rived entirely form the fats and oils consumed as food. More pre- else scientific investigation has proved that body fat may be de- rived from both protein and car- bohydrate food material. The suet of beef assuredly does not come from fat in the steers feed. The lard of pork is formed largely from protein and carbohydrate. The present view of physiologists is that an excessive intake of car bohydrate makes the individual fat because carbohydrates are excel lent fuel and nature burns them instead of the body fat. In order to bring about normal combustion of body fat and so maintain the fat storage at a normal level (for more or less new fat is being stored every day), it is essential to keep the carbohydrate ration reasonably low.
 Keeping the intake of carbohy- drate foods low does not mean that it is advisable or safe to attempt to exclude starches and sugars from the diet. Even the overweight individual in training for diabetes or one who, after ten or more years of overweight, has actually developed diabetes, requires cer- tain amount of starch or sugar daily, according to his tolerance as determined by blood sugar meas urement and urinalysis.
 Speaking of the tendency of per- sons who have been overweight for ten years or more to develop dia- betes, it is fairly well established that the constitutional incapacity to metabolize carbohydrate (starch or sugar., which is diabetes, de- pends to a considerable degree on prolonged deprivation of an ade- quate intake of vitamin B. In dia- betes when the patient receives a sufficient amount of vitamin B less insulin is required to control the glycosuria or to keep the urine sugar-free. This is one reason why every overweight individual on a reducing diet should supple ment the diet with a concentrate of vitamin B-complex, especially NOVELTIES to the Waterbury