A vindication of saccharin : the French reports refuted, its harmless proved and certified by the highest authorities in the world.

  • Wilson, Salamon & Co.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: A vindication of saccharin : the French reports refuted, its harmless proved and certified by the highest authorities in the world. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    spoke of it as having a flavour that they did not like, and that some- times an impression of sweetness was left for a considerable time in the mouth, which was said to be unpleasant. Beyond these effects, which can scarcely be called dyspeptic troubles, I have never known it give rise to any ground of complaint. In justice to those whom your statement might deter from deriving the comfort of its employ- ment, I think steps should be taken by you to correct the erroneous statement that has gone forth. In reply to this letter, Dr. Worms wrote stating that the difference between us was to be accounted for by his considering that the persistence of a sweet taste in the mouth was to be ranked as a dyspeptic trouble, and saying that he would (as he afterwards did)* take the opportunity of making an explanatory statement to the Academic de Medecine. But a report when started seldom loses in being reproduced. The gain is sometimes great, and the following extract from a Parisian journal of recent date shows the expansion that has here occurred : Le ^docteur Pavy, de Londres, connu par ses nombreux travaux sur le diabete, estime que les diab^tiques soumis a la saccharine paient bientot, par des maux d'estomac et des troubles intestinaux, le 16ger adoucissement apport6 a leur dur regime. I intended nothing more in my conversation with Dr. Worms than to state that the slight aromatic or kind of bitter-almond flavour which belonged to the earlier specimens of saccharin, and *The explanatory statement of Dr. Worms was as follows :—In the course of the siance of 3rd June, and on the occasion of the very interesting communication of our colleague, M. Dujardin-Beaumetz on saccharin, I said incidentally that Dr. Pavy, whom I had just seen in London, had observed, like myself, dyspeptic troubles in some diabetic patients who used this substance. I took care to send to Dr. Pavy the Bulletin de rAcadeiitie which reproduced this mention in the form which had appeared to me to correspond with these ideas rapidly formulated in a strange language. Dr. Pavy, in reply to this communication, expresses to me the desire to see specified the nature of the troubles he had sometimes observed. These consist in a disagreeable taste left by saccharin, or a persistent sw«et flavor in the mouth. He thinks the term dyspeptic troubles is hardly applicable to this kind of manifestation, and remains favorable to the use of saccharin when well tolerated. I hasten to defer to the desire of Dr. Pavy as to the qualification to be given to this genus of disagreeable phenomena caused by the use of saccharin.—BttUctin de VAcadhnic de Medecine, No. 29, St'ance 17 Juillet, 1888.