*92 The Duke University pediatrician James Sidbury, Jr., who would go on to become director of the National Institute of Child Health and Human Development, made the same observation about the obese children he treated in the early 1970s: “A pattern of constant nibbling was consistently found. Most common snack foods are predominantly carbohydrate: crackers, potato chips, french fries, cookies, soft drinks, and the like.”
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†93 Evans’s first test diets “called for no carbohydrate whatever” only later did he settle on twenty grams of carbohydrates to address nitrogen balance.
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*94“Wheat contains all of the essential amino acids,” explained the Columbia University nutritional anthropologist Marvin Harris, “but to get enough of the ones that are in scarce supply a man weighing 176 pounds (80 kilos) would have to stuff himself with 3.3 pounds (1.5 kilos) of whole wheat bread a day. To reach the same safe level of protein, he would need only .75 pounds (340 grams) of meat.”
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*95 These included Graham Lusk and Eugene Du Bois from Cornell and the Russell Sage Institute of Pathology; Russell Pearl and William McCallum from Johns Hopkins; the Harvard anthropologist Earnest Hooton; and Clark Wissler of the American Museum of Natural History.
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*96 There are only four experiments in the medical literature, not including Stefansson and Anderson’s, in which the goal was to induce scurvy in human subjects—in one, four, twenty, and four subjects respectively. In each case, the goal was accomplished and the diets were carbohydrate-and/or sugar-rich.
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*97 According to Lewis Finn, then president of the Delaware Academy of Medicine, Gehrmann’s department at DuPont was “one of the most outstanding industrial medical departments in the country.”
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*98 One DuPont executive, discussed by Pennington in a later report, lost sixty-two pounds on the diet and kept it off for more than two years, while averaging thirty-three hundred calories of meat a day. If he ate any carbohydrates, “even an apple,” Pennington wrote, his weight would climb upward.
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*99 These critiques were written by anonymous “competent authorities.” In this case, the likely authority was Philip White, formerly at Harvard, now beginning his job as secretary of the AMA’s Council on Foods and Nutrition and a columnist for JAMA. He would write a similar dismissal of high-fat, carbohydrate-restricted diets under his own name in 1962, and then edit another anonymous version in 1973.
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*100 Ohlson worried that “the large servings of meat” could get monotonous and that the diet did not meet the recommended daily allowances for essential vitamins recently introduced by the Food and Nutrition Board of the National Research Council. She therefore included in her diet more milk, cheese, and eggs than Pennington had recommended, and expanded the choice of fruits and vegetables.
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*101 Drug studies were encouraged by the relative ease of obtaining money and resources from the pharmaceutical industry, and the absence of funding for dietary treatments.
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