26. Food,, 1914-1981

Summary: Documents CR's activities relating to the variety, preparation, safety, ingredients, and nutritional value and hazards of food, food products and beverages. Includes correspondence of CR staff and subscribers, clippings from newspapers and magazines, publications, card indexes, and food labels. Also includes material from projects CR conducted on various foods, vitamins, additives, and beverages. Included in the project files are correspondence with consultants and companies, receipts for food purchased, food packaging or labels, and reports. Subjects concern food adulteration or additives; beverages including alcohol, coffee, drinking water, juices, mate, soft drinks, and teas; bread; food budget management and prices; canned foods including corn, peaches, peas, tomatoes, seafood, soup and many other products; food coloring; convenience fads including synthetic and imitation foods; diary products including butter, butter substitutes, cheese, milk, and pros and cons of milk use; effects of foods on the diet including food fads, diet and cancer, digestive disturbances, diets of teenagers and infants, diet and nutrition, meat diets, reducing diets, teeth and the diet, vegetarianism and food quackery; fats and oils in diet including cholesterol and saturated vs. unsaturated fats; food fertilization effect on soil and health; fruits including apples, bananas, citrus fruits, peanut butter and dried fruit sulphuring; food labeling standards and specifications, nutritional labeling and food packaging; meats and poultry including meat additives, seafood, pork and beef; food poisoning; food preservatives; protein in the diet; sugar, spices and condiments including salt, vinegar and sugar substitutes; food storage; and vitamins including vitamin supplements, vitamin fads, and the role of vitamins in the diet. Also includes card indexes concerning food and food related issues.