For the last three years, I have been feeding intarvin to diabetic patients and wish here to report the results thus far obtained. Most likely, this series of cases is the largest treated in this manner in one clinic.
Before I discuss the effects of intarvin, it is perhaps advisable briefly to review the rationale of this treatment.
Intarvin is the glyceryl ester of margaric acid. Its chemical formula is (C16H33COO)3 CH2.CH.CH2. We synthesized it in edible form in our laboratory. The theory underlying the therapeutic value of intarvin is, briefly, as follows:
In the wake of the intolerance for starchy foods that the diabetic patient evinces, there follows a disturbance in the assimilation of the fat foods, and this derangement is still more dangerous to the patient.
How do fats break down in the body?
It was shown by Knoop,1 in 1905, that when fatty acids are given to