Glidin
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Glidin is a wheat protein extract prepared by Dr. Klopfer in Dresden, consisting mainly of gliadin. It was used as a nutritious and strengthening remedy for exhausted patients, those with kidney diseases, diabetics, and children.
Encyclopedia entry (1928–1936)
GLIDIN, Glidin, a lecithin-protein, or wheat flour protein, or wheat flour extract, prepared by Dr. Klopfer in Dresden. A yellowish-white powder without odor or taste; it swells in water and aqueous fluids. Composition: protein (mainly gliadin) 96%, salts 3%, lecithin 1%; contains no nuclein or sugar. G is used as an easily digestible, nutritious and strengthening preparation for exhausted, weak patients, especially those with kidney diseases, for diabetics, and for children; it is also used for preparing diabetic bread; it is added to soups, canned foods, etc. Glidin is taken in doses of 1-3 tablespoons. The combination of G with iodine is known in the form of the preparation iodoglidin (10% iodine).
Related articles
Cite this page
“Glidin.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/glidin/