Autointoxication: Or, Intestinal Toxemia

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1918 edition. Excerpt: ... Milk the Most Remarkable of Foods Milk differs from every other food substance known in the fact that it is a complete food. If, in the case of adults, it needs to be supplemented by other foodstuffs, cow's milk is for the young infant, when properly modified, a perfect food. It contains in excellent proportions, all the ele ments needed by the growing child. This is not true of any other substance known. The fuel element is represented in milk by fat and sugar of milk. The fat is of a sort easily utilized by the body. Why Milk Sours While Meat Putrefies The sugar of milk is a special product exactly adapted to the needs of the body, far superior to cane sugar and free from the unwholesome properties of the products of the sugar cane. It is found nowhere else in nature except in the milk of animals. Milk sugar is slowly digested and is absorbed only one-fourth as rapidly as malt sugar. This enables it more easily to reach the lower intestine where it is converted into lactic acid and so prevents the putrefaction to which modern science has traced a great number of the maladies of both infants and adults. Abstract of an address delivered by request of the New York State Commissioner of Agriculture before the State Dairymen's Association, of New York, at its annual meeting at Syracuse, 1916. It is due to the presence of lactose that milk sours while meat putrefies. Nearly ten years ago, I placed in a jar of buttermilk a raw beefsteak to which no antiseptic of any sort had been added. The beefsteak is still intact, thanks to the antiputrefactive properties of milk sugar and the acid-forming bacteria it feeds. The reason for this antiputrefactive property of milk was discovered by Kendall of Harvard, who a few years ago demonstrated that...