Again, the nutritive power of milk and of the preparations from milk, is
very much undervalued; there is nearly as much nourishment in half a
pint of milk as there is in a quarter of a lb. of meat. But this is not
the whole question or nearly the whole. The main question is what the
patient's stomach can assimilate or derive nourishment from, and of this
the patient's stomach is the sole judge. Chemistry cannot tell this. The
patient's stomach must be its own chemist. The diet which will keep the
healthy man healthy, will kill the sick one. The same beef which is the
most nutritive of all meat and which nourishes the healthy man, is the
least nourishing of all food to the sick man, whose half-dead stomach
can _assimilate_ no part of it, that is, make no food out of it. On a
diet of beef tea healthy men on the other hand speedily lose their
strength.
[Sidenote: Home-made bread.]
I have known patients live for many months without touching bread,
because they could not eat baker's bread. These were mostly country
patients, but not all. Home-made bread or brown bread is a most
important article of diet for many patients.
Pages:
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101