78 



because of the retention and putrefaction of undigested curds in the 

 colon. Professor Tissier, the eminent French physician and bacteriolo- 

 gist of the Pasteur Institute^ of Paris, discards milk entirely and pro- 

 hibits its use by liis patients. 



8. Infection from cow's milk is a known cause of acute colitis in I 

 infants and recovery is often prevented by its continued use. The 

 disuse of milk is always necessary in cases of diarrhea in children, and 

 in many cases of colitis in adults. The disuse of milk is necessary to 

 insure recovery. 



Many persons dislike cow's milk and can not use it. 



In spite of these defects, most persons can use cow's milk without 

 discomfort and even with benefit; but there are not a few who have 

 discovered that milk "does not agree" with them and who avoid it. 

 Others suffer almost constantly from headache because of the toxic 

 eft'ects of milk without being aware of the cause. Still others are con- 

 stipated or suffer from colitis, not knowing that milk is the cause of 

 their suffering. 



My attention was first called to the fact that milk disagrees very 

 seriously with certain persons more than 40 years ago. At that time 

 milk, especially hot milk, was a very popular remedy and was recom- 

 mended for almost every form of indigestion. Many physicians pre- 

 scribed hot milk almost as a routine practice. In Europe so-called 

 milk cures were found in every health resort and were very much 

 patronized. Among the patients visiting the Battle Creek Sanitarium 

 I found many who had tried the milk cure and with disastrous results 

 and who on this account protested most vigorously when its use was 

 suggested to them. In a few cases in which I insisted that the patient 

 should make a trial of the use of milk, the unpleasant effects which 

 the patient hnd previously experienced were repeated. I soon became 

 convinced that the objection to the use of milk was not whimsical, as 

 I had at first supposed, but was a real difficulty which must be dealt 

 with. 



In seeking for a solution of the problem it occurred to me to under- 

 take the preparation of a substitute for milk from nuts. The study of 

 organic chemistry had brought to my attention the fact that the pro- 

 tein of nuts so closely resembles that of milk that it was by some 1 



