The propaganda for reform in proprietary medicines / [Council on Pharmacy and Chemistry of the American Medical Assoication].

Date:
[1910?]
Catalogue details

Licence: In copyright

Credit: The propaganda for reform in proprietary medicines / [Council on Pharmacy and Chemistry of the American Medical Assoication]. Source: Wellcome Collection.

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    value, the Kefilac Company states that “through its large portion of water . . . through its carbon dioxid and through its small per cent. of alcohol, Kefilac greatly infiu- ences all the vital processes.” Like the two preparations pre- viously mentioned, it is a “remedy” for a long list of diseases including cancer of the stomach, rheumatism, etc. YOGURT Yogurt is another preparation of this class made by the Good Health Company, of Battle Creek, Mich. It contains a variety of bacteria and at least one species of yeast so that the composition of the fermented product is very similar to that of the others. The term “meat bacteria” is used in the advertising pamphlet, though what is meant is not altogether clear, since non-sporing bacteria are killed if meat is thor- oughly cooked. The Yogurt tablets are called an “antitoxic ferment’”—whatever that may be. The bowels must be kept active, otherwise ‘“Colax”’—a “patent medicine’ put out by these people—must be used. The number of diseases cured ov milk prepared with the Yogurt tablets is enormous. An elaborate list of symptoms is given, some of which may easily be imagined by the anxious layman. In fact, the descriptive matter regarding Yogurt. reads very much like a Lydia Pink- ham advertisement. LACTONE It is claimed for Lactone tablets by their makers, Parke, Davis & Company, that the soured milk made with them possesses certain advantages over ordinary buttermilk. The statement: “The cream is left in the milk, rendering it of far greater nutritive value” is only partly true. If directions are followed, the milk is diluted with one-third of its volume of water before inoculation and the fat, therefore, is nat- urally reduced to 75 per cent. of the original value in the milk. The fact, too, that the casein, milk sugar and salts of the milk are also reduced to 75 per cent. of the original amount is not stated by the manufactirers. The casein is certainly the most valuable part of the milk and while in ordinary buttermilk only the fat-content is reduced, the other constituents being in nearly the normal proportion, yet in Lactone buttermilk there is more fat but less casein. This is of significance since it is now fairly well established that when cow’s milk is used the fat is the cause of infantile digestive troubles rather than the casein.