On infant feeding and the value of preparations of pure Alpine milk / by Dr. Nachtigal.

  • Nachtigal, Dr.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: On infant feeding and the value of preparations of pure Alpine milk / by Dr. Nachtigal. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    “ Fat is not affected by the stomach and under- goes no change therein: its digestion does not commence until the stomach has been passed. Consequently, the fat must not be taken until the time of its digestion has arrived, that is, two or three hours after a meal. Introduced into the stomach at this time, it quickly passes out of it. “ The stomach is thus not offended by fat floating about it while its own proper work is going on; nor is there any splitting up of the fat into offensive fatty acids. For those who cannot take cod-liver oil this palatable fat-emulsion is invaluable. “ It is also invaluable during the hectic fever of phthisis; and in summer time, added to iced coffee, cocoa, chocolate, &c,, it makes a most refreshing and invigorating food. “ The maltose is itself a food of high nutritive properties, and the combination is a perfect food, rich in fat, and of the smallest bulk. Being free from cane sugar, this preparation can be taken by persons who cannot take ‘sweets7 ordinarily, from the acidity to which they give rise.’7 The late Dr. Milner Fothergill, in th^Practitioner, says: “As it was clear the food must be small in bulk as well as nutritive in character, I advised the Cremor hordeatus Loefiundi in a small quantity—about the size of a filbert—every hour ; with the result that the patient rallied and ‘ was much better.’ Three months later she was still holding her own.—Miss U., a spinster, seen along with Dr. Walker, of Peterborough,