Milk is not a beverage. It is a food. A quart of milk contains as much
food and fuel value as eight eggs or twelve ounces of lean beef. That
is, a cupful (one-half of a pint) is equal to two eggs or three ounces
of lean beef. This shows that milk should not be taken to quench thirst,
but to supply nourishment. Milk is one of our most satisfactory and
economical albuminous foods, even at the present high prices. In many
foods from 5 to 10 per cent of the protein goes to waste. In milk the
waste does not ordinarily amount to more than about 1 per cent. This
fluid generally leaves the stomach within one or one and one-half hours
after being ingested.
In spite of its merits as a food some writers on dietetics advocate that
adults stop using it, giving it only to the young.
Milk is an excellent food when properly used. When abused it tends to
cause discomfort, disease and death, and so does every other food known
to man. Milk is given in fevers and in other diseases, when the
digestive and assimilative processes are suspended. This is a serious
mistake and has caused untold numbers of deaths. When the digestion has
gone on a strike all feeding is destructive.
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