This is contrary to
everything we know about digestion and assimilation, and although it is
a fine enough theory it does not work out in practice. I have seen bad
results when nothing but a small amount of the hot milk was fed to
patients with weak digestive power. Perhaps others have had better
results. When the system demands a rest from food, nothing but water
should be given. Boiled or natural milk is then as bad as any other
food, and worse than most, for in the absence of digestive power it soon
becomes a foul mass, swarming with billions of bacteria. The system is
compelled to absorb some of the poisons given off by the micro-organisms
and the results are disastrous.
Every food we take must be modified by our bodies before entering the
circulation, and milk is no exception.
When milk is allowed to stand for a while the sugar ferments, through
the action of the lactic acid bacteria. The sugar is turned into lactic
acid, which combines with the casein and when this process has continued
for a certain length of time the result is clabbered milk or sour milk.
The length of time varies with the temperature and the care given the
milk.
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