Milk Diet for the Sick
The milk diet (described in detail in Volume II) prob¬ably will be given to the majority of patients after a period of fasting or other preparatory diet. But often patients can¬not take milk without modification. Diverse variations are possible. The milk ma}- be diluted with plain water, or with a small amount of lime water. Soda and vichy are often added, also, but we do not approve of either of these. When there is constipation, or an acid condition of the stomach, or a gastric ulcer, a teaspoonful of milk of magnesia may be added to each glass of milk. Predigested milk (peptonized) may be used. Rarely is it permissible to add a little salt to the milk. Removal of the cream frequently makes milk more digestible, without interfering appreciably with its nourishing qualities.
Buttermilk can be taken by many people who cannot take sweet milk; but there are other forms of sour milk which are also highly beneficial. Creamery buttermilk is the same as soured milk, except that most dairies or milk companies use their own culture of souring germs, thus imparting charac¬teristic flavors. Acidophilus and Bulgarian buttermilk are beneficial and appetizing. Bernarr Macfadden’s “sumik will take the place of either of these when they are not obtain¬able. This is merely milk allowed to sour in an air-tight vessel until a solid curd is formed, then whipped to a creamy consistency.
Kumyss, Matsoon, Zoolak and other specially cultured milks may be used similarly, but some of these are decidedly acid and will not appeal to the majority of patients. All these so-called fermented milks are not only good food but aid in correcting and preventing intestinal putrefaction. Whey, the watery portion of milk after separation of the casein, is ex-cellent when milk disagrees, or when protein is to be omitted from the diet or used in only small amounts. In whey are the sugar and the mineral elements and some of the vitamins. It is easily digested and has a slightly acid taste.