All History

In connection with this interesting and important discussion, the following observations by Tsclierwinsky arc referred to in Landois' "Textbook of Human Physiology." He fed two similar pigs from the same litter. 

No. 1 weighed 7,300 grammes ; 

No. 2 7,290 grammes. No. 1 was killed, and its fat and proteids estimated. No. 2 was fed for four months on grain, and then killed. The grain and excreta and the undigested fat and proteins were analysed, so that the amount of fat and proteins absorbed in four months was estimated. The pig then weighed 24 kilos. ; 11 was killed, and its fat and proteins were estimated : — 

No. II. contained 2.50 kilos. of albumen and 9.25 kilos. of fat 

No. I.                        0.94 „                                        „ 0.69 „ 

Assimilated            1.56 „                                        „ 8.56 „ 

Taken in in Food   7-49 „                                      „ 0.66 „

Difference            — 5.93                                      " +7.90"     

There were therefore 7.90 kilos, of fat in the body which could not be accounted for in the fat of the food. The 5.93 kilos. of albumen of the food which were not assimilated as albumen could yield only a small part of the 7.90 kilos, of fat, so that at least 5 kilos. of fat must have been formed from carbohydrates. Lawes and Gilbert calculated that 40 per cent of the fat in pigs was derived from carbohydrates. How the carbohydrates changed into fat in the body is entirely unknown." 

As has already been stated, the weight of evidence appears to be distinctly in favour of the conclusion that, in some way or other, the carbohydrates are capable of being converted into fat in the system ; but, in any case, the same result occurs, and they promote, either directly or indirectly, the deposition of fat within the body. 

The probability that lactic and other acids of the same class are formed in the body, chiefly or solely from carbohydrates, is drawn attention to by Parkes. "The formation of these acids is certainly most important in nutrition, for the various reactions of the fluids, which offer so striking a contrast (the alkalinity of the blood, the acidity of most mucous secretions, of the sweat, urine, etc.), must be chiefly owing to the action, of lactic acid on the phosphates or the chlorides, and to the ease with which it is oxidised and removed." We may conclude, then, that the carbohydrates by their capacity for rapid metabolism contribute largely to the production of heat and mechanical work, find also that their use greatly favours an increase in the constituents of the body, and especially of the albumen and fat. If we desire to increase the albumen without adding greatly to the store of fat, we should (according to Bauer) give a liberal allowance of albuminates with relatively small quantities of carbohydrates. But if we desire a substantial addition to the fat, the food should contain less albumen and more carbohydrates, with a fair proportion of fats.

Some differences of opinion exist as to the relative value of foods of the same class. Albuminates, as has been seen, can be obtained from either the animal or vegetable kingdom ; they have a similar chemical composition, and they serve the same purposes in the body. It has, however, been suggested that they are probably utilised in a somewhat different manner, or with different degrees of rapidity, and that the man who feeds on meat, like carnivorous animals, "will be more active, and more able to exert a sudden violent effort, than the vegetarian or the herbivorous animal, whose food has an equal potential energy, but which is supposed to be less easily evolved." In support of this view it has been urged that the movements of carnivorous animals, especially in the pursuit of their prey, are far more active than those of herbivorous cattle ; that the form in which they take their food enables them to give out sudden spurts of energy of which the vegetable feeder is incapable. But this view has been questioned by others, who refer to the known activity and speed of the horse, the rapid movements of the wild antelope and cow, and even of the wild pig, all animals mostly herbivorous, as inconsistent with the conclusion that vegetable feeders cannot give forth energy as rapidly and continuously, or even more so, than the predaceous carnivora. It is further stated that with the human race also, the East Indian native, if well fed on corn, or even on rice and peas, shows, when in training, no inferiority in capacity for active physical exertion to the animal feeder. It has also been argued that the complicated alimentary canal of the herbivora pointed to a slower digestion and absorption of food; and with certain kinds of vegetable food this would certainly seem to be the case ; but it has again been contended that this is chiefly intended for the digestion of cellulose, and that the digestion and absorption of albuminates may be as rapid as in other animals. 

It must, we think, be admitted that all practical observations tend to prove that animal food is digested more rapidly than vegetable food, and it therefore seems highly probable that meat can replace the waste of the nitrogenous tissues more rapidly than meal of any kind, and it is probably true that there is a more active change of tissue in meat eaters than in vegetable feeders, and that the former require more frequent supplies of food. Apparent differences in nutritive value in different meals, as in wheatmeal and barley meal, probably depend on difference of digestibility. 

The difference in the nutritive value of different fats would seem to depend on the relative facility with which they are digested and absorbed. Animal fats appear to be more easily absorbed than vegetable. And even different animal fats differ much in digestibility, and, therefore, in nutritive value. This depends partly on chemical composition, and partly on mechanical aggregation or subdivision. Mutton-fat is generally found difficult of digestion, while pork-fat is easily digested. Butter can be readily digested by many persons who cannot digest other forms of fat and the ready digestibility of ccxl-liver oil is one of its chief advantages. 

The different carbohydrates are generally supposed to be of equal value in nutrition. Sugar, from its ready solubility, should be more easily absorbed and more quickly utilised than starch, but it is found that when both are procurable a mixture of the two is usually preferred.

The class of carbohydrates have much in common with the fats. They serve the same purpose of checking albuminous waste ; like them, they are resolved by combustion within the body, ultimately, into carbonic acid and water, and so, like the fats, are capable of yielding heat and mechanical work. Unlike the fats and the albuminates, however, they do not appear to enter into the structure of the tissues, although they are found in some of the fluids and organs of the body. 

All the carbohydrates are converted into glucose, or grape sugar (or maltose), before they are absorbed, and in this form they are much more readily metabolised than the fats or albuminates. 

It is believed by many, and the weight of evidence, as will be seen, is in favour of the conclusion, that carbohydrates can be converted into fat within the organism. Bauer,* however, is indisposed to accept this view. Basing his opinions on the experiments of Pettenkofer and Voit, who showed that carbohydrates, even when administered in great excess, are almost completely destroyed within the body, he maintains that although the carbohydrates, when given together with albumen and fat, favour an increase of the constituents of the body, and especially of fat, yet it is not because they are themselves converted into fat, but because, owing to the facility with which they are metabolised, they protect the other food-stuffs from destruction. 

"When fat and carbohydrates co-exist in the food, the latter are always the first to be consumed; and when they are present in sufficient amount, the consumption of fat in the body may be completely suspended." And he explains in a similar manner the fact that a deposit of fat may be observed to take place when the diet consists of albuminates and carbohydrates alone, without any fat; for in that case, he says, the fat, which "originates as a product of the splitting-up of albumen, is withdrawn from further metabolism in favour of the carbohydrates, and contributes to the gain." He also rejects the view that the ready decomposition of the carbohydrates in the body depends on their great affinity for oxygen; he considers it lies rather in the properties of the animal tissues, and he points out that the assumed equivalents of starch and fat, as 240 of the former to 100 of the latter, calculated on the quantity of oxygen required for their combustion, are incorrect; and that in the living organisms "175 parts of starch are in the material actions approximately equivalent to 100 of fat." 

Germain Sée begins by supporting the view taken by Bauer, and asserts that the principal function of the carbohydrates is the immediate development of heat and mechanical work ; that they are not annexed in any way directly or indirectly to the organisms ; and that the fat that is deposited in consequence of their use is derived from the splitting-up of albuminates. He urges the experiments of Boussingault, who found that when he fed ducks on a pure carbohydrate like rice, they grew thin; but on adding a small quantity of butter, they grew fat. The same experimenter also asserted that milch-cows only gave out the quantity of fat in their milk that was contained in their food. Sée also points out that the particular kinds of grain selected for fattening animals are always such as contain, like maize, a considerable quantity of fat. But, notwithstanding all this, he appears in the end to yield to the weight of evidence that fat may be, under certain circumstances, formed from carbohydrates. 

Dujardin-Beaumetz believes in the possibility of the transformation of glucose, the product of the digestion of carbohydrates, into fat. He sees a great analogy between the formula for glucose, C6H12O6, and that of glycerine, C3H8O3, and thinks that the latter may result from the splitting up of the former with the addition of hydrogen. He also shares, to a certain extent, Pavy's views, and considers that a portion of the glucose derived from the digestion of carbohydrates is deposited as " hepatic glycogen" in the liver, and thus furnishes the glucose necessary to the organism when the food does not contain any carbohydrates, Pavy maintains, as is well known, that saccharine matter, when absorbed, "on reaching the liver is transformed by that organ into amyloid sub- stance [glycogen], which is stored up in its cells for subsequent further change preliminary to being appropriated to the purposes of life." The occurrence of this "amyloid substance" in the liver, even when a purely animal diet has been taken, he accounts for by the supposition that the liver is the organ in which the splitting-up of the albuminates into urea and a non-nitrogenous substance occurs, and that the latter is metamorphosed by the liver into "glycogen." Pavy believes that carbohydrates are first converted into this "amyloid substance," and that this is afterwards converted into fat. But he points out what is doubtless a most important condition in the conversion of carbohydrates into fat, namely, "the co-operation of nitrogenous in conjunction with saline matter," for it is probably by the changes occurring during the metabolism of the albuminates that this transformation is excited. The presence of a small amount of fat with the carbohydrates would seem also to favour this conversion, for the rapid deposition of fat which sometimes occurs when animals are fed on such a mixture appears to be more than can be accounted for by the small quantities of fat ingested. Pavy dops not admit that any of the carbohydrates undergo direct oxidation in the system, or contribute strictly to force production.

 Page 28: “In1896 D. A. Babagliati ... published in London a small treatise on Air, Food and Exercise ... [He was] the first to establish the dietary origin of cancer, and his various books gave abundant evidence in support of his contentions.” 

It is written on a letterhead: “J. H. Romig, M.D., 115 East Columbia, Colorado Springs, Colo. ... 1948 ...” and signed, in ink, “J. H. Romig, M.D.” In the first part of this paper he speaks of himself in the third person:

“When Dr, J. H. Romig went to the Bering Sea region of Alaska, in the year 1896, he found the Eskimos living according to tradition, ideology, and diet, the same as they had lived for hundreds of years before.” He gives the general impression of average good health and considerable longevity. He describes their houses and housekeeping and tells that during winter most of the men spend much of their time at what whites have called club houses or bath houses, the native karrigi or kadjigi.

“The women brought the largest meal of the day to their husbands, fathers, and sons. The food was in a wooden dish ... mostly game and fish ... Dried smoked salmon was much used, and other dried fish. Seal and fish oil was much in demand and was a necessity; no one could be well without fats. Their food was cooked mostly by boiling, and was rather rare; they ate as well, especially in winter, raw frozen fish and raw meat. They kept some wild cranberries for the favored dish of akutok — made [of lean meat and] of seal or fish oil mixed with warm tallow, sprinkled with cranberries, stirred, and hardened with a little snow.

“On this diet the people were strong, and did not get scurvy ... the did not have gastric ulcer, cancer, diabetes, malaria, or typhoid fever, or the common diseases of childhood known so well among the whites. For the most part they were a happy, carefree people ...

“With the advent of gold discovery, government schools and missions, and the high price of furs, came a new era ... They were able to buy white men's food and clothing, neither of which fitted their real need. The children were sent to school and learned white man's ways ...

“These people have changed from the old way, to eating pancakes with syrup and canned goods from the store. The children have poor teeth now, as well as the older ones. They have white man's epidemics, and neither the home nor the food that once was good for them ...

“The Government is now doing much to cover up and ease these changes in native life ... It is with regret that we can see the slow passing of these once hardy people ...”

7. — Cantani's. 

{This is a very exclusive diet.) 

Sanctioned:  

• Meat and animal fats of all kinds (at all meals). 

• Fish of all kinds. 

• Lobsters. 

• Olive oil (instead of butter). 

• Eggs (in milder cases). 

• Substitute for bread: Pavy's almond cakes(only for convalescents who cannot entirely dispense with bread).

• Pure Water.

• Soda-water.

• Persons habituated to the use of strong wines and spirits may add to the water 10 to 30 grammes of pure alcohol daily.

• Red Wine.

• Tea and coffee in small quantities.

Forbidden:

• Liver.

• Butter, as it contains traces of lactose.

• Cheese.

• Milk.

• All farinaceous and saccharine foods absolutely.

• All fruits.

• All green vegetable and roots.

• Lemonade. 

• Chocolate. 

• Rum, cognac.

• Tea and coffee (in severe cases). 

Cantani considers much salt injurious, as well as much pickled pork or salt fish. 

He requires the adoption of this absolute meat and fat diet for three months — in very mild cases for two months, in very severe cases for six or nine months. If after two months the urine contains no sugar, he allows green vegetables ; after another month, cheese and old red wine ; and after another fortnight, almonds and nuts. A month or so after this he permits juicy fruits, not too sweet, as straw- berries, raspberries, peaches, apples, and sour oranges ; still later, plums, gooseberries, green beans and peas, tomatoes, melons, cucumbers, and gourds. After another fortnight, milk and fresh milk foods may be used. Finally, if after repeated examination no sugar be found in the urine, small quantities of farinaceous food may be cautiously permitted, but their use must be restricted for life. It is best to avoid altogether cane-sugar and sweets of all kinds. 

Cantani urges the consumption of as much fat as possible, and especially of " pancreatic fat," as easy of digestion. It is prepared of pancreas, cut up into small pieces, well mixed with a certain quantity of melted bacon fat or lard, left to undergo an artificial digestion for about three hours, and finally lightly roasted before the fire. In mild cases he prescribes pure sugar-free cod-liver oil, in 20- to 100-gramme doses.

ABOUT seven years ago I saw two patients, one suffering from severe chronic gouty arthritis and the other from recurrent uric acid calculi, in both of whom, after all routine treatment had failed, cure was effected by the so-called " Salisbury" treatment, prescribed and directed by a lady. Taking for many weeks nothing but red meat and hot water, these patients certainly made wonderful improvement, which, in spite of a gradual return to an ordinary dietary, persists to this day. It seemed to me that this treatment possessed some element of usefulness, but that it ought neither to be used indiscriminately nor without medical guidance. The only English book on the subject, which quickly obtained and still has a large circulation among the laity, was written in a tone and spirit which did not encourage the medical profession to give this method a thorough trial; but the patients whom I had tried in vain to help, and for whom I had sought the best special advice without good result, were so evidently benefited that I have since then given this diet a careful trial, more especially during the last three and a half years, when I have been afforded in Buxton exceptional opportunities for selecting suitable cases for its use and for watching its effects. The indefatigable and painstaking work of Dr. Alexander Haig and the careful and ingenious experiments of Dr. A. P. Luff, which latter, placed before us in the recent Goulstonian Lectures,” have excited so much interest, indicate that the red meats or their salts are in themselves harmful to the gouty. Having for the last three years been working on the subject of auto-poisoning in relation to the causation of out, some forms of rheumatoid arthritis, and allied ailments, had been led to doubt whether that is so, or whether it is not the admixture of food of other classes with the red meat which causes complex chemical changes leading to the formation (whether in the blood, tissues, or kindeys) of an excessive quantity of uric acid. The able and suggestive work of Dr. Lauder Brunton has done much to stimulate medical opinion on this subject, and has given us a better understanding regarding the chemical changes which take place during digestion and their clinical significance; while the researches of Gautier and Bouchard have added to our knowledge of “the self-poisoning of the individual."

The course of treatment, which lasts from four to twelve weeks in its strict form, is as follows—subject, of course, to such modifications as the condition of the patients and their progress demand. The bowels having been thoroughly relieved the patient begins to drink from three to five pints of hot water daily; the temperature of this should be from 100° to 120°F.; a little lemon juice may be added, and it should be drunk in sips. One pint should be taken at least one hour before each meal, and the same quantity at bedtime. The food should consist at first of beefsteak from which all fat, gristle, and connective tissue have been removed; this should be thoroughly minced, a little water being added, and then warmed through with gentle heat until it becomes brown in colour and perfectly soft and smooth; it can be eaten thus or else made up into cakes and cooked on the grill. On the minced meat may be put the poached whites of from two to four eggs per day. The only bread allowed is a half slice, cut very thin, and thoroughly torrified in the oven, with each meal. A little salt or pepper may be added to the meat, or a little mustard freshly mixed with lemon juice. As the treatment progresses a little of the steak may be given grilled, or a lean mutton chop; very little or no fluid should be given with the food. The quantity of the meat given is from one pound to four pounds in the twenty-four hours. During the latter part of the treatment a grilled cod-steak is often ordered Alcohol should be avoided; if absolutely necessary a little good whisky with cold water may be given with food; or a cup of weak tea with a slice of lemon, or a cup of black coffee may be taken. The immediate results experienced are a feeling of hunger and a difficulty in drinking so much hot water; these difficulties soon disappear, although the feeling of “emptiness” due to the stoppage of the carbohydrates often persists. There is also a marked diminution of the abdominal girth and a more or less rapid loss of flesh, especially in those who are fat and flabby; but walking is much easier and the breathing is often greatly relieved. The urine at first is often scanty and loaded with urates, which indicates either the necessity for adding some freshly prepared citrate of potash to the hot water given in the early morning and late evening, or else an increase in the quantity of water drunk. The bowels become constipated, the motions being scanty and dark coloured. An aperient is often necessary. After the first two or three weeks the patient begins to feel weak and easily tired, and it is wise at this stage to limit the amount of exercise taken, substituting in some cases a little massage; but before the conclusion of the course the strength returns, and stout patients especially feel the benefit of the diminished weight.

The changes due to the treatment are very marked. The swelling of the joints diminishes, the aching and soreness are greatly relieved, and the mobility is considerably in creased. The patient becomes brighter, and work, both mental and bodily, is done with pleasure instead of with trouble and effort; acidity, pyrosis, heaviness, distension, and oppressed feelings after food disappear, flatus is greatly diminished in quantity and becomes much less offensive, and the perspiration loses the disagreeable odour so frequently present in these cases. The urine becomes more copious and clearer, and does not give the reactions to nitric acid and ferric chloride mentioned later. and the oxalates and uric acid are materially decreased. The indications for the adoption of this treatment seem to me to be : (1) obstinate and refractory chronic gouty arthritis; (2) recurrent uric acid calculi; (3) frequent and intractable migraine; and (4) obstinate gouty dyspepsia. The treatment appears to be indicated more especially if any of the following symptoms are present : (a) amylaceous and intestinal dyspepsia; (b) acidity, pyrosis, and flatulence; (c) heaviness and irritability after food; (d) excessive formation of sulphuretted hydrogen in the large intestine, disagreeable smelling perspiration, and offensive breath; and the following conditions of the urine : (e) persistent lithiasis; (f) oxaluria; (q) excessive formation of indican ; (h) purple or red reaction with nitric acid; and (i) wine-red reaction with ferric chloride.

I am sure that where either damaged kidneys or a weakened heart are present exceptional care should be taken; in fact, many of these cases are quite unfit for the treatment. I do not say all, advisedly, as I have seen several cases in which both unsound kidneys and heart have been greatly relieved, but such patients require daily watching and the exhibition of great care, experience, and discretion. The above mentioned symptoms, I would venture to submit, bring us face to face with the great question of auto-poisoning. I have been greatly impressed by the sudden subsidence of severe chronic gouty arthritis in five cases. In three of these it followed what were described as “very severe bilious attacks”; and in two it came on after severe and spontaneous attacks of diarrhoea; the relief was immediate and complete, and for several weeks the patients kept better, but gradually the old symptoms began to return, and in three months after the sudden improvement they were as bad as ever. No doubt also many of us have observed how severe attacks of deltoid rheumatism of many weeks' standing have been at once removed by a mercurial purgative. These facts seem to me to point to the possibility of poisons generated in the alimentary canal setting up affections of the joints. Bouchard describes certain articular enlargements which he contends are almost always present, more or less, in cases of gastric dilatation. That a very considerable number of ptomaines, leucomaines, and toxins are formed in the ali mentary canal seems to be beyond doubt, as is also the fact that they are taken up by the blood and appear in the urine.

A most important discovery was made by Gautier in 1885, when he found that poisonous alkaloids were continuously being formed in healthy men and animals by decomposition in the intestinal canal during the process of digestion or in the blood and tissues generally by the metabolism which occurs during the functional activities of life. It seems to me that if we have either an excessive formation or a deficient elimination of these toxic products we get a con dition of self-poisoning, which may be either slight and transient, severe and lasting, or, what I believe to be more common still, a daily storage of small quantities of noxious matter which gradually undermines the health, leads to deterioration of the nervous system, and disturbance of the nutrition of some or all of the structures of the body; and it seems likely that vital action is much more quickly interfered with through the accumulation of waste products within the organs than by any want of nutriment of the organs themselves. Aitken, writing on gout and rheumatism, says: “They are such diseases as become developed under the influence of agents generated within the body itself through the continuous exercise of its functions in the daily course of nutrition, development, or growth.” That marked symptoms of poisoning do not more frequently occur is due to the physiological processes continually going on in our bodies: (a) the elimination of the poisons by the kidneys, liver, skin, lungs, and the lining mem brane of the bowels; and (b) their destruction by oxygenation, the leucomaines being burned up in the blood. That the urine contains toxic products was made clear by the researches of Mr. Reginald Harrison, our esteemed President, concerring so-called “catheter fever” when he gave his adhesion to the following important conclusions: (1) In health alkaloids exist in the living subject; (2) these arise in the intestinal canal through the action of putrefactive intestinal organisms; (3) the alkaloids of normal urine represent a practical part of these alkaloids absorbed by the intestinal mucous membrane and excreted by the kidneys; and (4) diseases augmenting intestinal alkaloids augment in consequence the urinary. Dr. Lauder Brunton suggests that one set of poisons is probably allied to uric acid, and includes guanidine, methyl-guanidine, xanthine, and other derivatives of urea. A very interesting statement has been made that while the greatest part of the products of albuminous waste is in health secreted by man in the form of urea with very little uric acid, in disturbance of nutrition (as by self poisoning, affections of the nervous system, &c.) the quantity of uric acid is enormously increased. It has also been suggested that as pyrocatechin, a body of the aromatic series frequently found in urine, is known to have a poisonous action on the spinal cord it may probably interfere with the joint centres, an thus set up reflex trouble in the articulations. To those who entertain the opinion, so generally held, that the various toxins are formed from the decomposition of animal food it will not be at all clear how a meat dietary, even with the aid of hot water, can alter this condition ; but Brunton and Macfadyen have shown that “the same bacteria which form a peptonising enzyme on proteid soil can also produce a diastatic enzyme on carbohydrate soil”; and, further, that “the same bacilli, when grown in starch paste instead of in gelatin or in beef-tea, produced a different ferment, which would convert starch into sugar, but which would not act upon gelatin.” Bouchard, again, strongly condemns bread, with the exception of the outer crust, on the ground that the process of baking, although it has interrupted the fermentation, has not stopped it altogether, and that this fermentation re-appears when moisture and temperature are again favourable to it, and from this are formed acetic and butyric acids, leucin, tyrosin, and phenol in large and poisonous quantities. The difficulties of a mixed diet of meat and carbo-hydrates in the gouty state are that the latter are so much more easily oxidised, and are therefore more readily consumed in the system than the albuminous compounds, and thus prevent the disintegration and oxidation of the latter; and also that vegetable albumin less easily undergoes disintegration than animal albumin. In gout disintegrative changes in the albuminates are arrested, and insufficiently oxidized substances remain in the blood; and in this connexion it is of importance to note that under a diet of animal food more oxygen is retained in the system than when starchy foods are taken in excess. The microbes subsisting on starchy food, milk, and cheese may be got rid of by a purely meat diet and vice versá, the offending microbes being starved out.

I would now ask the question whether, from the foregoing facts and theories, it is possible to suggest any scientifically satisfying reason for using this dietary. And in reply I would submit that meat taken as suggested is easily and readily digested; that the process of digestion is more com plete and perfect, and is almost entirely free both from the processes of fermentation and putrefaction, and from the toxic products thereof; and also that there is a more complete oxidation of the food taken, and therefore less waste and morbid material remaining in the system. Whatever poison does remain is more promptly eliminated by diuretics than by any other means, and no diuretic is more efficient than a free supply of water, especially when taken into a comparatively empty stomach. The exceptional power of water as an eliminator has been well shown by the researches of Sanquirico into the lethal doses of various drugs. There can be no doubt also that water has a direct flushing effect on the stomach, kidneys, and liver. It has been suggested to me that, while a very much improved condition of the general health might be brought about by the stimulating effects of a diet of red meat, the uric acid in the system would be driven into the joints to their great detriment, and that when this diet was discontinued most serious relapse would occur, the last state of the patient being much worse than the first. I have watched this point most carefully, and in a number of cases I have gradually brought the patient down from a meat diet to a carefully arranged mixed dietary, and in eight cases still further to the meat-free dietary recommended by Dr. Alexander Haig, without any such result being observed. Had space permitted I should like to have submitted the detailed notes of cases of chronic gout and recurrent renal calculi treated by this method. In some respects the latter cases are the more interesting, for in spite of the continuous taking of solvents they were, up to the time of taking this dietary, frequently passing uric acid calculi. With the exception of a few small stones passed shortly after the commencement of the treatment (in less than half the cases only) no further formation took place, although the use of all solvents was discontinued. My experience of the sc-called “Salisbury” dietary has led me to form the following conclusions, which I venture to submit for consideration and criticism: (1) that a certain number of cases of chronic gouty arthritis, recurrent uric acid calculi, and gouty dyspepsia, with fermentative changes, which have proved refractory to ordinary methods of treat ment and dietary, may be treated by means of an exclusively red meat dietary, plus hot water drinking, with excellent results; (2) that this method of treatment is irksome and trying, and as, unless it is carried out strictly in the first instance, it is apt to do harm it should only be used in those cases where other methods have failed or are thought likely to do so; (3) that the cases require careful selection and close medical supervision, the details being modified according to the needs of each individual patient; (4) that those who suffer from persistent albuminuria or organic heart disease are in most instances unfit for this treatment— when, however, it is prescribed for them its course should be watched daily; (5) that certain cases of chronic gouty arthritis which fail to improve while on a mixed diet recover equally well whether on this dietary or on the meat-free dietary suggested by Dr. Alexander Haig; (6) that it is of the utmost importance that no addition, however small, of carbohydrates, saccharine matters, or fruit be made to the dietary during the first few weeks of treatment, very slight acts of carelessness in this respect having often caused disappointment and failure; and (7) that used with due care and discretion this method is a most efficient, and sometimes even a brilliant, addition to our therapeutic resources, but that it is only necessary in some 3 or 4 per cent of gouty cases treated. 

Buxton.

THE VALUE OF AN EXCLUSIVE RED MEAT DIET IN CERTAIN CASES OF CHRONIC GOUT."
To the -Editors of THE LANCET.

SIRS,-Mr. William Armstrong’s paper under this heading in The Lancet of July 3rd has shown the good that can be done by sometimes using what on the face of it appears to be a theoretically wrong diet. Reasoning as the writer does on the subject of auto-intoxication the diet has much in its favour; its results are good in his practice.

Speaking of children in whom the uric acid diathesis is sometimes very marked, I will give a case in my own practice which supports the assimilation theory. A child at two days old passed a quantity of red urine which alarmed the nurse, so much so that she saved me a specimen which on being tested was found to contain pure uric acid crystals. This urine was constantly being passed by the child, who screamed a great deal, had flatulence and sickness, and seemed very miserable altogether. The mother's milk was rich in cream, but turned acid rapidly. Careful dieting of the mother had no effect on the child for good. I found eventually that no milks would agree, so I abandoned milk and put the child on mutton juice. This agreed perfectly, the crying and sickness ceased, the general aspect of the child changed for the better, and the uric acid ceased to be marked after twenty-four hours of mutton-juice feeding. I gradually brought the feeding back to a sterilised cream mixture; the child is now well and taking food without difficulty. Curiously enough the family history of this infant reads like a list of Spa patients--viz., paternal grandmother has rheumatoid arthritis; the father has passed quantities of uric acid calculi; the mother has what Sir Willoughby Wade would call gouty neuritis accompanied by acid dyspepsia.

When Dr. Eustace Smith introduced meat-juice feeding he saw the wonderful way in which the albumin was assimilated, and I am quit econvinced that it is in cases of uric acid diathesis that milk-mixed carbohydrate-diets often disagree. Beef-tea I never give to children, as I only see harm from its use. In several other cases of children unable to digest milk well I have noted uric acid, but the family history is not so marked. When one considers that sugar, which is almost harmless in itself, can (as Sir Dyce Duckwork has pointed out) by setting up fermentation produce flatulence and acidity, it is obvious that carbohydrates may retard stomach digestion by acting as diluents alone, as well as by improperly fermenting and throwing the whole digestive tract out of gear by sending into the duedenum a fermenting mass, the toxins of which are absorbed--veritable taskmasters to an overworked system. Sir William Roberts has called attention to the value of mixed diets, and they certainly are more comfortable than the single red meat and water or vegetarian; but in the special cases mentioned by Mr. Armstrong the microbes must be mastered. 

I am, Sirs, yours faithfully,

Lennox Wainwright, M.D. Brux., &c. 

Folkestone, July 19th, 1897

Amundsen joined the Belgian Antarctic Expedition (1897–99) as first mate. This expedition, led by Adrien de Gerlache using the ship the RV Belgica, became the first expedition to winter in Antarctica. The Belgica, whether by mistake or design, became locked in the sea ice at 70°30′S off Alexander Island, west of the Antarctic Peninsula. The crew endured a winter for which they were poorly prepared. By Amundsen's own estimation, the doctor for the expedition, the American Frederick Cook, probably saved the crew from scurvy by hunting for animals and feeding the crew fresh meat. In cases where citrus fruits are lacking, fresh meat from animals that make their own vitamin C (which most do) contains enough of the vitamin to prevent scurvy, and even partly treat it. This was an important lesson for Amundsen's future expeditions.

"Meanwhile, the Native Americas of the Southwest were observed between 1898 and 1905 by the physician-turned-anthropologist Aleš Hrdlička, who wrote up his observations in a 460-page report for the Smithsonian Institute. The elders among the Native Americans he visited would likely have been raised on a diet of predominantly meat, mainly from buffalo, until losing their traditional way of life, yet, as Hrdlička observed, they seemed to be spectacularly healthy and lived to a ripe old age. The incidence of centenarians among these Native Americans was, according to the 1900 US Census, 224 per million men and 254 per million women, compared to only 3 and 6 per million among men and women in the white population. Although Hrdlička noted that these numbers were probably not wholly accurate, he worte that "no error could account for the extreme disproportion of centenarians observed." Among the elderly he met of age nintey and up, "not one of these was either much demented or helpless."

Hrdlička was further struck by the complete absence of chronic disease among the entire Indian population he saw. "Malignant diseases", he wrote, "if they exist at all--that they do would be difficult to doubt--must be extremely rare." He was told of "tumors" and saw several cases of the fibroid variety, but never came across a clear case of any other kind of tumor, nor any cancer. Hrdlička wrote that he saw only three cases of heart disease among more than two thousand Native Americans examined, and "not one pronounced instance" of atherosclerosis (buildup of plaque in the arteries). Varicose veins were rare. Nor did he observe cases of appendicitis, peritonitis, ulcer of the stomach, nor any "grave disease" of the liver. Although we cannot assume that meat eating was responsible for their good health and long life, it would be logical to conclued that dependence on meat in no way impaired good health."

- Nina Teicholz - The Big Fat Surprise - Page 14-15