The Skim-milk treatment of diabetes and Bright's disease

CONTENTS.

THE HISTORY OF THE MILK TREATMENT OF DISEASE.

Milk believed by the ancients to be medicated by the food of
herbivorous animals; this illustrated by the observations of
Pliny, Galen, and Baccius

Modern experiments on the impregnation of milk by the ad-

ministration of mineral substances

Hippocrates, Celsus, Aretæus, and Galen

Patients sent to Stabiæ by Galen; its inhabitants receive a

medal, representing a cow, from the Emperor Geta

Milk largely prescribed by English physicians in the Sixteenth

Century

Cogen's Haven of Health.' Case of the Earl of Cumberland

Van Swieten on a milk diet in gout

Hoffman a strenuous advocate of milk in the treatment of disease

Works on the milk treatment written in the seventeenth and

eighteenth centuries

Contributions on the subject published during the present cen-

tury in France, Germany, and Russia

Treatise of Dr. Inozemtseff of St. Petersburgh

Contribution of Dr. Karell of St. Petersburgh

Contributions of the Author to the 'Lancet'

Saline ingredients and their relative proportion

Importance of phosphorus as an ingredient of milk
Quantity of water in milk

Composition of the milks of different domestic herbivorous ani-
mals; comparison of these with human milk

Milk contains all the constituents of the blood and tissues
Changes produced in milk by digestion

CHAPTER III.

THE THERAPEUTIC PROPERTIES OF MILK, AND MODE

OF ADMINISTRATION.

The milk treatment; the diseases in which it is applicable

Cream injurious in several chronic diseases

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Quantity of flesh-forming material in skim-milk

The therapeutic action of skim-milk

The skim-milk treatment does not exclude the employment of

other remedies

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The earlier Greek physicians unacquainted with the disease

The Roman physicians had no name for it

The description of diabetes by Celsus and Aretæus

Discovery of the saccharine character of the urine by Willis

Description of the symptom by Dr. Jaccoud

Saccharine urine the only essential symptoms of diabetes

Symptoms of the first stage obscure

Symptoms of the second stage

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Polydipsia, or excessive thirst

Dryness of the skin

Polyphagia or inordinate appetite

Emaciation, progressive and extreme

Loss of fat-the causes of this symptom

Autophagia, Dr. Jaccoud's observations on

Emaciation due to inanition

Unhealthy condition of the gums

State of the bowels

Anasarca of the lower extremities

Final symptoms

CHAPTER V.

PATHOLOGY OF DIABETES.

Polyuria, or excessive flow of urine—cause of this symptom

Relation between the quantity of urine and that of the fluid in-

gesta-observations of Celsus and Aretæus on this subject

Experiments of Dr. Parkes, Nasse, Von Dursch, Rosenstein,

and others relating to this question .

Retarded elimination of water by diabetics proved by the experi-

ments of Falck, Griesinger, and Neuschler

Explanation of this phenomenon by Prof. Vogel

Excretion of urea in diabetes-the contradictory statements of

authors on this subject explained

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Influence of food on the secretion of urea in diabetes

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Increased secretion of urea shown by the analyses of Dr. Parkes

and others

Cause of the increased secretion of urea

Experiments of Ranke, and Bischoff and Voit on the effects of

inanition and different kinds of food on the quantity of urea

The other normal constituents of the urine not affected in dia-

betes

Glucosuria or mellituria; altered specific gravity of the urine.

Diabetic sugar; its chemical composition

Quantity of sugar found in the urine

Variation in the quantity of sugar secreted in the urine at
different periods of the day; observations of the Author
Table showing the relative density of the urine at different
periods of the day

Another table

Temporary disappearance of sugar from the urine during febrile
affections

Processes for detecting diabetic sugar in the urine; Moore's and
Trommer's tests

Polarising saccharimeter of Soleil

PATHOLOGY OF DIABETES.

Source of diabetic sugar

Starch the sole source of sugar in the first stage of the disease

The whole of the starch and sugar in the food converted into

diabetic sugar

Saccharine transformation of oleaginous or fatty alimentary

substances

Proof of this from the effect of cream on the urine

Further proof from Dr. Pavy's experiments with glycerine, milk

and suet in diabetes.

Dr. Pavy's explanation of the injurious effect of milk erroneous

Lactin not converted into diabetic sugar

Period of the disease at which the saccharine transformation of

fatty matter begins.

Saccharine metamorphosis of the albuminous principles of

food; the period at which this begins

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Professor Griesinger's investigations, showing the large amount
of albuminous food converted into sugar
The previous mal-assimilation of starch and sugar appears
to determine and originate the saccharine metamorphosis of
albumen

Autophagia, or supposed conversion of the tissues into diabetic
sugar, not based on reliable evidence; sources of fallacy
overlooked