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This work is propaganda on allergic diets. One fourth concerns the most obvious allergic potentialities of foods. The author is indignant at fats, beverages and cheese and relatively shrugs his shoulder at fish and nuts. One eighth of his effort is lavished on the dietetic management of such conditions as acute and chronic gastritis, hypo-acidity, hyperacidity, enteritis, dyspepsia and colitis in allergic individuals. A legitimate eighth spends itself on various diets and so-called cures. One sixth is set aside to consider specific dietetics of specific allergic diseases, and most of the pages are squandered on such sterling allergic worthies as gout, arthritis, epilepsy, essential hypertension and acquired hypersensitiveness in the nature of arsphenamine reactions. In the remaining third of the monograph the author propounds his conception that food allergy resembles the sensitization produced by bacterial reinfection, that a good food is one susceptible of being assimilated into the body economy
Die diätetische Behandlung der Allergie bei inneren Erkrankungen. JAMA. 1934;102(26):2223–2224. doi:10.1001/jama.1934.02750260069029