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New Reasons for the Use of Woman's Milk in Nursing.
—M. Béchamp has discovered for us a new element in woman's milk, by which it differs essentially from the milk of other animals, not only by its density, quantity of sugar, of fats, of salts, and of water, but by the presence of a special ferment which modifies considerably its digestive qualities. This ferment is called zymase by M. Béchamp, and its history classes it among the microzymas, which he considers as integral parts of the normal tissues of the organism. It is these microzymas which, becoming diseased, are converted into bacteria. This zymase has the property of converting starch into sugar. In cow's milk, besides the caseine, there are two distinct albuminoids, one of which is soluble in water after being precipitated by alcohol—this is galactozmase which is capable of dissolving the starch of farinaceous substances, without converting it
MEDICAL PROGRESS.. JAMA. 1883;I(3):86–89. doi:10.1001/jama.1883.02390030022002