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October 13, 1883


JAMA. 1883;I(14):416-418. doi:10.1001/jama.1883.02390140008001a

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[Read before the Ross County, Ohio, Medical Society.]

In certain diseased conditions of the human body both theoretical and practical knowledge teach us that the ordinary food of a healthy person is inappropriate, oftentimes very harmful. The results of modern physiological investigation, supplementing and confirming, in scientific manner, the clinical experience of numberless acute and observing physicians have made plain to every medical student of the present day, that when the digestive functions are not in fair working order the amount and quality of the food to be taken should be a matter of careful consideration.

Modern physiology tells us that in all acute diseases when the pulse is high and the temperature increased, the digestive apparatus is not in a proper condition to work up and to assimilate ordinary food; that all the digestive fluids—the bile, the gastric, the pancreatic, and the intestinal juices—are much diminished in quantity and

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