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Boston, Feb. 19, 1901.
To the Editor:
—It has been noticed in several cases of fever, especially typhoid, that a total change from an animal food element in diet, and substitution of only vegetable elements was followed by lessened fever, and consequently better sustained strength of the patient.I am informed that the typhoid bacillus generally develops much more freely on animal culture material than on vegetable, with perhaps occasional exceptions.Should it not, therefore, seem that the common practice of feeding fever patients with milk and meat juice and such elements as promote the increase of the bacillus and its toxins is simply feeding the fever and thereby weakening instead of sustaining the strength of the patient? A list of foods least promotive of growth of bacilli, also a list of those most promotive might be convenient for reference to the general practitioner. As an inhibitory medicine, harmless in
Williams JL. Feeding in Typhoid Fever. JAMA. 1901;XXXVI(9):584. doi:10.1001/jama.1901.02470090048018
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