Friedberger believes that the diminution in the nutritive value of food as a result of the application of heat comes largely from changes in the protein components. In this regard we must mention the experiments of Morgan and King,25 who also observed retardation in growth as a result of the feeding of cereal proteins subjected to heat.
The effect of heat on the nutritive value of hens eggs is also worthy of mention. Friedberger26 found that he could maintain rats on a diet of eggs alone. Rats nourished with raw eggs gained 140 grams in weight in two and a half months, while rats from the same litter on a diet of boiled eggs gained only 88 grams in the same period of time. The ingestion of heated eggs also caused falling out of hair.
It is surprising why we have not more fully investigated the importance and necessity of pure raw milk. The necessity of a pure raw milk has been pointed out by Chapin.27 That raw milk may turn out to be of great benefit in treatment and prevention is reflected in the findings of Kessel and KE – Kang.28 These investigators studied the effect of an exclusive raw milk diet on intestinal amoeba. They observed that the feeding of an exclusive raw milk diet to monkeys and to infants caused a reduction in the number of intestinal amoeba. They were able to certain instances to clear the intestinal tract of E. dysenteriae and other forms, and to keep it clear for a period of three months, following the convulsion of their experiments.
When the artificial feeding is resorted to, the infant is compelled to subsist wholly on one food, pasteurized milk. The obvious deficiencies of pasteurized milk in vitamin C are supplemented by orange juice. But there may be deficiencies that are unrecognized as yet. In view of the recent findings with references to the pathological effects of dead bacteria or sterile bacterial filtrates and with reference to the profound deterioration resulting from the application of heat, it is very imperative to re-evaluate the nutritive value of milk, not merely on the basis of freedom from living micro-organisms, but on the basis of its ultimate influence on the growth and maintenance of the infant.
In pasteurizing milk we have found safety in one direction by a method which may show decided harm in other directions. The greater morbidity and the greater mortality among infants artificially fed render the re-evaluation suggested a very much needed and very urgent procedure.
Certified milk is the safest and purest raw milk obtainable, being drawn by healthy men from healthy cows under the supervision of a Medical Milk Commission and produced strictly in accordance with the methods and standards of the American Association of Medical Milk commission.
