JAMA. 1923;80(3):186-187. doi:10.1001/jama.1923.02640300036017.
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The accumulating experience in the use of milks soured by the action of lactic acid-producing organisms illustrates the unwisdom of accepting indirect inference in place of convincing observation and experiment in the applications of science to practice. At the outset it may be frankly admitted that the administration of sour milk products is at times beneficial. This is particularly true in pediatrics.7 If clinical observation justifies the belief that for certain types of gastro-intestinal disturbances fermented milk accomplishes more than sweet milk with a similar fat, sugar and protein content, the precise convincing explanation for the specific benefits is by no means yet forthcoming. One by one the hypotheses are being shattered. The early assumption that the Bulgarian bacillus of Metchnikoff fame could be successfully implanted in man and the intestinal flora permanently modified thereby seems to have become untenable. Of late, attention has been directed to the effects


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