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Thérapeutique médicale. II: Aliments médicaments.

JAMA. 1931;96(12):973-974. doi:10.1001/jama.1931.02720380061037.
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This French book on the medicinal uses of foods deserves more than passing notice, as it contains quite an array of ideas and data not generally found in the literature in this country. Thus, Loeper, in an introductory chapter, proposes the term vitines for what we call vitamins because he believes that our present knowledge of these bodies requires their subdivision into two classes: the fat soluble bodies, which should be called vitastérines, embracing A, D and E; and the water soluble or true vitamins B, C, the antipellagrous body and at least two "cellular nutrition" bodies. Richet, in a chapter on zomotherapy (from the Greek zomos, bouillon) relates his observations on the therapeutic value of raw meat juice on tuberculous dogs and human beings. He has elaborated a powder obtained by drying meat juice at a low temperature which produced, in his hands, remarkable effects in early cases of


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