Which are the foods difficult of digestion or likely to cause distress of one kind or another? Which are the most likely to cause gas, abdominal discomfort, heartburn, regurgitation, "biliousness" or urticaria? Surely, after thousands of years of cumulative experience, we physicians should be well prepared to answer these questions which are being put to us several times a day; and yet, it does not look as if we were.
Today the average physician, when asked for advice as to diet, is likely to warn against the eating of fried or greasy or rich foods, or of foods that he himself cannot digest; or he will give a printed list, which may fit the needs of his patient about as well as the key to one door fits the lock of another. And if the patient should protest that he is unable to partake of, let us say, milk or