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Ernährung und Diät bei Tuberkulose.

JAMA. 1932;98(26):2309-2310. doi:10.1001/jama.1932.02730520051029.
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In an introduction to this complete work, Bacmeister writes that the surgical treatment of pulmonary tuberculosis in recent years has made such strides that it has overshadowed dietetic considerations, and tuberculosis as a general disease has been neglected. The ideas of Sauerbruch, Herrmannsdorfer and Gerson restored interest in dietetic treatment. Their treatment has been successful in skin and bone tuberculosis but disappointing in the treatment of pulmonary tuberculosis. The book is divided into nine interesting chapters, beginning with metabolism in tuberculous patients. The Harris-Benedict tables are given in regard to caloric needs, and the variations from the normal in tuberculous patients are discussed in regard to the various foodstuffs. The concept of a demineralized body in tuberculosis is not accepted, but, in contrast with the healthy, the tissues have not the same capacity to fix the mineral salts. The relationships of the different minerals and the different vitamins to general


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