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John G. Reinhold, Ph.D.; Harrison F. Flippin, M.D.; Irving Gray, M.D.; Milton J. Matzner, M.D.
JAMA. 1948;138(14):1054. doi:10.1001/jama.1948.02900140046021.
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To the Editor:—  In the August 7 issue of The Journal, page 1289, there appeared an article entitled "Evaluation of Protein Hydrolysate Therapy for Peptic Ulcer," by Dr. Edward E. Woldman and his associates.The excellent and detailed studies done by the authors warrant their concluding paragraph, in which they state, "Protein hydrolysate is of value only as a food but has little value as a therapeutic agent for peptic ulcer."Several years ago, when we first used protein hydrolysate therapy for peptic ulcer, we noticed a decrease in the free hydrochloric acid of the gastric content which we attributed partially to acid-binding property of the hydrolysate. It was also our impression that the bad taste of the protein hydrolysate decreased or possibly completely inhibited the cephalic phase of gastric secretion. In subsequent studies of patients with peptic ulcer a lowering of gastric acidity was observed only when distasteful foods


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