MEAT EXTRACTS AND BEEF JUICES

While the extreme importance of carefully planned dieting of patients has been recognized for centuries, it is only in comparatively recent years that this subject has been studied by methods as precise and logical as those that have been devoted to other great problems in medicine. At present, however, we have means of learning accurately many of the most fundamental facts regarding the nutritive value and the composition of foods. Therefore, in the increasingly successful struggle now in progress to put therapeutic methods on the same scientific plane as diagnostic methods, it is our duty to scrutinize foods—especially those that are particularly recommended for the invalid or sick—in the same judicial way that we do drugs and other measures. That is, we must form opinions, not on the basis of vague impressions of the apparent results of the use of foods, and especially not on the basis of statements of