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ALBUMIN-MILK IN INFANT FEEDING

CLIFFORD G. GRULEE, M.D.
Am J Dis Child. 1911;II(3):180-188. doi:10.1001/archpedi.1911.04100090033003.
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I. LITERATURE  As the logical conclusion of many years of systematic effort to arrive at some definite ideas as to the nature of nutritional disturbances in artificially fed infants, with especial regard to the treatment, in May, 1910, Finkelstein and Meyer1 first published their results with a new milk combination which, because of its high protein content, they named "eiweissmilch." Their reasons for preparing such a food are best given in their own words."The sugar (or rather, carbohydrate) is to be regarded as the essential and primary fermentation substratum without which as little a normal as a pathological acidification can take place. The fat can take part only secondarily, and then it is dangerous in the sense of acid fermentation only if the fermentation of the carbohydrates has previously begun. The fermentation of the sugar in turn is also dependent on various factors; first, whether the whey concentration

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