Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1921-11-14
Health Talks by DR.. Brady
Ia Raw Animal Food Hygientc 9,

Tho typhoid oyster has made indulgence
IN blue points on the half-shell IA real adven-
tnre for tho eplcure who has not been I'm
munized with tho proprylatic bacterin. Yct
milk is the medium OF conveyance for typhoid
bacilli much more frequently than oysters
are and few who purchase and drink milk
ever give n thought TO the possibility OF con-
Illumination By uncloan handling Mt ono point
or another from COW TO table, or consider that
milk furnishes an ideal culture medium for
amy disease germs which n careless or I'M
cleany handler may contribute. Pasturiza-
ton destroys any typhoid germs present. and
most other disease germs (Metchnikohf do
ciared 1t did not destroy tuberclc baciili). and
pasturiHaton Is as effective for oysters as II Is
for milk
Experiments have clearly proved that rab-
bits do not grow OF thrive as we'll OH stcrilizcd
food as OIL raw food. and similar observa ions
nave been made in tho nutrition OF certain
other animals Thorc is a great deal OF testi-
mony also that infants and children DO not
thrive and grow we'll on sterillzed milk or
on pasturizcd milk as they do on clean, pure.
raw milk. Tho heating applied In steriIiza-
tioh or III pasturianton seems to destroy
something indefinite that Is present in raw
milk. and nowadays We coll that indefinite
something n v!tamin, whatever a vitamin may
20. IL the wholesomcnoss OF the milk supply
ID not made sure by certincat ion and boiling
or pasturization is resorted to az n compro
mise with uncertainty about purity. then IT
is important to soc to Il that the infant or
child depending largely upon milk for
nourishmcnt shall receive each day some frosh
orange Juice. tomato Juice or any other frosh
fruit Juice to furnsh tho vitamin lacking in
the cooked milk.
The popular deiusion that there Is some
virtue In raw cggs not obtainable in cook cd
eggs must be dismissed RI groundlcss.
Certain individuals cultivate or acquire an
appetite for certain raw or very rare meats
such as raw boef In tho 'cnnnlbal sand wich,'
or raw ham in the Italian dish called pro-
scietta or something like that. dncooked or
ihsuihcient cooked sausage. Since the Is
tho intermediate host of one species OF tnpc-
worm ana the pig Is the intermediate host
o. the trchina worm. these raw insufficient
ly cooked fresh foods may convey the larval
torms OF tho parasites to man. II is therefore
wise to have all such meat served we'll done
Another practice which is objectionable is
the purchase Of ground meat In the raw state
(such as Hamburg stcak). 1t is safer TO have
the meat ground while you wait. and i'm
mcdihtoly delivered, for when such meat
stands for time in shop there Is always
a possible chance OF contamination with the
bacillus OF botulisnl. which nRy produce scri-
Gus fatal illness in one who eats OF the
toxin OF poison OF the bacillus botullnus ls not
may be.
Another dclusion sometimes supported by
old-time nurses and doctors IL that raw beef
Juice has some mysterious virtue not possessed
by the juice OF cooked beef or that very rare
or almost raw beef has nutritive value not
possessed by thoroughly cooked beef. This IL
wholly imaginary and not without danger
The cooking Of meat rather renders the meat
mora diEcstibie and more nutritious.