The Waterbury Democrat., 1931-03-19
A NEW DISCOVERY
 IN SWEET MILK
Really Acidophilus From Recent Science Dis-
 c0very

And now we have to have vitamin c, as well as vitamin B. According to pr E. V. McCollum of Johns Hopkins, discoverer of two of the vitamins which have made our diet what it si, scientists have now found that we need more vitamin. B. Tell- ing also of a new acidophilus milk which is sweet, pr McCollum reports in McCali's for March: s5iss 9ysss 7,
 "When the first vitamin made it's bow, to the public, in the scramble new and fascinating facts about food, some of the old stand -bysf were sighted. Cereals, for instance, are among the foods that supply,senergy to us at the lowest cost; but with vi- tamins and minerals holding the center of the stage, energy [ foods didn't get so much attention. We'd known their secrets too long to get excited about them.
 Now. however, cereals are news. They're swinging into publicity along with the discovery that vitamin B has a dual nature and must be treat ed as two separate vitamiiis: anti- neuritic B and antipellagric G. This split-up means that the foods which were formerly recognized as good sources of B must be retested for B and c. The few studies, already made indicate that vitamin B (which, is necessary for healthy is relatively abundant in cereals, particularly in the germ.
 cone of the important questions to. be considered now is wether or not, we're getting enough vitamin B. Dr- Agnes Fay Morgan and Miss M. Bar ry suspect that, we aren't. They re- mind us that we-as natfon-are eating a smaller quantity of grain foods than we did twenty years ago, and they believe that the use of highly milied products, at the ex- pense of whole grains, is depriving us of considerable yitamin B.
 What sort of people particularly need vitamin B? Those who are nervous or constitpted, or whose ap- petites aren't what they should be. Many modern children fall into one of these classifications.
 'The scientists have found a way to produce acidophilus milk which tastes as sweet as if 1t had just come from the COW. We predict this dis covery will be welcome news to health-seekers who have beeh grimly swallowing their quota of tiiis bene- fcial beverage. The unfermented milk has an innocent look andsa par- fectly natural taste, so you'd never suspect it of housing secret hoard of those wonderful little B. sacido- philus organisms. By the new pro- cess these organisms are grown in whey and then transferred to cold sweet milk.
 ''The therapeutic value of this type of milk has been recognized for a long time, and doctors recommend it for autO-intOxication and various kinds of intestinal disorders. A great many people take it on faith because they've heard it will help them to keep old age in the dis tance.
 "The explanation is both simple and interesting. Tn our intestines there are two kinds of bacteria which don't get along we'll together. One is the putrefactive, and the other is the fermentative, which produces acids. The food which we eat de- termines the kind of bacteria which will predominate in our digestive tracts. If our diet is rich in pro- teins (meat. fish, eggs, etc), vigor- ous colony of putrefactive bacteria will spring up the large intestine, causing decomposition of the residue there. This type of bacteria cannot grow in the presence of acid, so when we drink acidolphilus milk (which is so plentifully supplied with fermentative or acid-forming organ isms) you can picture what hap pens. The fermentative bacteria flower out in the intestines and check the growth of the putrefac- Etiyaa .txpeye thues helpinG, taalxaept tfa- blood stream free from decom posi- ton products.''