Buttermilk, so generally regarded as a waste product, has latterly
been coming somewhat into vogue, not only as a nutrient, but as a
therapeutic agent, and in an editorial article the Canada Lancet,
some time ago, highly extolled its virtues. Buttermilk may be roughly
described as milk which has lost most of its fat and a small
percentage of casein, and which has become sour by fermentation. Long
experience has demonstrated it to be an agent of superior
digestibility. It is, indeed, a true milk peptone--that is, milk
already partly digested, the coagulation of the coagulable portion
being loose and flaky, and not of that firm indigestible nature which
is the result of the action of the gastric juice upon cow's sweet
milk. It resembles koumiss in its nature, and, with the exception of
that article, it is the most grateful, refreshing and digestible of
the products of milk. It is a decided laxative to the bowels, a fact
which must be borne in mind in the treatment of typhoid fever, and
which may be turned to advantage in the treatment of habitual
constipation. It is a diuretic, and may be prescribed with advantage
in some kidney troubles. Owing to its acidity, combined with its
laxative properties, it is believed to exercise a general impression
on the liver. It is well adapted to many cases where it is customary
to recommend lime water and milk. It is invaluable in the treatment of
diabetes, either exclusively, or alternating with skimmed milk. In
some cases of gastric ulcer and cancer of the stomach, it is the only
food that can be retained.
Medical journal.