Henry Baird Favill, AB, MD, LL.D., 1860-1916, a ... - University Library

MEDICINE AND PUBLIC HEALTH 105
question of food stuffs with reference to excretor}^ principles
is essentially the question of the perfection of oxidation,
and if this is true in nephritis, and if it is additionally as
true in gout, both of which I believe, the selection of a
definite line of procedure dietically considered, for the treatment
of nephritis, becomes, at least in principle, simple, in
detail frequently complex. I touch upon this for the purpose
of, if possible, harmonizing to a degree the various
apparently diverse recommendations of unquestioned authorities
as to dietetic selection in nephritis. You will
find the same variation in recommendation applying to the
treatment of gout, and the same explanation which will
harmonize one will harmonize the other, and I believe that
they are essentially in harmony.
The question is. What are the offending food stuffs in
either condition? There is no question amongst observers,
that the essential offending element in both nephritis and
gout is defectively oxidized nitrogenous food. Yet we find
one class of observers recommending nitrogenous food,
and another class of observers absolutely prohibiting nitrogenous
food. Are they opposed or are they in harmony?
I believe that they are in harmony in principle; that is to
say, I believe that they approach the subject from opposite
sides of a common centre. Why is nitrogenous food not
oxidized? Because in a mixed diet it is the most difficult
of oxidation, and hence the oxidizing possibilities are, as a
rule,
absorbed by the more easily oxidizable food with the
result of leaving a residuum of unoxidized nitrogenous
food, the so-called suboxidation product. On the other
hand, the oxidization of starches and sugars as opposed to
nitrogenous food is easy, quick. The theor\' of the therapeutists
who withdraw the starches and sugars in the treatment
of nephritis and gout rests in a measure upon an
endeavor to withdraw the easily oxidizable food, thereby
concentrating all oxidizing power upon the more resistant,
and thereby saving digestion in many other respects.