BULGARIAN "BUG.”

Manawatu Herald, Volume XLIV, Issue 2399, 2 March 1922, Page 4

BULGARIAN "BUG.”

The following letter recently appeared in the Auckland Star: THE BULGARIAN FERMENT. (To the Editor.) Sir. —Of late there has appeared in the local press some description of the Bulgarian ferment, which were somewhat scientific, and not very informative to / the ordinary layman, excepting some correspondents who pointed out the probable alarming results of its use. After two years’ consistent use of the ferment, I venture to give my experience as a layman. Although I was aware some years ago of the manufactured ferment in tabloid and other forms, as advertised by reputable* drug firms in the British Lancet,tf was not able to obtain the fungus until two years ago. I am advanced in yfrnrs, and for many years Ipive suffered from sciatica and kindred complaints, co-existent with advancing age. I passed through the first visitation of pneumonic influenza with a relapse, and subsequently pleurisy, and the same experience during the second visitation, and despaired of ever regaining my normal condition. I may mention that during some 15 years I was never free from sciatica, /nd, consequently very susceptible to changes of temperature, damp and draughts.

One month after using the ferment I felt an agreeable change, and have not had a re-occurrence of any rheumatic trouble since. I now enjoy an elasticity of movement that no unusual position distresses me, and no longer feel the same discomfort from changes of temperature, damp, etc., and I have not had even the suspicion of a cold. The thcrapntic properties of sour mill; in various forms has been known in parts of Europe for a long period, but it was owing fo the.investigations of an eminent Russian scientist, Metclurikoff, that it became more generally known. It was his belief that the poisonous substances formed by certain bacteria in the bowels of the human being was the cause of shortening life. Some opponents question the theory and point out these lactic acid organisms prefer to live in the upper bowel, whereas the poisonous substances concerned . are formed by bacteria present in the'lower bowel, and that the acid in the stomach destroys a quantity of these lactic acid organisms when introduced, thus expressing their disbelief in the theory of Metchnikof in its entirety; and assert that the beneficial effects proceed by sour milk are due more to the milk than the action of any bacteria in_ the milk. It is unfortunate that the medical profession show the cold shoulder to the treatment, and only give the faint praise that damns, leaving it to quackery to exploit. unpleasant and nauseous taste of altered milk to many persons, and to delicate people, often producing stomachic disturbances, the adding of a little sugar is a preventive, and more pleasant to take, in fact, sour mill; can be drunk in the hottest, weather in quantity, with no ill effect, if sugar is added. Unfortunately, many do not exercise much care in the preparation of the milk, and often leave it untouched for 48 hours or more, and the nauseous masis disgusts them find ends the treatment. A recent correspondent raised the alarm that the introduction of the ferments was liable to introduce the “long mobile hoppier boas bacillus,” if any part of the fungus was swallowed with the milk. I do no straining after lifting out the fungus and washing under the tap. If I have admitted the “long, mobile, etc., to familiarity it is certainly a more agreeable tenant than the previous ones—sciatica and small fry. W hile not claiming that the ferment is the Elixir of Life, or all that is claimed for the pithcoid gland, I maintain that any treatment that lessens the waste of age, and keeps the physical machinery in good running order must necessarily add to our days of. life and comfort. I take prepared milk every 24 hours, before breakfast, as it then has an added value in mechanically flushing the alimentary canal. For one person’s use the fungus should not be allowed to grow larger than a medium hen egg, otherwise the preparation is rat lief strong. I use a glass tumbler jo make the ferment. The preparation merely consists of placing the fungus hi the fresh milk after rinsing the fungus under the tap, and if by oversight it is left over 24 hours it must not be used, as it is very bitter and liable to disturb the stomach. —I am, etc., •I.G.C. “Digger” says lie has received benefit in the relief of indigestion and rheumatism by the use of Bulgarian bug during a period extending over six weeks.