BULGARIAN BUG

Greymouth Evening Star, 6 April 1922, Page 8

BULGARIAN BUG

NO UNIVERSAL “CURE-ALL.” Nut a few people are a little doubtful cuiicirmng tne Bulgarian uug winch is now being . extensively used lor the souring or jntlk. One inquirer lias sent ine following letter to me Press: “I wonder if you will allow me the use oi your columns to ask lor certain inionnation in respect to the curative powers or otherwise oi the above terial plant growth. As you are aware there are many thousands of people at the present time drinking milk converted into a lorm of factic acid by ihe action of tiie bug. I know from personal knowledge that even some of tile medical profession themselves are not above

drinning it. A few days ago 1 had it from one of my oldest friends that one of our leading bacteriologists had been investigating and has discovered that, there were certain injurious bacteria developed in the plant growth, and that these were transferred to the milk and by drinking to the human body. It appears to me that as so many of the public generally in New Zealand have pinned their faith to this bacterial growth and have received marked benefits from the same, itwould not be asking too much of any medical man or bacteriologist to give sonic authoritative statement on the subject. The ills that the flesh is heir to at all limes are so many and so painful that anything that alleviates own in a small degree, should be pub-

licly recognised and if efficacious should receive the imprimatur of the medical profession.” The letter was shown to Dr. A. B. I’earson, pathologist at the Christchurch Hospital. Dr. Pearson said the bacterial growth which is being so largely used in New Zealand is the kephir grain, not the real bacillus, Minschikoff’s massol. Ihe action of the Bulgarian bug is to cause the fermentation of milk, and it is supposed to prevent the development of putrefactive bacteria in the bowels. 'lhe true Bulgarian ling had a great run in England about 1908, when Dr. Pearson was in London at- that time. 'lhe hospital authorities prepared milk with it and sent it out to patients. There, was a gnat demand lor a time, but it went out of favour after about six months. It was iis<‘d to prevent or lessen intestinal dyspepsia, and a number of people found it beneficial. Dr Pearson first came in contact xv.il h the kephir grain about four or live months ago. It consisted of a bacillus, two varieties ol cocci, and yeast. So far he had not. been able to isolate the bacillus and grow it- apart, apparently its close association with the voast and cocci being necessary.

The only danger Dr 1*( arson could see in regard to the kephir grain was that it- was so freely handled by the public, and it was aljnost certain that in many cases it. did not' receive the care its nature warranted. It was a •very difficult matter with such a mass of bacteria- to ensure cleanliness, and i: was made more difficult by the fact 'that it was allowed to grow in milk which was an ideal medium for bacterial growth. It- was extremely probable that the bacteria would be added to, though he had not come across anything dangerous in that connection. One could readily realise the danger - imh a mass would become in the hands for instance, of a person who was a earlier of diphtheria or tuberculosis. To clean it thoroughly it should be washed very carefully for an hour under a gentle stream of water. The method of washing Dr. Pearson used was to place the grain in a vessel and tlimi allow the water to flow in through a funnel which reached to the bottom. Thus the wafer rising in the vessel would pass through tlie-

grain or “bug” from underneath, ensuring an even flow of w.iler through it. Care should be taken that it. was not broken up, as a small piece might be swallowed and form a growth in t he stomach. Asked if the grain was really beneficial, Dr Pearson said it apparently had the same effect as the real Bulgarian bug, and he thought it would be beneficial in. some cases, as for instance, the treatment of dyspepsia, but it was eertainlv not. a universal cureall. In piepaiing milk with the grain, Dr Pi-arson said'skimmed milk should be used for preference and it should be pasteurised previously. .He also mentioned that- the instructions sent with some samples which had reached Christchurch stated that the grain

should be cleaned with salicylic acid, but did not state what strength the acid should be. Salicylic acid was a mild poison, and ho did not think a stronger solution than 10 per cent, should be used. The real Bulgarian bacillus was now being made up in liquid form in England, and in a sample which he had received he had found that it contained the live luwillus.