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cial food digestor, instead of seeking out the causes of the disorder and endeavoring to remove the same. The natural digestive fluids are the products of vital activity in living structures. The salivary glands, the gastric tubules, the pancreatic and hepatic cells and the structures in which they are imbedded, are all endowed with vital properties, and the digestive and assimilative processes are vitalizing and not merely chemic changes. The chemist may mix any one or all the elements of fooddoi:10.1001/jama.1898.92450240010002b fatcat:o2vod3krtvctxp5lmuufdlqhpm