The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

About this book

In an era marked by burgeoning scientific inquiry, "The Bacillus of Long Life" by Loudon M. Douglas emerges as a pivotal exploration of dietary innovation. This manual delves into the preparation and souring of milk, revealing the historical significance of fermented milks and their remarkable potential to extend human life. With a focus on the transformative properties of beneficial bacteria, Douglas provides readers with practical insights into dietary practices that have shaped cultures across time. Ideal for students, civic activists, and health enthusiasts, this comprehensive guide not only educates on the nutritional benefits of fermented milks but also emphasizes their historical roots. Discover how ancient wisdom meets modern science in this essential resource for anyone interested in longevity and wellness.