The Bacillus of Long Life

Author: Loudon M. Douglas

Description:

The Bacillus of Long Life by Loudon M. Douglas is an early 20th-century exploration of the health benefits of fermented foods, particularly yogurt. Published in 1911, the book delves into the discovery of the "bacillus" (now known as probiotics) thought to contribute to longevity and good health. Douglas discusses the science behind these beneficial bacteria, their role in digestion, and their potential to improve overall well-being. The book also covers the dietary habits of cultures known for their longevity, advocating for the inclusion of fermented foods in the diet. It serves as both a scientific and practical guide to understanding the health-promoting properties of probiotics.