Cherny-Kleinshmidt Mixture

Cherny-Kleinshmidt Mixture was proposed in 1918 by the aforementioned physicians for use in small children. The food consists of two parts, one of which is a combination of oil with flour (flour-oil mixture) and the other is diluted milk with sugar. The food is prepared in 2 modifications, with the first (Ch.-K. No. 1) using ¹/2 milk and ²/₃ water, 3.3% sugar, 4.6% oil and the same amount of flour; for the second (Ch.-K. No. 2) - ²/3 milk, ³/₅ water, 3% sugar and 4.2% each of oil and flour. The authors require that the oil be heated quite strongly during preparation until the smell of fatty acids disappears. They attribute significant importance to this circumstance and claim that the value of the food lies in that the most dangerous ingredient of fat is removed from it, whose presence contributes to both digestive disorders and the development of anemia in the child; subsequent research (including exhaustive work by Riegel) showed that frying the oil is a very indifferent factor. Ch.-K. mixture found very wide application and became one of the most popular nutrient mixtures. Its direct purpose is for use in dystrophic children, sometimes the smallest ones; the results are especially beneficial in cases when it is prescribed as a supplement to breast milk. The authors indicate that they borrowed the principle of their food, the combination of flour and oil, from everyday cooking. Nevertheless, this intuitive creation can be based on a fairly solid scientific foundation, explaining the beneficial effect of Ch.-K. mixture in cases where the prescription of fatty food is very desirable due to existing dystrophy, but at the same time it is necessary to avoid the harmful aspects associated with it. The fact is that the fat contained in the Ch.-K. mixture is a ketogenic element, threatening the child with the formation of ketone bodies, while the accompanying carbohydrate represents an anti-ketogenic substance and protects the body from this danger. In any case, the carbohydrate facilitates the body's ability to carry the oxidation of fat to its final stage, and this probably explains the established everyday custom of combining both elements for culinary purposes. In connection with the fact that the basic Ch.-K. mixture contains insufficient protein, it is readily replaced by the modification of Niemann and Kleinshmidt (see Kleinshmidt-Niemann mixture), in which the same initial combination of flour and oil is given in buttermilk, which completely preserves the protein of milk. -Method of preparing Ch.-K. mixture: melted butter is melted over heat and brought to a boil, after which flour is added to it and mixed. Then water with sugar dissolved in it is added, everything is passed through a sieve, heated to a boil, and combined with boiled hot milk. Mix vigorously throughout the process.