"Without doubt, the explosive increase of infantile
scurvy during the latter part of 19th century coincided
with the advent of usage of heated milks and
proprietary foods.17 Bacterial contamination of raw
milk was responsible for significant mortality and
morbidity among infants during that time.2 Usage of
heated milk led to noticeable decline in infant mortality.
The advent of heated milks was heralded as a
great advance in infant feeding. Unfortunately, the
process of heating the milk led to loss of vitamin C.
Exclusive usage of heated milks with no other antiscorbutic
supplementation led to the development of
scurvy. Proprietary foods were touted as being comparable
to breast milk in infant feeding. Being farinaceous
and of poor nutritional quality, they were a
poor substitute for breast milk. They were extensively
adopted by the well-to-do. Such indiscreet use
of wealth led to increased incidence of scurvy among
infants from higher socioeconomic strata."
Infantile Scurvy: A Historical Perspective
Kumaravel Rajakumar, MD
PEDIATRICS Vol. 108 No. 4 October 2001
http://www.pediatrics.org/cgi/content/full/108/4/e76
"Infantile scurvy emerged in the late 19th century because children were being fed pasteurized cow's milk, particularly in the urban upper class. While pasteurization killed bacteria, it also destroyed vitamin C."
https://en.wikipedia.org/wiki/Scurvy
"An even starker example was the rash of cases of infantile scurvy that afflicted upper class families in the late 19th century. This outbreak was the direct result of another technological development, the pasteurization of cow's milk. The procedure made milk vastly safer for infants to drink, but also destroyed vitamin C. For poorer children, who tended to be breast-fed and quickly weaned onto adult foods, this was not an issue, but the wealthy infants fed a special diet of cooked cereals and milk were at grave risk. "
"Scott And Scurvy"
https://idlewords.com/2010/03/scott_and_scurvy.htm
