“The value of the Lime-Salts (representing the Egg Shells) contained in Virol is fully illustrated in its influence upon Rickets; whilst Struma, Chronic Bronchitis, Anaemia and Influenza are all combated by its use in a degree, which, we venture to say, has never been approached.”
“The fat, as represented by the Marrow-bone and Egg Yolk, is so minutely divided that it admits of even far more rapid absorption by the villi of the intestine than milk.”
“It is an ideal form of food, readily digested and assimilated in the weakest of conditions.”
“Virol has a marked effect on the metabolism of the body, increasing the production of opsonins and stimulating phagocytosis. As an adjuvant to the natural defensive processes of the patient in all diseases of bacterial origin its value can scarcely be over-estimated.”
The objections of the Council were transmitted to Virol, Ltd. The firm’s reply was reported to the Council by the referee of the Committee on Therapeutics who held that no adequate or satisfactory answer had been made to the objections raised against the advertising claims for Virol.
The claims made for Virol being unsubstantiated and unwarranted, the Council voted that the preparation be refused recognition.
In accordance with the practice of the Council, the exploiters of Virol were afforded an opportunity to comment on the foregoing statement before its publication. On their objecting to the findings, the entire matter was turned over to a second referee. This referee, in making his report, reviewed the claims made for Virol and commented on the lack of evidence to substantiate these claims. He stated that a chemical analysis of the preparation had yielded the following result:
| “Sugar, as maltose | 60.0 per cent. |
| “Fat | 13.2 per cent. |
| “Proteins | 3.2 per cent. |
| “Ash | 1.6 per cent. |
| “Water and volatile matter | 21.6 per cent. |
“There is no appreciable diastatic action. A little glycerol is present in the volatile matter. The preparation is therefore an extract of malt with fat and a small amount of protein.”
He then continues: