Origin of Germ Theory
The average individual, who thinks of the cause of dis-ease and then associates germs as that cause, probably does not realize that the germ theory of the cause of dis-ease only dates back to about 1880. He does not realize that the man who decided germs cause dis-ease died in 1895. However, it is true that as early as 1675 a Dutch lens-maker published the fact that he had manufactured a lens of such high power that “animalcules” could be seen in water. He also asserted that microörganisms could be found in feces. However, they were associated with dis-ease only in a speculative way; even Aristotle in the second century speculated on microörganisms as the cause of dis-ease, but this was only theory as he could not prove it, having no microscopes with which to study the germs nor any methods of isolating them. It was not until Louis Pasteur began his research work in bacteriology that scientists considered there was proof that germs caused dis-ease, and since that time medical science has gone to the extreme along this line.
The germ theory of dis-ease has gained such favor that great amounts of money and the very best talent have been lent to the investigations. But as time has gone on and the zenith of this doctrine has been reached, we find the theory has been questioned until today even those who were previously advocates of this theory are now doubting or rejecting it. Many questions are being raised concerning dis-ease being the direct result of the introduction of bacteria and germs into the body. It is now maintained by the best authorities, among those who previously asserted that germs were the cause of dis-ease, that dis-ease is the cause of the germs.
Action of Germs a Natural Process
The action of microörganisms, inside as well as outside the body, is a perfectly natural process and one that has been provided in Nature as a part of her general plan. It is a natural method just the same as her method of purifying the air or the self-purification of water or any of her other beneficent processes are natural. Milk will not sour without bacteria. Putrefaction is the result of the activity of the bacteria. Did it ever occur to you that the process of putrefaction is one of Nature’s methods for keeping our environment sanitary? Even this process is obtained only through bacterial action. Bacteria are always present in the intestinal tract and aid in intestinal digestion.
The term is applied to all microscopic organisms, whether vegetable or animal. Vegetable microörganisms are known as bacteria while animal microörganisms are called protozoa.
Bacteria
Bacteria are the simplest form of vegetable life and also the smallest. They vary greatly in size and are grouped in three classes according to their shape: cocci, which are minute spherical cells, bacilli, rod-shaped cells, and spirilla, which have a spiral form.
There are three types of bacteria: the rod or bacillus, the sphere or coccus, and the spiral or spirillum, all so named because of their shape. They divide by what is known as fission, each cell dividing into two and so on. When the conditions are favorable this division may take place as often as every thirty minutes.
They may be produced artificially in a proper culture medium. It is generally supposed by the layman that the bacteria are very hardy little creatures and will develop in the body and cause dis-ease under the least provocation. This, however, is quite erroneous for they are very delicate and their propagation is difficult. The temperature and moisture must be exactly right and they must have just the proper kind of food or they will not multiply. They will live in an environment, sometimes for a great length of time, that is not suitable for propagation.