Psychotherapy: Including the History of the Use of Mental Influence, Directly and Indirectly, in Healing and the Principles for the Application of Energies Derived from the Mind to the Treatment of DiseaseWalsh, James J. (James Joseph)
Science
Psychotherapy: Including the History of the Use of Mental Influence, Directly and Indirectly, in Healing and the Principles for the Application of Energies Derived from the Mind to the Treatment of Disease
Walsh, James J. (James Joseph)
Mental healing
Bacteriphobia.--The development of bacteriology has had a similar
effect, especially because periodicals and newspapers like to take up
only the sensational side of biological discoveries. Most physicians
who have had anything to do with nervous diseases have seen cases of
misophobia, the fear of dirt, which in our day has taken on the
special character of fear of microbes. Those who are sensitive to the
possibility of contamination learn of the almost sacrificial
precautions that surgeons take to avoid wound infection, and conclude
that practically everything they handle must fairly reek with
microbes. They hesitate about touching the door knob or latch, and
invent all sorts of excuses to wait for a moment outside the door in
order to have someone else open it. Especially are they timorous about
touching the door knobs of a physician's residence, or the chairs in
his waiting room, or even to shake hands with him. Hospital walls and
doors become an abomination to them. These cases emphasize how much of
unfavorable suggestion there has been in the present spread of popular
knowledge with regard to microbes.
A writer on popular science once said that every time we spread a
piece of bread of the size of the hand with butter, we scatter over
its surface as many microbes as there are inhabitants in the United
States. The expression has gone the rounds, producing its effect on
sensitive people, occasionally causing even a disgust for so important
an article of diet as butter, more often giving rise to an extreme
sensitiveness with regard to any special savor that butter may have,
and it may have many according to the prevailing food of the cow.
There has been much emphasis laid on the potentialities for harm of
the microbes, and very little on the important part which they play in
the production of many forms of food materials. Most people know and
dread the fact that microbes produce disease. Very few seem to realize
that while we know many thousands of different kinds of microbes,
scarcely more than a score of them are known to be seriously
pathogenic, while all the others are either indifferent or, as we know
of very many, are actually benefactors of mankind.
Public-domain text, read in full here on John Shaqi.
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