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Materia Medica Viva Volume 9 – page 1989

otherwise the vomiting, which was already violent enough, increased still more; every motion excites and renews the vomiting’. Kent compares this modality to Bryonia. ‘Such an aggravation from motion that he dreads to move’.
‘External impressions, for example, bright light, strong odours, contacts, the misdeeds of others, make him quite beside himself.
But they are most sensitive to odours, especially to odours of food and cooking. The smell of food, the smell of pork, of fish or eggs cannot be tolerated and will bring nausea or vomiting. ‘Sense of smell morbidly increased, to the extent that an indifferent smell like that of meat broth will affect him with nausea’. ‘Almost fainted from the odour of a fresh egg or fish’.
In cases where this kind of extreme sensitivity to odours is present, we have to think of Colchicum. In a famous case, Nash found this the decisive symptom in a woman who suffered with extreme exhausting diarrhoea threatening her life. She had an enormous number of stools per day, which were evacuated into the bed. He gave her Colchicum after he had learned that smells of food made her extremely nauseous. All doors between her room and the kitchen had to be kept closed all the time. This symptom is a cry for Colchicum in any disease, also in rheumatism etc.
Kent very graphically describes this essential feature of Colchicum: ‘He is so sensitive to odours that he smells things which others do not smell… He cannot take milk, cannot take raw eggs, cannot take soup, because he gags at the mere thought of them. He has gone on for days, and his family are afraid that he is going to starve to death. The aggravation from odours is so strong that it seems to take possession of him… Do not say ‘food’ in the presence of a Colchicum patient, but give him