330 DIET FOB DIABETES. 



bread or biscuit, Dutch cheese, salads, roasted apples, radishes ; after 

 eating, a little water, claret and water, or unsweetened lemonade. 

 Dinner at 5 or 6 ; fresh meat of any kind except pork and veal, and 

 without fat or skin; green vegetables, but no potatoes, pastry or 

 made dishes; a jelly, lemon-ice or roasted apple; claret and water 

 during dinner, one glass of Madeira or sherry after it. 



For the reduction of general obesity the preceding dietaries 

 may therefore be thus epitomized. 



Admissible Lean meat, poultry, game, eggs, milk in modera- 

 tion, green vegetables, turnips, succulent fruit, light wines, dry 

 sherry and bitter ale, all in great moderation; brown bread in mod- 

 eration, wheaten bread in greater moderation, digestive biscuits, 

 gluten-biscuits. 



Prohibited Fat in every form, butter, cream, sugar and sweets 

 of every kind, pastry and puddings, potatoes, carrots, parsnips, 

 beets, rice, sago and other farinaceous articles, porter, stout, and 

 sweet ales, port and sweet wines. 



Exercise and baths are essential adjuncts to dietary treatment 

 in the reduction of corpulence. But the necessity for carefulness 

 in the diet is increased by the fact that a corpulent person cannot 

 usually take exercise sufficient to walk off the diet. If violent 

 exertion be exhausting, digestion is interfered with and at the same 

 time the fat that unavoidably exists in the meat is assimilated, so 

 that the fatty tissue grows, while the muscular and nervous strength 

 is diminished. Many stout persons are already active, and any con- 

 siderable addition to their activity would add. to their discomfort, 

 and possibly prove injurious. Hence the necessity for strict atten- 

 tion to regimen. 



DIET FOR DIABETES. 



The best treatment of this dire disease is at present open to 

 question, but it is agreed on all hands that it involves very careful 

 attention to diet. For the most remarkable and at the same time 

 the most important pathological character of diabetes is the misap- 

 propriation of food required for the nourishment of the body by 

 converting it in a very direct manner into a form of sugar, which 

 is excreted in the urine. It therefore becomes essential to deal both 

 with the diseased condition of the secreting organs, most probably 

 the liver, and with the character of the food from w T hich the sugar 

 is secreted. If the food be such that it cannot be converted into 

 sugar by the diseased glands, organically diseased or functionally 

 disordered, it is obvious that great gain is effected, not only by the 

 suppression of a symptom, but also in the correction of a condition, 

 for the urine being less saccharine, the blood is less saccharine, less 

 impoverished, less unfitted for the purposes of nutrition. 



