RENAL CALCULI 471 



The diet should be low in carbohydrates so as to prevent their fermen- 

 tation, which increases both the formation and absorption of oxalic acid. 

 On account of high oxalate content, the following should be avoided: 

 rhubarb, spinach, sorrel, strawberries, figs, potatoes, beetroot, French 

 beans, tomatoes, plums, tea, coffee and cocoa. Peas, asparagus, mush- 

 rooms, onions, lettuce, rice, cauliflower, cabbage, peaches, grapes, apples, 

 carrots, wheat, oats, meat, eggs, butter, milk and sugar may be used. The 

 following is a very efficient diet scheme in oxaluria and related condi- 

 tions : 



DIET SCHEME IN OXALURIA 



7 :30 a. m. Glass of hot water. 



8:00 a. m.- Fish (haddock, halibut, cod, hake, plaice, mackerel, sal- 

 mon, trout, etc.), eggs (lightly boiled, poached or scrambled), bacon, 

 ham, chops or steak, stale bread or dry toast with plenty of butter, fruit 

 (apples, oranges, pears, pineapple, peaches, melon). 



11 :00 a. m. Glass of water. 



1:00 p. m. Soup (potato, onion, pea, carrot, asparagus), eggs, when 

 not taken at breakfast, chops or steak, cold meat, chicken, tongue, ham, 

 vegetable salads with French dressing, fruit (as at breakfast), a glass of 

 milk or water. 



4:00 p. m. Glass of water. 



7:00 p. m. Raw oysters, soup (as at lunch), fish (as at breakfast), 

 beef, mutton, chicken, vegetables (potatoes, cauliflower, Brussels sprouts, 

 French beans, peas, carrots, lettuce), fruit (as at breakfast), cheese, toast 

 and butter, glass of water. 



10 :00 p. m. Glass of hot water. 



Note Take only easily digested vegetables. Avoid too much milk, 

 but take an abundance of water. 



Must avoid spinach, sorrel, rhubarb, tomatoes, beets, celery, cucumber, 

 broad beans, haricot beans, grapes, plums, gooseberries, sugar or sweets. 

 Pepper and all condiments and highly seasoned foods. Sweetbreads. 

 Liqueurs and brandy. Figs and gooseberries. Cocoa, tea. 



Medicinally acids should be given, for example: 



(1) Acidi nitrici diluti 3 ii 



Tinct. cinchona? comp o l 



Syr. zingiberis i 



M. et S 3 i t. i. d. p. c. 



(2) Acidi lactici 3 i 



Tinct. gentianaB 3 ii 



Syr. aurantii 3 iv 



Aq. dest q. s. ad ii 



M. et S 3 i t. i. d. p. c. 



(3) Acid sodium phosphate gr. xxx t. i. d. p. c. 



