TABLES 



103 



alkalinity of the urine. Sometimes the diacetic acid (ferric chlorid) reaction 

 also becomes marked; but this should not be allowed to occur after the first 

 few days. In case the reaction becomes still more intense, so that the urine 

 blackens on the addition of ferric chlorid, milk should be cautiously added to 

 the diet, and its calory value subtracted from that of the meat, which should 

 be correspondingly reduced. Otherwise, if the general condition of the 

 patient remains good, we may maintain an expectant attitude until the ferric 

 chlorid reaction becomes less marked, which usually occurs in eight to four- 

 teen days, sometimes earlier or later. When this diminution of acidosis begins 

 the danger from this source is over; acidosis gradually disappears and will 

 not cause trouble, even should a further restriction of the carbohydrates be 

 necessary. 



Of course, if symptoms of coma appear we must increase the dose of sodium 

 bicarbonate until the urine is alkaline. Sometimes 100 grams or more of 

 sodium bicarbonate must be given in twenty-four hours. In almost every case 

 of this kind, it is milk which answers our purpose best. 



VI. TABLES 



Tables of foods : different kinds of meat, fish, eggs, saiisages, meat-preserves, and 

 various kinds of cheese, arranged according to the amount of fat they contain. — Fat, 

 butter and varieties of milk, with percentages of fat and carbohydrates. — Bread, flour 

 and vegetables, with percentages of carbohydrates. — Fruits and their carbohydrate 

 ( sugar -|- pectin ) contents. — Beer, wine and spirits, with their amounts of alcohol and 

 carbohydrates. — Plan for calculating the food-value of the diet in calories. — Short 

 popular dietary instructions for diabetics. 



MEAT WITH PERCENTAGE OP PAT 



1. 



2. 



3. 



4 



5. 



6. 



7. 



8. 



9. 

 10. 

 11. 

 13. 

 13. 

 14. 

 15. 

 16. 

 17. 

 18. 

 19. 

 20. 

 21. 

 23. 

 28. 

 24. 

 25. 

 26. 



Percentage 

 of Fat. 



Pat pork 37.34 



Very fat mutton 36.39 



River eel 28.37 



Pat beef (from ox) 36.38 



River lamprey (smoked or pickled) 25.59 



Salt herring 16.89 



Sprat 15.94 



Very fat horseflesh 15.64 



Salt mackerel 14 . 10 



Salmon (smoked or salted) 11.86 



Mackerel (fresh) 10.10 



Rabbit (fat) 9.76 



Chicken (fat) 9.34 



Bloater 8.51 



Bleak 8.13 



Pat cow's meat 7.70 



Pat veal 7.41 



Presh herring 7.11 



Swedish anchovy (salt) 7.05 



Lean pork 6.81 



Salmon 6.42 



Swedish anchovy (fresh) 5.87 



Half fat mutton 5 . 77 



Medium fat beef (ox) 5.19 



Sea eel 5.02 



Duck (wild) 3.11 



37. Groundling 



28. Medium fat horseflesh 



29. Anchovy 



30. Roe (deer) 



31. Plaice 0.25- 



32. Lean cow's meat 



33. Fieldfare 



34. Lean beef (ox) 



35. Partridge 



36. Chicken (lean) 



37. Hare 



38. Carp 



39. Pigeon 



40. Veal (lean) 



41. Stock-fish 



43. Gadus 



43. Pike 



44. Very lean horseflesh (minimum) . . 



45. Roach 



46. Perch 



47. Codfish 



48. Oysters 



49. Crab 



50. Haddock 



51. Torsk 



Percentage 

 of Fat. 



.... 3.68 



. ... 2.55 



.... 2.21 



1.93 



1.80 



1.78 



1.77 



1.50 



1.43 



1.43 



1.13 



1.09 



1.00 



.82 



.78 



.70 



.51 



.50 



.47 



.44 



.39 



.37 



.35 



.30 



.20 



