The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-05-24
Daily Health
Service
BY DIR. NORRIS FIsHBEIN

Editor Journal Of the American
Medical Association and Of Hy-
geia, the Health Magazine.
A person with diabetes should
have scale for weighing food. In
order to determine his tolerance fol-
sugar, he begins with a diet com.
posed almost exclusively of greer
vegetables containing per cent OF
carbohydrates.
Among these vegetables are let.
tuce, spinach, cauliflower, sauer.
, kraut, canned string beans, celery
asparagus. brussels sprouts, toma-
|.toes, rhubarb, eggplant, cabbage
radishes and artichokes.
Although these vegetables con.
tain but little nutriment, they
have large bulk and will fill the
stomach and thus allay the pangs
of hunger. The person is given
from $50 to 2UO grams of these
vegetables. about five grains oil
which will be available carbohy.
drate or sugar.
If there is no sugar in the ex.
creted fluids bn this diet, he is
given a diet on the second day
which contains five more grams Of
carbohydrates, and this is Increased
until 20 grams Of carbohydrates are
being taken.
Then the diet is increased by five
grams Of cargohydrates every other
day until the sugar appears, or until
the patient is receiving an amount
Of sugar equivalent to three grams
for every 1000 grams Of his body
weight in "a hours.
After the first two or three days
vegetables containing 10 per cent
Of carbohydrates. such as onions
squash. turnips. carrots beets OF
canned peas may be added to the
diet in order to make up the i'm
creased amount Of sugar.
Subsequent to that, foods con.
canned lima beans Or parsnips, Of
20 per cent Of carbohydrates. such
as potatoes, baked beans, green
corn, boiled rice or macaroni, may
be added to make up the amount
Fruits have also been classified
according to the amount of sugar
they contain. and many other
foods have been listed for this pur-
pose. It is possible for a physician
who is familiar with the amount OF
protein, Fat and carbohydrates that
different foods contain to develop
a varietd diet for 4 diabetic patient
and to control accurately the amount
Of sugar that Is taken in.
The vegetables should be cooked
preferably by steaming in q double
boiler, as in this day all the juices
are retained. IL
Bread is seldom included in the
diet Of q diabetic, because It con-
tains large amounts 4of starch.
Special breads are on the market
made Of gluten or diabetic {lours,
with the amount Of carbohydrates
and .proteins usually mentioned on
the label.
When sugar appears in the ex-
creted fluid. the physician realizes
that the patients ability to assim-
ilate has been exceeded. It then
becomes necessary to cause him to
fast briefly until the sugar disap-
pears. or he may be given insulin,
which aids in causing it to disap-
pear.
In the past. many patients did
not do we'll on the diabetic diets
because the amount Of food taken
was not sufficient to provide
proper nutrition. A. . result, there
was q marked loss Of weight and
strength and the patient could not
resist disease. The discovery Of
insulin has made II possible TO feed
the patient ! more vafied diet. "a
avoid fasting, 70 combat compiica-
tfens and thereby TO prolong life.
Z.