Diabetes mellitus : its pathological chemistry and treatment / by Carl von Noorden; translated by Florence Buchanan and I. Walker Hall.

  • Noorden Carl von, 1858-1944.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Diabetes mellitus : its pathological chemistry and treatment / by Carl von Noorden; translated by Florence Buchanan and I. Walker Hall. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    Vegetables.—Cooked without the addition of sugar and flour. Dried white beans, dried yellow or green peas (whole or mashed) one tablespoonful. White turnips, red turnips, car- rots, celery (root), scorzonera, stachys, green or preserved peas and beans, large broad beans, prepared as vegetables or salad; two tablespoonfuls. Potatoes.—A small potato about the size of a large plum, or a tablespoonful of mashed or fried potatoes. Rettig-radish.—A small rettig weighing about 50 grammes. Nuts.—Up to about 50 grammes. About six walnuts or ten hazel nuts or eight almonds or eight para nuts. Fresh Fruits.—Apples, pears, apricots, about 50 grammes. Rasp- berries, strawberries, black currants, a heaped-up tablespoon- ful. Wild raspberries, blackberries, two tablespoonfuls. Bil- berries, three tablespoonfuls. Cooked Fruits.—Prepared with saccharin instead of sugar. Mira- belles, damsons, plums, apples, pears, apricots, peaches, sour cherries, a heaped-up tablespoonful. Raspberries, goose- berries, blackberries, two heaped-up tablespoonfuls. Dried Fruits.—Plums, damsons, peaches, well soaked in water, a heaped-up tablespoonful. Milk.—i-io litre. Lavulose.—Chocolate, prepared by Stollwerk, 15 grammes. Cocoa.—Without the addition of sugar, 15 grammes. TABLE III This table contains foods which are rich in carbohydrates. They cannot be used during a rigid dieting. However, for patients who are not upon a strict diet, they may sometimes find a place, but the quantities must be strictly defined. The quan- tities will vary for each case and should be regulated by the practitioner—according to the precise assimilative capacity of the patient. We give the patient a definite quantity of white bread each day, say, for instance, 100 grammes. The whole, or part, of these 100 grammes may be replaced by any of the foods contained in