Van Noorden includes alcohol, in whisky, in his diet and most physicians follow the theory that whisky or brandy aids in the digestion and absorption of fats; the need is recognized since fats must be supplied in so large quantities, yet the sweet wines and beers contain sugar while the sour wines contain acids, which disturb digestion.
There is a grave question in regard to the advisability of including alcohol in the diet of a young person afflicted with diabetes and the greater activity of the young patient will insure more perfect digestion, so that the physician may not consider alcohol necessary.
Dr. Hall gives the following as a reasonable diet for a diabetic case, after the first week or two, allowing potatoes.
BREAKFAST.
Tea or coffee, 6 ounces.
Cream, 2 ounces.
Meat, (beefsteak, mutton chops, or ham), 4 ounces.
Bread and butter, 2 slices.
Baked potato, with butter.
LUNCH.
Cold roast beef or cold boiled ham, 6 ounces.
Bread and butter, two slices.
Salad with mayonnaise dressing, egg garniture.
Tea or coffee with cream.
4 P. M.
Egg lemonade or egg orangeade.
DINNER.
Clear soup of any kind.
Roast beef or mutton, or pork.
Potatoes, baked or boiled.
Olives, celery, or radishes.
Side dish of green vegetables.
Bread and butter.
Dessert, milk-egg custard, sweetened with saccharin.
After a week on either of the above diets, in mild cases, sugar will disappear fromthe urine. In extreme cases, it may be necessary to follow this strict regime for two weeks. When the patient begins to eat a little starch, potatoes and bread are re-instated first. Sugar is kept out of the diet, except the little in fruit and vegetables, until the urine shows no trace of it.
The following is a list of foods allowable:
Fresh meat, fish, oysters, clams, lobster, turtle, meat extracts, fats of all kinds, eggs, such fresh vegetables as peas, beans, lentils, lettuce, celery, asparagus, cabbage, pickles, clear soups (all kinds), cheese (all kinds), coffee, tea (without sugar), cream, butter, fruit, acid drinks and carbonated waters.
Derangements of the Kidneys
In the dietetic treatment of any diseased organ, the object must be to give that organ as much rest as consistent with keeping up the general nutrition of the system. The stomach and intestines are so closely allied that, where one is affected, the other is liable to affection also, and the dietetic treatment is regulated accordingly. Yet generally speaking, in stomach disorders the quantity of protein is limited; in intestinal disorders the starches, sugar and fats arelimited. Since the office of the kidneys is to pass from the system the soluble salts and the nitrogenous waste, which dissolve in water, the work of the kidneys in most conditions is aided by a copious drinking of water. Since uric acid is stimulated by the kidneys, the proteins should be restricted in the diet, particularly those formed from the glands of animals,—as liver, sweetbreads, kidneys, also brains. Potatoes, green vegetables, stone fruits and cranberries aggravate an acute condition.
Acute Nephritis.In case of inflammation of the kidneys the excretions are interrupted. In this event the quantity of water should be limited to three to four glasses a day. In the event that the kidneys will not excrete the water, the pores of the skin must be kept freely open by sweat baths to assist in the elimination of waste.
Dr. Hall recommends a milk and cream diet of from three to seven pints a day, for a few days, according to the case,—two parts of milk to one of cream. If the urine is scanty, he reduces it to one and one half pints a day, taken in four or five installments. After the three to seven days ofmilk diet he gradually introduces starches and fats.
Brights Disease.This term covers forms of diseases of the kidneys, associated with albumin in the urine.
Where for any reason the kidneys have difficulty in discharging the nitrogenous waste of the system, the work of the dietitian must be to eliminate protein from the diet as closely as may be consistent with the body necessities. Besides restricting the amount of nitrogenous foods, the kidneys must be assisted in eliminating the nitrogenous waste, and the products of the inflammation, by a copious drinking of water. Hot water and hot diluent drinks are best, such as toast water, barley water, cream of tartar, lemon and acid drinks. In acute cases the patient is put on a milk diet of from two to three pints of milk a day, given one-half pint every three or four hours, diluted with one-third as much hot water. If the case be a prolonged one, broths may be included.
Even in cases which are chronic and not acute, it is well to follow a milk diet for a number of weeks. The quantity of milk, for an exclusive milk diet, must depend upon the age and size of the patient as wellas upon his ability to exercise. If he is confined to his room, from five to seven pints of milk a day are sufficient. If he is taking a great deal of exercise, he may take from eighteen to twenty glasses of milk a day. If he loses weight on the milk diet, bread and rice may be added.
It is unwise to begin a milk diet at once, by feeding from eighteen to twenty glasses of milk a day, but this amount may be approximated within a week’s time and the change in diet should be begun by cutting down all meats and legumes and gradually eliminating starches. In changing from a milk diet to a diet including more hearty foods, the transition should be gradual.
A. F. Pattee gives the following diet for Brights Disease.
DIET: Soup.—Vegetable or fish soup, broths with rice or barley.Fish.—Raw oysters or clams, fresh fish broiled or boiled.Meats.—Eat sparingly, chicken, game, fat bacon, fat ham.Farinaceous.—Stale bread, whole wheat bread, toast, milk toast, biscuits, macaroni, rice, cereals of all kinds.Vegetables.—Onion, cauliflower, mashed potatoes, mushrooms, lettuce, watercress, spinach, celery, cabbage.Desserts.—Ripe raw fruits, stewed fruits, rice tapioca, bread and milk puddings, junkets, cocoa.Liquids.—Toast water, weak tea, pure water, peptonized milk, malted milk, fresh buttermilk, milk with hot water, equal parts, whey, unfermented grape juice.AVOID.—Fried fish, corned beef, hashes, stews, pork, veal, heavy bread, batter cakes, lamb, mutton, beef, gravies, beans, peas, malt or spirituous liquors, tobacco, coffee, ice cream, cake, pastry.
DIET: Soup.—Vegetable or fish soup, broths with rice or barley.
Fish.—Raw oysters or clams, fresh fish broiled or boiled.
Meats.—Eat sparingly, chicken, game, fat bacon, fat ham.
Farinaceous.—Stale bread, whole wheat bread, toast, milk toast, biscuits, macaroni, rice, cereals of all kinds.
Vegetables.—Onion, cauliflower, mashed potatoes, mushrooms, lettuce, watercress, spinach, celery, cabbage.
Desserts.—Ripe raw fruits, stewed fruits, rice tapioca, bread and milk puddings, junkets, cocoa.
Liquids.—Toast water, weak tea, pure water, peptonized milk, malted milk, fresh buttermilk, milk with hot water, equal parts, whey, unfermented grape juice.
AVOID.—Fried fish, corned beef, hashes, stews, pork, veal, heavy bread, batter cakes, lamb, mutton, beef, gravies, beans, peas, malt or spirituous liquors, tobacco, coffee, ice cream, cake, pastry.
Nervous Disorders
The condition of the nerves depends upon the general condition of the system and upon general nutrition. There is no one food or set of foods which directly affect any nervous trouble, unless this trouble be localized by disturbance in some particular organ. Then the effort must be to correct the difficulty in that organ.
There is no disturbance in any part of the body requiring less medicine than a disturbance in the nerves. The correction must come through general hygienic treatment. Regular exercise, alternated with regular rest periods, the formation of the habit of complete nerve relaxation, the general regulation of an easily digested, nutritious diet, with deep breathing exercises, are the best remedies.
In many cases of nerve debility the nerves seem to be stronger in the latter part of the day. Where this is the case the hearty meal should be eaten at this time.
Neurasthenia.In cases of Neurasthenia, or “Tired Nerves,” all vital organs are more or less affected, because the nerves do not properly direct digestion, absorption, assimilation or elimination and, for this reason, the diet should be light and of easily digested foods.A free, correct breathing of fresh air, day and night, is imperative.It is important also to thoroughly masticate all food and drink freely of water. A change of thought, induced by a change of scene or companions, is helpful.
Gout
This difficulty is usually the result of high living. It most often attacks people past middle age, who have indulged in rich pastries, puddings, meat three times a day, or who have frequently indulged in alcohol.
Being supposedly caused by an excess of uric acid and other waste deposited in the joints, resulting from too much protein and an insufficient elimination of the waste of the system, the dietetic treatment must be a low protein diet. Alcohol is absolutely prohibited and the quantity of carbohydrates and fats must be cut down as well as the protein.
Inacute casesa diet of bread and milk, or toast and milk, with light vegetable broths should be followed for one to three days.
Inchronic casesthe diet may consist of the following:[11]
Soups.—Vegetable broths.Fish.—Fresh fish, shell fish, raw oysters.Meats.—It is better to omit all meats. If meat is eaten at all, it should be confined to game, chicken and fat bacon.Farinaceous.—Cereals, crackers, dry toast, milk toast, macaroni, graham or whole wheat bread, rye bread, oatmeal and any of the breakfast foods.Nuts.—With salt.Vegetables.—Celery, lettuce, watercress, all greens, with vinegar, string beans, green peas, potatoes, carrots and beets.Fruits.—All fruits, stewed or fresh. Unpeeled apples are especially recommended. (Greens, with vinegar and unpeeled apples increase the action of the kidneys.)Desserts.—Plain puddings, junket, rice, stewed or fresh fruits.Liquids.—Pure water, toast water, barley water, butter milk, malted milk, milk.Eat eggs sparingly and in severe cases, not at all.AVOID.—Alcohol, coffee, tobacco, dried fruits, nuts, cheese, candies, pastries, pies, spices, rich puddings, fried foods, vinegar, pickles, lemons, rhubarb, mushrooms, asparagus, sweet potatoes, tomatoes, gravies, patties, rich soups, lobster, salmon, crabs, mackeral, eel, veal, pork, goose, duck, turkey, salted, dried, potted or preserved fish or meat, (except bacon).
Soups.—Vegetable broths.
Fish.—Fresh fish, shell fish, raw oysters.
Meats.—It is better to omit all meats. If meat is eaten at all, it should be confined to game, chicken and fat bacon.
Farinaceous.—Cereals, crackers, dry toast, milk toast, macaroni, graham or whole wheat bread, rye bread, oatmeal and any of the breakfast foods.
Nuts.—With salt.
Vegetables.—Celery, lettuce, watercress, all greens, with vinegar, string beans, green peas, potatoes, carrots and beets.
Fruits.—All fruits, stewed or fresh. Unpeeled apples are especially recommended. (Greens, with vinegar and unpeeled apples increase the action of the kidneys.)
Desserts.—Plain puddings, junket, rice, stewed or fresh fruits.
Liquids.—Pure water, toast water, barley water, butter milk, malted milk, milk.
Eat eggs sparingly and in severe cases, not at all.
AVOID.—Alcohol, coffee, tobacco, dried fruits, nuts, cheese, candies, pastries, pies, spices, rich puddings, fried foods, vinegar, pickles, lemons, rhubarb, mushrooms, asparagus, sweet potatoes, tomatoes, gravies, patties, rich soups, lobster, salmon, crabs, mackeral, eel, veal, pork, goose, duck, turkey, salted, dried, potted or preserved fish or meat, (except bacon).
Rheumatism.
Since the medical profession is unable to determine just what rheumatism is, it is difficult to prescribe a diet. The theory so long believed that it is an excess of uric acid in the system is no longer held by most of the advanced physicians. Some authorities hold that it is a nerve difficulty; others that it is an excess of lactic acid. Some authorities put one on an entire meat diet, in case of rheumatism, and others entirely exclude meat. Uric acid may accompany the disease.
Assuming that it is due to the failure of the system to promptly eliminate its waste, whether this failure to eliminate be through a weakened condition of the nerves, and the consequent failure to properly direct the body activities, the correction of the difficulty must lie in building up the general vitality and in aiding the system in its elimination. Hot sweat baths, a free use of water and a free use of fruits, particularly the citrous fruits, such as lemons, oranges, limes, etc., are desirable, because they increase the alkalinity of the blood. The acid unites with other acids of the body acting as a re-agent. Often when the acids of the stomach are strong, sodium carbonate (baking soda) produces an alkaline reaction.
The diet should be cut down in quantity. Meat may be eliminated if an excess of uric acid exists and the above suggestions under the diet forGoutbe followed.
Fruit juices should be used freely because of their alkaline reaction and because of their diuretic effect. Lemonade, orangeade and all fresh fruits and vegetables are diuretic.
Regular exercises, until the body is thoroughly heated, deep breathing of pure air day and night and a copious drinking of water are necessary.
Uremia or Uremic Poisoning
Interference in the action of the kidneys is apt to result in a retention within the system of the elements, which the kidneys, in normal condition, eliminate from the system, such as urea, uric acid, urates, sulphuric acid, sulphates, sodium phosphate, xanthin bodies and conjugated sulphates. These substances are not thrown off by the skin, or by the lungs, and must all be eliminated through the kidneys. They are the result of the oxidation and the breaking down of the proteins of the body. If the kidneys do not throw these off, the result is Uremic Poisoning, and the dietetic treatment must be to cause a free action of the kidneys bythe use of diuretics. Of these the citrous fruits, (lemons, oranges, limes, etc.,) are the best; they neutralize acids and produce an alkalinity of the blood. They should be used freely.
Meats, eggs and legumes should be eliminated from the diet. A free drinking of water, milk with limewater, cereals, buttermilk, kumyss, barley water, toast water, lemonade, orangeade, vegetables and fruit should constitute the diet. Exercise and free breathing of fresh air are imperative. All food should be thoroughly masticated.
Excess of Uric Acid
An excess of uric acid may not always cause uremic poisoning, but it indicates an excess of protein in the system above the amount eliminated by the kidneys and the skin. This excess is often the cause of chronic ailments, such as bronchitis, asthma, hay-fever, severe nerve depression, gout, rheumatism, neuralgia, tonsilitis, grippe, influenza, colds, etc.
The natural relief is to control the diet, supplying less protein and to increase the elimination through a free action of the kidneys, of the pores of the skin, and of the lungs. Systematic exercise, deep breathing, a copious drinking of water andfresh air day and night, are the best reliefs.
One may either eliminate the proteins from the diet, or may cut down the entire quantity of food, and, by exercise, breathing, a freedom of the pores of the skin and a free drinking of water, so as to create an activity of the kidneys, may continuously eliminate more uric acid than is consumed in the food.
The regulation of the quantity of the food, rather than the cutting down of the proteins and the feeding of a larger proportion of starches, is the course pursued where one is inclined to an excess of uric acid and still has an excess of fat.
In case of an excess of uric acid in thin persons, such proteins food as meat and eggs may be eliminated and the diet consist almost wholly of carbohydrates and fats.
The diet is the same as that given above forGout.
Obesity
All diets for obesity must be prescribed for the individual condition. A large number of the obese are afflicted with rheumatism, sluggish livers, sluggish action of the intestines and weaknerves, and the diet must be governed accordingly.[12]
The regulation of food for reduction of flesh must, also, be governed by age, sex, by the manner of breathing and by the amount of daily exercise.
Exercise, breathing and diet are the scientific means of reduction, the food must be regulated in accordance with the quantity of carbohydrates and fats daily consumed in heat and energy.
Leanness
No definite diet can be given for flesh building, because a lack of sufficient fat to round out the figure is due to faulty digestion or assimilation and the cause must first be eliminated.
It may be that the strength of the muscles and nerves of stomach, liver and intestines must first be built up by exercises and deep breathing, and it may be that the habit of nerve relaxation must be established. Where one’s nerves are tense much nourishment is consumed in nervous energy and the nerves to digestive organs and muscles being tense, interfere with digestion and assimilation.
It is apparent that the cause must first be corrected, because to overload the digestive organs with sugars, starches and fats, further weakens them.
FOOTNOTES:[10]Alida Frances Pattee; “Practical Dietetics” Mt. Vernon, N. Y.[11]A. F. Pattee; “Practical Diatetics,” A. F. Pattee, Publisher, Mt. Vernon, N. Y.[12]Editor’s Note: The causes and relief of Obesity are fully discussed in my book of this series “Poise, Obesity and Leanness, their Causes and Relief.”
[10]Alida Frances Pattee; “Practical Dietetics” Mt. Vernon, N. Y.
[10]Alida Frances Pattee; “Practical Dietetics” Mt. Vernon, N. Y.
[11]A. F. Pattee; “Practical Diatetics,” A. F. Pattee, Publisher, Mt. Vernon, N. Y.
[11]A. F. Pattee; “Practical Diatetics,” A. F. Pattee, Publisher, Mt. Vernon, N. Y.
[12]Editor’s Note: The causes and relief of Obesity are fully discussed in my book of this series “Poise, Obesity and Leanness, their Causes and Relief.”
[12]Editor’s Note: The causes and relief of Obesity are fully discussed in my book of this series “Poise, Obesity and Leanness, their Causes and Relief.”