DIABETES IS CONSTITUTIONAL

New Zealand Herald, Volume LXXI, Issue 21804, 19 May 1934, Page 7 (Supplement)

DIABETES IS CONSTITUTIONAL

EARLY TREATMENT ESSENTIAL / V', ■' "Diabetes is a constitutional disease which; is characterised by the inability of the tissues generally to assimilate or utilise the sugar circulating in. tho blood, consequently sugar is persistently excreted in the urine and definite deterioration of the health results. People who suffer from diabetes and who do not get medical treatment (and no home treatment, except under medical supervision, is of any use in fact, it is .dangerous) progressively deteriorate in health, whereas under proper treatment, even in cases of severe diabetes, it is possible to prolong their lives with comparative freedom from disturbing symptoms. Iu niild cases definite improvement in the direction of a return to normal may be obtained by suitable treatment. 7 Diet of First Importance There seems to be a distinct tendency for diabetes to run in families, and certain races —Jews and Hindoos —are more subject to it than others. It occurs at all ages of life and is more common in adults. It is said to be more frequent in men than women. Diabetes comes on very gradually, and the first symptoms noticed are a gradual failure of strength, loss of weight, marked thirst (this is usually the first that the patient himself notices), and the passing of an increased amount of urine. As? diabetes is a disorder in which the fundamental defects lie in a failure to utilise carbohydrates-—one of /the chief foodstuffs —it is evident that diet is a matter of first importance. Therefore education of the diabetic in how to care for himself is necessary and /vital, and should be given to him by /'his doctor. It should include considerable practical knowledge o!i diet and cookery, of early symptoms (in case of a recurrence of such symptoms), and of a simple method of testing for the presence of sugar in the urine. The Foods to Choosie Broadly speaking, foods are given in the forms of vegetables and fruits because the carbohydrates in them are dilute. Thus these foods are verv useful /in planning diabetic menus. All butcher's meats, poultry, bacon, game, eggs and cheese. All varieties of clear, not thick, soups. All/ varieties of fish, fresh, pickled or ealted. Green vegetables, especially cabbage, briissels sprouts, spinnach, asparagus, celery, tomatoes, cucumber and radishes, salad dressing made with vinegar, and liberal quantities of oil. All fruit, except, sweet and preserved fruits are allowed. Cream should be taken freely, both with and without the fruits. fri regard to fluids, pure water, tea and coffee (without sugar or milk) are the usual drinks permitted. For sweetening purposes saccharin may be used. Wheaten-meal bread should not be eaten, but gluten, bran and almond bread,, and biscuits with butter. Forbidden.—Sugar and starch in all its forms (e.g., as used in cooking) are strictly forbidden. Liver, oysters, craos, lobster, bread, biscuits, oatmeal, rice, sago, tapioca, cornflour, potatoes, peas, broad beans, onions, turnips, beetroot, parsnips, carrots, marrow, pa?,try, puddings, cocoa, ale, stout, porter, sweet wiues and liqueurs.