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Article
December 1, 1917

VEGETABLE FOODS FOR THE DIABETIC

Author Affiliations

IOWA CITY, IOWA

From the Sheffield Scientific School, Yale University.

JAMA. 1917;LXIX(22):1859-1862. doi:10.1001/jama.1917.02590490023004
Abstract

Even a slight experience in the planning of the diet for the diabetic readily convinces one that careful thought and work along this line are needed, and that time and effort spent in an attempt to enlarge the meager diet list of such patients will be fully justified. With the necessary elimination of practically all fruits and many vegetables, because of their carbohydrate content, the diet of the diabetic becomes very much restricted and monotonous and undesirably reduced in bulk. The withdrawal of fruits and vegetables from the diet is keenly felt, and the diabetic craves the variety that is furnished by this type of food.

The usual analysis of our ordinary food materials gives their percentage composition in terms of so-called protein, fat, carbohydrate, ash and water, and from such data lists of foods have been compiled for the use of the diabetic. A familiar arrangement is that in

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