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Article
January 16, 1926

THE USE OF HIGH CARBOHYDRATE DIETS IN THE TREATMENT OF DIABETES MELLITUS

JAMA. 1926;86(3):178-181. doi:10.1001/jama.1926.02670290018006
Abstract

During the past year, we have been using more liberal amounts of carbohydrate in our diabetic diets. Except for the omission of sugar and of foods actually sweetened with sugar, these diets are essentially normal, containing white bread, potatoes, milk and large servings of fruit. With some diets we have included even sucrose. Whereas our former diets contained, in addition to adequate protein, as high as from 2 to 2.5 gm. of fat to each gram of carbohydrate, these new diets contain 2 or more grams of carbohydrate to each gram of fat.

Ever since the discovery of insulin by Banting and Best,1 we have hoped to be able to use better diets; but in the beginning, experiments were not practicable because of the early limited supply and the resulting high cost. Previous to the use of the present diets, we were not fully satisfied with the results from

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