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Article
November 5, 1898

A NEW BREAD FOR DIABETICS.

JAMA. 1898;XXXI(19):1106-1107. doi:10.1001/jama.1898.92450190030002k

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Abstract

I do not propose to present a formal paper to this Section, but to exhibit a flour and samples of bread which have been invented and prepared by a patient of mine, who, himself a diabetic, has for a number of years experienced the need of a substitute for wheat bread.

When treatment is first begun a diabetic should be placed upon a strictly non-saccharine and nonamylaceous diet, in order to determine how far the disease can be controlled by diet. This change should not be made abruptly, but gradually, during a week or ten days' time. If the change is made abruptly, appetite often fails and malaise increases; in some cases untoward symptoms may arise and coma has not infrequently been observed to develop.

A rigid diet can not be long maintained. Nor is it necessary so to do. In the least severe cases a modicum of carbohydrates can

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