People that are troubled with this disease call diabetes are known as diabetics. A diabetic gradually lose the power to digest starchy foods. The carbohydrates that a diabetic consumes turn to sugar in the blood, is then collected by the kidneys, and passed out when the diabetic person urinates, which causes the patient to lose strength, and and in some cases weight.
In order to counteract this illness to avoid the formation of sugar, the person suffering should start a diet which contain lots of proteid foods, and consume only the amount of starch that the person's digestive system will be able to digest.
For warmth and energy, fats must largely take the place of carbohydrate. Therefore lots of eggs and cream is recommended as they are rich in proteid and fats, but are void of carbohydrate. Sugar free milk is also a good choice and any other starch free farinaceous foods that will aid the diabetic's digestive system, and please the palate of the diabetic patient.
Diabetic bread:
4 oz of almond meal, 2 tablespoonfuls of glutten meal, 2 eggs, 1 oz of butter, 2 tea spoonfuls of baking powder, add a bit of salt. Mix the dry ingredients together, blend in the butter using your fingers, then add the eggs one at a time, and then beat the eggs well. Place the well mixed ingredients in a shallow tin and bake for 20 minutes.
When cooking fish for a person who suffers from diabetes, use the bread crumb from diabetic bread and the white of the egg to coat the fish.
Soup:
Do not make soups using root vegetables or starchy substances, but spinach, lettuce and cabbage is safe to use, also meat, game, poultry and fish is permitted.
Peptonized Foods:
When we eat and swallow our food the digestive juices mingle with it. The proteid elements are then broken down into a simpler form called ''peptones'' to prepare them for absorption in the system.
People with a weaker digestive system is ordered peptonized foods, which are described as partly predigested food. This must be cautiously given by only doctor's order. To make the food become peptonized, liquor pancreaticus and bicarbonate of soda is required. Liquor pancreaticus is from an important digestive gland of the cow, which can be bought at a chemist.
The amount of peptonized ingredient used on a patient's food is all dependent on the amount that is being prepared. The average quantity used is one table spoonful of liquor pancreaticus, and one saltspoonful of bicarbonate soda for one pint of liquid food.
Peptonized foods can sometimes impart a bitter taste if carried too far. As soon as the desired degree of peptonization is reached the process must be stopped, by bringing the food quickly to the boil.
Peptonized Beef Tea:
To prepare this take 1/2 pound finely shredded lean beef, 2 teaspoonfuls of liquor pancreaticus, 20 grains of bicarbonate of soda, a pinch of salt. Place the beef and bicarbonate of soda in a pan of water and slowly heat to 140 degrees F. stir gently during this cooking process, keep at the same heat for half an hour, then allow it to cool down a bit, then add the liquor pancreaticus, cover and let stand in a warm place for 1 hour. Strain, bring to the boil, season and serve.
By: V Goldson
