Oatmeal for Diabetes Mellitus.
Related entries: diabetes: ElTh-links
J. B. Herrick (J. A. M. A.) describes the composition of the Von Noorden oatmeal diet in this disease, and the method of its use: 250 grains of oatmeal, from 250 to 300 grains of butter and 100 grains of something containing albumin (or from six to eight eggs or the whites of eggs) are used. The oatmeal is cooked thoroughly in water for two hours, the butter and eggs are well stirred in when the cooking is nearly done, or the whites of the eggs are beaten up and stirred in later. Salt is added to suit the taste.
This forms one day's rations for an adult, and may be given in from three to eight portions. Von Noorden advises feeding every two hours; he occasionally allows a little clear coffee or a few sips of some wine to relieve the monotony. The oatmeal may be served as gruel or mush. Herrick has allowed it to be eaten as fried mush.
This diet may, in severe diabetes, ward off threatening coma and establish carbohydrate tolerance. It is of no value in the milder cases; and is not infallable in the severer ones. But in a certain number of the latter, in which emaciation, weakness, polyuria, and glycosuria persist despite careful treatment, and when a study of the urinary content in acetone, diacetic and oxy-butyric acids, and ammonia shows acidosis with threatening coma, this Van Noorden diet has its greatest field of usefulness.