ram carbohydrate = 4.1 calories.

DIETS.

In the diet tables following, the vegetables listed, excepting
lettuce, cucumbers, celery, and raw tomatoes, are boiled. In the very
low carbohydrate diets they are thrice boiled. When possible to obtain
the figures, the analyses for boiled vegetables have been used. It has
been estimated that four-tenths of the carbohydrate will go into
solution when such vegetables as carrots and cabbage are cut into
small pieces, and thoroughly boiled, with changes of water. It must be
remembered that bacon loses about half its fat content when moderately
cooked.

A number of more or less palatable breads may be made for diabetics,
but the majority of the so-called "gluten" and "diabetic flours" are
gross frauds, often containing as much as fifty or sixty per cent.
carbohydrate. Gluten flour is made by washing away the starch from
wheat flour, leaving a residue which is rich in the vegetable protein
gluten, so it must be remembered that if it is desired to greatly
restrict the protein intake, any gluten flour, even if it contains
only a small percentage of carbohydrate, must be used with caution.
The report of 1913, Connecticut Agricultural Experiment Station, Part
I, Section 1, "Diabetic Foods", gives a most valuable compilation of
analyses of food products for diabetics. We have found some use for
soya meal, casoid flour and Lyster's flour, "akoll" biscuits, and
"proto-puffs," but generally the high protein content of all of these
foods interferes with giving any large quantity of them to a severe
diabetic over a long period of time. The flours mentioned below we
know to be reliable.

Some recipes which we have found useful are given below. The use of
bran is meant to dilute the protein, increase the bulk, and
incidentally to aid in preventing or correcting constipation.

BRAN AND LYSTER FLOUR MUFFINS.[3]

2 level tablespoons lard
2 eggs
4 tablespoons heavy cream, 40% fat
2 cups washed bran
1 package Lyster flour
1/2 cup water or less

Tie dry bran in cheesecloth and soak 1 hour. Wash, by squeezing water
through and through, change water several times. Wring dry.

Separate eggs and beat thoroughly. Add to the egg yolks the melted
lard, cream and 2 beaten egg whites. Add the Lyster flour, washed bran
and water.

Make eighteen muffins.

Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2
grams, calories 1049.

One muffin = protein 5 grams,