ent and
the entire system may become so deranged as to render the patient
liable to disease.[158]

~Banting Diet for Obesity.~--Breakfast at 9 A.M., consisting of 5-6
ounces of animal food, meat or boiled fish (except pork or veal), 1
small biscuit or 1 ounce dry toast. Total solids, 5-6 ounces. Coffee
or tea (without milk or sugar), 9 ounces.

2 P.M.--Dinner: Fish or meat (salmon, eels, herring, pork, and veal
excepted), poultry or game; any vegetable except potatoes, parsnips,
carrots, turnips, or beet roots; dry toast, 1 ounce; fruit cooked and
unsweetened; good claret, sherry, or Madeira, 10 ounces. Total solids,
10-12 ounces.

6 P.M.--Tea: 2-3 ounces cooked fruit; 1-2 ounces rusks; 2-4 ounces
solids; 9 ounces tea, without milk or sugar.

7 P.M.--Supper: Meat or fish as at dinner; claret or sherry and water,
7 ounces.

Total daily solids, 21-27 ounces.

Total fluids, 35 ounces.

* * * * *

Oertel pointed out the great benefits which might be derived by those
individuals suffering from certain types of heart disease which are
accompanied by obesity. He made it distinctly understood that while
the treatment in no way affected the heart lesion,--that is, in so far
as altering the character of the disease,--it greatly reduced the work
imposed upon the circulatory organ and permitted a more complete
oxidation of the blood.[159]

~Oertel's Method.~--Oertel bases his dietetic treatment of obesity
upon the heart changes and those which naturally follow in the
circulation. He makes the following suggestions, taking always into
consideration the condition of the patient, whether he is anemic or
plethoric.

"(a) Where there is an abnormally increased amount of fat in
plethoric patients with unimpaired or only beginning changes in the
heart action, the diet should aim at:

(1) An increased supply of protein.

(2) A decrease in the fat-forming substances.

(3) Little or no diminution in the supply of liquids below the
physiologic amount (1500 c.c.--3 pt.)

(b) Where there is obesity in anemic patients, viz. serious plethora,
the diet should aim at:

(1) An increase in the quantity of proteins.

(2) A diminution in amount of fat-forming substances and eventually

(3) a decrease in the amount of fluid.

(c) Where there is obesity in adults with anemic symptoms in whom not
only the amount of protein but also the abnormally increased amount of
fat is slowly wasting away, t