Diet in health and disease / by Julius Friedenwald and John Ruhräh.

  • Friedenwald, Julius, 1866-1941.
Date:
1913
Catalogue details

Licence: Public Domain Mark

Credit: Diet in health and disease / by Julius Friedenwald and John Ruhräh. Source: Wellcome Collection.

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    only, etc. They seem to have proved that there are other factors in diet more than merely a sufficient number of calories properly balanced, according to the present chemical ideas. For example, there was marked difference in the vigor, size, and strength of the offspring and their capacity for milk secretion. Fed on wheat long the above were below normal; on corn all were very vigorous in all respects. Another notable and suggestive piece of work is the study of carbohydrate tolerance and the pituitary body of Goetsch, Cush¬ ing, and Jacobson. It is known that glycosuria occurs in some cases of acromegaly, and Borchardt in 1908 found it in 63 out of 176 cases studied. The lirst mentioned observers studied 20 cases of acromegaly and gigantism, and found that they showed a marked increase in their tolerance for carbohydrates. They found that in partially hypophysectionized animals there was a transient glycosuria followed by an increased tolerance for carbohydrates. This could be reduced to or below normal by the administration of the posterior lobe of the hypophysis. In acromegaly in the early stages the increased functioning of the gland causes glycosuria (posterior part) and changes in the bones (anterior part). In the later stages, when the secretion of the gland is below normal, there is increased tolerance for carbohydrates and obesity and a lowered temperature. The carbohydrate tolerance seems to be closely related to the poste¬ rior lobe of the hypophysis, and a study of such tolerance will doubtless become a factor in diagnosis of hypophyseal disease. This we think indicates another departure in dietetic studies which future investigation will put on a very practical basis. Another important line of work is on the acid-forming and the base-forming foods. • Sherman and Gettier as well as others have taken up this problem, and a practical study of foods in reference to ammonia metabolism will doubtless result in some very useful therapeautic methods. Various fruits are often condemned as being too acid, when, in reality, they are not at all so when viewed from the standpoint of their end-products in metabolism. We wish to emphasize mat we have no dietetic or therapeutic
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