The Starvation Treatment of Diabetes

"The Starvation Treatment of Diabetes" by Lewis Webb Hill and Rena Sarah Eckman is a scientific exploration into groundbreaking dietary methods for treating diabetes in the early 1900s. It is primarily centered around the starvation approach pioneered by Dr. Frederick M. Allen. Serving as a guide for healthcare professionals, it provides specific diets, instructions, and recipes designed to carefully manage diabetic patients during treatment. The book begins by underlining the importance of this starvation treatment as a method demonstrating real potential. It stresses the necessity deeply knowing food composition and its caloric impact for treatment to be a success. The book goes on to explain that the initial medical strategy involves a very low-calorie part of the diet, using items like whiskey or broth, and then describes a step-by-step, organized diet plan change, paying close attention to protein and carbohydrates.