This One Hundred Year Old Diabetic Cookbook Says It All

This post comes to us courtesy of Carol Middleton in the Lancaster&Morecambe group, who found it on the Diet Doctor site dietdoctor.com, which is well worth looking at, bearing in mind Diet Doctor’s uncompromising LCHF (Low Carb High Fat) approach.

According to the preface of this book, which was published in 1917, the author Rebecca W. Oppenheimer cooked meals for patients with diabetes for eight summers under the guidance of clincians, presumably as a form of diabetic therapy. Rebecca felt these meals deserved to be recorded, for their theraputic value as much as anything else.

The meals were carefully monitored and measured in their carbs, fats, proteins and calories, with a clear understanding that they were foods, not just medicines, and so needed to be enjoyable to eat (does that sound familiar?).

What’s fascinating about all this is that the dietary guidelines, which can be seen clearly on p.13 under the heading ‘Foods Strictly Forbidden’, are identical to the emerging advice for reversing diabetes:

https://archive.org/stream/diabeticcookeryr00oppeiala#page/12/mode/2up

There’s truly nothing new in the world, is there? History seems to be an endless cycle of learning, forgetting and re-learning. All I can say is that we’re lucky to have T2D at a time of the up-swing of remembering, rather than the down-swing of forgetting.

I look forward to reading the whole book, which is included here in its entirety. If you have a look, do let us know what you think.

And thank you again to Carol for finding this gem and to Diet Doctor for making it visible to an appreciative audience again.

POSTSCRIPT: I found an interesting sort-of review of Rebecca W. Oppenheimer’s book, which is well worth a look:

A Baker Resurrects a Diabetic Cookbook From 1917 (Sort of…)

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