Sippy diet

Associated persons:
Bertram Welton Sippy

Description:
Treatment of gastric ulcer by diet, neutralizing acidity of gastric juice. Small
amounts of milk and cream every hour and alkaline powders every half hour.
Later progressive introduction of bland foods until a normal diet is achieved.
This diet is no longer in general use. It was later proved ineffective.

A diet formerly used in the initial stages of treatment of peptic ulcer, beginning with
milk and cream every hour or two to keep gastric acid neutralised, gradually
increasing to include cereal, eggs and crackers after three days, pureed vegetables
later.

Early 1900s
Dr. Bertram Sippy develops the Sippy diet, which features regular feedings of milk and antacids.
The Sippy diet remains the prime model for heartburn treatment until the 1970s, when scientific
investigation proves that milk can actually increase acid production and too many antacids can
be a source of serious side effects.

Ketogenic diet
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This article is about a dietary medical therapy. For information on ketogenic low-
carbohydrate diets as a lifestyle choice or for weight loss, see Low-carbohydrate
diet.
Testing for ketone bodies in urine

The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet primarily used to treat
difficult-to-control (refractory) epilepsy in children. The diet mimics aspects of starvation by
forcing the body to burn fats rather than carbohydrates. Normally, the carbohydrates contained in
food are converted into glucose, which is then transported around the body and is particularly
important in fuelling brain function. However, if there is very little carbohydrate in the diet, the
liver converts fat into fatty acids and ketone bodies. The ketone bodies pass into the brain and
replace glucose as an energy source. An elevated level of ketone bodies in the blood, a state
known as ketosis, leads to a reduction in the frequency of epileptic seizures.[1]
The diet provides just enough protein for body growth and repair, and sufficient calories[Note 1] to
maintain the correct weight for age and height. The classic ketogenic diet contains a 4:1 ratio by
weight of fat to combined protein and carbohydrate. This is achieved by excluding high-
carbohydrate foods such as starchy fruits and vegetables, bread, pasta, grains and sugar, while
increasing the consumption of foods high in fat such as cream and butter.[1]
Most dietary fat is made of molecules called long-chain triglycerides (LCTs). However, medium-
chain triglycerides (MCTs)—made from fatty acids with shorter carbon chains than LCTs—are
more ketogenic. A variant of the diet known as the MCT ketogenic diet uses a form of coconut
oil, which is rich in MCTs, to provide around half the calories. As less overall fat is needed in
this variant of the diet, a greater proportion of carbohydrate and protein can be consumed,
allowing a greater variety of food choices.[2][3]
Developed in the 1920s, the ketogenic diet was widely used into the next decade, but its
popularity waned with the introduction of effective anticonvulsant drugs. In the mid 1990s,
Hollywood producer Jim Abrahams, whose son's severe epilepsy was effectively controlled by
the diet, created the Charlie Foundation to promote it. Publicity included an appearance on
NBC's Dateline programme and ...First Do No Harm (1997), a made-for-television film starring
Meryl Streep. The foundation sponsored a multicentre research study, the results of which—
announced in 1996—marked the beginning of renewed scientific interest in the diet.[1]
The diet is effective in half of the patients who try it, and very effective in one third of patients.[4]
In 2008, a randomised controlled trial showed a clear benefit for treating refractory epilepsy in
children with the ketogenic diet.[5] There is some evidence that adults with epilepsy may benefit
from the diet, and that a less strict regime, such as a modified Atkins diet, is similarly effective.[1]
The ketogenic diet has also been proposed as a treatment for a number of neurological conditions
other than epilepsy; as of 2008, research in this area has yet to produce sufficient positive data to
warrant clinical use.[4][6]

Low Purine Diet

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GENERAL INFORMATION:
What is a low-purine diet?
 • A low-purine diet consists of foods which are low in purine content. Purine is a substance
that is found in foods and is produced naturally by the body. Purines are broken down by
the body and changed to uric acid. The kidneys normally filter the uric acid and the uric
acid leaves the body through the urine. However, people with gout sometimes have a
build-up of uric acid in the blood. Uric acid may build up because the body makes too
much. It may also build up because the body does not get rid of enough uric acid through
the urine. High levels of uric acid can cause urate crystals to form in the joints. The
buildup of these crystals causes swelling, which is called a gout attack or gout pain.

• Gout attacks may be treated and prevented with medicine. Making dietary changes such
as limiting the amount of purine may also help to treat and prevent gout attacks. Other
lifestyle changes such as maintaining a healthy weight, limiting alcohol, and increasing
liquids may also help to prevent gout attacks.
How can I make low-purine foods a regular part of my diet? Limiting the amount of purines
in your diet is a change that may help you to manage gout. You may need to make these changes
part of your daily routine. Changing what you eat and drink may be hard at first. Think of these
changes as "lifestyle" changes not just "diet" changes.
• Choose a variety of items on this diet to avoid getting tired of having the same items
everyday. Keep the purine food list in your kitchen to remind you about the diet.

• Carry the purine food list with you to remind you about the diet when you are away from
home. Tell your family or friends about this diet so that they can remind you about it.

• Ask your caregiver, a dietitian, or a nutritionist any questions you may have about your
diet plan. A dietitian or nutritionist works with you to find the right diet plan for you.
What foods contain purine? A variety of foods contain purine in different amounts. Below is a
food list that shows which foods are high, medium and low sources of purine. Avoid the high-
purine foods. Ask your caregiver how to fit the medium-purine foods and the low-purine foods
into your diet.
• High-purine foods:

○ Anchovies.

○ Roe (fish eggs).

○ Fish such as herring and mackerel.

○ Sardines.

○ Scallops and mussels.

○ Game meats, like goose, duck, and partridge.

○ Organ meats: brains, heart, kidney, liver, and sweetbreads.

○ Meat extracts.
 ○ Mincemeat.

○ Broth, bouillon, and consomme.

○ Gravy.

○ Yeast (baker's and brewer's) taken in the form of a supplement.

• Medium-purine foods:

○ Fish and shellfish not on the high purine list above.

○ Poultry foods not on the high purine list above.

○ Beef, lamb, pork, and other red meats not on the high purine list above.

○ Dried beans, peas, lentils.

○ Asparagus.

○ Mushrooms.

○ Spinach.

○ Cauliflower.

○ Green peas.

○ Oats and oatmeal.

○ Wheat germ and bran.

○ Whole grain breads and cereals.

• Low-purine foods and beverages:

○ Eggs (limit to 3 to 4 per week).

○ Nuts and peanut butter: limit if trying to lose weight.

○ Low-fat and fat-free cheeses and ice cream.

○ Pudding.

○ Milk: skim or 1% (limit to 24 ounces per day).

○ Cream-style soups made with low-fat milk.

 ○ Soups made without meat extract or broth.

○ Vegetables not on the lists above

○ Fruits and juices.

○ Breads and cereals: low fiber, white flour, or refined grain types.

○ Pasta and macaroni.

○ Rice.

○ Soda.

○ Coffee and tea.

○ Gelatin.

○ Cake and cookies in small amounts.

○ Fats and oils in small amounts.

○ Sugar, syrup, and other sweets in small amounts.

Meulengracht's diet. A feeding program for patients with peptic ulcer disease,
containing a relatively full diet, free of acidic or highly seasoned food

Kempner diet. A diet of rice, fruit and sugar, plus vitamin and iron supplements,
devised by Kempner to treat hypertension. In 2,000 calories, the diet contains 5 gm
or less of fat, about 20 gm of protein, and not more than 150 mg of sodium.