One has a wide popularity, and is known by the name of its inventor, Banting. This system consists in increasing the amount of albuminous or meat foods, and of greatly decreasing both the fat and starchy foods. The second is that advocated by Ebstein, the German physician, in which the albuminous foods are greatly diminished, and the starchy foods still more so, but the amount of fat taken is normal. The third is that practised by Oertel, in which the albuminous foods are increased, and the fats and carbo-hydrates reduced to about a fourth of the normal. All the methods agree in one particular, that is, in reducing the total bulk of the food taken. Thus, while the normal amount of food consumed by a healthy man will amount in grammes to 618, Banting would reduce this to 260, Ebstein to 235, and Oertel to 280. The following table (taken from Dr. Burney Yeo's book clearly states the kind and quantities of food allowed: -

The Banting regime was as follows: -

Breakfast, at 9 a.m., to consist of 5 to 6 oz. of animal food - meat (except pork and veal) or boiled fish; a little biscuit, or 1 oz. of dry toast - 6 or 7 oz. of solids in all. A large cup of tea or coffee (without milk or sugar) - 9 oz. of liquids.

Dinner, at 2 p.m. - Fish or meat (avoiding salmon, eels, herrings, pork, and veal), 5 to 6 oz., or any kind of poultry or game. Any vegetables, except potato, parsnips, beetroot, turnips, or carrot. Dry toast, 1 oz. Cooked fruit, unsweetened. Good claret, sherry, or Madeira, 10 oz. Total of solids, 10 to 12 oz.

Tea, 6 p.m. - Cooked fruit, 2 to 3 oz., a rusk or two; 2 to 4 oz. of solids; 9 oz. of tea without sugar or milk.

Supper, 9 p.m. - Meat or fish, as at dinner, 3 to 4 oz. Claret or sherry and water, 7 oz.

On this diet Mr. Banting reduced himself in one year from 14 st. 6 lb. to 11 st. 2 lb. There is, it will be noted, the greatest possible limitation of carbo-hydrates and fats, they being reduced from the normal of about 500 to less than 100. The large amount of meat taken in the Banting regime is extremely distasteful to some people, and in the cases where the kidneys are not healthy, or where there is a tendency to rheumatism, this severe dietary may be actually injurious.

The Ebstein regime is based on the theory that it is the starchy and saccharine foods, not the fats, which form fat, and that it is not necessary to reduce the latter. In fact, Ebstein contends that the ingestion of fat is useful in curing obesity, if combined with a greatly reduced food supply in albuminates and carbo-hydrates, as fat abates appetite and diminishes thirst. About half the usual amount of meat is allowed. As seen from the following dietary the Ebstein diet is very meagre, although it does contain butter and fat: -

Breakfast (6 a.m. in summer, 7.30 in winter). - White bread, well toasted (rather less than 2 oz.) and well covered with butter. Tea, without milk or sugar, 8 or 9 oz.

Dinner, 2 p.m. - Soup made with beef marrow. Fat meat with fat gravy, 4 to 5 oz. A moderate quantity of one of the vegetables allowed, namely, asparagus, spinach, cabbage, peas, and beans. Two or three glasses of light white wine. After this meal a large cup of tea, without milk or sugar.

Supper, 7.30 p.m. - An egg, a little roast meat with fat, about an ounce of bread well covered with butter, a large cup of tea, without milk or sugar.

In the Oertel system the maintenance of the general health is carefully considered while the fat of the body is being reduced. Steady walking exercise to strengthen the muscles of the heart is insisted upon, and walking slowly uphill and going upstairs are especially advocated. The quantity of fluid drunk is diminished, while perspiration is promoted by baths; the normal condition of the blood is maintained, and wasting of the muscles prevented by an albuminous diet. The diet may be as follows: -

Morning

One cup of coffee or tea, with a little milk, altogether about 6 oz. Bread, about 3 oz.

Noon

3 to 4 oz. of soup; 7 to 8 oz. of roast or boiled beef, veal, game, or not too fat poultry, salad or a light vegetable, a little fish (cooked without fat) if desired, 1 oz. of bread or farinaceous pudding (never more than 3 oz.), 3 to 5 oz. of fruit, fresh preferred, for dessert. It is desirable at this meal to avoid taking fluids; but in hot weather, or in the absence of fruit, 6 to 8 oz. of light wine may be taken.

Afternoon

The same amount of coffee or tea as in the morning, with at most 6 oz. of water; 1 oz. of bread occasionally.

Evening

One or two soft-boiled eggs, 1 oz. of bread. Salad and fruit; 6 to 8 oz. of wine, with 4 or 5 oz. of water.

It will be noticed that fluid is either forbidden at meals or taken in very small quantities. There is no doubt that taking soup and large quantities of fluid with food increases obesity.