Should we therefore prohibit a person of 50 or 60, who has been in the habit of eating meat every day of his life since childhood, and who is in quite a normal state of health, from taking a moderate amount of meat once a day, and thus knock him out of all his old habits? We do not think this would be a wise proceeding on the part of any physician of wide clinical experience and of unprejudiced mind, as everyone must have observed that such a radical change in the habits of a lifetime may lead to consequences unfavorable to the general health. No! We desire to be temperate ourselves and to preach moderation. We must bear in mind that it is the _im_moderate use of meat that is to be condemned, and not its use in small quantities. We may, therefore, allow a moderate amount of meat, once a day, well cooked to destroy, if possible, certain harmful matters which can be rendered innocuous by sufficient cooking; and, by preference, we recommend boiled meat, as such food has all the nourishing properties of roast meat but less extractive substances, which might, perhaps, irritate the kidneys. Fresh meat should be taken in preference to canned food, as in the latter at times there is present certain additional matter, such as preservative salts, boracic acid, etc. White meat is always preferable to red, although it is the pretension of Offer and Rosenquist that in their action both kinds of meat are similar; still, for clinical reasons, we agree with Professor Senator[282] who, from his experience, considers white meat better for the kidneys. The correctness of this opinion has been proved recently by the researches of Max Adler.[283] We have seen the sugar disappear from the urine of our diabetic patients when they were placed upon a diet poor in extractive substances, such as fish (except salmon and carp), veal, etc., and vegetables poor in carbohydrates; indeed, after such a diet they were able to tolerate quantities of carbohydrates without eliminating sugar. It is also of importance to remember that meats containing many extractive substances, or broths made from such meats, are capable of greatly increasing the blood-pressure; for this reason red meats should be forbidden to the aged. The meat of animals that have been hunted and subjected to great exhaustion before death should not be used, or used only with very great moderation. Meat strongly seasoned and spiced, or pickled, should also not be eaten. Sausages should also be omitted from the diet. We must also remember that fish is also a meat food, although on account of the greater amount of water it contains and its more tender structure, and especially because of its smaller content of extractive substances (except salmon, carp, etc.), it is preferable to meat proper; yet if taken in large quantities, especially such fish as salmon, it is quite as harmful as meat. At any rate fish, except the red-fleshed kind, should always be preferred to ordinary meat. Footnote 282: