Whatever be the theory of the etiology or rationale of the phenomena of diabetes mellitus, it all comes ultimately to this—that in the diabetic subject the power to oxidize either a part, or all of the carbohydrate food is lost and that such food is practically wasted. Hence the patient, although he may eat liberally, gradually wastes and loses strength. This may be said to be the condition in the first or mild stage of diabetes mellitus.
In the second stage or more severe form a part of the proteid food as well is split up into carbohydrate which again is not utilized, while there arise from the proteid and fatty foods certain toxic acid substances represented chiefly by oxybutyric and diacetic acids which abstract alkalies, chiefly ammonia, from the tissues. The output of ammonia thus abstracted, amounting to one gram in the twenty-four hours' urine of a normal person,