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The need for diet in diabetes mellitus was also emphasized at a time when physicians knew very little about the etiology of diabetes mellitus and its pathogenesis. The first dietary recommendations for diabetics were described in 1500 BC. in the Ebers Papyrus: they stated that white wheat, fruit and sweet beer are not harmful to diabetes. And the first association of diabetics (Madhumea), founded in India in the sixth century, warned against excessive consumption of rice, flour and sugar and advised the inclusion of beans and soft wheat in the patient's diet. In the preinsulin era, physicians' opinions on diet formation for patients with diabetes mellitus varied considerably: both low-carbohydrate and high carbohydrate diets were offered for treatment. High calorie diets (Allen's diet), Petren's fat diet was not justified. Based on current knowledge about the pathogenesis of metabolic disorders in diabetes mellitus, it can be said that the main disadvantage of the examples of low-carbohydrate, high-fat diets was their hyperlipidemic effect, particularly unfavorable for patients with diabetes mellitus. Proponents of a diet that allows a relatively high carbohydrate content in the patient's daily caloric intake (up to 40%) were Karl Noorden (incidentally, it was he who developed the concept of unit of bread equivalent to the interchangeability of carbohydrate products) Duhring (diet of rice) Mosse (diet of potato ), Albus (diet of vegetables ), Falt (diet of powder of fruits ). After the discovery of insulin and its use as the most important The patient was recommended a hypoglycemic agent for diabetes mellitus to include more carbohydrate products in the diet, but their amount still did not match the physiological need for carbohydrates. Late 30's early 40's. In the last century, the effectiveness of prescribing a physiological diet for patients with diabetes mellitus was demonstrated with the amount of calories necessary for a full life of the patient with a balanced ratio between the percentage of proteins, fats and carbohydrates . The physiological diet allowed the patient with diabetes mellitus to function and function normally throughout his life. This diet has stood the test of time and formed the basis of many dietary recommendations for diabetics. Thus, the debate over the amount of carbohydrates in the diet of a patient with diabetes mellitus, which had lasted for many centuries, has now ended globally with a general tendency to liberalize carbohydrate intake to its physiological (normal) level.

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