Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Abstract: The present invention provides a method of treating NIDDM in a patient diagnosed with NIDDM by administering to the patient a compound in a pharmaceutically acceptable carrier that reduces hepatic glucose production in the patient by inhibiting hepatic expression of the alpha subunit of a G.sub.s protein in a liver cell plasma membrane, thereby inhibiting stimulation of cAMP by glucagon, whereby the reduction in hepatic glucose production treats the NIDDM. Also provided is a method for screening compounds for the ability to treat NIDDM comprising determining if the compound decreases hepatic expression of the alpha subunit of a G.sub.s protein in a liver cell plasma membrane, thereby inhibiting the stimulation of cAMP by glucagon, a compound which decreases the hepatic expression of the alpha subunit of the G.sub.s protein in the liver cell plasma membrane, thereby inhibiting the stimulation of cAMP by glucagon, being a compound with the ability to treat NIDDM.

Abstract: A method and device for interpreting and processing medical ultrasound and other video images. The mix of reflection coefficients in pixel windows is measured by determining the range and distribution of pixel gray scale values to establish "echoic texture" characteristics. These characteristics are compared with corresponding characteristics of known tissues. The degree of correlation allows a prediction of tissue characteristics of the examined window.