It is often argued that cooking adds to the palatability of food. This is, at least, not true with most foods and we have noticed that the others are not palatable after being cooked unless they have been flavored, spiced, sweetened, peppered, salted, etc., or have had mustard, catsup, horseradish, or some form of dressing added. The fact is we are always kidding ourselves into believing that the things we are in the habit of doing are the very things we should do; that the things we have learned to like are the things that are best for us, and we consciously or unconsciously resist any proposed change, even, if there are plenty of evidences that the change would be for the better.

The relish for food is often a mere matter of habit. Those accustomed to eating cooked foods find they do not relish certain foods in their uncooked state. This calls for a reeducation of the sense of taste.