Man is the only condiment and dressing user and it is claimed with much justification, that it is impossible to keep alive an appetite for condiments, seasonings, alcohol, tobacco, tea, coffee and other "stimulants" when the body is properly nourished.

Few dietitians are ready to completely abandon the old diets and hashes. They give much attention to the effort to prepare their "healthful diets" in such a manner that they resemble as far as possible the customary diet. They not only have meat substitutes and coffee substitutes and health candies, but use condiments, as well.

Anise seed, celery and caraway seed, sage, paprika, nutmeg, etc., are used to take the place of pepper, spices and other condiments. Celery salt and various other "vegetable salts," made up largely of common salt, are employed. Mayonnaise dressing is made with lemon juice instead of vinegar, lemon juice is put on salads in place of vinegar.

Granting that some of these things are not as bad as some of the things they displace, they still disguise the natural flavors of food, act as irritants and induce overeating.

There is no sound reason why we should imitate the customary dietary habits around us. Our efforts at dietary reform and revolution should not lead to the susbtitution of one form of food exploitation for another, but to a return to the simplicity of a natural diet.

Dr. Oswald says, in Physical Education, p. 53: "The carnivora digest their meat without salt; our next relatives, the frugivorous four-handers, detest it. Not one of the countless tonics, cordials, stimulants, pickles and spices, which have become household necessities of modern civilization, is ever touched by animals in a state of nature. A famished wolf would shrink away from a 'deviled gizzard.' To children and frugivorous animals our pickles and pepper sauces are, on the whole, more offensive than meat, and therefore, probably more injurious."