Tastebuds

A two-fold purpose is accomplished in eating: First - the supplying of a physiologic need; second - the enjoyment resulting from the partaking of pleasant food.

Physiologic need being supplied, hunger disappears and appetite wanes, but humanity, so keen to surfeit itself with pleasure, has tended to tempt the fleeing appetite with foods so prepared that they may appeal to the palate even after the needs of the body are supplied.

This having been for so long the tendency of mankind, we find ourselves caring most for those things artificially and excessively seasoned, and so, often depend upon the seasoning rather than upon the natural flavor. In fact, few have tastebuds* so sensitive that they are able fully to appreciate the exquisite flavors of the foods so wonderfully supplied by nature.

It has been said that given any article capable of disintegration by the teeth, plus the various condiments and seasonings known to the modern chef, a dish fit for a king may be evolved. So with peppers and sauces, with frying and basting, our food is set before us in such a form that it is often impossible for us to tell of what we are eating.

Eating For Drunkenness

As "overflavoring leads to overeating," the custom of serving richly and highly seasoned food undoubtedly has much to do with the too prevalent dietetic sin of eating for drunkenness rather than strength. To reeducate our sense of taste that it might be normally sensitive to nature's exquisite flavors would, if we could but realize it, give us the keener enjoyment and prevent the suffering of penalties for the breaking of natural law.

*Sensory nerve endings on the tongue and palate that provide the sense of taste.

A Protection

The mucous lining of the digestive tract has two very important functions. First - to secrete the digestive fluids; second - to produce mucous which is a natural lubricant and protects the delicate membrane from the mechanical friction of food itself or from any other irritation which might enter it from the outside world.

Quantity Rather Than Quality

Condiments such as mustard, pepper, vinegar, etc., by reason of their irritating effect, produce a congestion of the mucous membranes with which they come in contact. This temporarily increases the flow of digestive juice, but analysis has shown that the character of this fluid is quite different from that produced as the result of the presence of food unassociated with condiments. An analysis of the salivary secretions following the introduction into the mouth of peppered food shows an increase in the quantity but a lowering of the quality. Though there is more saliva, it contains less ptyalin (the active digestive principle) and more mucous. Consequently it is weak in digestive power.

A Callous

Just so in the stomach and intestine; and as the result of repeated irritations of this kind, the little cells whose duty it is to secrete mucous, in their effort to protect against an ever increasing irritation, secrete more and more mucous and to a greater or less degree crowd out the cells that normally secrete digestive juices. The mucous glands increase in number and size, the digestive glands grow fewer, the mucous membrane thickens, becomes calloused as it were, until, as the months and years go by, catarrh of the stomach (or bowel) often results with a "corn" in the stomach instead of on the foot. The cause is the same: a long continued abnormal irritation and an effort on the part of the epithelial wall to protect itself - one is analogous to the other, but the first far more disastrous and as difficult to cure.

But the deleterious effect of condiments does not stop here: The irritants are absorbed, enter the portal system, produce chronic congestion of the liver and, in their elimination through the kidneys, cause the same irritation in those organs with consequent thickening and scar tissue formation. Especially objectionable are those articles hardened and preserved in brine and vinegar as pickles. As the vinegar preserves the cucumber so do these irritants toughen and pickle the tissues and in addition to the irritation of the condiment is added the indi-gestibility of the toughened article of food.

Vinegar Versus Lemon Juice

Vinegar differs from lemon juice in that it is a free acid, being a solution of acetic acid. It is a decomposition product of alcohol, the result of two fermentative processes, and because of its irritating properties produces disease; while lemon juice is not a free acid but an acid salt, not a decomposition product but is built up in nature's laboratory, is full of vitamines and is a cure for scurvy and many cases of malnutrition.

Some one has well said that "mustard produces the same effect on the inside as it does on the outside of the stomach".

Says Gautier: "Pepper irritates the digestive tract and the urinary tract".

An Inflammatory Thirst

Condiments create an inflammatory thirst which water cannot quench; alcohol is able to quench that thirst, and many a man having "signed the pledge" has been sent back to the saloon impelled by a thirst stimulated by highly seasoned foods served to him by the very ones, perhaps, who would, if they but knew how, save him from his overwhelming temptation.

"Many mothers who deplore the intemperance which they see everywhere do not look deep enough to see the cause. They are daily preparing a variety of dishes which tempt the appetite and encourage overeating. The tables of our American people are generally prepared in a way to produce drunkards." - Ellen G. White.

Disease Or Health

And a still greater "cloud of witnesses" might be raised up against these much used articles. But enough has been presented to cause the thoughtful mother and housewife to hesitate before serving to her family foods so seasoned that, even though the immediate effect may seem pleasing and satisfactory, a foundation for disease rather than for health is being laid, and, in some cases at least, a thirst created that may lead to a more grievous form of intemperance with its train of misery and woe.

How Much Reserve? With A Crutch

While catarrh of the stomach and bowels, hardening of the liver and Bright's disease, are not in every case caused by the use of condiments, nevertheless these things are factors in the production of these ever increasing diseases and shorten the working life of these organs. Again we would lay emphasis upon the fact that the reserve strength of a healthy organ cannot be estimated. Just how much wear and tear and overstrain it may be able to endure we can never know until it has been tried out, and then it is often too late; the damage is already done. It is not one error that brings disease; Nature may resist and override the few occasional mistakes, but a combination of factors, a continued irritation from various sources, is bound even in those most vigorous to bring all too soon the time of reckoning and the day when the strength of the organs no longer enables them to cope with the adverse conditions. And their ability to do even a normal amount of work is often so greatly impaired that the individual must walk, with a crutch as it were, permanently maimed, his vitality lessened and his life shortened.

Keen Enjoyment

An important part of the treatment of the diseases mentioned in this connection is the elimination from the diet of all irritating and highly seasoned foods. How much better to avoid those things which tend to produce disease and to let our regular dietary consist of the foods so bountifully supplied by Nature that will place upon our bodies no handicap in the processes of assimilation and elimination.

There are many delicious flavors in natural foods; the delightful nectar of fruits, the rich flavor of nuts, the wholesome-ness of grains, the savor of vegetables and vegetable broths; all of these were given us that we might derive the keenest enjoyment in the partaking of them. Careful and intelligent preparation will bring out delicacy of flavor that will prove delightful and more than satisfactory to all who will give the healthful way an unprejudiced trial.

"Wherefore do ye spend money for that which is not bread? And your labor for that which satisfieth not? Hearken diligently unto me, and eat ye that which is good and let your soul delight itself in fatness".