The Union times. [volume] (Union, S.C.) 1894-1918, 1900-03-02
THE SENSE OF TASTE.
" SHOULD Be THE BEST GUIDE TO
THE FOOD WE NEED.

we Use Entirely Too
Much Salt.
Hhc function Of the taste doubtless
,sustains much more important rela-
hoh to digestion than has been gen.
orally accorded to 1t, says DR.. Kellogg,
food 10 be digested must be appetiz-
ing. Food which nauseates does not
stimulate the secretion Of the fluid nee
essary to digest 1t either In the mouth
or the stomach. The sense OF taste
may be regarded as q sort Cf recula-
lion. Hence 1t is an important proper-
" or food that the sense OF taste may
be stimulated and that it may have
M opportunity to exercise it's selectiye
and controlling functions.
When one has eaten q sufficient
amount OF simple. wholesome food, the
sense OF taste informs him of the fact
oy declining to receive more. A per-
rect rule for mastlcation would be to
chew each morsel Of food until there
Is left only n tasteless remnant. 1t Is
useless to swallow such q residue, as 1t
can have no nutritlvc value. When
food Is taken in this way, the sense of
taste has an opportunity to say
enough" before too much has been
swallowed and thus affords n perfect
means or adapting the amount OF food
taken TO the needs Of the body.
A careful study of this suggestion
VIII also show that the sense of taste.
II allowed 10 act In q normal way. will
select those substances OF which the
body Is In great need. For example, If
the blood is impoverished and needs
nm extra supply Of nitrogenous food
there will be craving for such foods
ms nuts, lcgumcs and possibly eggs
and milk or some other substance con.
taiuIng nitrogen.
A curious analogy to this function Is
round In some inscctivorous plants.
which. as has been shown by recert
experiments, refuse to capture insects
or pay attention to fragments of meat
placed within their grasp except when
the soil upon which they grow Is lack
hg In heterogeneous elements BY SUD-
plying fertilizer rich in nitrogen
those 30 called carnivorous plants
cease to be .carnivorous and behave
wholly like other plauts The same
principle applies TO the use Of fat
making substances, such as Starchy
and oleaginous foods. such rs nuts and
cereals. The writer has frequently OBJ
served In thin patients craving for
rats, which disappeared entirely after
the patient had made gain OF 20 or
30 pounds.
2 The taste was no doubt intended by
the Greater 10 lie perfect guide to
the quantity and quality OF food tn ha
taken and not simply means OF gus
tatory pleasure. Unfortunately 1t has
been terribly dcbauched and Dervert-
cd from its NORMAL function. Men and
wonienfreat the palate as tho pianist
treats his Instrument. touching it In |
varfsus'ways simply for the purpose Of
provoking pleasurablc sensations. with |
DO regard whatever for the possible |
needs Of the body or the possible dam.
age which may be caused. The sense
Of taste, thus wrongly educated. be-
comes perverted. and Its indications
become confused. Abnormal cravings !
are developed. which demand satisfac-
tion In the use OF tea, coffee, wine and
other intoSicants, mustard. pepper and
othtfr condiments. large quantities of
saB pickles and rich and savory dish
es Of various sorts, together with
sVSoets, ices and tldbits of all kinds
The sense OF taste has been dcthroned
from Its high position us governor Of
nutrition and has come to he merely
the servant Of caprcious and Insa tia
BILE desire for an iiiagitiniate scnsa
iion, u purely selfish animal pleasure.
This Is gluttony pure and simple, and
Is the apt tutor and hail companion Of
alcoholic intemperance.
The free use Of common salt must
likewise be placed among serious
dtetetic errors. Professor Bunge of
Basel, the leading physiological chem
: ist Of the world. with many others. has
shown that the SO called necessity for
the: nlimentary use Of salt rests upon
q very uncertain and eQuivucal. If not
erroneous. basis and that at most salt
can be used without injury only in
vegy; minute quantities. The quantity
designated by Professor Runge as
within the limits Of possible harmless
ness Is about i5 grains day. or prob
6tdy less than one-fourth OF the
ameust usually consumed. The free
use Of salt leads to thirst and copious
dfjaking In connection with meals.
GtHa caacwing. tobacco chewing the
use Of tobacco In any form. must be
condemned as harmful to the digestion
through exhausting the function of the
salivnry glands, so that when requir-
ed 10 maintain constant activity the
saliva sccreted by the glands has very
little value as n digestive agent. The
glands. as well as the muscles and
ether parts of the body. require rest
in which to store up the eler'"nts nec-
essaTy for their proper function.--~ 4
Health.
us. raoocftv Had Itntts