Observation. Were it customary not to place drinks on the table until the solid food is eaten, the evil arising from drinking too much at meals would be obviated. The horse is never known to leave his provender, nor the ox his blade of grass, to wash it down; but many persons, from habit rather than thirst, drink largely during meals.
310. The peculiar sensation in the mouth and fauces, called thirst, may not always arise from the demand for fluids to increase the serum (water) of the blood, as in the desire for drink attendant on free perspiration, for then, pure water or some diluent drink is absolutely necessary; but it may be the 145 result of fever, or local disease of the parts connected with the throat. In many instances, thirst may be allayed by chewing some hard substance, as a dry cracker. This excites a secretion from the salivary glands, which removes the disagreeable sensation. In thirst, attendant on a heated condition of the system, this practice affords relief, and is safe; while the practice of drinking large quantities of cold fluids, is unsafe, and should never be indulged.
Why should all persons have ample time for eating? 309. Why are drinks not necessary while masticating food? Give the objections to “washing down” food. What observation relative to drink? 310. Does the sensation of thirst always arise from a real want of the system?
311. Food or drink should not be taken when very hot. When food or drink is taken hot, the vessels of the mucous membrane of the gums, mouth, and stomach are unduly stimulated for a short time; and this is followed by reaction, attended by a loss of tone, and debility of these parts. This practice is a fruitful cause of spongy gums, decayed teeth, sore mouth, and indigestion.
312. Food or drink should not be taken very cold. If a considerable quantity of very cold food or liquid be taken immediately into the stomach, the health will be endangered, and the tone of the system will be impaired, from the sudden abstraction of heat from the coats of the stomach, and from surrounding organs, to impart warmth to the cold food or drink. This arrests the digestive process, and the food is retained in the stomach too long, and causes oppression and irritation. Consequently, food and drink that are moderately heated are best adapted to the natural condition of the digestive apparatus.
Observation. Food of an injurious quality, or taken in an improper manner, affects the inferior animals as well as man. The teeth of cows that are closely penned in cities, and are fed on distillery slops, or the unhealthy slops and remnants of kitchens, decay and fall out in about two years. Can the milk of such diseased animals be healthy—the proper nourishment for children?
Give instances when it does and when it does not. 311. Why should not food or drink be taken hot? 312. Why should they not be taken cold? Show some of the effects of improper food upon the inferior animals.
313. The CONDITION of the system should be regarded when food is taken. This is necessary, as the present and ulterior condition of the digestive apparatus is strongly influenced by the state of the other organs of the system.
314. Food should not be taken immediately after severe exertion, either of the body or mind. For all organs in action require and receive more blood and nervous fluid, than when at rest. This is true of the brain, muscles, and vocal organs, when they have been actively exercised. The increased amount of fluid, both sanguineous and nervous, supplied to any organ during extra functional action, is abstracted from other parts of the system. This enfeebles and prostrates the parts that supply the blood and nervous fluid to the active organ. Again, when any organ has been in vigorous action for a few hours, some time will elapse before the increased action of the arteries and nerves abates, and a due supply of fluids is transmitted to other organs, or an equilibrium of action in the system is reëstablished.