“Mustard is a greenish yellow powder, without smell, when it is dry, but when moist, having a pungent taste and penetrating odour, which is irritating to the nose and eyes. Mustard is the most familiar of all condiments. It produces a sensation of warmth in the mouth and stomach and augments the digestive secretions, by increasing the circulation in the blood-vessels in the alimentary canal. It increases the appetite and the desire for food, and assists in its digestion.”
In other words, what really happens is this: Mustard is an irritant and a stimulant to the mucous membranes at all times, and for that reason, harmful. Delicate membranes, such as those of the nose and eyes, detect and resent this irritation at once; but the throat and stomach, being rendered more or less inert and unresponsive, because of years of perverse living on cooked foods, spices, stimulants, and irritants, do not resent and react against this particular irritant as forcibly as do the other membranes. The fact, however, that the secretion is increased, and that the circulation in the blood vessels of the stomach is augmented, clearly indicates that nature is endeavouring to offset and rid the system as speedily as possible of this irritant poison. When any poison is introduced into the alimentary canal, the system immediately pours out its secretions, in an attempt to liquefy, antidote, and wash through the invading poison as rapidly as possible. That is the rationale of the action of all purgatives, and is the reason why increased secretion and circulation is noted whenever stimulants or irritants are introduced into the alimentary canal. The very fact that these physiological disturbances take place indicates clearly that the substance that has been ingested is poisonous, and detrimental to the vital economy. For that reason, and because of these symptoms, mustard must be debarred from any hygienic diet; and for the same reason, white, black, and cayenne pepper, paprika, cloves, nutmeg, curry powder, garlic, salt, and similar substances must be eliminated from any diet that is to be considered wholesome, and in accordance with the laws of nature.
Indeed, in writing of all condiments, Dr Tibbles himself was forced to admit that:
“Healthy individuals with normal digestion do not need them, and they should most certainly be withheld from children.”
I would add to this that if they are to be withheld from healthy individuals and children, they should most certainly and more particularly be withheld from invalids, and from the debilitated and enfeebled. Were the true rationale of the action of stimulants understood, this would be so apparent as to render further comment unnecessary. If it were once fully understood that stimulants, instead of adding energy to the system, merely called it forth from the system, there could no longer be any excuse for their use, upon the ground that they are necessary and suitable articles of food. Condiments and spices of all kinds might easily be eliminated from a hygienic diet, and nothing but increased health and energy would follow the results of this process of elimination.
Vinegar.—So far from being a true article of food, or an alimentary substance, vinegar, like alcohol, is a product of vegetable decay, and is always injurious to the human stomach. In addition to this, it contains a large number of germs which, introduced into the system, are liable to cause great havoc. If acid is required, it may be obtained in a variety of forms, and is readily supplied by all acid fruits, and particularly by lemons. The citric acid of the lemon is appropriable by the system, and is one of the most wholesome acids known to us. It will readily take the place of vinegar—on occasions where we have been in the habit of using the latter substance. It should be noted in this connection that lemon juice, when ingested into the human system, is invariably split up, in the course of a few hours, and the all-day effects of the acid is to decrease the acidity of the system, and to increase the alkalinity of the blood. This was conclusively proved by Dr Haig, in England, and now forms a large part of his treatment for all uric acid diatheses. The immediate effect of the acid is to increase the acidity; but, owing to the fact that it is split up, as stated, the all-day effects are invariably to decrease the acidity, and rid the system of its uric acid. No such beneficial results are observable from the practice of drinking vinegar.
Oils—Olive Oil.—Under “oils” may be classed, roughly speaking, all fats, animal and vegetable, such as suet, lard, tallow, marrow, grease, butter, blubber, and the oils of various nuts. Animal oils are amongst the least nutritious, and most injurious kinds of alimentary substances. The oils from the vegetable kingdom are far more wholesome, and, to a normal stomach, almost innocuous. If oils or fatty matter of any kind are desired in the diet, these might just as well be supplied from the vegetable world as from the animal; and the oils are obtained free from the impure materials, which invariably accompany animal fats. In other words, the same amount of fatty materials may be obtained, without ingesting at the same time the toxic substances which invariably accompany the fats derived from the animal kingdom. Of those fats which are derived from the animal world, more or less directly, butter and cream are doubtless the most wholesome; but there are many objections to both of these, as I have pointed out elsewhere.
Olive oil, when obtained pure, is doubtless the best form of oil that we know. The chief difficulty is in obtaining it in a pure state. Cotton seed oil is generally sold on the market in place of olive oil, and is in many ways detrimental to the organism. “Sylmar” olive oil is a pure oil of the first quality, made from ripe olives, and can heartily be recommended. A few of the best French and Italian oils are also excellent, if they are obtained direct and unadulterated.