There is a mistaken notion that the hygiene of food means “giving up all the things that taste good.” While it is true that, in many cases, sacrifices have to be made, the net result of reforming one’s diet is not to diminish but to increase the enjoyment of food. In general, it is extremely unhygienic to eat foods which are not relished. Experiments by Pavlov and others have shown that the taste and enjoyment of food stimulate the flow of digestive juices.
Choosing Foods
Finally, slow eating is a great aid in the proper choice of foods. Some suggestions have already been given as to the wise choice of foods, but no rules can be formulated which will completely insure such a choice. Even the wisest physiologist can not depend altogether on his knowledge of food values, while, to the layman, the problem is so complicated that his main reliance must be on his own instincts. Animals depend exclusively on instinct except when under domestication. Civilized man should not and can not altogether depend upon instinct, but his food instincts are far more keen and correct if he obeys the rule of eating slowly than if he bolts his food.
“Good” and “Bad” Foods
In the choice of foods it is as difficult to distinguish absolutely between what are “good” and “bad” foods as it is to classify human beings into “good” and “bad.” All we can say is that some foods are better than others, remembering that it is usually more important to be satisfied, even if the foods are not “ideal,” than to be unsatisfied with what in the abstract seem “ideal” foods.
Among the best foods for most people are fruits, potatoes, nuts (if well masticated), milk, sour milk, and vegetables. Among the worst foods are putrefactive cheeses, sweetbreads, liver, kidneys, “high” game or poultry.
But a fastidious study of foods will find some faults as well as some virtues in almost any food. The best way to help the ordinary man choose his foods is to advise him to use as much as possible of the “better” and as little as possible of the “worse” without attempting to draw a hard and fast line between the “good” and “bad.”
Salt, Pepper, Spices
Salt, pepper, and hot condiments should be used very sparingly, if at all.
Sugar and Candy