There is no beverage nor concoction devised by man equal to water. It is to be deplored that it is not used as freely as Nature demands—from eight to ten glasses a day.
The value of water as a food and as an aid to digestion is discussed on page [26].
CONDIMENTS
Condiments are not foods. They have no nutrition in themselves, but by their flavor they stimulate the nerves of taste, rendering the food more appetizing and help to make the diet more varied.
They are relishes and are to be employed in this manner judiciously, and not used generally in the diet.
Some strong condiments, as cayenne pepper, are of use in dyspeptic conditions to stimulate the gastric mucous membrane.
They are of value in the dietary of the invalid whose appetite must be stimulated and careful variations in flavoring will aid in varying a diet which otherwise would be monotonous, but the excessive use of condiments, particularly the various peppers, salt, horseradish, ginger, vinegar, and spices, as indulged by many, so overstimulates the gastric and intestinal membranes, as to cause catarrhal disease and dyspepsia. They tend to weaken digestion by calling for an undue secretion of digestive juices, which, if prolonged, tires out the glands.
The use of salts is discussed on pages [34-37].
A reasonable amount of condiments such as pepper, salt, nutmeg, cloves, allspice, sage, thyme, ginger, mustard, cinnamon, mace, horseradish, vanilla, dill, etc., may be used as appetizers, because the pleasing thought of them may incite the flow of gastric juice; but they should not be used to excess.
The taste is undoubtedly a cultivated one, and should not be encouraged in children. The child rarely cares for condiments and it is better that he continue to relish his food in its natural flavor.