[Footnote 6: Pure proteid or albumin is quite tasteless but is
always accompanied by tasting substance, and separation of the
proteid molecule from enveloping material is an important function of
mouth-capacity in digestion.]
Taste is excited by the dissolving of food in the mouth, and while it
lasts a necessary process of preparation for digestion is going on.
The juices of the mouth have the power to transform any food that
excites taste into a substance suitable for the body.
Nothing that is tasteless, except water and pure proteid, only by
distinct invitation of appetite, should be taken into the stomach.
If we swallow only the food which excites the appetite and is pleasing
to the sense of taste, and swallow it only after the taste has been
extracted from it, removing from the mouth the tasteless residue,
complete and easy digestion will be assured and perfect health
maintained.
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