HOW TO EAT FOOD.
[Sidenote: Mastication.]
This is even more important than the nature of the food itself. The
great majority of digestive troubles are due to the habit of taking
food too quickly, and imperfectly masticating it. It is surprising what
people can eat with impunity provided they take it slowly and chew it
until it is reduced to a fine pulp, almost a liquid in fact, in the
mouth. When staying at an hotel some time ago I met a gentleman of
seventy who told me that he had never known all his life what it was to
have a pain or a discomfort in his stomach. And his looks bore out his
statement. Yet he would take most things that were set before him, but
he ate them with a deliberation that is seldom met with nowadays.
One has only to go into any restaurant to see crowds of men eating
their food like ostriches, but without the digestion of an ostrich to
deal with it after it has been swallowed. The rush and hurry of these
days have caused meal-times to be looked upon as necessary nuisances,
an unavoidable interference with the day’s work, rather than as a
vitally-important function, and an opportunity for a congenial rest.
Men get into such a habit of hurrying when at their business, that
they attack their meals in the same manner, whether there be any need
for haste or not. And if the urgency of their work is such as to
curtail the time required for lunch or dinner, it would do them far
less harm and vastly more good to take half the meal quietly instead
of bolting the whole lot. Every bite that is swallowed without being
masticated is a nail in a man’s coffin. And as we have seen already,
this applies to soft foods as well as to those which are of a more
substantial nature.
When mastication is imperfect the starchy foods do not get their meed
of saliva, and when meaty ones are taken in the same way, they are
swallowed in too solid a form to be acted on by the gastric juices in
the stomach. Indigestion results, and this means that the eatables lose
their power of nourishment, and, what is even worse, become tainted
with poison. Then there is not only trouble in the present, but even
greater trouble in the remote future, which, if it gets beyond a
certain stage, may baffle all the resources of medicine to put it right.
Yet few people will acknowledge to this bad habit. It is only when they
are persuaded to take special notice of their manner of eating that
they can be convinced of the fact. They resent the imputation that
they are eating incorrectly. “We always live on plain, healthy food,”
they say. Quite so; but the healthiest food can become a menace if
taken in the wrong fashion. They scoff at the people who go in for a
number of courses calling them gourmands. Yet many a man who takes a
simple dinner, meat and vegetables followed by pudding, actually takes
more than those who indulge in a greater variety of courses, but much
smaller ones.
[Sidenote: Intervals between bites.]
Strange to say, many people who often suffer from indigestion after
their simple fare at home can go through an hotel menu without any bad
after-effects. It is because the latter provides a greater number of
intervals. When people are taking their two-course dinner in their own
homes they are eating all the time, except for the interval between the
meat and the sweet course. The action of the stomach is very much like
that of a concertina. It needs to contract and expand regularly, and if
little interval is allowed to elapse, it does not have the chance of
doing so.
This concertina motion also demands an interval between the separate
bites, and it gets it if the diner has company, and is obliged to
converse during the meal. If it is eaten in silence, as happens in the
case of those condemned to live alone, these intervals are lacking. In
such a case the only remedy is to be found in reading a book or paper
while taking the meal. It requires a tremendous force of will for a man
to eat carefully and slowly when alone. He gets tired of the sound of
his own jaws. If he is occupied in reading, he is much more likely to
take his food in a more leisurely manner.
There is no habit more difficult to eradicate than this of rapid
eating, and it needs constant care and attention, and we might add
“practice,” to get rid of it. The point is to avoid drinking too much
liquid with the meal, and never to drink until the food has been
swallowed. Otherwise it is washed down before it is in a fit state.
It is many years since a well-known physician advocated the custom
of taking thirty-two bites at each mouthful before swallowing it. He
probably selected this figure as representing the total number of teeth
in the adult jaws. Yet twenty-two would probably do as well. It does
not follow that if this plan is adopted we shall have to go on counting
at each meal for the remainder of our lives. The habit of mastication
would soon become so automatic that we should not need to think about
it at all.
Another point to keep in mind is to put down the knife and fork or
spoon between the separate bites. This is of great importance, as it
ensures the requisite interval being obtained.
An excellent plan is to eat hard crusts without taking any liquid. It
is impossible to swallow crusts until they are thoroughly masticated,
at any rate without suffering pain in the throat. A little practice at
this each day will soon inculcate the habit of eating other kinds of
food in a proper manner.
In the case of children, and perhaps of adults also, a good method is
to insist on all food being taken with a teaspoon. This will generally
be found efficacious.
Whatever method is adopted, nearly all cases of dyspepsia, except those
due to some disease of the stomach, can be cured by this means alone.
[Sidenote: Sound teeth.]
One essential, however, is the possession of good, sound teeth. And no
artificial teeth that were ever made are equal to the natural ones.
Every effort should be made, therefore, to keep the latter as long as
possible.
This can be done only by frequent brushing. People sometimes ask
whether they should brush their teeth in the mornings or the evenings.
There is only one answer, “Both.” We might also say, “And after each
meal in addition.” It is very little trouble, for it takes but half a
minute at the outside. And it is well worth doing this, if it means
that the teeth can be preserved.
There is nothing so good as a powder to clean the teeth, the mechanical
friction removes the particles of food more efficiently than any liquid
or paste can do.
Of course, if the teeth are really bad they are better taken out and
supplanted by artificial ones. Yet at the best these are like crutches
we must have them if we cannot walk without their aid, but that is the
most that can be said for them.
Sound, healthy teeth are important for more reasons than that of
mastication. For if they are allowed to get into a bad condition, a
virulent poison is developed in their sockets, which destroys the
virtues of the saliva, and also gets down into the stomach, still
further hindering digestion. And its evil deeds do not end in this,
for it is absorbed into the system, every part and organ of which feels
the effects of its baneful influence.
It is only by constant and scrupulous care that this disease,
pyorrhœa by name, can be prevented in the case of those whose teeth
are in an unsatisfactory condition. And if they have got to this stage
of decay, it is infinitely better to have them all out. For it is not a
disease which acts by fits and starts. On the other hand, it is there,
like a lurking demon, working its subtle process of pollution all the
time, night and day alike. And while it is better to have natural teeth
than artificial ones, the latter are vastly to be preferred to a poison
manufactory.
It is just because of the persistent way in which this mischief acts
that it forms one of the deadliest foes against which the human
body has to contend. Its malign influence is so continuous and so
all-pervading that it becomes one of the most potent factors in
predisposing to breakdowns. No sacrifice, either of time or money, is
too great that will help to prevent it or keep it in check.