The philosophy of eating / by Albert J. Bellows.

  • Bellows, Albert J. (Albert Jones), 1804-1869.
Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: The philosophy of eating / by Albert J. Bellows. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

    321/358 (page 313)
    whether any salt is actually incorporated in the blood or in any of the organs. But whatever else is accomplished in the system by salt, its essential use is that of a condiment, exciting the secretory organs to do their duty. Certain it is that it does incite to action the salivary and other glands. Take in the mouth a bit of salt fish, or bacon, or any other savory article, and the mouth is immediately filled with saliva; and when it is received into the stomach, the gastric juice also immediately gushes out. Of these effects on the ojlands of the mouth and stomach v/e can have no doubt, as they are under the observation of our senses; but of the effects on the liver, the pan- creas, and the other glands, we have only to judge by inference; but the inference is certainly fair if the glandular system, as far as we can know, is stimu- lated to action by salt; the other glands, whose action we cannot observe, but whose duties are also connected wdth the process of digestion, may also be affected by the same agent. My conclusion, therefore, is, that salt, like other condiments, promotes- digestion by ex- citing the glands and inducing the production and flow of their secretions. And the principal value of the salt is in its savor ; so that the question, If the salt have lost its savor, wherewith shall it be salted ? like all other questions from the divine Master, contained a philosophical truth as well as an apt illustration. Like all other condiments, salt is useful or injurious, according as it is taken in large or small quantities. A little £;ives a better relish than more, and therefore is