THE REQUISITES OF THE DIET 347 



dislike for salt exhibited by the carnivorous Esquimaux. 

 When he first settled among them he was embarrassed 

 by the demand that he should provide food for all 

 comers. This was the social convention and he did 

 not wish to violate it though his stores were threatened 

 with rapid depletion. However, he found a happy 

 solution of the problem: if he salted the food very moder- 

 ately, merely to his own liking, his guests were content 

 with a little. The requirements of hospitality were 

 met and the provisions were conserved. 



Organic Extractives. We recognize in our food many 

 minor substances mixed with the proteins, carbohydrates, 

 fats, water, and mineral salts. These are called ex- 

 tractives or food accessories. Together with the salts 

 they are responsible for most of the flavor of different 

 foods and for nearly all the odors which make or mar 

 our meals. Pure proteins, starches, and fats are prac- 

 tically tasteless. The sweetness of the sugars is about 

 the only taste that can be discovered in the absence of 

 the salts and extractives. Even the sugars and salts 

 are odorless, so we have to conclude that the subtle and 

 attractive qualities that differentiate between foods 

 and appeal so strongly to the appetite are dependent on 

 substances that we know little about and which form 

 but a trifling total by weight in any diet. 



We have learned that it is most important that food 

 shall be appetizing. It is not mere gratification that 

 is secured, but more efficient work on the part of the 

 digestive mechanisms both motor and secretory. En- 

 joyment of a meal is generally a guarantee of good diges- 

 tion unless the circumstances are quite unusual. We 

 ought to eat what we like though it may be suggested 

 that it is desirable to extend the range of our liking. 

 We may be able to worry down something that does 

 not strike us very favorably and let it be digested by the 

 juices that have flowed primarily in response to some 

 more delectable article. Certain food accessories seem 

 to deserve the designation of secretagogues already used 

 in Chapter XIV. 





