HONEY A FOOD AND MEDICINE 



all physiologists are agreed that flavor has 

 much to do with the dietetic value of a food 

 by inducing a free flow of saliva and pro- 

 moting digestion by its palatability. 



Honey is an excellent food in the preven- 

 tion of fatigue, owing to the fact that, while 

 it builds up the body, or rather makes up 

 for the loss of tissue, it does not tax the sys- 

 tem. The latter is not called upon to throw 

 off or get rid of a mass of perfectly useless 

 material, for it is undoubtedly true that not 

 more than one two-hundredth part of honey 

 is actual waste. Practically the human sys- 

 tem uses up almost every particle of honey 

 placed in the stomach. This can be said of 

 no other food except sugar, which must un- 

 dergo a process of inversion before the system 

 can utilize it. Honey, on the other hand, 

 is in a state of partial digestion before being 

 eaten; and this, in addition to the very free 

 flow of saliva induced by the flavor, causes it 

 to be completely used up by the digestive 

 system without straining it in the least — so 



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