The philosophy of eating. By Albert J. Bellows, M.D.

308 FOOD DIGESTS BEST WHICH TASTES BEST.

alike. Beef and mutton, for example, contain the
same elements, and are almost exactly alike except in
regard to the osmazome, which constitutes their distinctive flavor; but this difference is of very considerable importance practically, when we consider that that
which relishes best always digests best. We should
therefore never allow ourselves to eat that which is disagreeable to our own taste, whatever others may think
of it. And this is true of every article of food in the
animal or vegetable kingdom, and other things being
equal, and they generally are equal, that which we love
best in its natural state is best for us.
Another noticeable fact is, that this osmazome is in
its perfection only when the food is in a perfect condition for digestion. Those articles which require cooking have their flavor most perfectly developed just at
the time when they are properly cooked, and ready to
be eaten and easily to be digested, and any considerable
delay, or' a second cooking, always diminishes the flavor.
Beefsteak, for example, is much more palatable and
much more digestible when first cooked, than when it
has been exposed, and its osmazome evaporated, or
when warmed over; indeed, all meats are better when
once well cooked, to be eaten cold, than to be warmed
or cooked over, and this is understood by all cooks, who
always add some spices to make meats palatable on a
second cooking.
Soups from meats and vegetables have a much more
delicious flavor when made from raw meat and vegetables than when made from meat and vegetables previ