nsatisfactory. We may
therefore say that in most cases the moderate use of salt can be
recommended.

One of the most interesting expressions of opinion on the subject of
salt that I have seen was a statement by Stefanson, the Arctic explorer,
in his "My Quest in the Arctic," in which he discusses the diet of the
Eskimos and their constitutional aversion to salt.

"Most people are in the habit of looking upon the articles of our
customary diet, and especially upon salt, as necessities. We have not
found them so. The longer you go without green foods and vegetables the
less you long for them. Salt I have found to behave like a narcotic
poison; in other words, it is as hard to break off its use as it is hard
to stop the use of tobacco. But after you have been a month or so
without salt you cease to long for it, and after six months I have found
the taste of meat boiled in salt water positively disagreeable. In the
case of such a necessary element of food as fat on the other hand, I
have found that the longer you are without it the more you long for it,
until the craving becomes much more intense than is the hunger of a man
who fasts (the symptoms are those of a disease rather than of being
hungry). Among the uncivilized Eskimos the dislike of salt is so
strong that a saltiness imperceptible to me would prevent them from
eating at all. This fact was often useful to me, and when our Eskimo
visitors threatened to eat us out of house and home we could put in a
little pinch of salt, and thus husband our resources without seeming
inhospitable. A man who tasted anything salty at our table would quickly
bethink him that he had plenty of more palatable fare in his own house."

On the score of what to eat I would reiterate what I have said about the
use of foods in their natural condition. The refinement of various
foods has made them entirely unfit for human consumption. Of first
importance without doubt is the use of the whole grain of the wheat
for flour. Wheat, as produced by the Almighty, is practically a perfect
food, containing all the elements required by the human body and
in a proportion not very far from that found in the body. In modern
methods of milling, however, the effort is made to eliminate everything
in the wheat grain except the pure starch, which naturally makes a
fine, smooth, white flour. The miller is not absolutely successful in
his endeavor, but he does succeed in robbing