nces to be drawn from experiences
and observations, it may be said that in health the disturbance of
digestion produced by the infused beverages (tea and coffee) is
negligible. Roberts, indeed, goes so far as to suggest that the
slight slowing of digestion which they produce may be favored
rather than otherwise, as tending to compensate for too rapid
digestibility which refinements of manufacture and preparation have
made characteristic of modern foods.

Regarding increase in secretory activity, Moore and Allanston[223]
report that in their experience meat extracts, tea, caffein solution,
and coffee call forth a greater gastric secretion than does water, while
with milk the flow of gastric juice seems to be retarded. Cushing[224]
and others support this statement. This action is partially explained by
Voit on the grounds that all tasty foods increase gastric secretion, the
action being partly psychological; but Cushing observed the same effects
upon introducing coffee directly into the stomachs of animals.

In general, a moderate amount of coffee stimulates appetite, improves
digestion and relieves the sense of plenitude in the stomach. It
increases intestinal peristalsis, acts as a mild laxative, and slightly
stimulates secretion of bile. Excessive use, however, profoundly
disturbs digestive function, and promotes constipation and
hemorrhoids.[225] There is much evidence to support the view that
"neither tea, coffee, nor chicory in dilute solutions has any
deleterious action on the digestive ferments, although in strong
solutions such an action may be manifest."[226] After conducting
exhaustive experiments with various types of coffee, Lehmann[227]
concluded that ordinary coffee is without effect on the digestion of the
majority of sound persons, and may be used with impunity.

_Coffee in the Dietary--Food Value_

There are three things to be considered in deciding upon the inclusion
of a substance in the dietary--palatability, digestibility without
toxicity or disarrangement, and calorific value. Coffee is as
satisfactory from these viewpoints as any other food product.

The palatability of a well-made cup of good coffee needs no eulogizing;
it speaks for itself. It adds enormously to the attractiveness of the
meal, and to our ability to eat with relish and appetite large amounts
of solid foods, without a subsequent uncomfortable feeling. Wiley[228]
says that the feeling of dr