condition known as jaundice, in which the bile passages become stopped, usually as the result of inflammation. When one is suffering from this condition, it is very important that not much fat be included in the diet; otherwise there is likely to be trouble with indigestion. In addition to the pancreatic juice and bile there is a secretion known as intestinal juice which is poured out by small glands scattered along the wall of the small intestine. These secrete enzymes which convert the various kinds of sugar into the particular sugar, glucose, which is the one the body can use. The glands also secrete an enzyme which can carry on to completion protein digestion. Thus there is ample insurance that all the foodstuffs shall be made ready for the use of the body. The next thing in order is for the digested foods to pass from the digestive cavity into the blood. This process is known as absorption. The first part of the alimentary tract from which absorption might occur is the stomach, but, as we have just seen, the process of digestion is not carried far enough in the stomach to fit the foods for going on into the blood stream. Absorption from the stomach is, therefore, undesirable rather than desirable. This is interesting because many condiments, particularly the hot spices and mustard, irritate the stomach lining in such a way as to promote absorption through it. Formerly this was looked upon as an argument in favor of the use of these condiments, but we now realize that it is rather an argument against them. The same applies to alcohol. Alcohol irritates the lining of the stomach and produces absorption through it. Unfortunately for those who desire a physiological argument in favor of the use of alcohol at meals this is a disadvantage rather than an advantage. The great region of absorption is the small intestine, where the digestive process is completed and where, therefore, absorption can properly go on. As to the method of absorption not a great deal needs to be said; there is a very delicate membrane lining the intestine, and just beneath this are the very numerous capillaries through which the blood is flowing; also in the spaces between the capillaries is the tissue fluid which drains into the lymphatic system. The products of protein digestion and glucose pass through the lining membrane of the intestine and through the capillary walls directly into the blood stream and are carried along in it. The digested fats, on the other hand, after passing through the intestinal lining enter the tissue fluids instead of the blood. Incidentally it should be noted that they are rebuilt into tiny fat droplets during the process of absorption, so that what we find in the tissue fluids of the intestine are true fats and not digestion products of fat. These tiny fat droplets pass away from the intestine by way of the lymphatic system. This, as we saw in the last chapter, drains finally through