If water be pure and tasteless you cannot masticate it, as it will not submit to more than one action of the jaw before causing involuntary swallowing. If it have taste it is a sign that it contains mineral or vegetable substance that needs treatment of some sort to render it suitable for the body, and it will then resist some mastication, some mouth-treatment, as in tasting, before compelling swallowing, just as the sapid liquids do. Anything that has taste, even soup, wine, spirits or whatsoever is tried, will resist numerous mastications before being absorbed by the Food Filter. Above all things, milk, wines, etc., should be sipped and tasted to the limit of compulsory swallowing. * * * * * In considering the reasonableness of masticating everything that has taste until it is absorbed by Nature's Food Filter, it must be remembered that the only liquid food provided for man that is not artificial is milk, and the natural means provided for taking milk into the stomach is by sucking, which is like mastication.[7] The milk of fruits, such as cocoanut milk, for instance, is found, in liquid form, only in the unripe fruit, and remains liquid only while it is ripening into pulp. [Footnote 7: Before the eruption of teeth in a child there is no secretion of saliva, only mucous; but mother's milk is strongly alkaline, and hence has no need of saliva to prepare it for digestion. All milk that has "stood" or has been mixed with water is acid, and requires saliva to give it the quality of mother's milk.] * * * * * Insalivation does not seem to be complete without jaw action, although saliva (sometimes only mucous) flows freely into the mouth without it under conditions which we term "watering of the mouth" excited by keenness of appetite. (See Pawlow's, Campbell's, Van Someren's, and other evidence in "A.B.-Z. of OUR OWN NUTRITION.") The normal perviousness or natural opening of the Food Filter for swallowing food is directly assisted and affected by movement of the jaws exercised in vigorous manner. Mastication, or mouth-treatment, therefore, even of liquids that excite taste, seems to be a necessary part of thorough insalivation. * * * * * Nature has a good reason for everything she plans. It is asserted by physiological chemists that saliva, taken from the mouth and kept at normal temperature, will dissolve breads and similar foods and convert the starch in them into maltose, glucose or sugar. The converted form is that which is suitable for further digestion. Saliva also converts some acids into alkali and readily neutralises all acids.