Your Choice of Food Determined by Taste. Our taste buds register four different sensations, sweet, salty, bitter and sour. The back of the tongue is more sensitive to bitter; the sides react more easily to sour

and salty substances, while the tip perceives a sweet taste. Among aquatic animals, taste buds are distributed over the entire body. Fish also taste with their tailfins. The whale, which swallows unthawed or Whole schools of small fish have few or no taste buds. Man is a moderate taster - possessing 3000 buds. A pig gets more enjoyment from its food with 5500 taste buds; Cows have only 3500. At least half the food we eat and think we taste is actually smelled. You cannot taste a rotten egg, you smell its rottenness. Greater pleasure is experienced from the smell of apples and oranges than from tasting A connoisseur of fine wines will first smell the bouquet before drinking. An interesting experiment is to a place clothes pin on your nose and then be blindfolded. Without your smelling sense, you will not be able to differentiate between a tomato, orange or raspberry water and sweetened milk. It is most important that our foods be prepared to bring out the most pleasant odors so our enjoyment and digestion will be the best.

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