Page 135 - The Miracles of Smell and Taste

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e humans have to eat and drink if our bodies’ vital
functions are to be maintained. That’s how we ob-
tain the necessary energy for the trillions of cells in
our bodies.
In eating, we actually take decisions that will directly affect our
health. We know what to eat, and what not to. We understand which
foods are nutritious, which have no nutritional value, and those that may
be harmful. We throw out foods that go stale or rotten, whose tastes we
immediately recognize. We can tell ripe fruit from unripe by evaluating
how bitter it is. We can distinguish acidic liquids from bitter ones, and

toxic substances by their bitter taste. We can easily select foods that pro-
vide us with mineral salts and fluids necessary for maintaining our bod-
ies’ equilibrium, the amino acids used for protein synthesis in our cells,
and the carbohydrates and lipids to meet our energy requirements.
Moreover, we know when to eat certain foods and when not to.
When feeling fatigued, we choose ones with high levels of vitamins, min-
erals and sugar. When our blood pressure falls, we eat salty foods, but
avoid salty foods and drinks when it rises.
The marvelous system we possess, taste, allows us to do all this. Our
flavor- perception system analyses proteins, ions, complex molecules and
many other compounds, and works unceasingly on our behalf for our en-
tire lives.
Along with meeting our daily nutritional requirements, we take great
pleasure from the incomparable flavors of well-cooked meals, fruit, cakes

and desserts. Try to recall all the many delicious foods and drinks you
have sampled in your life: the lemonade and fruit juices to quench your
thirst, the melons you ate in the heat of summer, a chop sizzling on the bar-
becue, chocolate ice cream, cakes, pies, pasties, puddings, rice, honey . . .

Harun Yahya
(Adnan Oktar)