Although medieval ideas about food were very different to our own, its importance was widely recognized. In the first digestion, which took place in the stomach and intestines, food was turned into chyle, with some superfluities being excreted through defecation. Similarly, some fruits were safer than others: citrus fruits improved digestion, especially in hot weather, while raisins were good for the stomach, lungs and liver. Parsley, for example, generated good blood and provoked urination and defecation; sage was good for the stomach and nerves, and mint warmed the stomach and aided digestion. They could stimulate appetite, plus they continued to heat food and to assist with digestion after it had been eaten.