Chew

Chew creates swallowable bites and is much more than the shrinking of food in the mouth. It is the first step in the digestive process and is essential for healthy teeth and an intact bowel.

What is the chew?

Chewing creates swallowable bites and is much more than shrinking food in the mouth. It is the first step in the digestive process.

In the mechanical buying process, the food is positioned between the rows of teeth, crushed, crushed and ground with the teeth by rhythmic jaw movements.

Chewing initiates the digestive process with the help of saliva and enzymes. The lower jaw moves up and down and, to a limited extent, in a lateral direction. After chewing, the chyme is swallowed and passes through the esophagus to the stomach, where digestion continues.

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While most vertebrates cannot chew, the more highly developed mammals are equipped with chewing organs. The human jaw has strong molars with the molars, and fangs with incisors and canines, which are used to bite off and roughly chop up food.

The type of food determines the buying process. Solid foods such as meat require intensive chewing in order to chop them up; with vegetarian food, the purchasing process also depends on the nature of the plant. Cellulose-containing parts of plants are hard and must be chewed well so that they do not lie heavy in the stomach.

Function & task

Those who use the body functions as effectively as nature intended them to use a minimum of energy and generate maximum efficiency. This is particularly evident when chewing. Thorough chewing is an elementary part of a healthy diet and is important for good digestion. Nevertheless, in our fast-moving times, we attach less and less importance to it.

For digestion to function properly, each bite should be chewed at least 30 times before swallowing. Because vigorous chewing also stimulates the flow of saliva in a healthy person, the food can be mixed even better.

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The better we chew, the less work the stomach and intestines have later. Digestive problems and pain occur less often. The risk of swallowing air is also reduced by vigorous chewing.

The good mixing of the saliva has beneficial effects on the insulin production of the organism. Medical research found that thorough chewers after a meal had lower insulin and blood sugar levels than hasty eaters.

By chewing slowly and with concentration, the tongue is thoroughly washed with food. The taste buds of the tongue are activated and stimulate the senses so that people perceive the smell and taste of the food more intensely.

The saliva contains immune cells that fight harmful invaders such as bacteria. Those who chew well are less likely to get colds and other illnesses. The jaw also benefits. Enzymes contained in saliva such as amylase and minerals strengthen the tooth enamel and make the teeth more resistant.

The enzymes break down carbohydrates in the oral cavity, which can then be more easily absorbed by the blood. The chyme is only digested further in the small intestine, which relieves the pancreas considerably.

Slow chewing causes the feeling of fullness to appear later than when eating hastily, without consuming more food. This is particularly desirable with diets.

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When chewing, the teeth are evenly loaded and the jawbones and the teeth supporting structures are strengthened. Because all the cells in the oral cavity are now optimally supplied with oxygen, the supply of nutrients is also better and waste products are more easily removed.

Vigorous chewing also massages the gums, which are better supplied with blood as a result. This can prevent diseases of the tooth supporting system such as periodontal disease. Strengthening the masticatory muscles also has a positive effect and prevents age-related TMJ arthrosis. Only when the chyme is almost liquid is the right time to swallow.

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Illnesses & ailments

Because chewing is so natural for us, we pay far too little attention to the process. Whoever eats hastily forgets how to enjoy the food. In addition to inadequate chewing, a poor diet is the main reason for premature tooth loss or diseases of the teeth, gums and jaws.

Tooth decay, bleeding gums and diseases of the tooth supporting system lead to impaired food intake and can be associated with severe pain. Proper dental care is very important, but chewing should not be neglected. Many dental diseases can be prevented with herb training.

Proper chewing releases immune fluid in the saliva, so that more immune cells are activated in the gastrointestinal tract. Although the stomach can ultimately chop up the food with the help of stomach acid, it has to work hard to do this. It is likely that the food will be surrounded by stomach acid for an unnecessarily long time and its valuable ingredients will be destroyed as a result.

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If too large parts of the food get into the intestine, they too are poorly processed and often begin to ferment. This becomes noticeable with unpleasant side effects such as flatulence and heartburn. So that the villi of the small intestine can properly digest food, the chyme should be as liquid as possible and contain only small particles. Properly chewing is therefore an easy way to control and lose weight.

Eating too quickly and chewing poorly even increases the percentage of abdominal fat and can thus promote arteriosclerosis, cardiovascular diseases, metabolic diseases and cancer. Doctors have also been able to show that thorough chewing reduces the risk of type 2 diabetes mellitus.

Overweight people with dietary ambitions benefit particularly from thorough chewing; Thanks to the constant blood sugar level, you will not get any food cravings and can reach your dream weight more easily. With a balanced sugar balance, the weight remains permanently stable. Thorough chewing increases the quality of life and makes you healthier.