SALIVARY ENZYMES

 

BOWEL FUNCTION

When looking at digestive performance, especially in the case of disorders such as diarrhea, flatulence, pain, and constipation, in addition to the intestine, in your sense, you should also examine the upstream systems of food processing by chewing, drooling, and splitting in the stomach.

THE EYE EATS TOO

Digestion begins just by looking at the food. In this phase, which should not be underestimated, the quality of the meal's saliva adapts to the visual assessment of the food. It seems natural that our body can adapt more quickly to natural products, such as natural schnitzel with potato salad, than to chicken nuggets with fries. One reason a standard recommendation is to eat as untreated as possible, where you can still tell come again it used to be!

CHEW, CHEW, CHEW

Next, the bite travels into the oral cavity and is crushed by grinding. A purely physical process to get the micro and macronutrients it contains. Gratify have in mind that there is no other option "downstream" in the digestion for this grinding. The stomach has no teeth. Even the healthiest food is useless to you without good grinding and frequent chewing.

SALIVARY ENZYMES

With the help of the enzymes in the saliva, the breakdown of the food's carbohydrates and starch in the food begins. Likewise, the immune defense against intruders who have been taken in may be activated if necessary. Knowing that the saliva's R-factor dissolved is critical for vitamin B12 absorption is essential. This should be considered with diseases of the thyroid gland or chemotherapy or radiation.

TASTE

The olfactory sensual pleasure of eating sets in after prolonged chewing. It activates different digestive enzymes for fun and sensory food scanning. The bitter taste, in particular, leads to the desired release of gastric acid.

STOMACH ACID

After an unspectacular passage through the esophagus, the stomach represents a longer-lasting station. With mixed food, the food can stay up to 10 hours.

The stomach acid fulfills an essential function: the proteins are broken down (denatured). You can observe a similar reaction on your plate when the milk from the mozzarella flows together with the balsamic vinegar.

Protein consists of very long chains of amino acids. Due to their biochemical structure, these chains merge into curves and folds of 2-dimensional and 3-dimensional design. Imagine a thread of wool that you twist until it is just a ball! Exactly this folding of a protein is species-specific. This means that the body can tell whether the protein is from itself or another species, for example, Pork, bread, beans, apples, etc ... Based on the pattern of this wrinkling, antibodies can also be formed that specifically target Pork, bread, beans, apples, etc ... are addressed.

Therefore, it is essential that our stomach acid sensibly destroys the amino acid chains of Pork, bread, beans, apples, etc ... Otherwise, our body would classify every bite as an alien intruder, and an immune reaction with antibody iformation would take place.