The Art of Chewing

Chewing one's food thoroughly improves digestion and assimilation of nutrients. Many westerners tend to hurry through meals without taking time to truly savor and be grateful for what is on our plates. Once we begin chewing, carbohydrate break-down is initiated; the more fully we chew the less stress our other digestive organs have to face when it becomes their turn to further break-down and assimilate food. It is recommended that foods be chewed at least 50 times or so (until the food is of liquid form) to make carbs, proteins, fats, oils, minerals etc. more absorbable. Also, improper chewing can cause symptoms such as bloating, gas, digestive upset, stomach pain, hiccups, belching and can cause one to be undernourished. Saliva is the substance that initiates the digestive process and releases enzymes that initiate the break-down of nutrients. Further, chewing foods to liquid form can be calming, more nourishing and less taxing on our digestive systems.

The Proof is in the Pudding
Studies have shown that by chewing food thoroughly, as oppose to swallowing foods whole or in larger pieces, increases the amount of beneficial enzymes released and there is also an increase in the amount of toxins released from the body! An additional study demonstrated that proper chewing is linked with decreasing rates of cancer. Also, a study performed in the U.K. displayed that thorough chewing can enhance both long-term and short-term memory.