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The physiology of digestion from the standpoint of separate nutrition
As you know, the process of digestion begins with the crushing of food in the mouth. The enzyme ptyalin present in saliva breaks down starch into maltose (complex sugar). It acts only in an alkaline environment. However, if we consume starches of different composition, the effect of ptyalin is terminated. This means that starch enters the stomach and the small intestine is a little split, almost undigested. The effect of ptyalin is also terminated when we eat potatoes that contain a lot of starch, along with sour fruits. In this case, ptyalin can not act effectively, because in the oral cavity due to fruit acids there is practically no weakly alkaline environment. Ptyalin also does not work in the stomach, where the medium has a pronounced acid reaction.
In the small intestine, where the medium is slightly alkaline again, starch is also digested, but with the help of another enzyme, amylase, produced by the pancreas. If the environment in the intestine is not alkaline, it can damage the digestion flowing in it.
At various stages of digestion, the protein is broken down with the help of various enzymes, but without the initiating action of pepsin no other enzymes are able to break it down. Pepsin acts only in an acidic environment. When drinking cold drinks, the effect of pepsin slows down or stops altogether, resulting in pain in the stomach. The stomach sometimes hurts and after eating a portion of ice cream, which consists of sugar, protein and fats, and as we already know, pepsin can not simultaneously break down various substances entering the stomach during digestion.
The tragedy of the common meal is that we both eat incompatible foods, such as bread with fatty ham and sausage, porridge with butter and sugar, fruit pie, etc. Thus, food enters the stomach in the most random way, proteins mixed with fats and carbohydrates. The trouble is that protein products in the process of digestion cannot be combined with carbohydrates - starchy substances. Taking these two types of food at the same time is not recommended for the reason that the first stage of starch digestion requires an alkaline environment, and the first stage of protein digestion is acidic. The breakdown of proteins begins in the stomach under the action of the enzyme pepsin and hydrochloric acid and therefore it is quite natural that for their normal digestion the environment of the stomach must be sharply acidic. So, if foods rich in protein (such as meat and fish), are eaten with foods rich in carbohydrates (for example, potatoes), then digestion of either one or the other cannot be optimally due to the fact that amylase enzymes and pepsin counteract each other: since amylase needs a weakly alkaline environment, pepsin is sharply acidic. Consequently, when mixing proteins and carbohydrates for the body, it is too difficult to assimilate them, moreover undigested starch absorbs pepsin, and without it, as we know, protein splitting is impossible.
Simultaneous consumption of several types of proteins is also unwise, since this leads to a glut of the body with proteins. In addition, two proteins, different in their chemical composition, require excretion of gastric juice at different times. The secretion of gastric juice not only begins at different times, but also depends on the qualitative and quantitative composition of the foods eaten. Not equal volume of gastric juice is consumed for bread and milk, despite the equal amount of proteins in them. The same thing happens with pepsin when they eat meat and milk at the same time. These various types of protein composition of food get the enzyme pepsin in the quantities that correspond to its digestibility. Pepsin requires more to absorb the proteins of meat than for milk proteins. Thus, meat needs more gastric juice than milk.
Fat, which is full of butter, cream, vegetable oil, margarine, etc., slows down the digestion of protein, because of which the use of protein foods with fat is impractical.
The greatest amount of fat is found in fatty meats, in fried eggs and meat, nuts, etc. Therefore, they require a longer digestion than lean roast, soft-boiled eggs or a bag. Fat is neutralized by a large number of green vegetables, especially raw cabbage. With cheese, nuts, it is better to eat green vegetables, and not sour fruits, although it may seem tasteless to someone.
Sugar also interferes with protein digestion. He himself is not digested either in the mouth or in the stomach, but lingers in the stomach and wanders. Therefore, you can not eat proteins with products containing sugar. A typical example would be cream with sugar, eaten for dessert: digestion stretches for several hours.
No substitute for natural vitamins has such a beneficial effect on digestion as organic foods. We should consume natural vitamins only in a natural form, and what is sold in a pharmacy is only an imitation, in other words, a fake, not replacing the full-fledged food products, which nature presents to us.
The body needs absolutely all the vitamins. A considerable number of them contained in the salad of raw vegetables. In the process of eating, vitamins interact not only with each other, but also with mineral salts.
The gastrointestinal tract of a person is oriented towards the consumption of natural combinations, and not those random and disorderly complexes of food products and synthetic vitamins that our civilized world so generously stuffed. In this regard, one of the experts on the separation of food joked that nature has never produced sandwiches and hamburgers.
Thus, the human digestive system must live in harmony with the natural, natural food combinations, rejecting the unsuitable.
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The physiology of digestion from the standpoint of separate nutrition
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