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Chewing food


"Drinking must be chewed and food should be drunk," Gandhi said. The most delicious pieces become even more delicious, if they are well chewed. A good and necessary food for your body at the same time delivers so much pleasure that you do not give it up until the end of your days. Read what you typed into your mouth, up to 60 times. If you want to quickly learn the philosophy of Macrobiotics, chew each piece 100-150 times. (I know a Japanese girl who chewed each piece of onions 1300 times.)
Try to chew the steak carefully. Very quickly you will find that it is not tasty.
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Chewing food

  1. Digestibility of food
    On the assimilation of different foods, there are many misconceptions, and not only for ordinary people, but for those who are supposed to know it. The study of this process was mainly focused on the time of emptying the stomach after taking a variety of food and on its volume in the form of a stool size. And since both for the time of emptying the stomach, and for the volume of undigested food, an indicator of what
  2. Refusal to eat and drink
    More often than not, people in a deep depressive state, as well as with hallucinatory ones (for example, hearing "voices" forbidding water and food intake) or delusional disorders (ideas of poisoning), refuse from eating and water completely. A complete refusal to eat and drink fluids is a life-threatening condition that can lead to death. INDICATIONS FOR HOSPITALIZATION
  3. Food rules
    Much better digested and digested food, if it is not very diverse. Monodieta - one food product in one meal - helps normalize the activity of the gastrointestinal tract. A person should eat enough and not suffer from hunger, but it is good to remember that the volume of his stomach in its nature does not exceed, as already mentioned, 350-450 cm 3 and breaks between
  4. Quality and volume of food
    I believe that Nature "invented" a person so that he could eat well, I do not believe in the practice of "little food at a time" or "little by little, but more often." Digestion is not only a chemical process, but also a mechanical one. a healthy stomach is a muscular "bag", endowed with the ability to contract and stretch. Experiments Cannon and others have shown that the stomach can not be due
  5. The right combination of food
    Doctors prescribe, cooks cook, and people consume food in any combination, completely ignoring the physiological limits of the human digestive system. There is a common belief, including among doctors, that the stomach can at one time absorb any amount of food and in any combination. Digestion is subject to the laws of physiology and biochemistry. But the so-called scientists in the field of nutrition
  6. Realization and storage of ready food
    Ready food, which is given to visitors in public catering establishments, must have a certain temperature, which ensures better digestibility and preserves its taste. The storage conditions of the finished food on the distribution should prevent the development of residual microflora. To warm up the dishes are used marmits. The temperature of the first dishes and hot drinks should not be lower than 75 ° C, the second course - not
  7. Effect on the body of thermally processed food
    It is known that in the nature of hot food does not exist at all (the highest temperature is apparently the prey of a predator, that is, no more than 36-38 ° C). It is not by chance that in the XVIII century. the famous French paleontologist Cuvier noted that for tens of thousands of years of human existence on Earth his gastrointestinal tract has not undergone any changes and is still designed for digesting raw
  8. Digestion and digestibility of food.
    Digestion process Digestion is a combination of processes that provide physical modification and chemical decomposition of nutrients into simple compound water-soluble compounds that can be easily absorbed into the blood and participate in vital functions of the human body. The human digestive system consists of the following organs: the oral cavity (oral opening, tongue, teeth,
  9. Effect of denatured food
    Denatured (unnatural) food is so changed and perverted by the processes of mechanical processing, bleaching, canning, cooking, pickling, etc., which is no longer able to fully satisfy the needs of the organism as does the food created by Nature. The traditional, so-called balanced diet, is what Dr. McCarison called "a diet
  10. SANITARY REQUIREMENTS FOR STORAGE AND DISTRIBUTION OF READY FOOD.
    Prior to the distribution, the quality of food should be checked by the cook who prepared the dish, as well as the marriage commission with the appropriate entry in the special magazine of magazines, which should be at the enterprise. For the distribution of food, special dispensing lines and counters are used, which should ensure the preservation of the quality of the finished food. When distributing hot dishes (soups, sauces, drinks)
  11. Transportation of ready meals and sanitary requirements for dispensers
    Leave ready meals from the basic canteens, kitchen factories and its transportation to the dispenser buffets should take place in conditions that ensure the preservation of food and biological value and exclude infection and reduce the organoleptic properties of food. Food should be released in expeditions of canteens, which have thermal and technological equipment necessary for food release.
  12. Energy and plastic meaning of food
    Food is the main source of energy for humans. It is a certain combination of food products of animal and vegetable origin. The food contains: 1. Proteins - plastic value 2. Fats - energy value 3. Carbohydrates - energy value 4. Vitamins - regulatory and catalytic value 5. Microelements and mineral salts -
  13. Eating during the day
    Nutrition culture plays a significant role in the formation of a healthy lifestyle for young people. Being one of the most important factors of the environment, nutrition constantly affects the different sides of metabolism, directs them to regulate, thereby changing the course of both physiological and pathological processes in the body. Relying on the physiology of digestion, you can most rationally
  14. Acid and pepsin of the stomach. Grinding and mixing food
    The chewed food enters the stomach through the esophagus. Food particles undergo mechanical and chemical processing, turning into a homogeneous liquid mass (chyme), which improves the absorption processes in the small intestine. The two main processes coordinate the digestion in the stomach: the secretion of hydrochloric acid and pepsinogen for chemical processing of food, as well as grinding and mixing food, performed
  15. Natural Food Cleaner
    The products we receive from the boundless pantry of Nature, in this form, are unsuitable for entry into the blood, lymph or cells. They must undergo processes of cleavage and cleansing, while the useful in them is separated from the harmful. These processes are called digestion, or digestion. The process by which fruits, cereals, legumes, green plants and other products are transformed into blood,
  16. SANITARY REQUIREMENTS FOR ORGANIZATION OF RECEPTION OF READY FOOD
    A great influence on the processes of digestion and assimilation of food is the environment of its reception. The process of eating should be organized so that no extraneous stimuli do not exert influence on it at that time and can not extinguish the excitement that has arisen in the central nervous system. "Dining room," said I.P. Pavlov, - there must be a special one, so that all the worries of the day will be left on the threshold. "
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