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Chewing food


“Drinking must be chewed and food must be drunk,” said Gandhi. The most delicious pieces become even tastier if they are well chewed. At the same time, good and necessary food for your body is such a pleasure that you will not abandon it until the end of your days. Prove what you put in your mouth, up to 60 times. If you want to learn Macrobiotics as quickly as possible, chew each piece 100-150 times. (I know a Japanese girl who chewed each piece of onion 1,300 times.)
Try to carefully eat steak. Very quickly you will find that it is not tasty.
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Chewing food

  1. Digestibility of food
    There are many misconceptions about the digestibility of different foods, and not only among ordinary people, but also among those who are supposed to know this. The study of this process focused mainly on the time of gastric emptying after taking a variety of foods and on its volume in the form of stool size. And since both at the time of gastric emptying and the amount of undigested food, an indicator of what
  2. Refusal from food and fluid intake
    More often, people from a deep depressive state, as well as with hallucinatory (for example, hearing "voices" that prohibit taking food and water) or delusional disorders (poisoning ideas) refuse to eat and water completely. Complete rejection of food and fluid intake is a life-threatening condition that can lead to death. INDICATIONS FOR HOSPITALIZATION Identification of such
  3. Rules of eating
    Much better digested and digested food, if it does not differ a great variety. Mono-diet - one food product in one meal - contributes to the normalization 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 the intervals between
  4. Food quality and volume
    I believe that Nature "invented" man in order to feed him well. I do not believe in the practice of "little food at one time" or "little but more often". Digestion is not only a chemical process, but also partially mechanical. A healthy stomach is a muscular "bag" endowed with the ability to contract and stretch. Experiments by Cannon and others have shown that the stomach cannot properly
  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 assimilate any amount of food and in any combination in one session. Digestion is subject to the laws of physiology and biochemistry. But the so-called nutritionists
  6. Implementation and storage of prepared food
    Cooked food that is served to visitors at catering establishments should have a certain temperature, ensuring better digestibility and preserving its taste. The storage conditions of the prepared food in the distribution should prevent the development of residual microflora. For heating dishes used food warmers. The temperature of the first courses and hot drinks should not be below 75 ° C, the main dishes - 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 (presumably, the predator's victim, that is, no more than 36–38 ° C) has the highest temperature. It is not by chance therefore in the XVIII century. Cuvier, a famous French palaeontologist, noted that over tens of thousands of years of human existence on Earth, his gastrointestinal tract has not undergone any changes and is still designed for the digestion of raw
  8. Digestion and digestibility of food.
    Digestion process Digestion is a set of processes that provide physical change and chemical breakdown of nutrients into simple water-soluble compounds that can easily be absorbed into the blood and participate in the vital functions of the human body. The human digestive apparatus consists of the following organs: the oral cavity (oral opening, tongue, teeth,
  9. The effect of denatured food
    Denatured (unnatural) food is so altered and perverted by the processes of mechanical processing, bleaching, canning, cooking, pickling, etc., that it is no longer able to fully satisfy the needs of the body, as does the food created by Nature. The traditional, so-called balanced diet, is what Dr. McCarison called “diet
  10. SANITARY REQUIREMENTS FOR STORAGE AND DISTRIBUTION OF PREPARED FOOD.
    Before the distribution begins, the quality of the food must be checked by the cook who prepared the dish, as well as by the scrutiny committee with the appropriate entry in a special certificate journal, which should be in the enterprise. Special distribution lines and counters are used to distribute food, which should ensure the preservation of the quality of the prepared food. When serving hot dishes (soups, sauces, drinks)
  11. Transportation of prepared food and sanitary requirements for buffets-dispensing
    Sale of prepared food from basic canteens, factories-kitchens and its transportation to the canteen-dispensing rooms should take place in conditions that ensure the safety of food and biological value and exclude infection and decrease the organoleptic properties of food. Food delivery should be carried out in canteen expeditions that have the heating and technological equipment necessary for the supply of food.
  12. Energy and plastic value of food
    Food - the main source of energy for humans. It is a combination of food of animal and vegetable origin. Foods contain: 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
    Nutritional culture plays a significant role in shaping the healthy lifestyle of young people. Being one of the most important environmental factors, nutrition constantly affects various aspects of metabolism, and regulates them directionally, 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 stomach. Grinding and mixing food
    Chewed food enters the stomach through the esophagus. Food particles are subjected to 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 digestion in the stomach: the secretion of hydrochloric acid and pepsinogen for the chemical processing of food, as well as the grinding and mixing of food performed
  15. Natural Food Cleaner
    Products obtained by us from the boundless pantry of Nature, in this form are unsuitable for admission to the blood, lymph or cells. They must undergo the processes of cleavage and purification, 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 converted into blood,
  16. SANITARY REQUIREMENTS TO THE ORGANIZATION OF RECEPTION OF READY FOOD
    A great influence on the processes of digestion and assimilation of food has an environment of its reception. The process of eating should be organized so that no extraneous stimuli at this time would have an influence on him and could not extinguish the excitation that arose in the central nervous system. “Dining room,” said I.P. Pavlov - must be special so that all the worries of the day are left on the threshold. ”
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