2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The truth of the well-known fact that the longer and more actively chewed food, the less it is lost during processing in the body, was recently confirmed by Dr. Richard Mates, Professor of Food Science at Purdue University. He conducted an experiment that proved the claim.
The study was short but very fruitful. A group of volunteers ate only equal amounts of almonds and water for three days. They were divided into three groups, one having to chew their food only 10 times before swallowing, the second 20 times, and the third 30 times.
On the third day, participants underwent special measurements of fecal fat to determine how much energy was absorbed by the body and how much was excreted and wasted.
The results are more than interesting - the feces of the third group contain the least fat, which means that the food is best absorbed by them, unlike the other two.
But that's not all. It turns out that chewing also affects the extent to which the beneficial ingredients of the food will be broken down. For example, the consumption of almonds can be done in two ways.
The first is through the minimum amount of chewing. It predisposes to increased protein release. The second option is with patient and prolonged chewing and, accordingly, towards a more pronounced release of vitamin E.
Scientists emphasize that when we look at the content of certain products, the decisive factor that we must take into account is the chewing of food. In the content the data are summarized, not taking into account the manner and duration of mechanical chewing of food. Thus, the degree of their absorption by the digestive system is unclear.
In view of all that has been said so far, it is clear that the more time we spend chewing food, the greater the benefits we derive from it, in parallel with the reduced caloric intake. Experts recommend chewing one bite 40 times.
However, the limits vary and in reality about 25 chews are enough to make it semi-liquid. Another important point is to transfer it on both sides of the oral cavity to mix as much as possible with the saliva, which has degrading properties.
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