Chewing and the magnetizer
Chewing is important because chewing increases the production of saliva. It is through this saliva that we find lysozyme, an enzyme that contributes to the bacteriological balance of the oral microbiota, ensuring good breath.
Chewing solid foods also allows physiological cleaning of the teeth. Saliva is rich in minerals: calcium, phosphate and fluorine which neutralize acid attacks and participate in the remineralization of enamel, hence the importance of not brushing your teeth immediately after eating.
The most important thing to know is that digestion begins in the mouth thanks to amylase, a salivary enzyme that allows the chemical digestion of carbohydrates. It should be noted that the smaller the pieces, the more the surface in contact with the salivary enzymes is multiplied, and that the less food stays in the stomach.
As a result, less sugar in the stomach is produced to reduce the size of the food you eat, reducing the risk of heartburn and acid build-up that irritates your throat.
For weight loss, it is important to understand: if you swallow more slowly, taste, sensory and nutritional information is well perceived by the brain, which delivers a message of satiety after 20 minutes. Otherwise, the brain being bypassed in favor of the stomach, the latter is not filled and he wants more. The vegetable fibers are better crushed, this contributes to a good transit, the expulsion of the stool is therefore facilitated.
Chewing encourages you to eat more slowly, which avoids swallowing air. On the other hand, this has no impact on bloating after a meal, often due to functional colopathy.
Chewing brings you better assimilation of macronutrients such as proteins, fats and sugars. In addition, after walking for about 15 minutes, the left vagus nerve will send information of satiety to the brain which will release a neurotransmitter, histamine, to inform it that there is no longer any need to eat. You don't have to worry about how long or how many times to chew before swallowing your food. Some people say you have to chew each food 20 to 30 times before swallowing, others 2 to 3 minutes, personally I think you can stop chewing when you realize that the texture and taste have changed in the mouth regardless of time or number of times. This idea of having to chew 30 times comes from an American who was very overweight. In 1898, Horace Fletcher wanted to lose weight by chewing every bite of food until he got a liquid. Even today, smart people sell weight loss diets using this method or which come very close to it. It is true that some studies show that people who chew longer have less food and reduce their overweight.
Chewing should not become a mania like those who chew Chang hum or chewing tobacco in the past. Without forgetting that there can sometimes be an addiction as for those chewing coca leaves or others, without forgetting the chewing of areca nut, which would have the advantage of blackening the teeth and being able to trigger serious pathologies, or others.
When you grind food with your teeth to promote swallowing and consequently digestion, you call upon chewing, part of the manducation which is all the operations of grasping, chewing, insalivation and swallowing. Many people are unaware that oral digestion precedes digestion in the digestive tract.
Food is processed in the oral cavity by the teeth: sharp incisors slice, sharp canines shred, and rounded, wide molars grind. Foods not yet or not sufficiently chewed are moved by the tongue to the molars. Chewing would be ineffective if the tongue, which also serves as a mixer for saliva and its enzymes, which then facilitate assimilation in the stomach, did not come into action.
Chewing involves the coordination of many muscles. Rhythm is largely unconscious and yet under neural control supervised directly or indirectly by the brain. The modulation of chewing varies according to the sensations of physical pressure felt by the jaw, tongue, palate and cheeks. There are not the same cerebral and physiological reactions between biting and chewing.
Many areas of the brain are activated during chewing which is accompanied by salivation and an increase in blood flow, of course, in the muscle regions concerned. But, what is more astonishing among others, in the cerebellum and the striatum which is the region of the brain which generates dopamine or in the insular cortex which is one of the 2 lobes of the brain forming part of the cerebral cortex and which is still today 'hui little known in medicine.
Adults could be influenced in the choice of these foods by the sensory information received during their childhood when they gradually learned to know the different characteristics of raw foods such as those of carrots or those of cooked foods such as rinds of bread. Some advertisers play on the crispy side of puffed rice, prepared cereals, etc. for breakfast. We can know how much, how often and for how long we chew on crispy foods like crisps by studying the noises made.
Mastication dysfunction could be associated with a certain phonation pathology.
Unfortunately, for some people, chewing becomes difficult, if not impossible, following the fitting of a failed dental appliance, an allergy due to a poorly made prosthesis, or simply when the dentition is degraded. There may also be damage to the brain which causes great difficulty and increases the risk of suffocation by swallowed pieces of food that are too large. People have dietary changes just because of the loss of certain teeth. The nutritional state in the elderly is directly linked to the quality of chewing and therefore affects their physical health, but also mental health. In the act of chewing, there may also be a muscle problem or salivary dysfunction.
Various tests to know the quality of chewing were carried out, such as that consisting in filming children eating a piece of carrot pre-cut to a certain size.