The truth behind chewing of food

Chewing( mastication) is the process by which food is crushed and ground by teeth and jaws. Most people put food in their mouth, chew a few times, and swallow. It is an extremely important, yet oftentimes overlooked, part of healthy digestion. Chewing doesn't really take much time and effort but majority of individuals put food in their mouth, chew a few times or even hardly chew and swallow! This guarantees no benefits in terms of better health and enjoyment of food. to chew your food well

Mechanical and chemical breakdown

It is the first step of digestion and it increases the surface area of foods to allow more efficient break down by enzymes. Chewing mechanically breaks down very large amounts of food molecules into smaller particles. This results in food having increased in surface area, an important contributing factor to good digestion. Chewing  ensures prolonged food exposure to saliva.Saliva is not only helps to lubricate the food, allowing for less stress on your esophagus, but also contains enzymes that contribute to the chemical process of digestion. Carbohydrate digestion begins with enzymes in your saliva breaking down some of the chemical bonds that connect the simple sugars that comprise starches. At the same time, the first stage of fat digestion begins in your mouth with the secretion of enzymes by glands located under the tongue.

Chewing relaxes the lower stomach muscle

Chewing is directly connected with the movement of food through your digestive tract, and, in particular, with the movement of food from your stomach to your small intestine. At the lower end of your stomach, there is a muscle called the pylorus. This muscle must relax in order for food to leave your stomach and pass into your small intestine. Sufficient saliva from optimal chewing helps relax the pylorus, and, in this way, helps your food move through your digestive tract in healthy fashion.

Chewing triggers the rest of the digestive process

 The process of chewing also activates signaling messages to the rest of the gastrointestinal system that trigger it to begin the entire digestive process. This is because when chewing is a well-paced, thorough process, it can actually be said to belong to the "cephalic stage of digestion," the phase in which you first see, smell, and taste your food. The length of time spent chewing the food is related to the length of the cephalic stage of digestion since with more extensive chewing, the longer the food gets to be seen, tasted, and smelled. Cephalic phase responses have been extensively analyzed in the research literature. The release of small messaging molecules that are critical for digestion-such as cholecystokinin, somatostatin, and neurotensin-have been found to increase by over 50% just by the mere sight and smell of food. Additionally, research has shown how chewing, as well as the activation of taste receptors in the mouth, can prompt the nervous system to relay information to the gastrointestinal system to optimize the process of digestion. For example, stimulation of the taste receptors can signal the stomach lining to produce hydrochloric acid that helps in the breakdown of protein. Additionally, chewing signals the pancreas to prepare to secrete enzymes and bicarbonate into the lumen of the small intestines. 

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