Dry chewing food is better than soup

Dry chewing food is better than soup

It is important to use soup to supplement nutrition, but what is more important is how to make these nutrients well digested, absorbed and utilized by the body. In this respect, dry chewing food is better than soup. Digestion includes mechanical digestion and chemical digestion. Mechanical digestion refers to the movement of the digestive tract to mechanically process the food, such as the chewing of the oral teeth, the peristalsis of the stomach and intestines, etc. Chemical digestion refers to the chemical decomposition of food by the digestive fluid secreted by the digestive glands. The two are interdependent and promote each other.

Dry chewing is not only the first process of mechanical and chemical digestion, but also the starting force that affects the digestion process of the stomach and intestines. Dry chewing food avoids swallowing dates and can fully feel the taste of food. Therefore, it is a good method to eat after food is chewed.

Dry chewing food first enhances the chewing movement of the oral cavity, and more importantly, it can produce a series of reflexes that are conducive to digestion, stimulate the salivary glands to secrete saliva, and thus have a great impact on the entire digestion process. The production of saliva requires 1000-1500 ml of water and other raw materials every day. These are all derived from the blood. It also consumes oxygen and energy. Therefore, for people who are living in bed, dry food in the mouth is a fitness exercise that consumes energy and can produce physiological functions. Saliva secretion is completely regulated by nerve reflexes. Dry chewing food stimulates the oral mucosa and tongue receptors, causing the excitement of taste and its afferent nerves, spreading to salivary secretion centers and making them excited, and then being transmitted by the parasympathetic nerves to the salivary glands to promote the secretion of saliva. This cycle, actually exercise and improve the excitability of this nerve reflex arc, can play a role in enhancing appetite.

There is a “hot line” between the masticatory muscles and the brain. Dry chewing foods can significantly improve the brain's thinking ability. Children with low chewing IQs are generally lower than children with chewy foods. At the same time, chewing brain function can increase the brain cell's information transmission, improve the brain's working efficiency, and prevent brain aging and prevent Alzheimer's disease.

The effect of dry chewing on cancer prevention is also obvious. Experts have shown through experimentation that the toxicity of carcinogens can be reduced by chewing for 30 seconds. According to the calculation of 1 second per chewing time, a mouthful of food can be chewed 30 times and then swallowed. Can achieve the purpose of preventing cancer.

There is a wide variety of foods available for chewing, such as clams, biscuits, rusks, and roasted goods. It is also possible to dry the foods that are usually eaten with sourness, sweetness, and mild taste and are pungent and tasty, and made into dry chewing foods. However, the stimulating intensity and stimulating time of chewing food should be enough, because any stimuli must have a certain stimulating intensity and stimulating time, in order to stimulate the body's reaction and produce corresponding physiological effects.

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