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Daily Support for Better Digestion
by Judith Cobb

Eating, digesting and that's it right? Wrong, there are many factors that support and aid the digestive system. Learning what they are can help you improve how your body reacts during the phases of these cycles.


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Few malfunctioning body systems can grab one’s attention as quickly the digestive tract. A single, little episode of heartburn or diarrhea can really ruin one’s day.

For the purposes of this article we are focusing on the gastro-intestinal tract and not auxiliary digestive organs.

Digestion begins in the mind. We don’t often give the brain and senses their due credit in the process of digestion. Thinking about food, seeing pictures or displays of beautifully made food, and/or smelling pleasing aromas begins the nervous system reaction of stimulating the release of digestive juices in the mouth, stomach, and small intestines. This physiological reaction can be stifled, however. Stress is the first and biggest culprit when it comes to poor digestion. The sympathetic nervous system knows that when there is stress there are more important things to be done (like running from bears, dodging ricocheting bullets, and dealing with a fast-paced life) than digesting that alfalfa sprout and cream cheese on multi-grain bread sandwich.

Assuming that life is good, and that one’s sympathetic nervous system is not over-worked, the next step of digestion happens in the alkaline mouth. This is the location of teeth and salivary glands. I repeat, this is the only location of teeth. They are supposed to be used to crush food to a very fine consistency, mixing it with the help of the tongue, with enzyme-rich saliva. Without adequate chewing to mechanically break food particles into smaller bits, the rest of the digestive processes cannot progress. Humans do not have teeth in their stomachs.

When I was a teenager I learned a recreational song, sung to the melody of Row, Row, Row Your Boat. It went like this:

Chew, chew, chew your food

Gently through the meal.

The more you chew

The more you eat

The better you will feel.

As a teen I certainly didn’t understand the truth of this little ditty.

 

 

Saliva contains enzymes that begin the digestion of carbohydrates. These are the only enzymes that can begin the chemical breakdown of carbohydrates. Washing food down, even with water, defeats the purpose of saliva and chewing and compromises all further digestive activities. Drinking water with meals often prevents thorough chewing, thus preventing adequate mechanical breakdown of foods and adequate chemical breakdown of carbohydrates. Carbohydrates (and proteins) that are not properly dealt with in the mouth cannot be further digested anywhere else, and the result will be large amounts of gas build up in the digestive tract and poor assimilation of nutrients. Drinking fluids with meals, and the resulting poor breakdown of food, leads to more acid reactions at the blood level and increases one’s chances of developing arthritis and other inflammatory reactions.

From the mouth, food and drink is propelled down the muscular esophagus to the stomach. The rhythmic muscular contractions of the esophagus are called peristalsis.

The valve that is between the base of the esophagus and the top of the stomach is actually a circular band of muscle called the cardia. It relaxes during swallowing and serves to help keep food from backwashing up the esopahgus. When backwashing does occur it is called reflux. Since the contents of the stomach are acidic and the esophagus is alkaline, reflux creates the burning and pressure known as heartburn. Reflux is generally worse when lying down, so it makes good sense to avoid reclining soon after a meal. Some doctors also recommend elevating the head of the bed a few inches.

The stomach is supposed to be acid. It is in this acidic environment that proteins can be broken down into amino acids. If there is not enough acid to do the job, the result is very foul intestinal gas and very sour belching. As humans, we usually begin to lose our stomach acid around age 35. By the time we are 55 we are lucky to have even one-half of our acid production capabilities left.

 

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