For many years I have been reminded, in word and in print, about the importance of chewing each bite 40‒100 times. This practice of thorough chewing is called “fletcherizing,” named after Dr. Fletcher, who popularized it. I never could quite get myself to consistently and fully chew my food in this way, even though I understood intellectually that thorough chewing helped enzymes work more efficiently and thus improved assimilation. It is true that masticating food meticulously breaks open the cells of the foods in order to release the naturally occurring enzymes within the plant. One of these enzymes is cellulase, which humans do not have in their own system. This cellulase released from the plant by chewing dissolves a significant amount of the thin film of cellulose which covers all plant surfaces and hinders assimilation until the cellulose is more completely digested. Gabriel Cousens, MD Conscious Eating How would a Spiritual Nutrition education change your world? Join the CSHW Masters Intensive. Click here for more information: ow.ly/vFe7C
Posted on: Mon, 28 Apr 2014 14:05:22 +0000
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