That’s it. And it really is that simple. Just chew everything to liquid before you drink it. This will cover a multitude of dietary indiscretion’s and be a significant rate limiting factor to how many calories you will be consuming. It will allow you the ability to sense that you are actually full before you eat too much.
In case you are wondering, here is ‘How I Eat.’
Some of you visiting here today because we met in my car. That Uber driver that shared a little about my journey back to health. Some of you might know me from my days in broadcasting from 2003 to 2012. Good to see you…8-)
My name is Michael J Loomis, and this space will be where you find a good part of my narrative. At least some morsels, bits and bitesize pieces of it, with a weightier dose of the events that cover the last few years of my life. A little about who I was, where I have been and what I wish I would have known along the way. The only past I can change is the one in front of me. One bite at a time.
Salivary Carbohydrate Digestion
Disaccharides and polysaccharides must be digested before the body can use them, while monosaccharides do not require digestion. For this reason, as well as for other reasons (to be discussed in depth later in this lesson), our best source of carbohydrates is from fruits. Fruits require much less of the body’s energies and render primarily monosaccharides that, as stated, need no digestion.
Digestion is both a mechanical process (chewing) and a chemical process (enzymic actions). The class of enzymes that hydrolyze carbohydrates are broadly known as carbohydrases. We will be concerned in this lesson with carbohydrases known as amylases.
While the digestion of all types of foods (proteins, carbohydrates, fats, etc.) begins in the mouth with the mechanical process of mastication, certain carbohydrates—namely, starches and dextrins—are the only food types whose chemical digestion begins in the mouth. Here an enzyme known as salivary amylase or ptyalin, secreted by the parotid glands, is mixed with the food during the chewing process and begins the conversion of glycogen, starch and dextrins into the disaccharide maltose.
What happens when the starches, dextrin, and glycogens that were not converted to maltose in the mouth and what happens to the maltose when these carbohydrates reach the stomach depends upon several factors—what other types of foods are eaten with the starch, how much food is being eaten and how fast, the emotional condition of the eater and the condition of the eater’s digestive system. If a relatively uncomplicated starch such as potatoes or yams is eaten alone or with nonstarchy vegetables, and no proteins (as meats, cheese or milk, or even nuts or seeds or acids (as tomatoes, lemon or lemon juice or vinegar—as in salads or salad dressings) are consumed with the starchy food, salivary amylase (ptyalin) can and will continue the digestion of starches and dextrins in the stomach for a long period.
For thorough digestion and consequent good health, this continuation of starch digestion by ptyalin in the stomach is a necessity. Therefore, for good health, it is important to consume starchy foods at separate meals from protein foods and acids. (This and other facts relative to the topic of food combining for good digestion will be discussed in depth in later lessons.)
Briefly stated, ingestion of protein foods causes a secretion of hydrochloric acid in the stomach, and hydrochloric acid destroys ptyalin; that is, it destroys the amylase activity and substitutes acid hydrolysis. Physiology texts state that “if this acid hydrolysis was continued long enough it could reduce all the digestible carbohydrates to the monosaccharide stage. However, the stomach empties itself before this can take place.”
The acids of tomatoes, berries, oranges, grapefruits, lemons, limes, pineapples, sour grapes and other sour fruits and the acid of vinegar will, like hydrochloric acid, destroy our only starch-splitting enzyme, ptyalin. Therefore, these foods also inhibit starch digestion. For good digestion and consequent good health, acids should not be eaten at the same meal with starches.
Another factor that can impair salivary starch digestion is the drinking of water or other liquids with or too soon before or after meals. Water or other liquids do not aid in the digestion of foods. On the contrary, they interfere with digestion by diluting the digestive juices and cause them and their enzymes to be passed through the digestive tract too quickly for digestion to occur.
To summarize this aspect of starch digestion, taking proteins, acids, water or other liquids with starches interferes seriously with their digestion by the salivary amylase, ptyalin. This first stage of starch digestion is of great importance because there is a great likelihood that the food will be acted upon by bacteria and ferment before it reaches the intestine where further starch digestion can take place. Digestion, rather than fermentation and its resulting toxic byproducts, is much more likely to occur soon after the food is put into the mouth than further along in the digestive tract.
From the above, you can see why thorough mastication of food is so important when starches are eaten. No one who seeks health should eat starches in a hurry, nor should they have them with a beverage or with proteins or acids, for good digestion of foods is imperative for good health.
A special note should be made here about glycogen—animal starch. Glycogen should not be consumed by health seekers because much disease results from the ingestion of animal flesh and animal products. This will be discussed in depth in later lessons. For the purposes of this lesson, suffice it to say that glycogen ingested cannot be digest- ed in the stomach because, of the hydrochloric acid that will be secreted to digest the protein, which is the primary nutritive component of foods that contain glycogen. Therefore, whatever glycogen that is not converted to a disaccharide by the salivary amylase, ptyalin, must be converted in the intestine. The likelihood of the glycogen reaching the intestine without fermenting before it can get there is small. This is just one of the many hazards of consuming animal flesh and animal foods.
The term “holobiont” literally means the host living along with other species of bionts as a single entity, in other words, the interaction of the host with the microbiome. I was driving people around one day(Uber) and the following came to mind. A little science, a little fiction, hey…My first science fiction work. Enjoy. It’s short.
i Holobiont by Michael J. Loomis
90% of my cells appear like something not quite human; similar to other stuff in nature. Like things that live in the topsoil. I know I am made in the image of my creator; my body is not my own. But some 99% of my body’s DNA appears to not be human yet it is and perfect in every way, formed, made in the image and likeness of my creator.
We come from the dust of the earth and will return to it because that is what we are. It is literally the essence of who we are. We are made in the image of our creator who crafted us out of itself; the dust of the earth. We were created in a sense to be a garden. A garden or habitual habitation of life, and that thing we call you, me, us and we are the sum total of all that life within the garden; our body. And all these things are an orchestra by which our consciousness makes beautiful bio-mechanical jazz. And that soul constrains us.
When the time came the Potter reached out and formed us earthen vessels. The creator is the potter and we are the clay; the creator filled us with the breath of life and communication began. It was a whisper at first but became a still small voice in chorus as all of the processes of this new creature began working in harmony, quorum was being achieved. First amongst individuals but also amongst species and even across kingdoms; communication then fulfilled its role as the foundation of consciousness.
You see, this body is a home but it is not my own. It is ours by which together we live and move and have our being. It is a garden that we are steward over and our role is to attend to this garden. For we have been given dominion over it.
This is the direction I am currently heading. Truly we are Legion in on sense…For we are many, but originally all from one. A stem cell that began its life in our bones. In our marrow. And from the one comes many. And all can communicate instantaneously because they are all of the same stock. They are all Stem.
Further Reading: The holobiont as a unit of selection
There are a few links to the left where you can find my morsels of research and data gathering for my upcoming publishing adventures.
One of my calculable goals is to help people better understand one of the simplest things that can be done to improve your overall health. Simply chew more. Even if you don’t change what it is you are putting in your mouth, change what you do once it’s in there and time will take care of the rest. However, I must warn you that you will likely also find yourself wanting to change what it is you are putting in there over time as well.
Within this space I hope to do many things. One of them is to reawaken the spirit of a gentleman by the name of Horace Fletcher, also known historically as, “The Great Masticator.” He preached:
Fletcher and his followers recited and followed his instructions religiously, even claiming that liquids, too, had to be chewed in order to be properly mixed with saliva. Fletcher argued that his mastication method will increase the amount of strength a person could have while actually decreasing the amount of food consumed. Fletcher promised that “Fletcherizing”, as it became known, would turn “a pitiable glutton into an intelligent epicurean.” Adapted from~Wikipedia
Fletcher was an intelligent man who had many creative ideas that were healthful, but as with many, he struggled with moderation.
Unfortunately, Fletcher carried his ideas to such extremes that he starved himself to death. First he ate only potatoes, cornbread, and beans and on rare occasions, eggs, milk, and fish balls made mostly from potatoes. He decided that breakfast was unnatural, so he ate only one meal a day. He then decided that humans have to fast several days a week. He felt that hunger was caused by previously overeating. He then decided to spit out all the food that was left after extensive chewing has taken out all the flavor from his food. He then took in only liquid soups and developed extensive tooth decay and massive constipation.
At age 69, he was swallowing almost no fiber, so he had no bowel movements and was so constipated that his belly pushed up against his chest to compress his lungs and make him so short of breath that he couldn’t walk up a flight of stairs. He was now in a starvation mode in which he was deficient in essential nutrients that impaired his ability to kill germs and he died of pneumonia in 1919.
Clearly Horace Fletcher took himself too damn seriously. Everyone learns from their mistakes. Wisdom is learning from others mistakes as well. Thank you Mr. Fletcher.