The benefits of eating slowly: Intestines and colon

Even if advocated by many stakeolders, research is still in its infancy

What if medical research underestimated the effects of eating fast on the intestines and the colon?

The study of the effects of eating quickly on the intestines and colon does not appear in the field of medical research. Yet, it commonly appears as a common sense advice by dieticians, naturopaths, some doctors, patient associations. But why is there such a gap between a field of research almost virgin and a common sense very widely shared in the population?

1. The recommendation to eat slowly

The recommendation to eat slowly is indeed promoted by the most serious associations: In France, the Association François Aupetit recommends to eat slowly to patients with IBD, Crohn’s disease and Crohn’s disease for 35 years.

TAKE YOUR TIME TO EAT • Take small portions in your fork or spoon • Chew small bites on foods such as breads, sandwiches, toast, fruits and chewables… • Finely cut food items harder to chew like meat, some vegetables or fruit… • salivate and chew enough to mix the crushed food with the saliva and turn the bite into a mash • completely chew each bite before swallowing • make small breaks during the meal, especially between the dishes, whether to finish chewing, drinking, discussing…

2. The medical consensus on gastric emptying might be worth revising

The consensus of the medical literature is today to assert that food comes out of gastric emptying in a dimension under 3 mm. The stomach is seen as a super grinder that would not let any food larger than 3 mm and even those that were insufficiently chewed. Insufficiently chewed foods would therefore be stored in the stomach long enough to be attacked by gastric juices to dissolve to a size below 3 mm.

“The distal stomach (gastric body + antrum) generates, under the impulse of a pace-maker located at the level of the large corporal curvature, contractions of high amplitude, almost always occlusive, ensuring the progressive grinding of the solid phase meal in particles smaller than 3 mm. The necessary reduction of the size of the solids before their evacuation explains the phase of latency (lag phase) observed between the ingestion of the meal and the beginning of evacuation of the solids. Non-occlusive contractions promote the propulsion of the contents towards the duodenum ” PHYSIOLOGY OF GASTRIC DRAIN Philippe DUCROTTE Department of Hepatogastroenterology and Nutrition (CHU Rouen)

The police reports the intestinal transit of drug pellets of sizes of several centimeters.

“The size of these oblong plastic bags, far exceeds 3mm, each measuring 4 x 2.5 x 2.5 cm… ”

crédit – Marc Gozlan

So by the art of packaging, the drug in bale would be 4 cm in diameter burst with fifty pellets across the entire digestive circuit as long as the bundles of drugs are surrounded by cellophane protection, while that red meat swallowed quickly would be ruthlessly crushed less than 3 mm by the magic digestive juices of the stomach. In a way, the narco traffickers lead a macabre experience that comes to question the scientific belief.

I tried to investigate and asked many questions to digestive specialists about how this consensus of 3 mm would have been established. None of them knew how to answer me, but all told me that it had been taught to them. The demonstration of this power of the stomach has not been able to be clearly demonstrated to me. And if we search the side of radiology to investigate, we realize quickly that current techniques are ultimately ineffective for measuring and X-raying a stomach emptying. They do know how to measure the transit speed, but they do not know how to accurately measure the constituents of the digestive bolus coming out of the gastric emptying. Do not talk about following the X-ray of a steak during digestion, no radiographer would have the techniques, nor the permissions to put his patient at risk.

Scintigraphy of gastric emptying

Allows to observe the transit speed, but does not allow to observe the details of the bolus during the digestion.

My analysis is that the existence of this consensus on an ultra efficient gastric emptying today paralyzes any thought or attempt of research on an effect of an insufficient chewing on the intestines.

  1. Imagine that this consensus of gastric emptying at 3 mm is false.
  2. Imagine that poorly chewed foods can pass the gastric emptying to a size greater than 3 mm.

What might possibly be the health consequences?

WARNING. You are entering a medical fiction zone.
From here nothing is proven by science. These are only logical deduction brain games.

Consequence 1

One could imagine that foods that retain a hardness out of gastric emptying would also act mechanically on the wall of the duodenum. Surprisingly, this area of the duodenum is one for which a theory of leaky gut is debated. The leaky guts, corresponds to the abnormal passage of large particles through the wall of the intestine at the level of the duodenum. Today, the causes identified for this hyper permeability are poorly understood. One cause is an action of pathogens (proteins and especially gluten) at the level of the tight junctions between the so-called epithelial cells which constitute the wall of the intestinal villi).

There could be other causes such as

1 - If we admit that the food is poorly shredded by the stomach, then, the food that gets into the duodenum will continue putrefying. This putrefaction will activate proliferation of putrefaction bacterias which will favour inflammation of the duodenum epithelial, thus create a door to intestine permeability.

2 - increase of flow of acid into the duodenum

3 - sanding effect from too big particles that scratch the duodenum

Your understanding of the subject for debate will be very appreciated if you want to share, dont hesitate to contact us on the subject. Thanks

Consequence 1, wall of the duodenum

Wall of the duodenum. The capillaries irrigate each villus. Could there be mechanical wounds in the villi?

Photo credits

Consequence 2

In the following intestinal transit, we could imagine a contribution of poorly chewed food to the constitution of the so-called mucoid plaque (heart well hooked to look at the photos!)
And therefore a contribution to the field favorable to inflammations and chronic irritations of the digestive tract

Consequence 3

The colorectal cancer / red meat correlation could find a cause. WHO (World Health Organization) links the risk of colorectal cancer to red meat. Here are some facts delivered to your attention:

  1. Red meat is one of the hardest food to chew.
  2. WHO is writing an entire page dedicated to “Carcinogenicity of red meat and processed meat consumption” It is affirmative that the development of colorectal cancer associated with red meat is supported by strong mechanistic indications. In short, there is a cause that is not yet well understood.
  3. Red meat is difficult to chew. It would therefore often be badly masticated. At the end of digestion, it would settle and stick in small pieces on the walls of the colon, and putrefy on this area. This would locally create a deleterious terrain that we know is conducive to the onset of cancer.

The Slow Control fork efficient for slowing down and chewing more

Scientifically proven

  • The slow control fork is effectient at slowing down fast eaters.
  • The Slow Control fork improves chewing of the bolus before ingestion
  • The Slow Control fork is efficient to lose weight
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