Digestive Wellness by E. Lipski

By E. Lipski

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The Stomach: The Body’s Blender The stomach chops, dices, and liquefies as it changes food into a soupy liquid called chyme, which is the beginning of the process of protein digestion. The stomach is located under the rib cage, just below the heart. Protein molecules are composed of chains of amino acids—up to two hundred amino acids strung together. Hydrochloric acid (HCl), produced by millions of parietal cells in the stomach lining, begins to break apart these protein chains. HCl also kills microbes that come in with food, effectively sterilizing it.

The left lobe regulates and maintains body functions. People with toxic left lobes are often environmentally sensitive or panallergic—allergic to nearly everything. Many times, allergic people crave what they are sensitive to. The body gets used to having nicotine, alcohol, wheat, dairy, or whatever, and when we remove it, the body’s balance is disturbed. The left lobe works to maintain body homeostasis (staying the same) without the “missing” substance. ” The lower lobe is where the essential fatty acids and fat-soluble vitamins A, D, E, and K are stored so the liver and other glands can produce cholesterol and hormones.

The Mouth The main function of the mouth is to chew and liquefy food. The salivary glands, located under the tongue, produce saliva, which softens food, begins dissolving soluble components, and helps keep the mouth and teeth clean. Saliva contains amylase, an enzyme for splitting carbohydrates. Only a small percentage of starches are digested by amylase, but if you keep a piece of bread in your mouth for a long time, you can begin to taste the increased sweetness that comes from splitting the starch into simple sugars.

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