Keeping a food in the mouth longer and chewing it well allows the food’s flavours to be recognized by the tongue. When the tongue recognizes the flavour it sends a message to the brain, which in turn sends messages to the digestive system resulting in the release of the correct digestive juices needed for that food.
The bicarbonate in saliva may activate the enzyme cellulase found in raw vegetables. The enzyme cellulase digests the fibre cellulose. Together bicarbonate and cellulase begin to digest the raw vegetables. Chewing well also helps to break down the cellulose. However, the combination of the saliva and chewing helps the body to fully digest raw vegetables and receive their nutrients.
Don’t forget – even the most pureed soup or juiced veggies need to be ensalivated. Swish nutrient-rich liquids around in your mouth before you swallow. The carbohydrates present in the soup or juice can be partially digested by your saliva.
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Chewing Well:
The Salivary Glands Partners for Life
by Kelly Reith, BA, RHN
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