We pay good money for fruits, vegetables, nuts, and meat, but are our bodies making the most out of all the nutrients they contain?
One of the easiest ways to get the most out of food is by thoroughly chewing it! Chewing food releases more flavor as well as more nutrients. This is probably obvious, but our stomachs don’t have teeth. Our stomachs use some mechanical action to digest our food, as well as enzymes and acids, but food must be well-chewed in order to obtain the maximum benefits from it. Chewing increases the total surface area of food, allowing for better digestion of macronutrients (fats, proteins, carbs) and micronutrients (vitamin, minerals, antioxidants).
Researchers have confirmed the importance of chewing food. Many powerful nutrients in foods like leafy greens and garlic are not activated until they are crushed. When garlic is chopped or crushed (or well chewed) it releases a potent nutrient called allicin, as well as antioxidants called polysulfides.  Also, several recent studies using almonds discovered that well chewed almonds have an increased bio-availability of nutrients (like antioxidant vitamin E, healthy fats, and protein), produce a more rapid decline of insulin levels than less chewed almonds, and more effectively suppress feelings of hunger than less chewed almonds!  At CREUS we are guessing, based on this research and the facts that God gave us teeth and made food taste really good, that thorough chewing maximizes the benefits of all foods.
The moral of the story? Savor the flavor of your foods – you will fill more satisfied and obtain the maximum nutrition from the food you purchase and prepare.
Originally posted 2011-04-01 01:08:00.