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Digestion refers to processes of transformation and assimilation of food from the mouth to the rectum. They are very complex and interdependent. They are mechanical, like tongue and jaw movements, chewing, contractions of stomach and intestines; they are also chemical, like the action of acid in gastric fluids, and they are biological, like enzyme and bacterial action for example.

Digestion starts in the mouth. It is therefore very important to chew food well (at least thirty times each mouthful) to prepare for an efficient and easy digestion. Saliva contains enzymes that are essential to sugars and fat metabolisms. If one does not chew food well enough, digestion will be harder and slower. This will create malfunctions in the assimilation and metabolisms of those nutrients. They may in turn cause pathological conditions of the intestine, heart, arteries, weight problems, etc., depending on the individual.

Digestion then goes on in the stomach and the intestines. Water, salt and fast sugars are assimilated by the stomach in half an hour to one hour after swallowing. Other more complex foods are assimilated at different stages of the intestinal tube, from one to four hours after leaving the stomach.

Digestion needs energy. Our body will need more energy to digest richer and heavier foods (with a lot of animal fat, for example). Then we will feel tired throughout the digestion period. Consequently, in order to rest well at night, it is better to eat supper four or five hours before sleeping. If our meal is light and simple, then digestion will be over when we go to sleep, our body won’t need efforts or energy, and sleep will be very beneficial and restful.

One very important result of digestion can be seen in the fesces. Frequency, quantity, colour, texture, density, smell, etc., are all indicators revealing the nature of our digestion, the condition of our digestive system and the quality of our food.

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