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Is faulty digestion at the root of most every disease?

Cause and cure

 

 

 

 

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Incomplete Digestion, Hidden Symptoms

Emaciation

Obesity

Anemia

Malaise

Apprehension

Asthma

Headaches

Skin Problems

Acid indigestion

Hernias

Flatulence

Halitosis

Autonomic unbalance

Ulcers

Disorientation

Liver - Gallbladder imbalance

Alimentary Tract Flora Imbalance

Candida

Allergies

Aches and Pains

And poor digestion contributes to many major illnesses such as;

Cancer

Multiple Sclerosis

Chronic Fatigue

Epstein-Barr

And many more

In vital health (usually when you are young) you can eat just about anything and thrive. Time passes and something happens; eating cooked foods, chemical exposure, injury, stress or aging. Your digestive resources are depleted and you develop "symptoms" (listed above). When your system is working properly the stomach issues acids that reduce the size of the particles to about the size of corn meal before exiting into the small intestine. Once these small pieces are delivered to the small intestine your pancreas issues pancreatic enzymes to break down the food further allowing your body to make use of the energy, nutrients and building blocks stored in the food.

When your system is in some way deficient the following can occur:

Chyme: The food squeezed into the upper portion of the stomach is ground and mixed thoroughly with digestive chemicals into a thick liquid called chyme. Chyme bears no resemblance to the original food because the starches have been partially split, the proteins have been uncoiled and clipped, and fat has been separated from the mass. The chyme is squirted forcefully into the top of the small intestine. The carbohydrate and protein-rich portions leave the stomach first; the fat leaves the stomach later.

What not to do about digestion problems.

Anti-acids are not advised, think about it, if you do not have enough acids the foods are not broken down properly, carbohydrates ferment, proteins rot and putrefy. Less acid just does not make any sense.

If you ignore the problem and just eliminate foods that are the most difficult for you to digest you will get some relief butÖ Every day you consume food that does not digest properly you are stressing your body unnecessarily. The liver cleaning the blood must handle the little pieces of food that are not digested properly. Large pieces provide a wonderful fuel for candida and a host of unfriendly fungi and bacteria. I have read about colons autopsied that weighed over 75 pounds and commonly ten to twenty five pounds (all undigested food stuck in your colon).

What you can do about digestion problems.

Synergistic Products (optional)

The process of digestion

Objectives: compare mechanical and chemical digestion. Identify the organs of the digestion system and explain their functions.

  1. Digestion is the breakdown of food into simpler molecules that can be absorbed by the body.
  2. The digestion system is actually a long, hollow tube called the gastrointestinal tract or GI tract.
  3. The digestion system includes the mouth, pharynx, esophagus, stomach, small intestine, and large intestine.
  4. Several major glands, including the salivary glands, the pancreas, and the liver, add their secretions to the digestion system.
  5. Three activities are involved in the digestive process: mechanical digestion, chemical digestion, and absorption.
  6. The first step of the digestion system is to break down food into a fine pulp (mechanical), to increase it's surface area and expose more food molecules to the actions of digestive chemicals.
  7. The process of mechanical digestion breaks food into tiny pieces without changing the chemical structure of the food.
  8. The second task of the digestion system is to chemically act on food, breaking it down into smaller and smaller particles. The molecules must be small enough and chemically simple enough to be absorbed into the bloodstream. Examples: starches to simple sugars, proteins to amino acids.
  9. The last task of the digestion system is to absorb the small molecules and pass them to the bloodstream for distribution to the rest of the body.
  10. Humans are omnivores who eat both plants and animals for energy and our digestive system is adapted to process both vegetable and animal materials.
  11. The mouth

  12. Mechanical and chemical digestions both begin in the mouth.
  13. Chewing is the first step in mechanical digestion.
  14. During chewing, salivary glands produce saliva, which mixes with the chewed food. Enzymes in the saliva kill bacteria and begin the process of chemical digestion by breaking down starches to sugars.
  15. Human teeth are well adapted for chewing many kinds of food. The 32 teeth of the normal adult have three basic shapes, each with a different function:
  1. Incisors - sharp front teeth used for biting into and tearing pieces of food.
  2. Canines - pointed teeth (vampire) next to incisors, used to tear or shred food.
  3. Molars - teeth at the back of the mouth, have large flat surfaces that crush and grind food.
  1. Every tooth has two main parts: the crown and the root.
  2. A tooth is made of four layers of tissue: enamel, dentin, cementum, and periodontal membrane (ligament).
  3. The crown is covered by enamel, a calcium-containing material that is the hardest substance in the body.
  4. Dentine a bone like tissue makes up most if the inside of a tooth.
  5. Cementum in a tiny layer covers the dentine of the root.
  6. The periodontal ligament holds the tooth in its socket.
  7. Once the teeth and salivary glands have completed the initial processing, the food is ready to be swallowed.
  8. Gathering the food together in a ball called a bolus; the tongue pushes it toward the back of the mouth and the pharynx.
  9. The pharynx is an area at the back of the throat that connects the nose and mouth to the GI track and respiratory tracts.
  10. In the pharynx, the GI track and the respiratory system cross each other.
  11. As the tongue moves food into the pharynx, it presses down on a small flap of cartilage called the epiglottis. When the epiglottis is depressed, it closes the entrance to the respiratory track and guides the food down the GI track.

The esophagus

  1. Food moves from the pharynx to the esophagus, a passage that leads to the stomach.
  2. Once the bolus enters the esophagus, muscles in the esophagus wall move food toward the stomach.
  3. Waves of muscular contractions called peristalsis (payr-ih-stol-sis) move food through the digestive track.
  4. Contractions of the muscles move the bolus to a valve called the sphincter where the esophagus joins the stomach. The sphincter allows food to pass into the stomach but usually not letting it move back up into the esophagus.

The stomach

  1. The partially digested food is now in the stomach.
  2. The stomach is a muscular sac with thick, expandable walls.
  3. The stomach walls are made of layers of muscles that contract in opposite directions.
  4. Mechanical digestion occurs when the stomach walls contract strongly, mixing and churning the food. These contractions are responsible for the "growling" noises our stomach makes, they are the loudest when we have an empty stomach.
  5. Chemical digestion in the stomach begins with the actions of hydrochloric acid and an enzyme called pepsin. Glands in the stomach secrete both substances.
  6. Pepsin breaks down protein, and works best in an acidic environment, which is provided by the hydrochloric acid.
  7. Another fluid secreted by glands in the stomach is mucus. Mucus lubricates food so that it can travel through the digestive tract more easily.
  8. Mucus also coats the walls of the stomach, protecting the muscle tissue from being broken down by other digestive fluids.
  9. The lives of stomach wall cells are short; they are replaced about every three days.
  10. After about three hours (2-3 hours) of mechanical and chemical treatment in the stomach, food is reduced to a soft pulp called chyme (kym).
  11. Chyme is a thick liquid made up of partially digested proteins, starches, and acids, and undigested sugars and fats.
  12. At this point, the pyloric valve between the stomach and small intestine opens, allowing small amounts of chyme to pass into the small intestine.
  13. By the time chyme has left the stomach, most proteins have been broken down into smaller polypeptides. Sugars and fats have not yet been chemically altered. Some starch molecules have been broken down into disaccharides.

The small intestines

  1. As chyme is pushed through the pyloric valve, it enters the duodenum, the first part of the small intestine.
  2. The small intestine performs three major functions on chyme that enters from the stomach.
  3. The small intestine digests carbohydrates and fats, completes the digestion of proteins, and absorbs digested nutrients.
  4. The small intestine is long (7m), but its diameter (2.5cm) is smaller than the large intestine.
  5. Some of the digestive fluids that contain enzyme activators and enzymes that digest food in the small intestine come from glands located in the small intestine.
  6. These glands produce enzymes that digest proteins and carbohydrates.
  7. The pancreas, an organ located behind the stomach, secretes pancreatic fluid into the small intestine.
  8. Pancreatic fluid contains enzymes that digest proteins, fats, and carbohydrates.
  9. Pancreatic fluid also contains sodium bicarbonate, which neutralizes the hydrochloric acid in chyme, protecting the small intestine.
  10. The liver is a large brownish organ that lies above the stomach in the abdomen. One of the functions of the liver is to secrete a yellow-brown liquid called bile.
  11. Bile is stored in a small sac called the gallbladder. The entrance of food into the small intestine stimulates the release of bile to the small intestine through a duct.
  12. Bile is produced by the liver and stored in the gallbladder until needed.
  13. Fats in the small intestine are broken down into smaller droplets by bile.
  14. One of the main functions of bile is to dissolve cholesterol. Bile is a salt containing detergent and if the amount of salt in the bile is insufficient, sharp, painful crystals can form, known as gallstones.
  15. Most nutrients are absorbed into the bloodstream through the cells that line the small intestine.
  16. The internal surface of the intestine is lined with fingerlike projections called villi.
  17. Villi increase the surface area of the lining of the small intestine, making absorption more efficient.
  18. Nutrients are absorbed through blood vessels and lymph vessels in the villi.
  19. Blood vessels absorb carbohydrates (sugars) and proteins (amino acids).
  20. Lymph vessels called lacteals absorb fats and fatty acids.
  21. Most of the nutrients used by the body are absorbed through the lining of the small intestine.
  22. Undigested material leaves the small intestine through a valve and enters the large intestine or colon.
  23. An organ called the appendix is located near the junction of the small and large intestine. The appendix is a finger-shaped pouch, which does not serve any known function. If the appendix becomes infected with bacteria, resulting in appendicitis, the appendix must be removed.

Large intestine or colon

  1. The large intestine, also called the colon, is about 6 cm wide and 1.5 m long.
  2. The large intestine absorbs water from the material remaining in the digestive tract.
  3. Water-soluble vitamins are absorbed along with the water.
  4. When most of the water has been removed from the undigested material, a solid waste matter called feces remains.
  5. Peristalsis propels the feces through the large intestine and into the rectum, the last few inches of the large intestine. Feces collected in the rectum are eliminated through the anus.
  6. Sometimes a disease or disorder prevents the large intestine from absorbing enough water - the result is diarrhea, or watery feces. Severe diarrhea can result in a loss of water, or dehydration, that can be fatal.

Some words that may be unfamiliar to you:

lacteal

Small vessel responsible for absorbing fat in the small intestine. Occurring in the fingerlike villi of the, lacteals have a milky appearance and drain into the lymphatic system. Before fat can pass into the lacteal, bile from the liver causes its emulsification into droplets small enough for attack by the enzyme lipase. The products of this digestion form into even smaller droplets, which diffuse into the villi. Large droplets re-form before entering the lacteal and this causes the milky appearance.

ileum

Part of the small intestine of the, between the duodenum and the colon, that absorbs digested food. Its wall is muscular so that waves of contraction (peristalsis) can mix the food and push it forward. Numerous fingerlike projections, or villi, point inwards from the wall, increasing the surface area available for absorption. The ileum has an excellent blood supply, which receives the food molecules passing through the wall and transports them to the liver via the hepatic portal vein.

Guanidine hydrochloride

This compound is a by-product of protein metabolism and is found inurine, the hydrochloride version is used to denature and dissolve proteins. Synonyms: Aminomethanamidine; guanidine monohydrochloride; guanidine chloride; iminourea hydrochloride; carbamidine hydrochloride.

Epstein-Barr virus

Species of Herpetoviridae that is responsible for infectious mononucleosis (glandular fever). Discovered in 1964, this virus has been associated with Burkitt's lymphoma in South African children and with nasopharyngeal carcinoma in Asian populations.

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