The function of chewing food
"For sure, people who practice a vital diet, know the fundamental importance of chewing. Within Lifelong Education, chewing takes on a role that goes beyond the physiological benefits it provides and is undoubtedly a reference for those who adopted macrobiotic philosophy. Although it has already become "macrô jargon", chewing really is indispensable, necessary and irreplaceable.
The process that develops during chewing happens as follows: Three salivary glands secrete a certain amount of saliva that mixes with the ground food in appropriate proportions. The three sets of glands are called parotid, sublingual, and mandibular, which secrete saliva. The amount of saliva secreted in the mouth ranges from 600 to 700 cc for 24 hours. Saliva contains the enzymes ptaline, amylase, diastase, etc., and there are thousands of others unknown. The enzymes break down starches and carbohydrates, turning them into maltase and finally into glucose.
Going deeper into the details, Professor Tomio Kikuchi recommended the following food proportions in quantity and quality: The ideal amount of each serving is approximately 8.5g to 9.5g of raw rice for adults, roughly equivalent. between 130 and 150 grains of boiled rice.
The ideal chewing quality (speed) is 120 to 160 movements per minute. This is the standard.
We can even, without exaggeration, say that chewing determines our destiny, as well as that of non-chewing. Conscious, daily chewing transforms habits of thought and behavior, even modifying personality. Therefore, chewing is arguably the beginning, the beginning, of self-education and self-transformation. "