It has been known for a long time that frequent chewing makes work easier for the digestive tract. But the enjoyment of our food is also much more intense when chewing consciously. Eating is not only about taking meals on time, but also about our perception of pleasure. At a wine tasting, for example, although nothing has to be chewed, you can observe pleasurable chewing movements of the wine connoisseurs.
First and foremost, chewing serves the mechanical comminution of food, which was already of great importance to our ancestors; trough chewing, large pieces of food could pass through the oesophagus which otherwise would’nt.
Since our stomach/small intestine cannot crush food, but can only chemically decompose it, it is important to swallow as small pieces as possible. The smaller the individual parts are, the larger the attack surface of the enzymes. Few or completely unchewed foods do not release the important nutrients so well into our bodies.
So our digestion starts in the mouth.
The enzyme alpha-amylase contained in saliva breaks down the complex carbohydrates (starch) contained in food into smaller sugar units (polysaccharides). You can test this effect by chewing bread for a long time and keeping it in your mouth for a long time before swallowing it. The bread tastes sweet at the end.
But it's not only about digestion and pleasure, but also about the weight.
The more often you chew, the slower you eat, and we give our saturation signal enough time to get to our brain. This prevents the classic second serving that everyone likes to do.
Ultimately, by chewing intensively and frequently, we help our body digest, we perceive our food more consciously, and we can hold or even reduce our weight!