In order for any product to benefit, it must be transformed into chemical elements that can saturate not only the stomach, but the whole body. Different foods require a different amount of “work hours” from the digestive system. It depends on the "strength" of the digestion of a particular person, as well as on the volume and type of food consumed.

Sprouted Green Buckwheat

Green buckwheat grains differ in that they avoided roasting. Due to this, it not only has a more delicate taste, but also retains the maximum amount of trace elements, vitamins and natural dietary fiber (fiber).

Important! Sprouted buckwheat, as saturated as possible with active elements, is recommended to be used as an independent dish, not combining with other products.

Avoiding exposure to high temperatures, it is possible to maintain almost all the useful properties of buckwheat:

1. Contains antioxidants.
2. It stabilizes the level of glycemia, because it is saturated with slow carbohydrates.
3. It includes beneficial amino acids, which are a source of energy.
4. Dietary fiber and fiber have a positive effect on intestinal function.
5. Promotes natural cleansing of toxins and harmful substances.
6. Participates in the normalization of weight, affecting certain trace elements in its composition on metabolism.
7. It stimulates the immune system.
8. Provides the body with vitamins.

The most useful sprouted green buckwheat, which fully possesses all these advantages. According to its characteristics, it belongs to “concentrated” carbohydrates, therefore it is a product with a long digestion time. On average, it takes about three hours.

Boiled buckwheat

Brown buckwheat is a cereal that has undergone heat treatment. In this regard, the time that the body will need to digest boiled buckwheat has been reduced by almost half and is approximately 80–90 minutes. Buckwheat is rich in iron and B vitamins. It is a leader among cereals in protein content and is able to satisfy hunger for a long time.

Did you know? If you “summarize” all the bacteria and microorganisms living in the human intestines, their mass will be about 2.5 kg.

At the same time, nutritionists consider buckwheat porridge rather “heavy” food. To avoid an overabundance of nutrients and not overload the digestive system, you need to use it separately from other products. Also, do not combine products that will be digested for a different period of time. This can cause a feeling of heaviness in the stomach and cause the formation of toxins.

So, for example, the combination of buckwheat cereal with milk is not recommended for a number of reasons:

1. Milk and buckwheat belong to completely different types of food. They differ not only in the digestion time (milk can be digested in 2 hours), but also in the enzymes involved in this process.
2. Iron in cereals prevents the body from absorbing “milk” calcium.
3. In total, the beneficial substances of the two products may be in excess and adversely affect the general condition.
4. Different digestion periods can cause gastrointestinal upset.

Without harm to the digestive system, this beloved milk dish can be eaten no more than once a week.

What affects the assimilation time

Digestion is the processing of food in the gastrointestinal tract by both mechanical and chemical means. The most active part in this work is taken by digestive enzymes (enzymes), which break down complex compounds into simpler components. It is these "crushed" particles that the body can absorb. At all stages, the time of assimilation of food depends on many different factors.

In the oral cavity

The digestion process begins even in the mouth, where the teeth grind and mix the food, and saliva softens it. The more thoroughly the food is chewed, the better and faster the stomach will digest it. This is due to the fact that as a result of chewing movements, the necessary enzymes are secreted. Also, a long stay of food in the mouth starts the process of splitting complex carbohydrates into simple ones.

The causes of chewing disorders, and hence the deterioration of food absorption at the initial stage, may be:

• Haste while eating
• dental diseases;
• malocclusion;
• spasm or paralysis of the masticatory muscles;
• inflammatory processes of the oral cavity.

At the time of assimilation of food affects the quality of the salivary glands. There should be “the right” amount of saliva: equally bad when there is too little or too much of it. There should also be no problems with swallowing, for example, due to a sore throat or damage to the swallowing muscles.

In the stomach

Chopped food enters the stomach, where it is exposed to gastric juice. The most important component of this “fluid” is enzymes. It is their number that affects how long the food mass in the stomach lingers.

Negatively affects the production of enzymes:

• overeating;
• irregular meals;
• alcohol abuse
• smoking;
• the use of fatty and "harmful" foods.

Negative consequences for digestion are fraught with stressful situations.

In the small intestine

The process of digestion in the intestine ends. As soon as the food mass moves from the stomach to the small intestine, an appropriate signal is sent to the pancreas. It is she who begins to secrete pancreatic juice, necessary for further digestion.

Some of the enzymes that make up the juice:

• amylase, which shortens the carbohydrate chain;
• lipase and phospholipase that break down fats;
• trypsinogen and trypsin, which are necessary for the breakdown of proteins.

In the duodenum of the small intestine, food mixes with the juice of the pancreas, as well as with bile and with enzymes of the intestinal wall. After this, the food begins to be assimilated, i.e., the process of absorption of the resulting final substances takes place. An important condition is the pancreas. If she is not healthy, problems and difficulties will definitely arise in the process of assimilation of food.

In the large intestine

Undigested residues move into the large intestine. At this stage, the action to break down residual products provides the intestinal microflora. It is especially important to maintain its performance.

Important! Most of the energy spent on protein breakdown.

The reasons for the failure may be:

• bacterial or viral infections;
• poisoning;
• taking certain medications;
• pregnancy, etc.

Features of assimilation

The speed and quality of food assimilation is influenced by a wide variety of factors.

Among them are:

• chemical composition of products;
• culinary processing;
• portion size
• diet;
• food conditions;
• digestive system condition.

The child has

In the first years of life, the digestive system of children is different from the adult and has a number of features. Due to age, it is still not mature enough, that is, the organs involved in digestion cannot maximally effectively fulfill the tasks assigned to them. Therefore, special attention is paid to the type of food and the composition of the food.

Did you know? Exactly at the human intestine contains 95% of the hormone of happiness.

Important to remember:

1. Until the age of two, until the process of teething is completed, chewing is ineffective.
2. The formation of salivary glands, and hence the allocation of the “correct” amount of saliva, is completed only by seven years.
3. The stomach continues to form for about 10 years - it takes on an “adult” shape and volume.
4. The quantity gradually increases, and the characteristics of the gastric juice change.
5. With age, the activity of all enzymes involved in digestion increases.
6. There is a "ripening" of the liver and pancreas.

All these features of the child's body must be considered when feeding, in order to avoid disruptions in the digestive tract.

In adults

In addition to external factors, individual characteristics of a person, for example, intolerance to any products, can influence the assimilation of food in adulthood. Of great importance are chronic diseases. If there are pathologies of the internal organs, you should pay attention to this when compiling the menu.A certain diet will prevent a deterioration in health. Knowing the time it takes the digestive system to digest and assimilate a certain product, you can avoid overloads, which means making the digestion process more effective. Taking into account the features of the gastrointestinal tract in the most positive way will affect the state of the whole organism.