Kitabı oku: «Fletcherism», sayfa 3

CHAPTER V

WHAT IS PROPER MASTICATION?

Not Excessive Chewing – Gladstone's Advice – Salival Action on Starch Foods

Notwithstanding the fact that Fletcherizing stands for tasting as the important thing to accomplish before food is swallowed, and that biting, chewing, or masticating is merely a means to secure the end of thorough tasting, nine-tenths of all who know anything about the claims for Fletcherizing insist on thinking that it merely means "excessive mastication." The National Food Reform Association of England, in a bulletin giving advice concerning the feeding of school children, intended to be posted in school-rooms and private dining rooms, speak of Fletcherizing in its ideal practice as "Excessive Mastication."

This is just what Fletcherizing is not. The very essence of the method of performing the personal responsibility is avoiding excess of anything, excessive or laboured chewing among the rest.

There is little if any harm in keeping food in the mouth as long as possible, and I believe that it is impossible to have too much saliva mixed with it when it is swallowed, because when it is properly tasted and insalivated it is almost impossible to hold it back from the food gate at the back of the mouth. There is always suction there ready to draw welcome nourishment in when it is ready, and readiness touches a button, electrically relieving the muscular springs that close the gate tightly during tasting, and, literally a "team of horses could not hold it."

What the mystics of the stomach-diseases profession called bradefagy, or, in plain English, excessive chewing, can only be performed with painful tediousness. It makes work – hard work – of the act, and that is just as much opposed to Fletcherizing as it is to common sense, horse sense, and all of the natural senses.

Now just for one moment please pay attention to one who is telling you something Mother Nature wants you to know more than anything else in the whole category of intelligence. Fletcherizing is

NOT EXCESSIVE CHEWING

or tedious chewing, or long chewing. The things that require to be chewed long are not good food, and by that sign you may find out their unprofitableness better than in any other way. Good taste from good food is not long lasting. When the mouth is "watering" for the food in sight, or even in thought of it, the coupons of taste they carry with them are short, but represent large figures of satisfaction and nourishment.

MR. GLADSTONE'S ADVICE

Now listen to some figures regarding the number of bites or chews that some foods require under varying circumstances. Mr. Gladstone's advice to his children which has become classic, viz.: "Chew your food thirty-two times at least, so as to give each of your thirty-two teeth a chance at it," was a general recommendation. Mr. Gladstone was observed once when he was a guest at "high table" at Trinity College, Cambridge, and the average number of his "bites" (masticatory movements) as far as they could be counted, was about seventy-five. That did not speak very well for Trinity fare, unless Mr. Gladstone happened to choose food that required that amount of chewing.

Even if Mr. Gladstone did devote seventy-five masticatory movements to each morsel, as an average, such thoroughness would not have involved an unusual length of time for a hearty meal. If you will try the experiment when you are "good and hungry," having a "working-man's appetite," and disposing of good bread and butter the while, which should have nearly, or quite, seventy bites to the ordinary mouthful, you will find that thirty mouthfuls will pretty nearly, or completely, satisfy your working-man's appetite. Mixed foods take much less time, usually about half, and still the seventy-five-rhythm act will consume only about twenty minutes to perform with physiologic thoroughness.

SALIVAL ACTION ON STARCH FOODS

Here are some statements easy to prove or disprove by anyone, with real compensation in the way of new revelations relative to the possibilities of gustatory enjoyment.

Starchy foods, such as bread, potatoes, etc., require from thirty to seventy masticatory movements to assist saliva to turn the starch into "grape sugar," which is the form in which it can be used as nourishment.⁹

You will at once think, no doubt, that a range of numbers extending from thirty to seventy is pretty wide. So it is; but conditions regarding the qualities of not only breads, but potatoes, and also conditions relative to the strength or supply of saliva, differ greatly. When the appetite is keen, the mouth watering, as they are at the beginning of a meal, bread or potatoes may be negotiated into nutriment ready for the stomach in much less time than later on. Appetite "peters," as miners say, gradually, and does not stop with a bang and shut off like an electric light when connection is broken. It checks up, slows down, and tapers off gradually, and that is where the canny intelligence of a faithful Fletcherizer stands himself in good usefulness. When Appetite gently says: "Now, really, you are still rather good to my assistant Taste, and he would not object to a few bites more; but if you stop now and change off to something else which I have in mind, and for which I have a use in our organism, I will not object." In plain words: "I have enough for the present; switch off on to – "

The difference between putting on fat in the case of the person who is disposed or permitted to put on more fat than is comfortable, and losing some of the surplus carried on the abdomen or elsewhere, is the discrimination exercised in regard to the final satisfaction of appetite. Those last two, three, or a few mouthfuls after Appetite has said gently "Enough," and before the same Appetite says, loudly, "Stop!" are the difference between obesity and decency of form.

I really believe, from the results of my experiences for the past fifteen years in getting tips from Mother Nature, and trying to induce mankind in general and my friends in particular to accept them as "straight" from Mother Nature, that persons who have enough respect for themselves to be interested in physical culture must come to the rescue of the pseudo-scientists who are dulled by their own dope, and who are suffering from the malaria which collects in the dark ruts they are following in the tortuous complications of the alimentary canal. The physical culturists must build models of normality for the scientists to study.

When giving information as to what happens in the mouth, and as to what happens as a result of proper head digestion, I feel as if I am sitting on the upper lip of Mother Nature herself, and entrusting her messages to the current of her own sweet breath for distribution among her human children.

CHAPTER VI

WHAT IS HEAD DIGESTION?

My Study of the Subject – The Mouth as a Digestive Organ – Dr. Cannon's Researches – Pawlow's Proofs

In the latest comprehensive treatise on human nutrition, under the title of "Food and the Principles of Dietetics," by Dr. Robert Hutchinson, of London, more than six hundred pages are devoted to the subject. Of these, just fifty lines are given to "Mouth Digestion." In a footnote of sixty-four words Dr. Hutchinson has stated the case of the importance of careful eating, with admission of a fact that would mean emancipation from most of the human disabilities if it were repeated in nurseries and primary schools as religiously as are the ordinary rules of "polite conduct," and held by Society to be the basis of respectability, which it really is.

When I first took up the study of dietetics in academic circles, nearly fifteen years ago, physiologists did not concede that there was any mouth digestion at all. Putting food in the mouth was for the purpose of mixing it with saliva so that it could be formed into a "bolus" for convenient swallowing. Now it is recognised that there is some mouth digestion. In the meantime Pawlow¹⁰ has demonstrated that the psychic influence has much to do with digestion. Cannon, also, has shown by the evidence of the Röntgen rays that mental states retard and even stop entirely the digestive processes that are going on in the stomach, and has asserted, as has also Pawlow, that the stomach digestive juices flow in response to the reports and stimulation of taste, pouring out into the cavity of the stomach juices appropriate for the digestion of the particular food being tasted, in advance of its arrival in the stomach.

This evidence, confirming my own secured by concentrated and unremitting study of the effect of head digestion on health and recuperative reconstruction, is proof enough that there is an important department of nutrition that can be properly called head digestion.

MY STUDY OF THE SUBJECT

began with the tip from Mother Logic – that the full extent of the personal responsibility in nutrition is located in the head before the food is swallowed. That is what led me to concentrate on the mouth as the field of our responsibility which had been neglected by Science. Even the Dental Profession as a whole had not at that time "tumbled" to the fact that they were occupied professionally and constantly in a field of "Preventive Medicine" as important as now they find it.

Everybody had supposed that the digestion of food was effected only in the stomach and small intestines. This may be true, in a narrow sense, but it can be arrested and completely stopped by the head. Furthermore, digestion can be as much assisted by favourable head influence as it can be obstructed by unfavourable head treatment.

This being so, as everybody knows, or can easily learn, what follows as a logical sequence?

Here is a physiological eye-opener, as it dawns upon the business physiologist. The obvious inference is that if the head can make digestion easy or stop it altogether, the stomach being a subservient, mechanical, and chemical servant of the head in the matter, we may properly declare that the master-key of digestion is held by the head, and we may safely say that there is Head Digestion.

THE MOUTH AS A DIGESTIVE ORGAN

The logical continuation of the search for the location of responsibility for good or poor digestion leads us to consider the question of "Division of Labour" as apportioned by the Laws of Normality. All the laboratory evidence I have seen confirms my own observations of the past fifteen years that Nature assures good results if we are thoroughly faithful to our head responsibility during the treatment of food up to the point of swallowing. From that time digestion has been rendered so easy by thorough mouth preparation that it may proceed smoothly even if the mental states are not pleasant. Here, too, we discover that easy digestion reacts favourably on the mentality and exerts a calming influence.

Some observers declare that idiots digest their food quite easily. The less mental clarity they possess the better for their metabolism. This does not argue in favour of the absence of mental influence, for the idiot is a sensualist, and in the relief from mental excitement finds enjoyment of taste and the satisfaction of appetite as agreeable as do the animals under similar favourable conditions.

Quite recently, when I was personally under observation by Dr. Professor Zuntz in Berlin, to test the ease of my digestion of food as compared with others who paid less attention to mouth treatment of it, the good professor instructed me to "be as nearly like a little animal as possible, thinking nothing of anything." This isn't as easy for a "live-wire thinking outfit" as for an idiot, or as for an ingenuous little animal having no thought for the morrow, but the business physiologist does not scorn to go anywhere for light on Nature's requirements. One thing is sure, the person who has been faithful to his personal responsibility by starting the process of digestion as Nature demands can relax and enjoy metabolic and mental calm in delightful harmony more easily than one who has gluttony on his conscience and the wages of sinning on his stomach. These wages look big to the swollen greed of cultivated gluttony, but they are as bad as they are big, and the best way to be convinced of this fundamentally important fact is to realise the potency of head digestion for well or ill, and give it a practical trial.

The key to good digestion is in the head, and the sooner mankind comes to realise this important truth the quicker will come the millennium of nutrition normality.

DR. CANNON'S RESEARCHES

I have just been reading Professor Walter B. Cannon's book in the Arnold Medical Monograph Series, entitled "The Mechanical Factors of Digestion." I have learned many valuable lessons from the intestinal observations of Dr. Cannon, and have seen the shadows he describes on his fluorescent screen under his practised guidance, and, with his generous permission, quoted him extensively in my book, The A. B. – Z. of Our Own Nutrition.

It seems that we began our quest for light on the mechanics and mentality of digestion by objective observation about the same year, 1898. He took a hop, skip and jump over the three inches of the alimentary canal that is our personal responsibility and, with the aid of bismuth blackened food and a Röntgen-ray apparatus, began to study the movements incident to digestion by the shadows cast on the screen. For this purpose he principally used female cats, because they were more amenable than male cats to the torture of being tied flat to a cloth with the possible fear that they were condemned to death as well as to inactivity. Even the use of pink or blue ribbons as bands of bondage under the circumstances does not lure their cat-ladyships into the quietude demanded for normal movements of digestion, and male cats will not "stand for it" at all.

For ten years or more Professor Cannon and his assistants were devoted to these Dark Chamber X-ray observations, and in the meantime wading through hundreds of volumes of Physiological Archives for reports of other intestinal investigations. The fruit of this thoroughness of research is more than 400 references to reported data and conclusions extending back to the dawn of Physiology. To one who has followed the accounts of the "Diddings" in the "Old Man Greenlaw's Liquor Saloon in Arkansas City," as given weekly in the New York Sunday Sun, these researches seem to be governed by the strict rules of "Draw Poker." Eventually all of the cards (or evidence) go into the "discard," confirming Sir Michael Foster's dictum, to the effect that "the more we learn of Physiology the more we know how little we really know."

I recommend everybody to get Dr. Cannon's book and turn at once to page 74, and read about the importance of mastication in securing easy digestion free from fermentation. Then turn to page 217 and read his conclusions relative to the influence of the emotions on digestion. Put these two statements together, and then judge for yourself if it is claiming too much to say that there is really Head Digestion, and that it is in the field of personal responsibility, in the mouth and in the brain, that good or bad digestion – right or mal-nutrition – are inaugurated.

You will find the literary quality of Dr. Cannon's book so fascinating, no matter whether you know the meaning of the terms used or not, that you will enjoy it like a novel. It has the charm of the diction of Sir Michael Foster and Sherlock Holmes combined, with enough of the solving of the secrets of the alimentary canal to satisfy the most exacting imagination.

If a taste for the inner mysteries has been acquired by the reading of Professor Cannon's book, further desires in that direction may be satisfied by reading the physiological prose poem by Professor Chittenden, in praise of head digestion as the acme of sensual pleasure. It is a gem, and is quoted in Chapter VII following, in support of the contention of this chapter. This poem appears in the book The Nutrition of Man (as studied mainly in starving dogs), and one wonders why such a pearl of practical, every-day, Kindergarten, domestic usefulness should be "thrown to the dogs," so to speak.

CHAPTER VII

CHITTENDEN ON CAREFUL CHEWING

A Physiological Prose Poem

It is difficult to imagine a more pleasurable Epicurean felicity than that described by Professor Russell H. Chittenden, of the Sheffield Scientific School, of Yale University, in America, as the result of careful masticating and thorough tasting of the commonest of foods.

Professor Henry Pickering Bowditch, of Harvard University Medical School, like Sir Michael Foster and all the most eminent physiologists, were quick to appreciate the revelations of the Cambridge investigation of Fletcherizing as indicating the discovery of the missing link in the chain of processes necessary for securing good digestion and healthy nutrition, but they looked on it as a question of profitable economy rather than material for poetic enthusiasm.

It was given to Professor Chittenden to discover the rarest merit of decent eating; the politeness of it, as well as the poetry; that element of respectability which will eventually recommend it to the socially-refined as one of the civilised fine arts; that expression of appreciation which is due to Mother Nature for her many beneficences.

THE POETRY OF EATING

By Russell H. Chittenden

"With the mind in a state of pleasurable anticipation, with freedom from care and worry, which are liable to act as deterrents to free secretion, and with the food in a form which appeals to the eye as well as to the olfactories, its thorough mastication calls forth and prolongs vigorous salivary secretion, with which the food becomes intimately intermingled. Salivary digestion is thus at once incited, and the starch very quickly commences to undergo the characteristic change in soluble products. As mouthful follows mouthful, deglutition alternates with mastication, and the mixture passes into the stomach, where salivary digestion can continue for a limited time only, until the secretion of gastric juice eventually establishes in the stomach-contents a distinct acid reaction, when salivary digestion ceases through destruction of the starch-converting enzyme. Need we comment, in view of the natural brevity of this process, upon the desirability for purely physiological reasons of prolonging within reasonable limits the interval of time the food and saliva are commingled in the mouth cavity? It seems obvious, in view of the relatively large bulk of starch-containing foods consumed daily, that habits of thorough mastication should be fostered, with the purpose of increasing greatly the digestion of starch in the very gateway of the alimentary tract. It is true that in the small intestines there comes later another opportunity for the digestion of starch; but it is unphysiological, as it is undesirable, for various reasons, not to take full advantage of the first opportunity which Nature gives for the preparation of this important foodstuff for further utilisation. Further, thorough mastication, by a fine comminution of the food particles, is a material aid in the digestion which is to take place in the stomach and intestines. Under normal conditions, therefore, and with proper observance of physiological good sense, a large portion of the ingested starchy foods can be made ready for speedy absorption and consequent utilisation through the agency of salivary digestion.

"Nowhere in the body do we find a more forcible illustration of economical method in physiological processes than in the mechanics of gastric secretion. Years ago it was thought that the flow of gastric juice was due mainly to mechanical stimulation of the gastric glands by contact of the food material with the lining membrane of the stomach. This, however, is not the case, as Pawlow has clearly shown, and it is now understood that the flow of gastric juice is started by impulses which have their origin in the mouth and nostrils; the sensations of eating, the smell, sight and taste of food serving as physical stimuli, which call forth a secretion from the stomach glands, just as the same stimuli may induce an outpouring of saliva. These sensations, as Pawlow has ascertained, affect secretory centres in the brain, and impulses are thus started which travel downward to the stomach through the vagus nerves, and as a result gastric juice begins to flow. This process, however, is supplemented by other forms of secretion, likewise reflex, which are incited by substances, ready formed in the food, and by substances – products of digestion – which are manufactured from the food in the stomach. Soups, meat juice, and the extractives of meat, likewise dextrin and kindred products, when present in the stomach, are especially active in provoking secretion. When the latter foods have been in the stomach for a time, however, and the proteid material has undergone partial digestion, then absorption of the products so formed calls forth energetic secretion of gastric juice. It is thus seen that there are three ways – all reflex – by which gastric juice is caused to flow into the stomach as a prelude to gastric digestion. Further, it has been shown by Pawlow that there is a relationship between the volume and character of the gastric juice secreted and the amount and composition of the food ingested, thus suggesting a certain adjustment in the direction of physiological economy well worthy of note. A diet of bread, for example, leads to the secretion of a smaller volume of gastric juice than a corresponding weight of meat produces, but the juice secreted under the influence of bread is richer in pepsin and acid, i. e., it has a greater digestive action than the juice produced by meat. The suggestion is that gastric juice assumes different degrees of concentration, with different proportions of acid and pepsin, to meet the varying requirements of a changing dietary."