Introduction
Correct and slow chewing is closely correlated – positively – with the digestion and assimilation of food nutrients . Not only that, it significantly influences the sense of satiety, the reactivation of the metabolism, the appreciation of the foods consumed in terms of consistency and taste , playing a fundamental role in contrasting weight gain and obesity.
According to some scientific studies that have analyzed the subject, humans chew between 7 and 35 minutes a day. A relatively short time if you consider the more than four hours of the monkeys. A study published in the journal Science Advances would highlight the connection between facial morphology and chewing, therefore with metabolism. The size of the jaw and the shape of the teeth made chewing more effective. However, the processing of foods, which are increasingly refined and processed, but also more chopped, minced and cooked, compared to a decade ago, have significantly reduced the chewing time and the effort of the facial muscles involved . Which means less effortof energy thanks to chewing.