Nutrition and Digestion

Introduction

Food substance is deprived of its original form and vitality during the digestive process. This happens more and more as is broken down into its smallest components, until it is rebuilt beyond the intestinal wall into individualized endogenous substance and integrated into the life processes of the organism:

The different tastes of foods are consciously perceived in the oral cavity, which leads directly to increased salivary secretion. The first digestive steps initiated in this way—e.g., the splitting of carbohydrates by amylase—are still closely linked to the conscious experience of taste and smell.

Already in the stomach, further digestion happens largely unconsciously in human beings. But here also every step of digestion is connected with an inner process of perception. All digestive secretions are finely tuned to the quantity and composition of the meal that has been taken in.

The spiritual and soul aspects of the human being, which are fully and consciously directed to the outside world through the sensory organs concentrated in the head area, are oriented completely inwardly in the area of the digestive organs, where they orchestrate the manifold processes of perception, secretion and absorption associated with food processing. The better coordinated the activity of the digestive organs is, that is, the more active the “I”-organization and sentient organization (soul body) are in this unconscious sphere, the easier it is to absorb and transform food. The numerous cytokines in the digestive system, such as cholecystokinin and ghrelin, are an expression of this coordinated activity.

Research news

Parental Confidence in Fever Management - Results from an App-Based Registry    
Parents' confidence regarding their children's fever is a key factor in its management and there is still unnecessary anxiety and associated antipyretic overuse. The FeverApp application collects naturalistic real-time data on febrile infections and educates parents on fever management. First entry data of 3721 children (mean age 21 months) was assessed. Antipyretics were used initially in 14.7% of children. Their use was mostly associated with febrile temperature, but also low well-being of the children. Thus, associations were partly in accordance with recent guidelines. All results are published open access: 
https://doi.org/10.3390/ijerph192114502.


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