AGNI, The Digestive Fire, The 'General' Of Digestion

Every time food enters your mouth and touches the taste that lies on the surface of your tongue, your saliva glands begin to secrete saliva. Saliva is required to lubricate food and cook starch. At the same time, your pancreas and intestines receive instructions to prepare the release of appropriate types and amounts of digestive enzymes and minerals to help break down foods into the smallest nutrient component.

The first and most common cause of digestion is to swallow food too fast. These eating habits show anxiety, impatience and anxiety. Eating too quickly reduces the production of saliva in the oral cavity, which is a major cause of tooth decay. One of the functions of saliva is to keep your mouth and teeth protected from harmful substances and harmful microbes.

There are other reasons why masticating foods are so important to our well-being. According to an interesting study conducted at Gifu University in Japan, chewing actually improves memory by reducing the release of stress hormones. Magnetic resonance imaging (MRI) has shown that the hippocampus, which helps regulate blood pressure hormone levels, is stimulated by chewing. As a result, easy chewing can reduce both stress and hormone levels. So chewing your food can actually reduce anxiety levels.

Japanese researchers have also found that when teeth are lost or damaged, people tend to chew. Furthermore, this leads to an increase in the level of stress hormones. The conclusion of this study is that good oral health and the ability to chew properly appear to be important factors in preserving our memory during our lifetime and in protecting ourselves from the harmful effects of stress.

After passing through the esophagus, food enters the stomach. If the food contains carbohydrates (complex sugars and starch as found in vegetables and cereals), the saliva enzyme continues to digest this food for about an hour before the stomach begins to secrete its gastric juice. If the food is swallowed too fast, these foods are still largely digested and begin to digest.

Gastric juice consists of hydrochloric acid, enzymes, mineral salts, mucus and water. Acid acts to kill many harmful microbes and parasites that are naturally present in fresh produce, meat, fish, dairy products and other foods. Hydrochloric acid also damages some of the harmful substances that may accompany food, such as food additives or certain chemicals. Special enzymes start to act on proteins that may be present in foods. After being saturated with enough acid, the food is forced in a small jet into the duodenum.

The duodenum is a hollow connecting tube that connects the stomach to the jejunum, which is the center of three small intestine. It represents the first and shortest part of the small intestine, and this is where most of the digestive chemistry takes place. It's called a hat because on x-rays it looks like a hat. Subsequently, the duodenum makes a C-turn from the right to the left of the abdomen. The sting of the heart and the secretions of the pancreas came through ampulla of Vater to mix with the food in the duodenum. Pancreatic juice contains digestive enzymes, minerals and water to help break down starch. Bile, which is forced into the duodenum through the normal bile ducts, helps in the digestion of fats and proteins. The duodenum plays a very important part in the digestive process by releasing certain hormones and digestive juices.

Ayurvedic calls the whole activity in this part of the AGNI digestive system, or 'fire digestion'. AGNI's 'cooking' the next food to make the nutrients available to cells and tissues at a later stage.

The small intestine has an overall length of about 6 meters (18 feet). It is responsible for the absorption of nutrients, salts and water. On average, about 9 liters (9.5 liters) of fluid enter the jejunum (the upper part of the small intestine) daily, mostly consisting of digestive juices. The small intestine absorbs about 7 liters (7.4 liters), leaving only 1.5 to 2 liters to move into the large intestine. The intestinal absorption function is carried out by various intricate cells in its layers (gut and villi folds) that absorb and secrete salts and nutrients as well as water to maintain normal salt and water balance in the body. In healthy people, the absorption function is very efficient with a balanced natural diet, more than 95 percent carbohydrate and protein absorbed.

Certain parts of the small intestine perform certain functions. For example, the duodenum plays an important role in regulating how the stomach empties and at any stage bile needs to be secreted into the intestine to optimize the digestive process. The Duodenum is also a major site of iron absorption. Jejunum is the main site for absorption of vitamins, folic acid, while the end of the ileum (lower intestine) is the most important site for the absorption of vitamin B12 and bile salts. The blood takes all the nutrients and moves them to the liver for further processing.

Ingested foods can be divided into basic nutrient components and are provided for complex metabolic processes in the body only when AGNI, digestive fire, is strong. Bile is AGNI, without any other digestive juice it will be effective enough to break down food into its nutrient components.

Bile is alkaline. When foods rich in hydrochloric acid enter the small intestine, they must first be mixed with bile before the digestive enzymes can act on the food. High pH-intestinal acidity prevents the secretion of enzymes and is a major barrier to proper digestion of food. In addition, in order for them to be active, the pancreas enzyme must be combined with bile before passing ampulla of Vater. To make this possible, the normal bile duct and pancreas combine to form one short channel before joining the duodenum. As long as the bile secretions of the bile ducts and bile remain intact by bile stones, good digestion is almost guaranteed, provided the food is fresh and healthy.

The powerful combination of nutritious foods and AGNI form the ideal partnership to help the body get the right amount of amino acids, fatty acids, minerals, vitamins, glucose, fructose, trace elements and other vital ingredients available to all its parts. This, in turn, produces healthy blood, vital tissues and young bodies. The quality of the blood and tissues of the body, including those that make up the skin, largely reflects the condition of the liver and small intestine.

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