Chewing. We don’t do enough of it. We haven’t for a long time. The fact that our jaw isn’t long enough to handle all our teeth is undeniable proof of that. We chew the fat, we’ll chew things over and sometimes even bite off more than we can chew – probably because we don’t chew properly anyway. There are people who chew up the scenery and royally deserve to be chewed out for that. Which is a particularly tempting thing to do to anyone who can’t walk and chew gum at the same time.

Kudos for them chewing gum in the first place really.

As long as it’s sugar-free your dentist would approve. Double points for doing it after meals – something we were never allowed to do as kids. It increases saliva production and neutralises acids, which in turn helps prevent tooth decay.

As with pretty much everything, there are opposing views. It is said that because gum chewing prepares the digestive system for processing (the not forthcoming) food by increasing the output of stomach acid, this excess has the chewer vulnerable to developing stomach ulcers.

It’s actually not true.

Excessive gum chewing can, for some people, cause bloating and abdominal discomfort. It does have the potential to exacerbate issues like acid reflux and irritable bowel syndrome (IBS), and these effects can mimic stomach ulcers. However, peptic ulcers are primarily caused by an H.pylori bacterium infection, or the use of nonsteroidal anti-inflammatory drugs (NSAIDs) like ibuprofen, naproxen and dispirin.

Recent studies on mice have found that mastication improves gut motility, and short-chain fatty acid-producing bacterial genera – which, along with microbiota and its metabolites are essential for maintaining good health. It was also shown to boost colonic activity.
Based on the interactions between the gut microbiota and immune system, this research strongly suggests that an increase in chewing activity and the resultant stimulation may play a key role in providing a favourable gut environment. Although at this point the evidence was deemed insufficient, there appears to be a link between soft-food diets having a negative impact on gut microbiota diversity and short-chain fatty acid production. To a layperson, it seems more than reasonable that a texture-limited diet would affect the vitality of gut microbiome. For the act of chewing to alleviate some of those resultant negative effects is still highly useful knowledge for people caring for the elderly or infirm; or patients in recovery where chowing down on fibre-rich foods is not an option.

People who can in fact chew, and simply choose not to because the pre-chewed texture of fast food is a habitual comfort, would certainly do themselves a favour by really considering the long-term repercussions. It’s all mindlessly good while it’s going down, but what the hell is it doing when it gets there..? Keep in mind that Australia has the highest bowel cancer rate in the world for under 50’s.

In.The.World. In a country known for its expansive range, and exceptional quality of fresh foods.

Honestly. We’ve lost our minds. And our concept of good food, obviously.

Lifestyles that are increasingly and consistently sedentary, rising rates of obesity and diabetes, and poorer oral health are all part of the hypothesis as to how this is happening. Although apparently there’s no ‘solid evidence’, only ‘guesses’.

Eh?

Call it a radical ‘guess’, but prior to the 1980s nobody ate fast food on an average of 3 times a week.

Nobody mindlessly stuffed 28 serves of junk food into themselves across that same 7-day period. Walking and moving around wasn’t a programmed activity monitor on a watch: all they did was tell time, not tell you it was time to get off your fat arse and walk 250 steps. Meals weren’t routinely microwaved frozen ones, and seasonal eating was more fact than fad. Dinner took between 30 and 60 minutes to eat: it wasn’t the seemingly competitive sport it’s become where 15 minutes is now all it takes. There can’t be much chewing involved in that. The nuanced relationship between gut microbes and the body they live in was only just beginning. The term ‘microbiome’ wasn’t even coined until 2001, and its now of particular interest in the unraveling of this significant, early-onset disease.

Interestingly, chewing cardamom has been proven to be particularly effective in preventing colorectal cancer by reducing inflammation and inhibiting cancer cell growth. Related to the ginger plant, cardamom is known to support bile secretion, and help control gastrointestinal disorders and issues. Its anti-inflammatory and antioxidant properties are also a boost for metabolism. As a great detoxification agent, it supports liver, lung and heart health; and lowers blood pressure.

And if that’s not enough, cardamom has been shown to have anti-depressant qualities, and a very helpful strategy for mood and stress management.

If nothing else, it’s gotta be pretty uplifting knowing that you’re not paving the way to becoming a bowel cancer statistic by including it in your diet.

We haven’t even started with cloves…

Fragrant to some; pungent, for sure. Peppery and kind of camphory, many people find them overpoweringly unpleasant. Wasps, snakes and rats certainly don’t like the smell. Nor do roaches and mozzies; and old lady wardrobes attest to moths not at all caring for it either.

If it takes some doing to not cringe at the thought of chewing them, know that it will absolutely be worth it. Your future self will truly thank you. A lot. Like on a genuflecting level.

Again, there’s the high antioxidant level. Half a teaspoon of ground clove contains more antioxidants than half a cup of blueberries.

(Maybe not as delicious, but there you have it.) A 2014 study found that clove extract increased cell death in colon cancer, and slowed the growth of multiple other types of human cancer cells, as well as tumours. Studies have proven it reduces abdominal and liver fat in obese mice, and lowers insulin resistance in similar animal studies.

Then there’s the oral health benefits.

Clove decreases oral inflammation, and is an extremely effective against the bacteria that creates dental plaque and causes gingivitis.

Clearly, the health benefits of cardamom and cloves are many. Traditional therapies have used them forever; and it’s almost a running joke that when western medicine puts ancient remedies to the test, it always seems so surprised they actually work.

Both spices are antioxidant rich, with antimicrobial properties that fight infection, tooth decay, reduce inflammation, and strengthen the body’s natural defence system. Clove contains eugenol, which is a natural anaesthetic that relieves toothache pain and the discomfort of a sore throat. Chewing cardamom and cloves naturally freshens the breath not only because the saliva pH level is rectified, but because of the balance it brings to both oral and gut microbiome.

It is of course prudent, and necessary really, to consult a natural therapist or health practitioner in order to alleviate any risks in terms of using any supplements or extracts – which are certainly not suitable for children, or women who are pregnant or breastfeeding. With the exception of gallstone sufferers, it’s generally safe for most people to chew cardamom pods and cloves, and the health benefits are impressive.

At any rate, you want to spice up those dinners and spend more than 15 minutes scarfing them down. Chew mindfully. Chew well. Chew over this new knowledge and give yourself some time to digest it all.

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