The first major muscle movement occurs when food or liquid is swallowed. These waves of narrowing push the food and fluid in front of them through each hollow organ. The muscle of the organ contracts to create a narrowing and then propels the narrowed portion slowly down the length of the organ.
Peristalsis looks like an ocean wave traveling through the muscle. Food moves from one organ to the next through muscle action called peristalsis. The movement of organ walls can propel food and liquid through the system and also can mix the contents within each organ. The large, hollow organs of the digestive tract contain a layer of muscle that enables their walls to move. Digestion begins in the mouth, when you chew and swallow, and is completed in the small intestine. How Is Food Digested?ĭigestion involves mixing food with digestive juices, moving it through the digestive tract, and breaking down large molecules of food into smaller molecules. Digestion is the process by which food and drink are broken down into their smallest parts so the body can use them to build and nourish cells and to provide energy. Food and drink must be changed into smaller molecules of nutrients before they can be absorbed into the blood and carried to cells throughout the body. When you eat foods - such as bread, meat, and vegetables - they are not in a form that the body can use as nourishment. Parts of the nervous and circulatory systems also play major roles in the digestive system. The gallbladder stores the liver’s digestive juices until they are needed in the intestine. Two “solid” digestive organs, the liver and the pancreas, produce digestive juices that reach the intestine through small tubes called ducts. The digestive tract also contains a layer of smooth muscle that helps break down food and move it along the tract. In the mouth, stomach, and small intestine, the mucosa contains tiny glands that produce juices to help digest food. Inside these hollow organs is a lining called the mucosa. Organs that make up the digestive tract are the mouth, esophagus, stomach, small intestine, large intestine - also called the colon - rectum, and anus. This was excerpted from “6 Reasons to Choose Full-Fat Dairy” in the June 2020 print issue of Experience Life.The digestive system is made up of the digestive tract - a series of hollow organs joined in a long, twisting tube from the mouth to the anus - and other organs that help the body break down and absorb food (see figure). Higher in omega-3s and CLA than cow’s milk, goat’s milk contains less lactose and more prebiotics, which benefit your microbiome. (For more on the joy of cheese, see “The Joy of Cheese”.) 7. The bacteria in cheese break down some of the lactose as the cheese ages, meaning Parmesan, sharp cheddar, Manchego, and similar varieties can often be tolerated by those with dairy intolerance. Like butter, heavy cream is a high-fat product that contains almost no lactose - so if you’re dairy sensitive, you may still be able to tolerate a splash of cream in your coffee. Ghee is butter that’s been clarified to produce an animal fat that’s even lower in lactose and casein - and its smoke point is higher than butter’s, making it useful for cooking. (For more on CLA, see “CLA: Can This Fatty Acid Help You Lose Weight?”.) 4. Be sure to choose organic - any toxins or antibiotics will be concentrated in the animal fat - and grassfed, which contains higher levels of health-promoting omega-3s and conjugated linoleic acid (CLA). Butterīutter is made by removing the liquid component of cream, resulting in a final product that’s approximately 80 percent fat, with a low lactose content. Though goat- and cow’s-milk kefir are already low in lactose, you can also make a lactose-free version with coconut water or fruit juice. Similar to a thin yogurt, kefir is also fermented and rich in probiotics. (For more on their health benefits, see “Everything You Need to Know About Probiotics”.) 2. Most Greek yogurts also contain probiotics that help increase the good bacteria in your gut. Because it’s been fermented and strained, Greek yogurt is lower in lactose and easier for most people to digest than a glass of cow’s milk.
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