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22-Jun-2015 16:01

In the stomach, pepsin (another enzyme) breaks down proteins, and strong hydrochloric acid (p H 1.5-3, average of 2…this is why it stings when you vomit) further dissolves everything.

The resulting acidic slurry is called ‘chyme’—and right away we can see that the “meat rots in your stomach” theory is baloney.

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Nothing ‘rots’ in a vat of p H 2 hydrochloric acid and pepsin.

On average, a ‘mixed meal’ (including meat) takes 4-5 hours to completely leave the stomach—so we’ve busted yet another part of the myth.

Meanwhile, the surface of the small intestine absorbs anything that our enzymes have broken down into sufficiently small components—usually individual amino acids, simple sugars, and free fatty acids.

Finally our ileocecal valve opens, and our small intestine releases what’s left into our large intestine— And the reason we have a bacterial colony in our colon is because our own enzymes can’t break down everything we eat.

So our gut bacteria go to work and digest some of the remainder, sometimes producing waste products that we can absorb.

(And, often, a substantial quantity of farts.) The remaining indigestible plant matter (“fiber”), dead gut bacteria, and other waste emerge as feces.