GOINDIS NATUROPATHY TRUST(INDIA)
Charity Registration No.845/4 dated 03.09.2003
THE DIGESTIVE SYSTEM
AND
ITS DISORDERS
SANTOKH SINGH PARMAR
FOUNDER TRUSTEES:
Satyendra Singh Goindi, MSc, LLB, ND
Gurkirpal Kaur Goindi, BA, BEd, DPE, ND
Santokh Singh Parmar, B Arch, Dip TP, Dip LA, MRTPI, AITP, AIIA
Devinder Singh Saroya, PCS
Gurmukh Singh Girn, MSc, MCRP, AITP
THE DIGESTIVE SYSTEM
AND
ITS DISORDERS
1. The digestive system is a process from “mouth” to stomach to intestines to rectum, where the food is broken down into nutrients (which are absorbed in the blood and then supplied to all parts of the body) and wastes (which are execreted through bowels, urine, sweat and breath). Proper nutrition is essential for functioning of the body. However Ayurveda emphasises that mere nutrition without proper digestion is meaningless.
2. The Digestive Tract (Alimentary Canal) — The digestive tract is a long tube consisting of the mouth (pharynx), foodpipe (oesophagus), stomach, small intestine, large intestine (colon) and rectum.
3. The Mouth (Pharynx) — The digestion of food begins in the mouth for which Nature has endowed the body with 3 pairs of salivary glands. The largest pair of glands in front of the ears secretes large quantities of watery saliva to moisten and to soften the food for easy chewing. The other two pairs of glands under the tongue and under the lower jaw secrete saliva to make the food slippery for easy swallowing. Which of the glands will produce the most saliva depends on the nature of food. If we bite a juicy apple, our lower glands will function to make the food slippery, as it need not be moistened. If we eat dry crackers, the glands in front of the ears will work to produce large quantities of watery saliva. The nerves in our lips, tongue, teeth and jaw muscles send messages to the brain about how cold or hot our food is and whether it is rough or smooth, hard or soft.
4. The smell, and even the thought of food causes the salivary glands to increase the production of saliva and so to say, our “mouth starts watering”. Saliva contains digestive enzymes (juices) that breakdown starches and other complex carbohydrates in food. Therefore proper chewing is necessary to increase the surface area of food available for contact with digestive juices in the mouth as well as gastric juices in the stomach. For maximum effect each mouthful should ideally be chewed to a creamy state before swallowing.
5. The Foodpipe (Oesophagus) — The foodpipe, also called gullet, is about 25 cm long muscular tube, which carries food from the mouth to the stomach. The muscles of the foodpipe produce wave-like contractions to push the food down to the stomach. The surface of the foodpipe is moist and slippery due to the mucus produced by the glands in the walls of the foodpipe. The openings of the foodpipe as well as the windpipe in the mouth lie close to each other, and so there are chances of food going the wrong way into the windpipe and create choking. This could happen when we talk while eating or if we jump around while eating. If food enters the windpipe, it can be brought back to the throat by coughing and then swallowing properly. However, in normal circumstances, when a person swallows, the epiglottis (special protective flap) closes the opening to the windpipe preventing foods or liquids from entering the lungs.
6. The Stomach — The chewed food passes through a muscular 25 cm long foodpipe (oesophagus or gullet) and enters the J-shaped muscular stomach. The stomach has three muscle layers and a mucous membrane that line it. An average adult holds about one litre of mixed food. The glands in the stomach lining secrete a variety of enzymes (gastric juices) including hydrochloric acid, pepsin and other chemical compounds for aiding the digestion of food. Most of the proteins and carbohydrates in the food are broken down in the stomach. The churning action of the stomach muscles furthers the digestion process by mixing the food and gastric juices. After some time the food becomes a liquid called chyme which then passes into the intestines.
7. The intestines — They are about 3 metres long and stretch from the lower end of the stomach to the anus. Most of the wall of the intestines consists of muscle fibres for working on the food that goes through them. The intestines are divided into two sections called “small intestine” and “large intestine”.
8. The Small Intestine — It consists of numerous loops. Each loop holds a bit of food and works on it, that is churning and digesting it for about 30 minutes before passing on to the next loop. The walls of the intestines contain nearly 20,000,000 glands that secrete many juices, which help the food to be digested and absorbed in the small intestine. Billions of bacteria in the intestines breakdown the coarser parts of the food, such as the skins of fruit, and extract valuable nutrients that the body needs.
9. The digestion of proteins, carbohydrates and fats occurs in the portion of the small intestine closer to the stomach by pancreatic juice, the intestinal juice and the bile. The pancreatic juice pours into the small intestine through a tube or duct. The intestinal juice is produced by the walls of the small intestine. And the bile (a greenish fluid) is produced in the liver, excess bile stored in the gall bladder attached to the liver, and flows into the small intestine through a duct. Bile enables large molecules of fat to be broken down.
10.The remainder of the small intestine away from the stomach performs the critical function of absorbing the digested food. The walls of the small intestine are covered with tiny projections called Villi. Each villus contains tiny blood and lymph vessels (capillaries) and is covered by hair-like projections called microville. The villi and microville increase the total area to larger than a tennis court for nutrient absorption. Nutrients from the completely digested food move from the small intestine into the blood stream through the capillaries, where they are transported to the tissues and cells of the body for nourishment.
11. The pancreas and the liver have other functions as well. The liver is vital in regulating metabolism. Toxins, such as alcohol and drugs, are broken down by the liver. Liver also filters damaged red blood cells, debris and pathogens (disease producing agents or microorganisms) from the blood stream. Pancreas produces insulin, which is vital in regulating blood sugar levels.
12. The Large Intestine (Colon) — The undigested food moves from the small intestine into the large intestine, where importantly water is absorbed from the waste and returned to the blood stream to keep the body hydrated. Almost no digestion or food absorption takes place in the large intestine. Peristalsis (wave-like alternate contraction and relaxation) moves the solid digestive waste as well as other body wastes — such as used hormones, toxins and cholesterol — called faeces, through the large intestine to the rectum. Here it is stored briefly and then eliminated through the anus opening.
13. Indigestion (Dyspepsia) and Its Complication —Indigestion can result in nausea, belching, acidity, bloating, flatulence, heartburn and abdominal cramps. Indigestion is mostly due to faulty eating and drinking habits; eating too quickly, overeating, eating junk processed foods like refined/starchy, fried, fat-rich and spicy foods, smoking and drinking too much alcohol and caffeine. If food is not completely digested it becomes toxic and has the capacity to leak into the intestines (gut) wall and then further into the blood stream. Once this happens, the body may recognise these incompletely digested foods as foreign. As a result, the body may react to these foreign foods by mobilising the immune or some other defence system. These reactions may neutralise a foreign food, but may also provoke one or more of a wide range of the following complications and symptoms of food intolerance.
14. Indigestion Complications — Lethargy, particularly within an hour or two of eating; mental fogginess and low mood; mucus or catarrh in the throat, nose or sinuses; headaches and migraines; fluid retention; eczema; childhood problems such as colic, glue ear, ear infections and recurrent tonsillitis; irritable bowl syndrome (IBS); inflammatory bowel diseases such as Crohn’s Disease; gastro esophageal reflux disease (GERD).
Digestive Disorders
15. The two most common disorders of the digestive system are constipation and diarrhoea:-
16. Constipation — It is a very common lifestyle disorder within the digestive tract. Having a dry hard stool, having to painfully strain too hard for a long time for it to evacuate and having incomplete evacuation or a feeling of blockage/obstruction in the annus or rectum can be termed as constipation — no matter how regular or irregular bowel movements are.
17. The most common causes of constipation are dietary pattern/wrong diet, such as low in fibre and inadequate intake of fluids, lack of exercise and sedentary lifestyle. Other causes include faulty and irregular habit of defecation and suppressing the urge to defecate, frequent use of laxatives and purgatives, old age, pregnancy, psychological/emotional problems, certain diseases like underactive thyroid and irritable bowl syndrome, iron tablets and drugs like painkillers and anti-depressants.
18. Constipation increases the bowel transit in the digestive tract and as a result of this, the body through the colon slowly reabsorbs the fluid content in the faeces and alongwith many soluble toxins (poisons). These toxins affect every area of the body. The auto-intoxification with toxins results in symptoms like headaches, coated tongue, foul breath, pain in the lumbar region, lack of energy, tiredness/fatigue, mental depression and/or sluggishness, dizziness (vertigo), nausea, skin problems, pimples on the face, dark circles under the eyes, ulcers in the mouth, varicose veins, diarrhoea alternating with constipation, insomnia, and sometimes fever.
19. Constipation can also be associated with indigestion, acidity/heartburn, loss of appetite, constant feeling of fulness in the abdomen, bloating (gas), and abdominal distensions and discomfort. Constipation is not a disease by itself but is considered to be mother of a host of diseases such as rheumatism, hernia, diverticulitis, cataract and colon cancer; in all of which chronic constipation is an important pre-disposing factor.
20. In most cases of constipation, increasing dietary fibre by eating more fresh seasonal fruits, raw or steamed vegetables, green salads, whole grains, legumes and pulses (preferably sprouted), brown rice, nuts and seeds, and increasing water intake can solve the problem in a few days. It is also essential to do regular exercise, particularly for abdominal muscles, and deep breathing exercises to encourage the diaphragm to move up and down; this acts internally to massage part of the colon and aid propulsion of the bowels.
21. Diarrhoea — It is characterised by frequent and explosive watery bowel movements which may be accompanied by loss of appetite, nausea and vomiting, cramping pain in the abdomen and at times fever too. Diarrhoea may be caused by incomplete digestion of food, food poisoning, dirty water, gastrointestinal infections caused by viruses and bacteria, stress, diseases of the pancreas, cancer, colitis, drugs such as antibiotics, blood pressure and arthritis medications, laxatives, antacids, foods or chemicals the body cannot tolerate (allergens), green fruits that have not ripened on the vine.
22. Diarrhoea is quite a positive and natural cleansing action by the body to throw out toxins. It is, therefore, advisable in most cases not to stem diarrhoea for at least 24-48 hours. Dehydration caused by rapid loss of water and essential mineral salts (electrolytes) by way of watery stools can sometimes lead to serious conditions. Therefore it is important to start the intake of lots of liquids and ORS (Oral Dehydration Solution) just at the knock of the ailment.
23. Dehydration signs include; (i) increase in the thirst along with dryness of mouth and lips, (ii) eyes tend to become sunken, (iii) skin dryness and loss of elasticity, (iv) concentrated dark urine, (v) increase in the pulse rate and breathing, (vi) overall restlessness and irritation, and in severe cases (vii) light headedness or confusion.
The following precautions may help to control diarrhoea:-
(i) Frequent intake of ORS or filtered/boiled water with sugar and salt is a must so as to avoid dehydration. Drink herbal teas, (ii) Take light and easily digestible well-cooked home-made food like vegetable soups, green lentils (moong dal), boiled rice, fresh fruit and vegetable juices, butter milk (lassi), (iii) Stay away from heavy fried and spicy foods, milk and food containing gluten like wheat, (iv) Maintain good personal hygiene and sanitation, and (v) Have plenty of rest and avoid physical and mental strains.
25. Other common problems of the digestive tract are :-
(i) Gastric Ulcers — During digestion, the stomach produces hydrochloric acid and enzyme pepsin (a digestive protein), which are powerful digestive juices. Normally mucus secretions protect the stomach from harmful effects of these juices. But when a wrong or spicy food is eaten or tobacco is used, or an overdoes of aspirin etc is taken, then there is an overproduction of digestive juices, which breakdown stomach tissues resulting in an open sore, a gastric ulcer. If the sore damages the blood vessels in the stomach wall, bleeding ulcer can develop.
(ii) Stomachache — Stomachache is actually the pain in the intestines. Consuming contaminated food and/or water can cause painful cramps in the intestines.
(iii) Growling and Heartburn — Growling sound at mealtimes comes from the churning action of the stomach. If food is not eaten for a long time, the churning action becomes so intense that the acidic contents released from the stomach wall push upwards to damage the lining of the foodpipe and produces a burning sensation, called heartburn, behind the breastbone and into the neck and throat. It has nothing to do with the heart! Normally a circular valve-like muscle, called sphincter, separates the stomach and the foodpipe, keeping the acidic content where it belongs. But if this valve becomes weak due to age, obesity or other illness, it loses its ability to stay closed. Sometimes, due to heartburn, the mouth gets filled with watery saliva. Heartburn may occur after drinking a hot or cold fluid. Or it may occur after eating, when a person is tense and tired, due to habitual overeating, overuse of spices, frequent use of painkillers, prolonged tension, excessive intake of tea, coffee or alcohol. If the heartburn is bad enough, it can develop into Barrett’s oesophagus. This is a condition in which the body, in an effort to protect the oesophagus from too much stomach acid, replaces the cells lining the oesophagus with new cells like those lining the intestines. However, this change increases the risk of cancer of the oesophagus by as much as forty times.
(iv) Gall Bladder Stones — The gall bladder removes water from the bile and stores it in a concentrated form for use when needed. Sometimes bile becomes too concentrated, and hard concentration of minerals and salts, called gall stones is the result. If the gall stones are large enough to block the flow of bile out of the gall bladder, they cause a great deal of pain.
(v) Belching — Burps or Belches are simply the sound of gas leaving the body. When we eat or drink, we also swallow air. Other causes include carbonated drinks, whipped products like ice cream, smoke and chewing gum. Gas is also produced from the stomach, travels up the foodpipe and comes out of the mouth. Usually, a belch is a body’s way of saying that the meal was good.
(vi) Flatulence — The average individual normally has 150-300 ml of gas in the stomach and intestines at any one time. On average, people pass 500-2,000 ml of gas in 10-12 episodes daily, Gas is eliminated by belching or passing it through the rectum. Men produce more gas than women do, but the flatus of women contains more of the most offensive gas, hydrogen sulphide. Gas originates from swallowed atmospheric air, bicarbonate neutralization of stomach acids, diffusion of gases into the intestine from the blood and bacterial fermentation in the intestines. The main gases produced are hydrogen and carbon dioxide and minute quantities of other gases like methane and, of course, sulphur containing compounds especially hydrogen sulphide that raises the stink. Typical culprits are non-absorbable complex carbohydrates (like soya and red kidney beans); fructose; artificial sweeteners such as sorbitol; medications; abnormal bacterial colonisation of the small intestine; abdominal distension, gaseousness and bloating; inadequate digestive enzymes; high fibre-rich diets; carbonated beverages; lactose intolerance; irritable bowel syndrome.
Santokh Singh Parmar
Naturo-Food Therapist & Lifestyle Consultant
Mobile: +91(0) 9815922330
Websites: www.naturofoodtherapy.org & www.foodtherapy.org
July 2011
Note: The above information and advice and indicative remedies are not a substitute for the advice, your doctor or naturo-food therapist may give you based on his/her knowledge of yourself.