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食物咀嚼的信息觀=The Information Aspect of Mouth Chewing |
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| 著者 |
陳國鎮 =Chen, Kuo-gen
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| 掲載誌 |
佛學與科學=Buddhism and Science
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| 巻号 | v.9 n.1 |
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| 出版年月日 | 2008.01.01 |
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| ページ | 4 - 7 |
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| 出版者 | 圓覺文教基金會 |
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| 出版サイト |
http://www.obf.org.tw
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| 出版地 | 臺北市, 臺灣 [Taipei shih, Taiwan] |
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| 資料の種類 | 期刊論文=Journal Article |
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| 言語 | 中文=Chinese |
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| キーワード | 咀嚼=chew; 食物信息波=food information waves; 經脈與絡脈==food information waves; 阻抗匹配=impedance matching |
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| 抄録 | 口腔的咀嚼常被認為在嚼碎食物，並且與唾液充分混合以便於吞嚥和消化。然而，咀嚼的動作還有另外一項作用──咀嚼時食物會釋放信息波。食物的信息波會被分布在口腔內的經脈和絡脈傳導至全身。由於這些信息波的事先通報，身體就會跟著調整它自己的狀態以決定接受食物與否。當食物經過充分的咀嚼，身體和食物間的阻抗匹配會變得比較理想，吃下肚的食物才有益於身體。這樣的觀點也可以應用來討論其他相關的事件。
Mouth chewing is usually thought to break food into pieces and mix them with thesaliva thoroughly for easier swallowing and digestion. However, there is an additional effect-- information waves release during chewing. Food information waves are conducted by the channels and collaterals distributed in the mouth to the entire body. Because of the prior notifi cation of these information waves, the body will adjust its state accordingly to accept the food or not. When food is chewed thoroughly, the impedance matching between body and food will become so ideal, the food eaten will be benefi cial to the body. Such aspect is also extended to discuss a few relevant events. |
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| ISSN | 16072952 (P) |
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| ヒット数 | 2183 |
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| 作成日 | 2008.11.10 |
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| 更新日期 | 2017.07.21 |
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