Abstract
The narrative above is likely an early reference to visceral fat. Digestion of food begins in our mouth with salivary amylase that acts on carbohydrates. The taste of food is only perceived by gustatory receptors on our tongue. Once swallowed, the enjoyment of any taste is over. So chew more, especially on what is called ‘fast food’!
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© 2016 Springer Science+Business Media Singapore
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Cheng, H.M. (2016). Digestion of Carbohydrates, Proteins and Fats. In: Cheng, H. (eds) Physiology Question-Based Learning. Springer, Singapore. https://doi.org/10.1007/978-981-10-0877-1_12
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DOI: https://doi.org/10.1007/978-981-10-0877-1_12
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