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I have just finished reading the book Breath – The New Science of a Lost Art by James Nestor. In this post I will be discussing how our faces and our airways have shrunk. This has caused a variety of issues in our ability to breathe properly.
There are two aspects to this.
First in the book, James tells the famous story of Weston Price. Price was a dentist, and the founder of the National Dental Association research institute. He travelled the world to discover how and why our health had taken a nose dive with the advent of industrialization. He and many other dentists of the time noticed crooked teeth, weakened teeth prone to decay, and smaller airways. His conclusion was that our industrialized processed food was devoid of nutrients. This was in the 1930’s.
Price was able to determine food quality was an issue by comparing faces and diets of different cultures. In cultures with healthy faces, the people ate traditional diets. In cultures with unhealthy faces, the people ate high volumes of processed foods and an abundance of sugar.
The second aspect which James mentions is how chewy our food is. By eating foods that are more in their natural state we tend to have more chewing to do. This helps us to build chewing muscles; these muscles in turn create more space in our mouths. When our mouths are bigger, our teeth then fit inside the mouth and are not forced to become crooked. When our mouths are bigger it alters our bone structure which creates a bigger airway.
Chewing also helps us to create stem cells. Stem cells are important for wound healing.
So maybe that smoothie is not all it’s cracked up to be.
One solution is to chew gum.
This gum, which I have tried is not sweet at all and has a mild mint flavour. It also is very stiff. After chewing it for half an hour I definitely felt that something had changed. My jaw muscles felt worked. Link to gum
James also suggests this type of gum, which I have not tried yet. One day I will. Link to gum
These types of gum are recommended because they are chewy, and not full of additives and sugar.
Check out his book here. Link to book