@aeufemio77 Bad science right back at you, impolite, hostile and disagreeable person – as if behaving like that in a forum that has up until now been distinguished for its politeness and general good humour would somehow get a good hearing for your unsubstantiated opinions,
So I guess according to you, soups, stews, bouillabaisse, gazpacho, broth, consomme, sauces and gravies of all kinds, milk, kefir, liquid yoghourt – all of these, being “liquid based foods”, must be deleterious if not downright dangerous to the human system, somehow escaping digestion and “bypassing” the regulation of gene expression, blah blah blah – according to you. And what kind of authority do you presume to be? Go back and get yourself some sources and some scholarly journal references to back up what you’re saying, but before you come back here with them, also find somebody with some kind of connection to polite society to take you by the hand and tell you how to approach a group discussion and not come off sounding like a hyena.
While you’re away doing that, you might also consider that liquid in the stomach is the normal state of affairs, whether it starts out solid on the dinner table or not. Mastication, mixing of saliva, secretion of gastric juices, all turn whatever is swallowed into a liquidised slurry called chyme. If our food didn’t become a liquid suspension the gastric enzymes you mention would not be able to mix and work on it. But pardon me for trying to tell you anything, I forgot – you already know it all.
I offer my apologies to GodRaine, and to any others of our goodwill group of folks here who may read this post, for getting a bit stroppy myself – but this guy pi—d me off big time.