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Eggs, milk, cheese and yogurt can be assimilated by some healthy people with or without digestive aids. It is possible to take lactase to break down the milk sugars for example; sometimes aids such as hydrochloric acid, pepsin, and pancreatin help.
"What, three o'clock!" she exclaimed. "But vespers will have begun already, and I've forgotten my pepsin! Now I know why that Vichy water has been lying on my stomach."
Once in the stomach, chewed food has to be churned in order to mix it with hydrochloric acid, pepsin, and other digestive enzymes. Manufacturing these enzymes is also considerable work! Churning is even harder work than chewing but normally, people are unaware of its happening.
'Well, now that you mention it, I have noticed that she doesn't seem to displease the optic nerve. "'She's a joy to mine, says I, 'and I'm going after her. Notice is hereby served. "'I'll be as candid as you, admits Collier, 'and if the drug stores don't run out of pepsin I'll give you a run for your money that'll leave you a dyspeptic at the wind-up.
The paper slipped to the floor. A cold cigar followed it. From the depths of the chair came a faint snore . . . A hand on his shoulder brought Freddie with a jerk troubled dreams. Derek was standing beside him. A tousled Derek, apparently in pain. "Freddie!" "Hullo!" A spasm twisted Derek's face. "Have you got any pepsin?" Derek uttered a groan.
The boy brought a roast chicken, a jar of marmalade and a bottle of wine from the pantry. The burglar seized a knife and fork sullenly. "It's only been an hour," he grumbled, "since I had a lobster and a pint of musty ale up on Broadway. I wish these story writers would let a fellow have a pepsin tablet, anyhow, between feeds." "My papa writes books," remarked Tommy.
And the chemists soon discovered that in each one of the essential digestive juices there is at least one substance having certain resemblances to pepsin, though acting on different kinds of food.
Furthermore, it has been shown that, after entrance into the stomach, the food itself increases the flow of the digestive juices. All articles of food are not, however, equally efficient in producing this effect: thus meat requires more pepsin for satisfactory digestion than bread, and consequently meat calls forth a larger quantity of gastric juice.
As the food moves through the alimentary canal, it is mixed with the various digestive juices containing ferments, such as pepsin, which are the active agents of digestion. Although digestive processes go on automatically, they are, in a degree that is far from negligible, influenced by the mind.
In virtue of this strange property, pepsin and the allied substances were spoken of as ferments, but more recently it is customary to distinguish them from such organized ferments as yeast by designating them enzymes.
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