To provide a method for sufficiently taking salt, because pepsin for digesting proteins is self-digestively produced from pepsinogen with hydrochloric acid in a gastric juice and because the hydrochloric acid is also produced by hydrolyzing the salt.
The same hydrochloric acid as an ingredient in a gastric juice supplying Cl- for neutralizing Na+ is added to a vinegar or directly added to a food also as a sterilizer. For the effects of the sterilizer on intestinal bacteria, "unnatural tastes" from the control of "salt" caused the Na+ and the excessive intake of Na+ of "Ajinomoto(trade mark)", and the problems of additive diseases of "constipation and flatulence by the digestive failures of proteins", the salt essential for the digestion of meats, fishes and proteins such as soybean curd can be taken enough.
OGAWA KUMIKO
OGAWA HARUHIKO
OGAWA SHINTARO
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