Our saliva contains 13 digestive enzymes, 11 minerals, 9 vitamins, many organic acids and hormones. Among them, peroxidase, catalase and vitamin C have the strongest detoxification function. They not only have antioxidant effect, but also have some anti-cancer effect. Studies have found that these enzymes can break down carcinogenic substances that enter the mouth, effectively reducing the incidence of cancer. The reason why saliva has an anti-cancer effect lies in the fact that the enzymes in saliva can reduce the attack of nitrite compounds on cells, change the cell mutation plan, and have a significant detoxifying effect on the harm caused by chemical synthetics, preservatives and other food additives. In addition, saliva can also neutralize and eliminate carcinogens in food. A scientist at the University of Georgia in the United States has done experiments to add saliva secreted from the human mouth to strong carcinogens such as nitroso compounds, aflatoxin and benzo(a)pyrene, as well as suspected carcinogens such as tobacco oil, burnt meat and sodium pyroglutamate, and the mutagenicity of its cells was completely lost within 30 seconds. From the experiment, we know that saliva contains peroxidase, which can convert carcinogenic substances into harmless substances, so it plays an anti-cancer role. How to keep chewing frequency? More crucially, only by chewing slowly can food be fully mixed with saliva and the stirring time lasts longer, so that the enzymes in saliva can fully degrade the carcinogenic substances in food and thus give full play to the anti-cancer effect of saliva. So, what kind of chewing frequency should be maintained? Chewing for 30 seconds can make carcinogenic substances less toxic. If you calculate by 1 second per chew, a mouthful of food is chewed 30 times before swallowing, and this is the standard answer given by scientists. Given the wonderful function of saliva, chewing and swallowing slowly is not only significant for human health, but even put the hope of preventing cancer and many diseases on it. According to the calculation of 1 second per chewing, a mouthful of food chewed 30 times and then swallowed can give full play to the anti-cancer effect of saliva.