Additional liquids should not be taken with any meal. The more liquid you drink, the more you dilute the enzymes that are doing the work of digestion. The potency of any enzyme is directly related to its concentration. Water, or just about any other liquid, will stop stomach digestion dead in its tracks when you swallow a large enough amount of it at mealtime. And as the digestion slows, the opportunity for food rotting increases.
Liquids can also impair digestion in other ways. Enzymatic activity is typically enhanced by heat, and impaired or stopped by cold. The glass of water served with your meal in a restaurant usually has ice in it. Double whammy. The enzymes get diluted and chilled into inactivity simultaneously.Liquids can also be acidic or alkaline. Obviously, such liquids can directly affect the pH of the stomach contents above and beyond any dilution or chilling effect the liquid might have. Enzyme activity will decrease the further its environment gets from its optimal activating pH. And remember that any acid added to the stomach contents will further inhibit the stomach’s release of its own acid, gastric juice, and gastric enzymes.
Liquids...
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