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Enzymes are the life force that make living possible. Every chemical reaction in
your body requires enzymes to make it happen. Vitamins, minerals and protein are
useless with enzymes to unlock their benefits.
Digestive enzymes have only three main jobs:
digesting protein, carbohydrate, and fat.
Proteases are enzymes that digest protein; amylases digest carbohydrate, and
lipases digest fat.
There are three classes of enzymes:
metabolic enzymes, which run our bodies;
digestive enzymes, which digest our food;
and food enzymes from raw foods, which start food digestion.
Neither vitamins, minerals or hormones can do any work - without enzymes.
For now, let s take a closer look at the three different types of enzymes:
Metabolic enzymes
are produced by the pancreas and perform a wide variety of functions.
Breathing, eating, sleeping, digestion, absorption of nutrients, moving around,
working, growth, blood circulation, immunity build-up, sexual function, and
sensory perception all are dependent on metabolic enzymes.
Digestive enzymes
are found in the mouth and the digestive tract, where they aid in the digestion
of food. Digestive enzymes are secreted by the stomach, pancreas, and small inte
stine.
Food enzymes
are found only in raw foods and help initiate the process of digestion in the
mouth and stomach. So while our digestive organs produce enzymes internally, the
rest must come from uncooked foods I ve italicized the words for emphasis
such
as fresh fruits and vegetables, raw sprouted seeds and grains, and unpasteurized
dairy products. Food enzymes can also be consumed in the form of raw food enzyme
supplements. Food enzymes are vital to the body because they can help you predigest the food before it reaches the small intestine, thereby reducing the need
of the pancreas to produce more digestive enzymes.
=================
Raw foods are the best source of raw food enzymes because when you cook or heat
food, many enzymes are deactivated a nice way of saying destroyed at a wet-heat
temperature as low as 118 degrees Fahrenheit and a dry-heat temperature as low
as 150 degrees. It could be a design of nature that foods and liquids at 117
degrees can be touched without burning you, but liquids over 118 degrees will
burn you. Thus, there is a built-in mechanism for determining whether or not the
food you eat still contains its enzyme content.
While heating fruits, vegetables, meats, eggs, and dairy does a number on
enzymes, boiling food is a complete obliteration. Whenever a food is boiled at
212 degrees, the enzymes in it are 100 percent destroyed, Dr. Howell said.
Whether boiled, heated, or left alone, enzymes are delicate dynamos. Since
enzymes begin to be destroyed when they reach a temperature of 118 degrees
Fahrenheit and stay at that temperature for a period of time, eating steamed and
cooked vegetables
or any other food
gives you far fewer of the these powerful
biochemical catalysts necessary for digestion, breathing, talking, moving,
cellular energy, tissue and organ repair, neutralization of toxins, and
brain activity.
Breaking down enzymes
The total number of enzymes in our bodies can only be speculated, and the number
of individual enzyme molecules is virtually inestimable.
That said, the following food enzymes
are critical for our overall health:
Alpha galactosidase
Amylase
Beta glucanase
Bromelain
Cellulase
Dipeptidyl
Peptidase Iv
Glucoamylase
Hemicellulase
Invertases/sucrases
Lactase
Lipase
Maltase
Papain
Pectinase
Peptidase
Phytase
Protease
Xylanase
l
of grains.
is a member of a large group of enzymes that have a
variety of functions in the body, the primary one
aiding in the digestion and assimilation of protein.
In other words, without protease, the body would not
be able to digest the protein in food.
is an enzyme that breaks down a component of plant cel
walls containing a compound known as xylose.
Enzymes are the workers and hormones are the foreman. Hormones can have no
effect without the work being done by the enzymes they direct. Therefore,
enzyme deficiency affects the endocrine system in three ways:
1) is by overstimulating the glands by improper assimilation of nutrients.
2) is undernourishing the gland by the same mechanism.
3) is attenuating the hormone response by depleting enzyme reserves and activity
.
Furthermore, new research is finding that enzymes are needed to cleave prohormones to hormones and play a role not only in following the dictation of
hormones, but in activating them in the first place.
As a general rule, cooked foods are much more fattening than raw foods, even
of the same type (i.e. raw vs. cooked bananas).
Fat is not fattening, especially when present in it s raw state. Fatty foods,
in their raw state, are naturally endowed with copious amounts of lipase, an
enzyme which helps break down and metabolize the fat.
It is interesting to note that the negative health effects of drinking milk only
began to surface after the pasteurization of milk and cultures that drink milk
raw do not seem to suffer heart disease, atherosclerosis and other disadvantages
now associated to our enzymeless milk. By eating food with their enzymes intact
and by supplementing cooked foods with enzyme capsules, we can stop abnormal and
pathological aging processes.
Furthermore, if supplemental enzymes are used, the Food Enzyme Concept and
knowledge of the Food Enzyme Stomach suggests that the use of enterically
coated enzymes are counter productive and are not necessary if vegetarian,
rather than animal derived, enzymes are used.
The ideal
case, the
digesting
that food
If you aren t gearing up for an intense workout session, then you ll simply want
to take your enzymes prior to eating each meal. This will give them a chance to
break down in your body as your food enters your system, so they can immediately
start digesting what you re eating.
Reduce the need to create the digestive enzymes, and you ll have reduced the muscl
e