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WHAT ARE ENZYMES? Enzymes
are a delicate lifelike substance found in all living cells whether animal or
vegetable. Enzymes are energized protein molecules necessary for life. They
catalyze and regulate nearly all biochemical reactions that occur within the
human body. In other words, enzymes turn
the food we eat into energy and unlock this energy for use in the body. They
can not be seen with even the most powerful microscope, but their presence and
strength can be determined by improved blood and immune system functioning. Our
bodies naturally produce both digestive and metabolic enzymes as they are
needed. Surplus enzymes can be stored by some organs for later use. Metabolic Enzymes speed up the chemical reaction within the cells for
detoxification and energy production. They enable use to see, hear, feel, move,
and think. Every organ, every tissue, and all 100 trillion cells in our body
depend upon the reaction of metabolic enzymes and their energy factor.
Metabolic enzymes are produced by the liver, pancreas, gallbladder and other
organs. Digestive Enzymes are secreted along the digestive tract to break food down
into nutrients and waste. This allows nutrients to be absorbed into the blood
stream and the waste to be discarded. Human digestive enzymes include ptyalin,
pepsin, trypsin, lipase, protease, and amylase. The body does not make
cellulase, an enzyme necessary for proper digestion of fiber, so it must be
introduced through the raw foods we eat. Food Enzymes are introduced to the body through the raw foods we eat and
through consumption of supplemental enzymes fortifiers. Raw foods naturally
contain enzymes providing an exogenous source of digestive enzymes when
ingested. However, raw food manifests only enough enzymes to digest that
particular food, not enough to be stored in the body for later use. The cooking
and processing of food destroys all of its enzymes. Since most of the foods we
eat we eat are cooked or processed in some way and since the raw foods we do
eat contain only enough enzymes to produce the majority of the digestive
enzymes we require – unless we use supplemental enzymes to aid in the digestive
process. A
variety of supplemental enzymes are available through different sources. All
bodily functions can be enhanced and improved by supplemental enzymes ingested
orally in capsule or powder form. It is important to understand the differences
between the enzyme types and make sure you are using an enzyme which will meet
your particular needs. The following is a list of several types of enzymes
offered in today’s marketplace. Pancreatin is a substance from the pancreas of the hog or ox
containing enzymes. Pancreatin does contain protease, amylase, and lipase.
However, it is only broken down in an alkaline setting of 8.0 pH. This occurs within
the small intestine after carbohydrate and protein digestion has already taken
place. Dr. Roy Dittman suggests that pancreatic enzymes should not be taken
during pregnancy or when using blood thinners. Pancreatin has been used
successfully in Germany for fortifying the pancreas since it is a glandular
compound. Pepsin is a proteolytic enzyme usually prepared from the stomach
of pigs and is the principle digestive component of gastric juice. It is
usually given to those whose digestion of protein is impaired. Bromelain is a group of proteolytic and milk-clotting enzymes derived
from the pineapple plant, Ananas sativus, and protein hydrolysates. Together, a
concentrate of these enzymes can be used as an anti-inflammatory agent, a meat
tenderizer, and in the chill-proofing of beer. Protein hydrolysate (which is
made by adding water to a mixture of amino acids prepared by splitting a
protein with acid, alkali or enzyme) can also be used to help people unable to
digest food proteins. Trypsin is a proteolytic enzyme formed in the intestine and can be
taken from the intestine or pancreas of an animal. Trypsin breaks down arginine
or lysine and works only in an acid setting. Today, it is often coated so that
it can make it to the 8.0 pH occurring in the small intestine. It is commonly
used to fortify the pancreas and the small intestine. Plant Enzymes are grown from plant protein foods in a laboratory setting
with specific actions rendered in units. They are nonpathogenic Aspergillus
species and are free of mycelium contamination. Removal of all the aspergilli
and fungi leave only the enzymatic action. Aspergillus enzymes have a strong
record of safe use in the food industry. They are considered food by the FDA.
The plant enzymes in Transformation’s product are manufactured by Dr. Edward
Howell’s original company which still owns a patent on the process of
proteases. These enzymes can be taken with meals to aid in the digestion of all
foods. They may also be taken following or between meals to feed and fortify
the body as a whole. Plant
enzymes are not sloughed off as if the body has no need for them. They exit
only after there is no more activity left in them to do their work. Since
they are food which is natural to the body, and since they are proven to be a
catalyst, plant enzymes are in a completely different arena from other enzyme
supplements. Plant
enzymes are useful to develop and maintain a proper digestive system and to
allow the body to produce more metabolic enzymes by reducing the need to
produce digestive enzymes. They can
also be used in varying formulas to treat certain ailments. The other types of
enzymes mentioned above are better suited for specific treatment purposes
rather than in enzyme maintenance programs.
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Vimal R. Patel, CCN, RPh, FACA, DiHomCertified Provider with Enzyme Therapy Clinics of America Information Published by Dr. Dicquie Fuller |
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