Sent: February 01, 2005 11:22 AM
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Enzymes and You
This
month’s article is a long one, but well worth reading. It explains how
and why a raw living foods diet makes us healthier. In the last few months we
received numerous requests for this information, some of it from physicians.
One MD stated, “We didn’t study digestive enzymes in medical
school. That was a job for nutritionists, and we didn’t bother about it.
Your newsletter has piqued my curiosity - please send me any information you
can...”
This is part of
what we sent him, an excerpt from Lesson One of the home study program. Look
for the special offer from www.WigmoreDiet.com at the end of this
article.
Frequently Asked Questions about Food Enzymes
Information
Provided by Universal Formulas (1-800-342-6960)
Table of
Contents
What are
enzymes?
What are the
different types of enzymes?
How do enzymes
aid in digestion?
What is the
difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
How many are
aware of the function of enzymes?
Will my body
stop producing enzymes?
The Thermic
Effect of Food
What are some
short- and long-term benefits?
Can the
importance of pre-digestion be substantiated?
What happens
when food is not properly digested?
Why are food
enzymes missing in cooked and processed foods?
Are there
physiological effects from consuming an enzyme-free diet?
At the
biochemical level, how do enzymes aid in digestion?
Do enzymes
survive digestion?
How do
supplement manufacturers use enzymes in their products?
Is supplementation
really necessary?
Why take a
supplemental enzyme?
What should the
dosage be?
Are there
quality and efficacy issues?
What should a
retailer consider when choosing a supplement to carry?
What are Enzymes?
Enzymes are substances that
function as organic catalysts, in other words, they either start chemical
reactions or make them run faster. They accomplish this while remaining
unchanged themselves enzymes are composed of two parts, a protein portion
called the apoenzyme and a nonprotein portion; either a coenzyme (organic) or
cofactor (inorganic). Enzymes are present in every cell in both plants
and animals, and are responsible for regulating the biochemical reactions
necessary to sustain life.
Enzymes are highly
specific, both in the substrate they affect, and in the reactions they
catalyze. They can exist both in active and in inactive forms, and many
enzymes occur naturally in both active and inactive forms in cells. They
can, however, be permanently inactivated by altering their environmental
conditions, such as pH or temperature.
There are six main groups
of enzymes - hydrolases, isomerases, ligases, lyases, oxidoreductases, and
transferases. The enzymes involved in food decomposition and in the
digestive process are hydrolases. They break down proteins (proteases),
carbohydrates (carbohydrases or amylases), and fats (lipases). Plants
also contain enzymes to break down fiber (cellulases).
The enzymes most often
utilized in dietary supplements function in the same way as the enzymes found
naturally in food and as digestive enzymes in the human body. There are
supplemental enzymes available that are capable of breaking down almost any
food. For example, there are several different carbohydrate hydrolyzing
enzymes, such as amylase (for polysaccharides), lactase (for milk sugar),
invertase (for sucrose), and cellulase (for plant fibers).
When considering an enzyme
supplement it is important to purchase one with known efficacy. Since
there is no correlation between an enzymes weight and its activity, selecting a
supplement in which the activity levels are listed is preferable. There
are many assays used to detect enzyme activity. However, two independent
scientific organizations have attempted to standardize ingredients used in
foods (and dietary supplements) and pharmaceuticals.
The Food Chemicals Codex
(FCC) focuses on food grade ingredients used in foods, food packaging or as
food processing aids. The United States Pharmacopeia and National
Formulary (USP/NF or USP) is directed toward ingredients used in
pharmaceuticals. The FCC methods are the most widely recognized assays
for microbial and plant based enzymes used in dietary supplements. Animal
derived enzymes are more commonly assayed by the USP methodology.
What are the different
types of enzymes?
Because enzymes have so
many applications, scientists have found it helpful to classify them based on
what they do, what substances they act upon (substrates), and the
reaction they start or accelerate. There are six main groups of enzymes,
each having fundamentally different activities:
1) Hydrolases break down
proteins, carbohydrates, and fats, such as during the process of
digestion. They do this by adding a water molecule, thus the name
hydrolases.
2) Isomerases catalyze the
rearrangement of chemical groups within the same molecule.
3) The ligases catalyze the
formation of a bond between two substrate molecules through the use of an
energy source.
4) Lyases catalyze the
formation of double bonds between atoms by adding or subtracting chemical
groups.
5) Oxidoreductases make
oxidation-reduction (the process by which an atom loses an electron to another
atom) possible.
6) Transferases transfer
chemical groups from one molecule to another.
Your body contains many enzymes
from each group.
For the purpose of this
discussion, enzymes can be divided into three groups:
Ÿ
Metabolic
enzymes (enzymes which your body produces that work in blood, tissues, and
organs)
Ÿ
Digestive
enzymes (enzymes that break down food into usable material)
Ÿ
Food enzymes
(enzymes that are contained in raw food)
When raw food is
ingested, enzymes present within the food are released, thereby assisting the
body’s digestive processes in breaking down food into simplest components
for utilization within the body. However, cooking and processing destroys those
enzymes, forcing the body to supply the additional enzymes needed to adequately
digest the food.
There are several
categories of food enzymes:
Ÿ
Lipase - breaks
down fats that are found in most dairy products, nuts, eggs, oils, and meat.
Ÿ
Lactase -
breaks down lactose (milk sugars).
Ÿ
Protease -
breaks down proteins that are found in meats, nuts, eggs, and cheese.
Ÿ
Amylase -
breaks down carbohydrates, sugar and starches, prevalent in potatoes, fruits, vegetables,
and many snack foods.
Ÿ
Cellulase -
breaks down cellulose, the fibrous structure that make up most plant cell walls
To provide enough enzymes
to relieve the burden on the body, the choices are to eat more raw food or to
take a supplemental enzyme-based product.
How do enzymes aid in
digestion?
Enzymes are an integral
part of the digestive process. From the time food enters the mouth, enzymes are
at work breaking the food down into smaller and smaller units until it can be
absorbed through the intestinal wall. These enzymes come from two sources:
those found in the food itself, and those produced in the body.
All raw food naturally
contains the proper types and proportions of enzymes necessary to assist in the
process of decomposition. In addition, when raw food is eaten, chewing ruptures
the cell membranes and releases these indigenous food enzymes, many of which
survive and contribute to the digestive process. These enzymes include:
protease, which breaks long protein chains (polypeptides) into smaller amino
acid chains and eventually into single amino acids; amylase that reduces large
carbohydrates (starches and other polysaccharides) to disaccharides, including
sucrose, lactose, and maltose; lipase, that digests fats (triglycerides) into
free fatty acids and glycerol; and cellulase, which is not found in the human
system, and breaks the bonds found in fiber.
Ideally, the human body is
capable of producing these same enzymes, with the exception of cellulase,
necessary to digest food and allow for the absorption of nutrients. However,
with estimates of as many as twenty million Americans suffering from various
digestive disorders, optimal conditions are not the case.
Most food enzymes are
essentially destroyed under the conditions used to cook and process food,
leaving foods devoid of enzyme activity.
Placing the full digestive burden on the body, the body’s digestive
process can become over-stressed. Digestive problems can result, causing improper
digestion and malabsorption of nutrients that can have far-reaching effects.
Consequences of malabsorption can include impaired immunity, allergic reaction,
poor wound healing, skin problems and mood swings. Supplemental enzymes can
improve the level of digestion and help ensure that the maximum level of
nutrient absorption is attained.
Supplemental enzymes of
microbial and plant origin work at the pH found in the upper stomach. Food sits
in upper portion of the stomach for as long as an hour before gastric
secretions begin their action. Several studies have shown that the
enzymes on saliva continue their digestive activity in the upper stomach and
can digest up to 30% of the ingested protein, 60% of ingested starch and 10% of
ingested fat during the 30 to 60 minutes after consumption. Although
salivary enzymes accomplish a significant amount of digestion, their activity
is limited to a pH level above 5.0. Supplemental microbial enzymes, and some
plant enzymes, are active in the pH range of 3.0 to 9.0 and can facilitate the
hydrolysis of a much larger amount of protein, carbohydrates and fat before
hydrochloric acid is secreted in sufficient amounts to neutralize their
activity.
Obviously, these enzymes
can contribute significantly in improving food nutrient utilization.
What is the difference
between pancreatic enzymes, plant enzymes, and microbial enzymes?
Pancreatic enzymes:
Ÿ
derived from
animal tissues
Ÿ
activity
limited to a narrow pH range
Ÿ
very specific
in action
Ÿ
activated by
body’s enzymes
Ÿ
easily
destroyed by acidity of the stomach
Ÿ
delayed effect
Ÿ
does not break
down fibers/certain carbohydrates
Ÿ
no sucrase,
maltase, or lactase activity
Plant enzymes:
Ÿ
derived from
certain plants such as pineapple or papaya
Ÿ
effective
within a broad pH range
Ÿ
predominantly
proteolytic activity
Microbial (fungal)
enzymes:
Ÿ
derived from
selected microorganisms by the process of fermentation
Ÿ
broad pH range
(approximately 3.0 - 9.0)
Ÿ
activated in
upper stomach
Ÿ
begin working
immediately
Ÿ
broad action on
a variety of foods
Supplemental pancreatic,
plant, and microbial enzymes are all designed to enhance digestion. However,
plant and microbial enzymes use a “proactive” approach and begin
working on foods sooner after indigestion. Pancreatic enzymes usually begin
working approximately 30 minutes after food reaches the stomach. Because of
their stability in the acidic environment of the upper stomach, plant and
microbial enzymes can begin their digestive action immediately after the food
reaches this region. With the increased exposure to digestive enzyme activity,
food has a better chance of being broken down into small, more readily absorbed
particles.
Choosing a quality enzyme
supplement is more difficult than just looking for a plant or fungal-based
product. Enzyme potency and activity level is not evaluated by weight, because
weight does not necessarily correlate with digestive capability. The activity
level of a digestive enzyme is measured by assaying the quantity of digestion
(hydrolysis) that occurs under specific conditions. This activity depends upon
concentration, quantity, pH, temperature, and substrate (a substance being
acted upon by the enzymes).
How many are aware of
the function of enzymes?
Very few are aware of
the function of enzymes in the body. Enzymes are substances which make life
possible. They are needed for every chemical reaction that occurs in our body.
Without enzymes, no activity at all would take place. Neither vitamins, nor
minerals, nor hormones could do any work without enzymes.
Will my body stop
producing enzymes?
NO. The pancreas
will adapt to whatever food is taken into the body and react accordingly. Dr.
Howell wrote about the Law of Adaptive Secretion of Digestive Enzymes (page 5
in Enzyme Nutrition) which basically states “if you take supplemental
enzymes, then some of the burden of producing enzymes will be relieved.”
In general, the body will adapt (within 3-7 days) to the composition of the
diet. If you eat a high carbohydrate diet, the body will eventually begin
secreting more amylase. Studies in rats show that a high protein diet will
increase the secretion of the proteolytic enzyme trypsin. If you supplement
enzymes the need for the body to produce “extra” enzymes is
decreased.
The Thermic Effect of
food
This phenomenon, which is
referred to as the specific dynamic effect of food, refers to the stimulation
in metabolism that occurs from 1 to 3 hours after a meal. This is a direct
result of the presence of food in the stomach and intestine. The body will
respond to eating food, and then secrete enzymes to aid in digestion and
absorption.
Supplemental enzymes are
support tools to aid the body in assimilating foods. The body could adapt to
having supplemental enzymes present and begin to produce less endogenous
enzymes. However, the mere presence of food in the stomach will always
stimulate the pancreas to secrete enzymes. Even as we grow older and the body
begins to produce considerably fewer enzymes due to the aging process, food
will initiate a “digestive enzyme” response when it enters the
body.
What are some short- and
long-term benefits?
The benefits will vary
depending upon the individual, diet, and general health. For the most part,
people notice less fullness after meals, faster emptying of stomach contents,
decreased gas, less stool being passed, and more regular bowel habits.
Long-term benefits have yet to be clinically demonstrated, but is an area of
active research.
Can the importance of
pre-digestion be substantiated?
Research shows that nearly
all creatures including rodents, whales, canines and birds have distinct organs
that enable the exogenous enzymes of food the necessary time to act, before
initiating the body’s own digestive process. For example, seeds and
grains lie in a bird’s crop for eight to twelve hours, during which time
proteolytic and amylolytic enzymes in the seed begin hydrolyzing proteins and
starch. The food enzyme stomach concept in humans is supported by research on
the extended activity of salivary amylase. The amylolytic activity of ptyalin
alone can digest as much as 45% of the starch in a meal, before gastric
secretions inhibit its action. Further studies in the 1940’s showed that
as much as 60% starch, 30% protein and 10% fat were digested before pepsin was
activated.
What happens when food
is not properly digested?
Over a century ago Virchow described “digestive leukocytosis,” a
condition in which the white blood cell count increases after a meal. Further
research by Kouchakoff identified cooked and
processed foods as the causative factor. Kouchakoff
observed that raw food induced no change in WBC counts while cooked foods,
particularly cooked meat, caused rapid increases in serum leukocyte levels. When
incompletely digested food molecules are absorbed, the body identifies this
particulate matter as foreign antigens and forms circulating immune complexes.
The immune system then mobilizes macrophage leukocytes to digest the food.
Do enzymes survive the
acidity of the stomach?
Research in the 1930's clearly
demonstrated that enzymes in both bananas and carrots are reactivated in the
secretions of the intestine. More recently, a study in the 1980's demon-strated that enteric-coated pancreatic enzyme preparations
were no more effective than non-coated forms, indicating survival of the
enzymes through the low pH of the stomach.
Why are food enzymes
missing in cooked and processed foods?
Modern food processing
techniques and all types of cooking destroy nearly 100% of the enzymes
naturally occurring in food. Enzymes are completely denatured when exposed to
temperatures over 1181/4 degrees F. for any length of time. The
modern diet, consisting of cooked and processed food, is essentially devoid of
active enzymes.
Are there physiological
effects from consuming an enzyme-free diet?
According to Dr. Howell
“cooked, enzymes-free diets contribute to a pathological
over-enlargement of the pituitary gland (which in turn) regulates the other
glands”. Likewise, the human pancreas is grossly hypertrophied
in relation to all other members of the animal kingdom. Howell concluded
that the massive size of the human pancreas is the result of a pathological
adaptation to a cooked diet. Research conducted at the
At the biochemical
level, how do enzymes aid in digestion?
Enzymes are catalysts. They
initiate or speed up a reaction. When food is ingested, enzymes are released in
the mouth (ptyalin) that aid in breaking open carbohydrate cell walls. As the
food progresses through the digestive tract, other enzymes are released. The
ultimate breakdown of food occurs in the small intestine assisted by the
release of pancreatic enzymes. Raw food contains its own enzymes which help to
facilitate this process. However, if food is cooked or processed, these
“food” enzymes are inactivated, and therefore the burden of
digestion is left to the body’s own enzymes, mostly those produced by the
pancreas. Often incompletely digested food is passed into the colon taking
vital nutrients with it, and possibly causing intestinal upset.
Supplemental enzymes take
the place of the enzymes lost in food preparation, enabling digestion to begin
further up in the gastro region and resulting in a more complete digestion and
release of nutrients, while also easing the burden on the pancreas.
Do enzymes survive
digestion?
Many studies indicate enzymes
in foods and even non-enteric coated supplemental enzymes do survive the acidic
portion of digestion and are reactivated in the intestine. Enzymes of
fungal, or plant, origin tend to work in a much broader pH range. What is
important to note is that digestion starts in the mouth. Salivary
enzymes work on breaking food down immediately. University studies have shown
that enzymes in the saliva continue to break food down in the upper stomach, up
to 30% of ingested protein, 60% of ingested starch, and 10% of ingested fat.
Supplementing exogenous
enzymes, which work in a pH range of 3.0-9.0, can help to break down
significantly more food before hydrochloric acid is secreted in sufficient
amounts of neutralize activity. Research is inconclusive as to whether
nutritional enzymes themselves offer any nutritive value. But, it’s
obvious that enzyme supplementation plays a significant role in improving food
nutrient utilization, and can result in less stress placed upon the body during
digestion.
How do supplement
manufacturers use enzymes in their products?
Supplement manufacturers
initially used enzymes, and more specifically proteases, as aids to digestion
of food. Other, non-digestive, uses have been proposed. Attempts have
been made to market enzyme products for oral administration using certain
metabolic enzymes.
Digestive enzymes,
especially those derived from fungal sources, are relatively more stable
compared to metabolic enzymes, and as such are ideal for oral supplementation
to aid digestion. The primary benefit is in shifting a portion of the
digestive burden from pancreatic enzymes in the intestine to fungal enzymes in
the stomach. Continued supplementation over a period of days activates a
feedback system to the pancreas, signaling it to decrease production of its
enzymes. This allows the pancreas, primarily an endocrine organ, to
conserve its cellular machinery for production of insulin and glucagon, which
are important in blood glucose maintenance.
Building upon research
begun in the ‘60s, some manufacturers are marketing proteolytic enzymes
as natural anti-inflammatory and analgesic agents. Research indicates
that some portion of orally administered enzymes is absorbed in the intestine
as a whole and functional protein, and may perform in a manner similar to that
of the body’s own enzyme system in accelerating wound and bruise
healing. Caution is advised in extrapolating from these studies.
Some companies have implied benefits in treating various cancers with enzyme
therapy, however, until confirmed through rigorous clinical trials and a
mechanism of how proteases produce these benefits on the cellular level is
proposed, these claims must lie on the altar of anecdotal evidence.
Is supplementation
really necessary?
The enzymes naturally
present in food play an important role in digestion by helping to predigest the
ingested food in the upper stomach before hydrochloric acid has even been
secreted. This predigestion is hindered when food is cooked or processed
because the enzymes are destroyed by processing procedures. Placing the
full digestive burden on the body, the body’s digestive process can
become over-stressed and incomplete. As a result, vital nutrients may not
be released from the food for assimilation by the body, and gastrointestinal
problems may result.
The primary purpose of
enzymes in supplement form is to enhance the enzymes available in raw food, and
replace those enzymes lost when food is cooked or processed. In addition,
supplementation enables more digestion to begin in the gastric region, easing
the burden on the digestive system as a whole. The earlier digestion can
begin, the greater the likelihood that no undigested food will enter the colon
where bacteria can feed upon it, causing such problems as gas and bloating.
Nearly every person can
benefit from supplementation with enzymes. Even healthy people may
improve their absorption and utilization of nutrients through the use of digestive
enzymes. Of course the benefits will vary, depending upon the
individual’s diet and general health. Individuals in good
health can expect to notice less fullness after meals, increased energy, faster
emptying of the stomach contents, decreased gas, and more regular bowel habits.
Why take a supplemental
enzyme?
Supplemental enzymes
replace the enzymes once present in raw food. Most enzymes are lost in
cooking and processing. Only raw or uncooked food contains enzymes.
Nature put these enzymes in food to aid in digesting the food you eat so that
your body’s enzymes would not have to handle all the work. By
taking a supplemental enzyme you free up your body’s enzymes. When
enzymes are missing from your food the full burden of digestion falls on your
own digestive system. Food sits in your stomach for nearly an hour before
your body’s digestive enzymes are secreted. It is during this time
that food enzymes do their best work breaking down complex food molecules.
These supplemental enzymes are temporarily inactivated in the stomach, but not
before they have already accomplished much of their mission of breaking down
the food molecules. During the first 30 to 60 minutes after eating,
enzymes are hard at work, predigesting food long before the stomach acids
render some of them inactive. Enzymes not destroyed in the stomach are
re-activated in the small intestine.
Today’s typical diet
of cooked, canned and convenience foods make it very important to take
supplemental enzymes to relieve some of your body’s digestive
stress. Since your body will put a higher priority on digestion
than on maintaining health, it will steal enzymes from the immune system to
finish digestion. Taking a supplemental enzyme can help take
stress off not only your digestive organs, but also your immune system.
What should the dosage
be?
Start with small doses, one
capsule prior to a large meal. Most people’s systems work
differently. Try different doses until the desired effect is
achieved. Increase in bowel movements may occur. This is normal
because these enzymes are very stable, and retain activity in the intestinal
tract. After 2 or 3 days, the system will be cleaned out, and less stool
is passed. This means that more food has been broken down and absorbed by
the intestinal tract. After even large meals the heaviness and gas will
decrease. This is mostly due to the presence of undigested food in the
colon, and the bacteria present cause the food to ferment, which produces
gas. In addition, less energy is expended by the body to break down food,
which often results in one feeling more alert and energized. Heartburn
also is reduced or stops occurring altogether; since the enzymes digest the
food very quickly, food is passed out into the intestine faster, and acid production,
which is triggered by the presence of food in the stomach, is then reduced.
Are there quality and
efficacy issues?
Quality and efficacy issues
run the entire length and breadth of the dietary supplement industry, including
enzymes. Knowledge of handling, storing, and packaging of enzymes is
essential to properly preserve an enzyme’s activity. Quality
control policies must be strictly followed as well as having knowledge of the
suppliers of raw materials.
What should a retailer
consider when choosing a supplement to carry?
References:
Guthrie, Helen.
Introductory Nutrition Seventh Edition. Times Mirror/Mosby
College Publishing 1989 ISBN 0-8016-2201-8
Grossman, et..al., In the Mechanism of the Adaptation of Pancreatic
Enzymes to Dietary Consumption. The American Journal of Physiology
141:38-41, 1944
Grossman, et. al., The
Effect of Dietary Consumption on the Pancreatic Enzymes. The American
Journal of Physiology 140:676-682, 1943.
Howell, Edward.
Enzyme Nutrition The Food Enzyme Concept. Avery Publishing Group
Inc. 1985.
Prochaska and Pickutowski. On
the Synergistic Effects of Enzymes in Food with Enzymes in the Human
Body. A Literature Survey and Analytical Report. Medical
Hypotheses 42 (June): 355-362.
Prochaska I,J and Pickutowski W V
“On the synergistic effects of enzymes in food with enzymes in the human
body. A literature survey and analytical report “ Medical
Hypotheses 42: 355-62 (1994).
Schwimmer S. Source Book of Food Enzymology.
(Westport, CT: The AVI Publishing Company, Inc. 1981)
Whitney EN, Cataldo CB, and Rolfes SR. Understanding
-------------------------------------
Making a Personal Commitment to be Healthier
Now is a great time to
visit CHI because we have so few guests this time of the year. This week our
staff members are serving and teaching only six guests. Wouldn’t you like
such personalized attention? Last summer we had as many as 22 guests in a
session….
Where do you stand? 95% Raw? 80%? 70%? 23%
Raw and falling??? Remember, this is a Lifestyle Choice, not a religion.
Eating outside of the program is not
cheating or failing. It’s
just eating outside of the program. Don’t give up because you
can’t be “pure.” Very few raw foodists
are truly 100% raw. Even when we’re only 50% raw we do incredibly better
than when we’re on the SAD (Standard American Diet).
If you’d like to be re-inspired in
your rawness, to have a refresher course in food preparation, to re-experience
the warm, loving, family atmosphere of CHI….. why, then….
well…. If you’re Backsliding, why not Slide Back In to the program
for a week or two?
Check out www.CreativeHealthInstitute.us/programs.htm
for class schedules.
Remember – week two of every session is Raw Gourmet
Week. A great opportunity to refresh your raw food prep skills. Because if
it isn’t tasty, you won’t eat it. And you can come for just the second week of a program! (Raw Gourmet food prep
week.)
-------------------------------------
Special Offer – Home Study Program – First
Lesson Free
If you’re
one of those people who just can’t get away for a two-week program in
Now, for the
month of February only, when you subscribe to the program you’ll get the
first lesson FREE. But this offer is only available through the newsletter, and
only by signing up using this special link: www.WigmoreDiet.com/special.htm.
As always,
there is an unconditional 30 day money-back guarantee, and you can unsubscribe
from the program at any time.
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