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What are Enzymes and Why are they important?
According to Enzymes: The Fountain of Life, by D.A. Lopez. They are a measure of our life and immunity. “The immune system depends heavily on enzymes to conduct its protective functions. When enzyme activity stops, life stops and the person or organism dies!” In other words, enzymes are our supply of the vital energy of life.
For every chemical reaction that occurs in the body, enzymes provide the stimulus.
No mineral, vitamin or hormone can do any work without enzymes. A simple way to explain what enzymes do is this: Enzymes are the Managers of a company and vitamins and minerals are workers. The Manager tells the workers what and how to do, while the workers job is to carry out the job. Without the Manager (enzymes) absolutely no work gets done!
Important are also co-enzymes, which help some enzymes function (not all enzymes have co-enzymes). Various vitamins and minerals also act as co-enzymes. Magnesium is an example. It activates many functions and has lots of responsibilities. If it's not available to the enzyme, the enzyme can't work.
There is no breathing, no digestion, no growth, no blood coagulation, no sense peception, and no reproduction without enzymes. Each enzyme has a very specific job and one job only. Enzymes are made by the body and are involved in all body processes, including breathing, thinking, talking, moving and immune function. Our body manufactures digestive enzymes, which are mainly manufactured by the pancreas but also in the mouth, stomach and small intestine. Enzymes are very critical for digesting food properly.
Many nutritional studies have shown that a regular diet of cooked, microwaved or canned foods causes the development of chronic degenerative diseases and premature aging followed by early death. How is this possible? Cooking food destroys the important plant enzymes. They are more heat-sensitive than vitamins and are the first to be destroyed during cooking. They are destroyed by being heated above 118 degrees Fahrenheit and are deactivated or destroyed by pasteurizing, canning, and microwaving.
No mineral, vitamin or hormone can do any work without enzymes. A simple way to explain what enzymes do is this: Enzymes are the Managers of a company and vitamins and minerals are workers. The Manager tells the workers what and how to do, while the workers job is to carry out the job. Without the Manager (enzymes) absolutely no work gets done!
Important are also co-enzymes, which help some enzymes function (not all enzymes have co-enzymes). Various vitamins and minerals also act as co-enzymes. Magnesium is an example. It activates many functions and has lots of responsibilities. If it's not available to the enzyme, the enzyme can't work.
There is no breathing, no digestion, no growth, no blood coagulation, no sense peception, and no reproduction without enzymes. Each enzyme has a very specific job and one job only. Enzymes are made by the body and are involved in all body processes, including breathing, thinking, talking, moving and immune function. Our body manufactures digestive enzymes, which are mainly manufactured by the pancreas but also in the mouth, stomach and small intestine. Enzymes are very critical for digesting food properly.
Many nutritional studies have shown that a regular diet of cooked, microwaved or canned foods causes the development of chronic degenerative diseases and premature aging followed by early death. How is this possible? Cooking food destroys the important plant enzymes. They are more heat-sensitive than vitamins and are the first to be destroyed during cooking. They are destroyed by being heated above 118 degrees Fahrenheit and are deactivated or destroyed by pasteurizing, canning, and microwaving.
What happens to our Enzyme-Stores?
Your body makes enzymes. When you were young, you had an abundant supply of enzymes. You felt on top of the world. Your energy level seemed never ending. You had "enzymes to burn" which burns all sorts of foods/calories on high efficiency and without discomfort.
So what if you don't have enough digestive enzymes to digest your food properly? What happens to all the gunk in your colon? Well, undigested food can remain in the intestine and be converted into toxins. Overconsumption of cooked foods can lead to digestive leukocytosis, a condition of increased white blood count. A rise in white blood cells is a clear sign that the immune system is mobilized. This mobilization brings on an infection-like waring and poisoning as well as an added stress on your immune system. The concept of the immune system being stimulated every time a person eats was first reported in 1897 by Rudoph Virchow, the father of cellular pathology.
As you get older, you SLOWLY begin to lose this enzyme efficiency. Your body is desperately trying to make up for the junk foods, pastries, sodas, cooked foods and all processed foods you are eating. The pancreas is enlarging so it can produce more digestive enzymes, which is a sign of inflammation - like an enlarged liver or heart. For years you don't even notice the changes. Suddenly you are less able to eat the spicy and fatty foods you love. Sometimes changes are brought on by pregnancy. Small digestive discomfort can be the first signs that your body is enzyme depleted.
Professor Jackson of the Dept. of Anatomy, University of Minnesota, has shown that rats fed for 135 days on an 80 percent cooked food diet resulted in an increase pancreatic weight of 20 to 30 percent. What this means is that the pancreas is forced to work overtime with a cooked food diet. "Although the body can manufacture enzymes, the more you use your enzyme potential, the faster it is going to run out..." wrote Dr. Edward Howell, who pioneered research in the benefits of food enzymes.
A young adult of 18 may produce amylase (digests carbohydrates) levels 30 times greater than those of an 85 year old person.
So what? I like fast food - take out dinner and processed food!
Although the enzyme-producing organs continue to function over the entire course of a healthy life (if you're lucky), they eventually wear down, especially with the "standard American diet" (SAD-Diet). Symptoms of low enzyme production could be seen as early as in your 30's or 40's.
Still think you are fine eating all the junk, processed foods and take-out dinners?
Why do I feel sick and have digestive difficulties all the time?
You’re running low on the enzymes you need to fuel your life. The process of depleting your enzymes is a slow one, and most likely you didn't notice your energy and vitality disappearing until one day something you once loved to do was suddenly too much work and food you loved to eat is impossible to digest!
ome of the health conditions associated with deficiencies of each of the four basic enzymes:
In his incisive book Enzyme Nutrition, Dr. Edward Howell suggests that detrimental organ changes occur when we consume too many cooked and processed foods. The pancreas swells, the brain shrinks, and the pituitary and thyroid glands enlarge. It is my contention that as we continue to denature our food source, we are contributing to the degeneration of the human species.
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