Have you ever heard someone say, “You are what you eat”? That is almost true; but the phrase should be, “You are what you absorb and digest”. This is where enzymes come into play.  These powerful substances are critical to good health and essential for digesting and absorbing food.  They also protect our cells and act as catalysts by sparking or speeding up different processes in our bodies.  The three main classes of enzymes are:  Food Enzymes, Digestive Enzymes, and Metabolic Enzymes.  Many fresh fruits and vegetables contain Food Enzymes that actually aid in their own digestion.  Digestive Enzymes are supplied primarily by our pancreas, and they break down proteins into polypeptides and amino acids.  The pancreas also produces lipase, an enzyme that breaks down fats, as well as amylase, a starch-digesting enzyme that breaks down carbohydrates into simple sugars that the body can more readily use. The third group of enzymes are Metabolic Enzymes, and commonly referred to as the “spark of life”, the “energy of life” and the “vitality of life”. These descriptions are not without merit, since these catalysts are responsible for speeding up, controlling, and regulating every biochemical reaction that occurs within the human body, making them essential to cellular function and health.

ENZYMES are needed for every chemical reaction that takes place in the body.
ENZYMES are connected to every working organ and run our life’s processes.
ENZYMES are needed by vitamins and minerals to accomplish their delivery process.
ENZYMES are destroyed by cooking and processing foods.
ENZYMES are catalysts, and are required by all food for digestion.
ENZYMES from a plant-based source become active as soon as they enter the body.
ENZYMES can prevent partially digested proteins from putrefying, carbohydrates from fermenting, and fats from turning rancid within the body’s system.

Metabolic Enzymes:

Our bodies naturally produce both digestive and metabolic enzymes as they are needed. They either speed up or slow down the chemical reactions within the cells for detoxification and energy production.  They enable us 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.  Without these metabolic enzymes, cellular life would be impossible.

Metabolic enzymes are essential for reconstructing new cells and removing waste from existing cells.  Every 120 days our red blood cells are replaced; every 28-30 days our skin is replaced; and every 5-10 days the lining of our intestinal tract is replaced.  In fact, over 90% of our entire body is completely replaced every year as a result of the nutrition it receives.  As our limited supply of digestive enzymes becomes depleted, the body automatically tries to compensate in yet another way – by pulling from its supply of metabolic enzymes.  These enzymes can be called upon to facilitate digestions, but their primary purpose is to run other processes of the body.

When metabolic enzymes are commandeered to accomplish digestion, they are not readily available for the other necessary processes, such as delaying the aging process and burning stored fat, etc.  This is why eating cooked and processed foods can lead to food allergies, lethargy, premature aging, increased body fat, and countless other problems.  It is not good to pull enzymes that are needed to regulate the heart, lungs, or kidneys, into digestive action – but that is exactly what happens.  The body places a priority on digestion and will work to ensure that foods are properly broken down and assimilated, even if it means putting other processes on hold!  Enzymes play a very important role in metabolic health.  Dr. Edward Howell studied enzyme nutrition for over 50 years and wrote in one of his books:  “Humans eating an enzyme-less diet use up a tremendous amount of their enzyme potential in lavish secretions of the pancreas and other digestive organs.  The result may be a shortened life span, illness, and lowered resistance to stresses of all types, physiological and environmental.”

Digestive Enzymes:

Digestive Enzymes are secreted along the digestive tract to break food down into nutrients and waste.  Most of the digestive enzymes are produced by the pancreas.  The liver, gallbladder, small intestine, stomach and colon also play pivotal roles in the production of these enzymes.  Digestive enzymes allow the nutrients found in the foods we consume to be absorbed into the blood stream, and the waste to be discarded.  Human digestive enzymes include the following:  Lipase, Protease, Amylase, Ptyalin, Pepsin, and Trypsin.

Food Enzymes:

Food Enzymes are introduced to the body through the raw foods we eat and through consumption of supplemental enzyme products.  Raw foods naturally contain enzymes providing a source of digestive enzymes when ingested.  However, raw food manifests only enough enzymes to digest that particular food – but not enough to be stored in the body for later use (the exceptions being pineapple and papaya, which are the sources of the enzymes Bromelain and Papain).  The cooking and processing of food destroys all of its enzymes.  Since most of the foods we eat are cooked or processed in some way, and since the raw foods we do eat contain only enough enzymes to process that particular food, our bodies must produce the majority of the digestive enzymes that are required – unless we use supplemental enzymes to aid in the digestive process.  A variety of supplemental enzymes are available through different sources.  It is important to understand the differences between the enzyme types to insure that we are using an enzyme product that will meet our particular needs.

Following is a list of several types of enzymes offered in today’s marketplace:

Plant- Based Enzymes are the most popular choice of enzymes.  They are grown in a laboratory setting and extracted from aspergillus.  The enzymes harvested from aspergillus are called “plant-based, microbial and fungal”. Of all the choices, plant-based enzymes are the most active.  This means they can break down more fat, protein and carbohydrates in the broadest pH range than any other source.

Plant Enzymes consist of Bromelain and Papain. Bromelain is a proteolytic and milk-clotting enzyme derived from the pineapple stem.  A concentrate of this enzyme can be used as an anti-inflammatory agent, a meat tenderizer, and in the chill-proofing of beer.  Like pepsin and papain, bromelain is activated at a temperature higher than normal body temperature, which is why it is such a good anti-inflammatory.  There is always greater heat at the sight of inflammation than any other part of the body.  Bromelain is used in our products “Repair” and “Natto-K” only.

Papain is an enzyme derived from the latex of the papaya.  This enzyme becomes active in an environment of 6.0 – 8.0 pH, and required temperatures above normal human body temperature.  Like Bromelain, it too is a good anti-inflammatory.  For this reason it is in one of our products called “Repair”.

Glandular / Animal Enzymes: Chymotrypsin, Pancreatin, Pepsin and Trypsin are enzymes derived from the pancreas, stomach, and small intestine of ox and pigs.  These enzymes require a pH level of 8.0 to become active.  Enzymedica Enzyme products are all Vegan and Vegetarian; thus, the enzymes from animals are not used in our formulations.  Animal enzymes support glands, and are not anti-inflammatory.

Click on the Bonsai Tree for Articles and additional information on Enzymes.

Unfortunately, the Standard American Diet (SAD) mainly consists of dead foods – processed foods, junk foods, and foods that literally have been cooked to death.  Hotdogs, French Fries, doughnuts, hamburgers, and soft drinks are just a few of the most commonly eaten food in the US.  These are virtually lifeless!  Dr. Edward Howell devoted most of his life to researching enzymes, and he found that when food is cooked at temperatures exceeding 118 degrees for 30 minutes or longer, almost all of the enzymes are destroyed. Foods that are overcooked, or processed, are perhaps the most detrimental obstacles to optimum health.  You take a dangerous detour every time you eat overcooked and processed foods – which for most people, means every time they eat a meal or snack!  Here is why modern cooking techniques are so dangerous.  Enzymes are small protein molecules that are found naturally in foods.  These protein molecules serve a vital purpose.  They are catalysts that create the chemical reactions that digest our food and break it down to useable, absorbable nutrients. The life force found in foods is then transferred to our bodies as fuel.  Enzymes keep every system functioning optimally.  Problems arise because enzymes are destroyed at temperatures above 118 degrees Fahrenheit.  Therefore, most of the foods we eat are enzyme-deficient.  This means that almost any kind of food preparation method destroys enzymes.  Anytime you microwave, fry, bake, grill, or otherwise process your foods, you are subjected to the dangerous consequences of eating enzyme-deficient foods.  OK, then – just how bad is it to eat foods that are devoid of enzymes?

Whenever we eat cooked or processed foods, we force our bodies to work harder than necessary to supply the enzymes needed to break down these foods for use in the body.  Yes, our bodies do have a “backup” supply of digestive enzymes; however, that supply is limited, and depleting it places extreme stress on the body.  In fact, enzyme-deficient foods are so hard on the body that they can actually cause a condition called digestive leukocytosis. The body treats cooked food as if it’s a foreign substance – an unwanted invader – and eating cooked food causes the white blood cell count to rise, just as it does when the body is sick or poisoned!  And, if the right enzymes are not present in your food, not only is the body overtaxed, but food is often only partially digested.  This can create additional problems, including allergies, lethargy, and plaque build-up in the blood vessels.  Eventually, as your body’s stores of digestive enzymes are depleted, you become unable to digest certain foods at all.  For example, if you were to use up your supply of lactase enzymes (caused from consuming too much homogenized/pasteurized milk products), you would become lactose intolerant.

So, what happens to people who eat excessive amounts of dead foods?  Let’s use a simple analogy.  Suppose there are workers in Africa who are building a house.  They start out using bricks, but in the middle of the building process, they run out of bricks.  Because there are no building codes in Africa, the workers decide to finish the house with materials that are most readily available – which ends up being mud, straw, bamboo, and leaves and limbs.  When the first storm comes, the mud and other inferior materials are washed away, leaving half the house in ruins.

The same thing applies to our bodies.  If we eat a diet mainly of dead foods, we can eventually exhaust our supply of pancreatic enzymes needed for digestion.  In this state of deficiency our body will still make the digestive enzymes it needs, but it will use up our vital metabolic enzymes to do so.  As a result, we will not have the vibrant materials needed to rebuild our bodies, or maintain a strong, healthy immune system.  When the “storms” of disease come, our bodies will have a very hard time fighting off sickness.

Initially, the body may react to enzyme deficiency with what we call “indigestion”. Minor discomforts, such as burping, heartburn, abdominal aches, excess gas, dry skin, diarrhea, constipation, bad breath, etc., can be linked to eating foods that are devoid of enzymes.  Fatigue, nervousness, memory loss, lack of concentration, insomnia and nightmares can result when enzymes are not readily available in the foods we eat.  A lack of enzymes also interferes with hormone production, inhibits cellular repair and causes digestive problems.  These problems are common; research shows that digestive disorders account for one in thirteen hospitalizations!

There is an ironic twist in this whole scenario.  Most people have no idea that indigestion is often a sign of enzyme deficiency – and is a signal that digestion has been compromised.  Rather than promoting good digestion and making sure the burden is taken off the body, most people who experience indigestion further interfere with digestion by taking antacids or acid blockers – which stops the digestive process in its tracks!  While these preparations may minimize symptoms temporarily, they do not solve the problem, and are very detrimental to overall health and well-being.

The need for restoring the body’s enzyme supply by taking supplemental enzymes is unquestionable – especially when considering today’s enzyme-deficient diets.  Many people who take an enzyme supplement daily notice that they are not lethargic, or sleepy, after eating a meal.  The discomfort of indigestion is gone and many food allergies disappear.  Supplemental enzymes can also alleviate even severe or chronic digestive disorders.  Furthermore, many people say they take enzyme supplements as a way to ward off the aging process, bolster the immune system and otherwise support the body’s natural healing processes. 
All enzyme supplements are not created equal; while some have great value, many are incomplete and ineffective.  In order to complete the digestive process, an enzyme supplement MUST contain the full complex of enzymes.  Pineapple and papaya enzymes are single-plan enzyme products and are devoid of the enzymes needed to completely digest food.  Likewise, products that contain protease only initiate the process of protein digestion.  Protease breaks down protein to a peptide – a form that cannot be used by the body and can actually cause more harm than good.  To break peptides down to useable amino acids requires peptidase, as well.  Amylase will break carbohydrates down into disaccharides.  Like peptides, disaccharides are still not in a useable form and can wreak havoc in the system.  Cellulase, lactase, maltase and invertase must also be included to finish the job and break the carbohydrates all the way down to useable simple sugars.

Lipase, the fat-digesting enzyme, must have minerals present to accomplish its job.  Animal enzymes, such as pepsin, are no better than incomplete plant enzymes.  While they promote digestion, they have a limited pH range – which means that they work in only one of the three states of digestion.  In addition, rather than restoring the body’s enzyme supply, animal enzymes displace the supply, which causes the body to STOP producing enzymes of its own! This is not the case when you supplement with pure plant enzymes. Plant enzymes react in the body exactly as the enzymes from raw foods do.  Taking a complete, pure plant enzyme supplement not only helps break down foods, it also helps vitamins and minerals to be better absorbed and available for use in the body.

That is why it is so important to eat living foods – fresh fruit, fresh raw vegetables, nuts and seeds that still have their enzymes in them.  We recommend that at least half of your daily foods be living raw food (lightly steamed, or stir fried).  These raw foods not only contain abundant enzymes, but they also have a much higher nutrient content.  If you develop excessive bloating, gas, or diarrhea after you switch to eating raw foods, it only means that your system needs to adapt to them.  After all, this is something new to your digestive system, and it needs time to adjust.  If this is the case, change to about 20% of your foods as raw foods, and then gradually move back up the scale.

Be careful about what foods you use in combination.  It is best to eat fruits by themselves; when you eat fruit in combination with foods high in protein (like lean chicken breast, turkey, or fish) they tend to ferment and cause problems.  Eat fruit between meals and in place of sugary desserts.  Combine starches (potatoes, corn, beans, whole-grain breads and pasta) with vegetables (salads, broccoli, cauliflower, green beans).  They work great together.  If you have a sensitive gastrointestinal tract, you may feel better if you do not eat starches with protein.  Why?  Because proteins need a highly acidic environment to be digested, whereas, starches need a highly alkaline environment to be digested.   In other words, eating a baked potato and a steak, or rice and pork chops, can send a mixed message to your digestive system.  As a result, you may have fermentation and indigestion problems.  Remember, it is usually best to eat meats with vegetables, not with starches.

Preserve your enzyme reserves for important metabolic functioning, and promote optimum nutrient absorption and fat metabolism by eating properly and responsibly.  Remember ~ whenever you eat foods that are cooked or processed, simply add back the enzymes after each meal.  When digestive enzymes are added back into the digestion process, food can be digested more fully, and nutrients can be more easily absorbed by your body.  Whatever you do – DO NOT overtax your system!

Have you every asked yourself, “How is it possible that I am sick, even though I eat organic foods and am very careful with my diet?” The answer most likely revolves around an Enzyme Deficiency.  An enzyme deficiency can manifest itself as a variety of conditions. 
HealthStyles4U provides an Enzyme Deficiency Test that you can complete on your own.  This test will help you determine if you are prone to a specific enzyme deficiency and which product(s) may work best for you.

CLICK HERE to download the Enzyme Deficiency Test.
Once you have completed the test, CONTACT HEALTHSTYLES4U to obtain the enzymes you may need.

Body typing has been around for thousands of years.  For example:  Ayurveda, “The Science of Life”, is considered the world’s oldest existing medical system.  Originating on the Indian sub-continent, Ayurveda is thought to be at least 6,000 years old.  At its core is the principle of Body typing.  It considers that each person is unique, made up of a balance of physical, emotional, mental and spiritual states called “Doshas”.  The three Body Types – or Doshas – are Kapha (water), Pitta (fire), and Vata (air).

Recently an effort has been made to refine this system further to include the endocrine system and enzyme deficiencies.  Dr. Robert Williams stated, “If we continue to try to solve the nutritional problems on the basis of the ‘average person’, we will be continually in a muddle.  Such a person – average – does not exist.”  He demonstrated that bio-chemically we are all unique and individual.  Our “Bio-individuality” dictates the need for different proportions of fats, proteins and carbohydrates.  He also demonstrated that people respond differently to vitamins, minerals and other co-factors.  Commenting on the various diets that people try today, Gabriel Cousens, MD, states that, “All of these diets do seem to work … but only for about one-third to one-half of all the people!  Why, then, do these diets work for some and not for others?  The answer to this puzzling “controversy” can be found in biochemical individuality.  Different physiological types require different fuel mixtures in order to enter the right conditions to have maximum cellular energy and expression of health.”

Dr. Ellilot Abravanel says, “The only way to find your way through the conflicting claims of today’s experts is to be aware of your body type and its requirements.  Everything you eat has an effect on your glandular system.  When you understand how this works, you can use food to create a state of metabolic balance in which your body can reach and maintain its ideal weight.” He describes the four body types as dominant gland types, such as Pituitary, Gonadal, Thyroid, and Adrenal.  “The approach is, fundamentally, to restrict foods that are stimulating to the dominant glands of your body type – these are your body type’s “danger foods” – and to encourage foods that strengthen and support your less active glands.”

As a final assessment, Dr. DicQie Fuller expands on this by tying in the dominant glands with specific enzyme deficiencies.  As you determine your Enzyme Deficiency(s) and your Dominant Gland(s), you will be opened up to a new understanding of why you feel the way you feel; the best types of foods for your body type; the supplements you may need; and exercise that will create the foundation for your ideal lifestyle plan.

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REFERENCE:

	“BioChemical Individuality”	Dr. Robert Williams, Ph.D., D.Sc.
	“Body Type Diet & Life Time Nutrition Plan”	Dr. Elliot Abravanel
	“The Healing Power of Enzymes”	Dr. DicQie Fuller, Ph.D.
	“Eat Right For Your Body Type”	Dr. Leonard Smith, MD
	“Enzyme Nutrition”	Edward Howell

This compilation of plant based enzyme nutrition research is an evolving resource for your information. Please check in with us periodically, as we will be adding, modifying and generating additional research on specific enzymes – www.EnzymeResearchGroup.net

If you have a resource or specific abstract or study which you would like to submit, please email it to:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it