Enzymes: Their Ultimate Task

[Guest guest]

Enzymes: Their Ultimate Task JoAnn Guest Apr 28, 2003 21:09 PDT

 

The Importance of Enzymes

The small intestines are where the most absorption

of foods takes place.

This is where the digestive system moves into high-performance,

breaking down foods with digestive enzymes, extracting thousands of

nutrients from the foods you eat, and sending them off to the liver for

processing, which then sends them off to millions of jobs throughout the

body.

 

The health of the small intestine is so important to your overall

health, that naturopathic doctors estimate that some 60 percent of

patients they see with previously unidentified symptoms (i.e. those

mainstream medicine could not help) are suffering underneath all

their other symptoms,

from a dysfunctional gastrointestinal system.

 

A Tour of the Small Intestine.

 

Impossible as it may seem, you have about 22 feet of small intestine

inside you with more than 2,000 square feet of surface area—that's

about the square footage of an average two –r three bedroom house!

 

This relatively huge surface area is created by villi, tiny fingerlike

protrusions in the intestine s that interface between the intestines and

the rest of the body absorbing nutrients and sending them into the

bloodstream where they are processed by the liver.

 

When the intestines are damaged the villi are damaged, paving the way

for poor absorption of foods.

 

Unlike the stomach, which has an acidic environment, the small

intestine has an alkaline environment, created by the secretion of

bicarbonate (like baking soda) from the pancreas. The alkalinity then

stimulates the pancreas to secrete digestive enzymes.

 

Meanwhile, the gall bladder releases bile, which aids in the

breakdown of fats.

 

The liver, the gallbladder and the pancreas play an important role in

the digestion of foods, so let's take a closer look at how they work.

 

The Liver

 

The liver is the main storage organ for fat-soluble vitamins such as

A, D and E, and it also largely responsible for ridding the body of

toxins.

 

It is the largest solid organ of the body and weighs about four

pounds.

 

It is an incomparable chemical plant, It can modify almost any

chemical structure for the body to use or eliminate. It is a powerful

detoxifying organ breaking down a variety of toxic molecules and

rendering them harmless.

 

It is also a blood reservoir and a storage organ for those fat-

soluble vitamins, and for digested carbohydrate (glycogen), which is

released to sustain blood sugar levels.

 

It manufactures enzymes, cholesterol, proteins, vitamin A (from

carotene) and blood coagulation factors.

One of the prime functions of the liver is to produce bile.

 

Bile contains salts that promote efficient digestion of fats by

detergent action, emulsifying fatty materials much as soap disperses

grease when you're washing dishes.

 

The Gallbladder

 

This is a sac-like storage organ about three inches long. It holds

bile,

modifies it chemically, and concentrates it tenfold. The taste or

sometimes even the smell or sight of food may be sufficient to empty

it out.

 

Constituents of gallbladder fluids sometimes crystallize and form

gallstones. One of the best ways to keep your gallbladder healthy is

to eat plenty of fiber.

 

The Pancreas

 

The Pancreas provided important enzymes to the body. This gland is

about six inches long and is nestled into the duodenum.

 

It secretes insulin, which ushers sugar form the blood stream into

the cells. Insulin is secreted into the blood, not the digestive tract.

The larger part of the pancreas manufactures and secretes pancreatic

juices, which contain some of the body's most important digestive

enzymes, and bicarbonate, which neutralizes stomach acid.

 

Digestive Enzymes

 

There isn't a cell in the body that *functions* without the help of

enzymes.

 

Enzymes are the magic ingredient that makes all of the other

ingredients in the body work together.

 

It is estimated that enzymes are facilitating 36 million biochemical

reactions in the human body every minute. There are thousands,

perhaps millions, of different enzymes at work, each with it's own

individual assignment.

 

This is IMPORTANT:

 

Without the appropriate enzyme to *bind* to, vitamins are just so much

organic matter, minerals are just so much inorganic matter, and

matter itself is just another molecule.

 

Enzymes *regulate* all living matter, plants and animals alike.

 

Take *away* enzymes and you no longer have something that is *living*.

 

Most enzymes are extremely tiny and found in very small quantities in

the body.

 

They work in organs, blood and tissue. The digestive enzymes,

however, are a different story.

Although you still need a microscope to see them, they are much larger

than most other enzymes, and are present in the digestive system in

large amounts.

 

Digestive enzymes are the catalysts in digestion and absorption,

speeding up the enhancing the breakdown of foods. In one of those

small

miracles of biochemistry, the digestive enzymes cause biological

reactions in our digestive systems without themselves being changed.

 

Food only becomes useful to the body after it has been converted to

its parts;

--- starches, sugars, amino acids, fats, vitamins, minerals and

thousands of other nutrients such as phytochemicals from plants.

 

Since each digestive enzyme works with a specific type of nutrient, a

shortage or absence of even a single type of enzyme can make all the

difference between health and sickness.

 

One enzyme cannot substitute for another or do another's work.

 

Identification

 

We can also look at enzymes as the " guide " that shows the vitamin or

mineral of fat the way into the cell.

 

Without the introduction by the enzyme, the cell might never know the

`identity' of the nutrient.

 

Some enzyme experts believe that factors such as stress,

malnutrition, junk foods, alcohol and cigarettes destroy and thus

deplete enmesh.

 

They theorize that many digestive problems and immune disorders

happen when we are deficient in enzymes.

 

According to Ann Louise Gittlemen, author of the book, " Guess Who

Came to Dinner; Parasites and Your Health (Avery Publishing, 1993),

 

a lack of digestive enzymes also creates an ideal breeding ground for

parasites.

 

She explains that *undigested* food tends to rot and ferment in the

intestines, which is the perfect *environment* for parasites.

 

 

 

 

JoAnn Guest

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[Guest guest]

I have been meaning to ask what enzymes folks take. I can't handle HCL and

pancreatin seems to play games with my reactive hypoglycemia. I have

Ileocecal Valve problems and am trying to figure out how/ what to eat and

what might be a good enzyme.

Lona

 

Fun lists on friends and fun..

http://tahomagirl.com

---------

" Today's mighty oak is just yesterday's nut, that held its ground. "

 

Enzymes: Their Ultimate Task JoAnn Guest Apr 28, 2003 21:09 PDT

[Guest guest]

Isn't it possible to get enzymes from food " rather than taking them

in pill form " ?

-- In Gettingwell , " Lona " <lona@t...> wrote:

> I have been meaning to ask what enzymes folks take. I can't

handle HCL and

> pancreatin seems to play games with my reactive hypoglycemia. I

have

> Ileocecal Valve problems and am trying to figure out how/ what to

eat and

> what might be a good enzyme.

> Lona

>

> Fun lists on friends and fun..

> http://tahomagirl.com

> ---------

> " Today's mighty oak is just yesterday's nut, that held its ground. "

>

> Enzymes: Their Ultimate Task JoAnn Guest Apr 28, 2003 21:09 PDT

[Guest guest]

Some claims are made that all raw food contains enzymes, But heating it

above 118 degrees F. kills the enzymes.

 

 

 

>Isn't it possible to get enzymes from food " rather than taking them

in pill form " ?

 

 

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[Guest guest]

>Isn't it possible to get enzymes from food " rather

>than taking them in pill form " ?

>Angie

 

Angie,

 

My understanding about enzymes is that they are

relatively heat sensitive and are rendered ineffective

at temperatures over 150 degrees F. Raw food

advocates use this as one of their arguments toward

why people should follow a raw food diet. Lactase,

for example, is present in raw milk but destroyed

during the pasteurization process thus leaving these

poor lactose-intolerant souls to fend for themselves

with what few lactase enzymes they have in their body.

I've known many lactose-intolerant people who had no

symptoms/side effects to raw dairy products.

 

There are, however, " anti-nutrients " in many foods

that cooking renders useless. Thus it would appear

that cooking has it's benefits, too.

 

The more people cook their food, the more I believe

they need to supplement with enzymes in pill form.

Both cooked and raw food have their benefits and,

therefore I believe it is prudent to balance your

consumption of cooked and raw foods to maximize the

benefits of each.

 

Bryan

 

 

 

 

The New Search - Faster. Easier. Bingo.

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[Guest guest]

Wish Raw food is bad? RE: " anti-nutrients "

-

Bryan P. Walsh

Gettingwell

Wednesday, April 30, 2003 8:22 AM

Re: Enzymes: Their Ultimate Task

 

 

>Isn't it possible to get enzymes from food " rather

>than taking them in pill form " ?

>Angie

 

Angie,

 

My understanding about enzymes is that they are

relatively heat sensitive and are rendered ineffective

at temperatures over 150 degrees F. Raw food

advocates use this as one of their arguments toward

why people should follow a raw food diet. Lactase,

for example, is present in raw milk but destroyed

during the pasteurization process thus leaving these

poor lactose-intolerant souls to fend for themselves

with what few lactase enzymes they have in their body.

I've known many lactose-intolerant people who had no

symptoms/side effects to raw dairy products.

 

There are, however, " anti-nutrients " in many foods

that cooking renders useless. Thus it would appear

that cooking has it's benefits, too.

 

The more people cook their food, the more I believe

they need to supplement with enzymes in pill form.

Both cooked and raw food have their benefits and,

therefore I believe it is prudent to balance your

consumption of cooked and raw foods to maximize the

benefits of each.

 

Bryan

 

 

The New Search - Faster. Easier. Bingo.

http://search.

 

[Guest guest]

>Wish Raw food is bad? RE: " anti-nutrients "

 

Ed,

 

Firstly I think it's impossible to say any particular

food is innately " good " or " bad " . Every living

organism on Earth has a set of survival mechanisms in

place to ensure it's species will continue on. Some

foods have certain mechanisms in place that make some

of the side effects less appealing. Spinach, for

example, contains oxalic acid which in high quantities

isn't great for us. Cruciferous vegetables (i.e.

brocoli) contain goitrogen which are thought to

suppress thyroid function.

 

The point of my previous post was that balance is the

key. I think an all raw food diet has it's drawbacks

as does an all cooked diet. Similarly, I believe if

someone eats too much broccoli they may be slowing

their thyroid down a bit. Conversely, there are many

known benefits to broccoli and avoiding it is missing

out on those benefits.

 

Everything in moderation.

 

Bryan

 

 

 

 

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