Fw: [Mr_Tracys_Corner] Enzyme Nutrition Therapy Beyond A Raw Food Diet 2/3

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[Mr_Tracys_Corner] Enzyne Nutrition Therapy Beyond A Raw Food Diet 2/3

HOME | CURRENT ISSUE | BACK ISSUES | ARTICLES | SUBSCRIBE | PRODUCTS |ADVERTISING | WHO, WHAT, WHERE | LINKS | COMMENTS | SURVEYEnzyme Nutrition TherapyBeyond a Raw Food DietPart 2 of 3Although enzymes are generally associated with raw food and digestion, theyhave been shown to have clinical uses in treating disease and restoringhealth.--Extracted from Nexus Magazine, Volume 11, Number 1 (December 2003-January2004)PO Box 30, Mapleton Qld 4560 Australia. editorTelephone: +61 (0)7 5442 9280; Fax: +61 (0)7 5442 9381From our web page at: www.nexusmagazine.com© 2003 by Mark Rojek785 N. Dancer RoadDexter, MI 48130, USATelephone/fax: +1 (734) 433 9267Email: mrojek1Website: http://www.radianthealth.cc--THE CHALLENGES OF OUR MODERN WORLDDr Edward Howell, the pioneer in the clinical use of plant enzymes, beganworking at Dr Henry Lindlahr's nature cure sanitarium in the 1920s nearChicago, Illinois. Dr Lindlahr is considered by many to be the "Father ofNaturopathy", introducing the modality to the public after his own diabeteswas cured by Father Sebastian Kneipp, a nature cure doctor in Bavaria.Father Kneipp used his "cold water cure" and herbs to restore the health ofhis patients.Dr Howell's research and observations led him to believe that if he couldreplace the enzymes lost in cooked and processed food, the nutrients couldbe better utilised. In 1932 he founded the National Enzyme Company toproduce food enzymes to help in digestion. During his clinical practise, hewitnessed hundreds of patients' cures from chronic degenerative disease.Dr Howell advocated at least a 75% raw food diet and taking digestive plantenzymes with the remaining cooked food. In an interview conducted towardsthe end of his life, he remarked that even if someone ate a mostly raw fooddiet, it still would be important to use concentrated plant enzymes.Replenishing what he referred to as the "enzyme bank" was a sure way tomaintain one's health into old age and prevent disease.While eating an entirely raw food diet would seem ideal, in most cases itwould not be realistic for the majority of people at this time. Even thevegetables of the cruciferous family (broccoli, brussels sprouts, cabbage,cauliflower and kale) should not be eaten raw. They containthyroid-inhibiting factors that should be destroyed by cooking.Though there is a growing awareness of diet, nutrition and alternativemedicine, the average person leaves it to someone else to "fix" them. Thanksto the media's flood of advertisements, they usually rely onover-the-counter drugs. The combination of propaganda and naïveté allows theaverage person not to take full responsibility for their own health.Changing the system so that raw food was the main staple of society woulddemand a complete alteration of the food and medical industry and requirere-education on food preparations. It might even challenge belief systems inmany cultures. It would confront the largest and most powerful industry inthe world: the pharmaceutical/petroleum cartel. Monsanto would be the firstto sue anyone having anything to do with it because it would invalidate thecorporation's push for global market control of worthless geneticallyengineered seeds. Only organically cultivated seeds could be used because ofthe greater enzyme content inherent in the plants once they were grown. Allfood would be organically grown, not only to prevent the pesticide/herbicideinterference with normal bodily enzyme functions but because mineral contentin organic food is far more abundant, minerals being necessary co-enzymes.Appliance companies selling microwave ovens would be driven out of businessunless they developed new products. All those cooking shows on cabletelevision would have to reinvent themselves by coming up with novel ways toprepare raw food.There would be an ongoing debate, as there is now, on whether to bevegetarian, since eating raw meat would probably be seen as abhorrentlybarbaric. Nonetheless, Dr Howell specifically discussed how the Eskimoculture ate raw autolysed meat. Howell points out the original meaning ofthe American Indian word "Eskimo": "he who eats it raw". The technique ofautolysis involves keeping meat in the proper conditions of temperature andmoisture for the enzyme cathepsin, found in meat tissue, to break it downslowly. It has been practised for centuries. Traditionally, Eskimos survivedbrutal winters in the northern tundra living on raw, pre-digested meats andblubber, without any fruit or vegetables or degenerative disease! When theybegan eating a "regular" diet of cooked foods high in carbohydrates, theyexperienced an increase in degenerative disease.Howell explains there is no evidence that humans can live on an exclusivelyraw meat diet, but he does make the point for autolysis. The hygienicconditions of those animals raised as food supply would have to be updatedso that they lived in extremely clean environments without cages and werefree to roam. They in turn would not eat grains but would be pasture fed.Antibiotics and other drugs would be used only in rare instances. This wouldcost several billion dollars or more to change worldwide. It is doubtful thefood and pharmaceutical industry would go along with it. Since the bottomline in any industry is profits, there would be far less profit if farmersand the populace suddenly did not need the majority of pharmaceuticals.Traditions and cultural implications aside, the socio-economic structures oftoday's world make it difficult to achieve this change towards eating rawfood on a grand scale. Nonetheless, there are small groups around the worldwho are practising this way of eating. They mostly advocate vegetarianism.Whether being a vegetarian is the most appropriate approach to health isstill debatable; it is not to be addressed here. Even vegetarians have majorhealth issues, sometimes far worse than non-vegetarians. What the author isaddressing is the clinical use of enzymes as therapeutic tools forpreventing and reversing disease and maintaining optimal health.The therapeutic use of enzymes reveals significant differences betweenenzymes resulting from animal sources and those of plant origin. Today,animal-based enzymes are primarily derived from the pancreas of freshlyslaughtered pigs. They contain the highest enzyme concentrations from animalsources that we know of to date. They have been used since the early 1900sand have been very effective under certain conditions. Some enzymes areobtained from plants, including bromelain from pineapple, papain from papayaand nanokinase from soy fermentation. Other plant-based enzymes are producedfrom different fungus/mould species by "growing" them. Various enzymes canbe cultured from these fungi/moulds in very high concentrations. Contrary topopular belief, these enzymes do not contain any of the substances they weregrown from; laboratories manufacturing plant enzymes have independentlaboratory assays available to verify this.ENZYME ACTIVATION DEPENDENT FACTORSVitamins and minerals are considered essential nutrients and the symptoms oftheir deficiencies are well documented, often occurring soon afterdepletion. Signs and symptoms of enzyme deficiencies take much longer tomanifest and are very often missed in clinical evaluations.Enzymes are usually bound to either a mineral or a vitamin, which areco-enzymes. Unlike most vitamins and minerals, enzymes are unique, requiringfour specific conditions for activation in order to function:. moisture (water);. ideal temperature range;. the exact pH (alkalinity or acidity);. a specific substance (substrate) to work on.Water: The Gift of LifeIn order for enzymes to be active, moisture must be present. Enzymes willnot work in a dry environment. They must have moisture.All legumes, nuts and seeds contain enzyme inhibitors. The inhibitorsprevent those foods from spontaneously growing, and also nullify the body'sown digestive enzymes from working on them. This is why they are sodifficult to digest and why we feel tired after eating them. It costs thebody great amounts of energy to digest them. Heating will destroy enzymeinhibitors but will also destroy the enzymes themselves. Soaking these foodsfor at least 12 hours not only destroys the inhibitors but activates theenzymes. Once activated, enzymes will begin breaking down proteins, fats andcarbohydrates within the legume, nut or seed, giving the body pre-digestedfood.In his book, Your Body's Many Cries For Water1, Dr Fereydoon Batmanghelidjdocuments chronic dehydration as a causative factor for many health problemssuch as asthma, arthritis, allergies, back pain, hypertension, migraineheadaches and other degenerative diseases. Coffee, alcohol, manufacturedbeverages and many of the pharmaceutical drugs dehydrate the body. Hebelieves dehydration to be the root cause of many degenerative diseases.Enzymes are the only substances capable of doing work in the body, but theyneed adequate moisture in order to accomplish this.Is it possible that dehydration for extended periods inhibits or slowsnormal enzyme functions which could lead to disease? It may be an academicpoint of argument. When the body is dehydrated, the blood becomes thick,making normal bodily functioning difficult. Taking aspirin will thin theblood, but not without side effects. Drinking more water will also thin theblood. Supplemental enzymes will thin the blood, but large amounts arerequired to accomplish this.There are several ways to view any health crisis and there may be more thanone way to remedy it. Finding the safest, most natural and medically soundway of supporting the body to achieve resolution of any health crisis can bechallenging for the average person. Having the media thrustingadvertisements at them and at the same time spewing propaganda aboutquestionable safety issues of natural remedies, it is no wonder most peopleare confused and leery.Some will say: "What about vitamin and mineral depletion in the soil and ourfood as causative factors in disease? What about our pollutedenvironment-the pesticides, herbicides and industrial waste?" Frankly, itshould not take a rocket scientist to conclude how health-damaging our wasteand chemical toxicity have become. It is essential to eat organically grownfood, while avoiding junk food and food that has been genetically modified,microwaved and/or irradiated. Yet if you eat cooked food, the body willstill suffer from enzyme deficiencies. When there is enough of nature's"labour force"-namely, metabolic enzymes and fluid circulating throughoutthe body-digestion, tissue repair, growth, immune function anddetoxification will proceed normally.Dr Loomis includes a 24-hour urinalysis in his system of evaluation."Volume" represents how much fluid intake there is and how well the bodyeliminates it. In relation to chlorides and specific gravity, volume revealssodium chloride (salt) intake and kidney function respectively. Does oneingest too much salt or not enough? Does the patient drink enough water ortoo much?Many people drink too many liquids (not necessarily water) in the beliefthat they are doing their bodies good by flushing out toxins. Whileelimination of toxins is beneficial and to be encouraged, excessive fluidintake can deplete and change the electrolyte balance, resulting in numerousother health issues. Rather than guess how much water your body needs, youare advised to follow the recommendations in Dr Batmanghelidj's book.In addition, utilising Dr Loomis's 24-hour urinalysis will prove to thepatient if they are drinking excessive amounts of water, too little water orjust the right amounts daily. Adjusting water intake based on a 24-hoururinalysis is a clinically sound method of correcting electrolyte levels andbalancing acidic/alkaline conditions.TemperatureTemperature plays a crucial role in how active enzymes are within theenvironment in which they are working. Bromelain and papain are twoprotein-digesting enzymes common in commercial and industrial use. Bromelainis utilised in the meat industry as a meat tenderiser because its idealtemperature range is 120-160°F (48.89-71.11°C). Papain is used in thetanning industry to soften leather. Its optimal temperature is around 105°F(40.56°C). Bromelain and papain have had some success in clinical use asanti-inflammatory agents. However, their limited results might be due to thebody's temperature of 98.6°F (37.0°C), which is not ideal for them. Enzymesproduced from mould/fungus organisms, however, have an ideal temperaturerange of 95-105°F (35.0-40.56°C). At the normal body temperature of 98.6°F,plant enzymes from mould/fungus origins are perfect. This will be seen whenwe discuss fever in part three of this article series.Animal-based enzymes (pancreatin) are heat labile, as are plant enzymes. DrHowell noted that heating food at 118°F (47.78°C) or greater, for any lengthof time, destroys all the enzymes.Pancreatin, which has been used most extensively over the last 80 years, issubject to the same problems faced when manufacturing enzymes in the form oftablets or capsules. Whether the enzymes are from animal or plant origins,when they are produced as a tablet the heat involved in the processingcauses a loss of at least 50% of the enzyme activity in those products.Encapsulating enzymes is more advantageous because there is no heat involvedand consequently no loss of enzyme activity. There are also no binders,fillers or excipients as in tablets; these have the potential to causeallergic reaction in some people.Acidity and AlkalinityOne of the other major differences in using animal and plant enzymes is whatis known as the pH factor. In chemistry, pH is a measurement of the acidityor alkalinity of a substance. Vinegar is somewhat acidic, while hydrochloricand sulphuric acids are highly acidic. Sulphuric acid is contained in carbatteries. Hydrochloric acid is used commercially and is produced in thestomach. Lye, on the other hand, is extremely alkaline; it is an ingredientin most commercial products used to unclog plumbing drains. Interestingly,many of the newer plumbing and septic tank cleaners use concentrated plantenzymes.Animal-based enzymes like pancreatin are limited, as they can only work in apH range of 7.2-9.0, which is alkaline. Stomach acid concentrates down toabout 2.0-3.0 during digestion. This is why animal-based enzymes can neverdigest food, since they are limited to the alkaline end of the pH spectrum.One of the body's most important functions, monitored by the hypothalamus,is that of keeping the blood pH between 7.35 and 7.45-which, as indicatedabove, is alkaline. The slightest deviation from this narrow range willthrow the body into crisis. Since animal-based enzymes work only in analkaline environment, they have been shown to work best when taken inbetween meals to break down unwanted protein such as undigested foodremnants, viruses, bacteria and other pathogenic micro-organisms. They arealso clinically proven in reducing inflammation.Most of the original clinical studies using enzymes were done in Europe,particularly Germany. These were primarily performed using animal pancreaticenzymes. A library search of literature dating back to the early 1900s showsthat most studies were written in French, Italian and German. Very fewstudies were presented in English until the late 1930s, as found in theIndex Medicus. Even today, most clinical studies recorded in the medicalliterature still employ animal-based enzymes (pancreatin) and are fromEurope.Common usage for pancreatic enzymes is in the treatment of pancreaticinsufficiency diseases such as steatorrhoea (excessive amounts of undigestedfat in stools), cystic fibrosis and pancreatitis. Results are mixed, butgenerally some help is obtained from pancreatin. While some of theinflammation is reduced to a degree, digestion is very little affected dueto the fact that pancreatin does not work in the acidic pH of the stomach.Plant enzymes, on the other hand, are known to have a much greater effect inthese conditions due to the advantage of their broad pH range. A study outof England observed that a small amount of an acid-stable lipase from plantsources was as effectual as a 25-times larger dose of animal pancreatin.2One experience of the author involved a gentleman diagnosed with pancreaticcancer, due in part to his alcoholism. His doctors prescribed pancreatin toaid with digestion and relieve inflammation. He was given six weeks to live.He had not found any relief with the pancreatin. Four weeks after he starteda plant-based enzyme program, he lost touch with the author. The authorsuccumbed to thinking he would never see this client again, due to hisdeath. One year later, he ventured into a restaurant and there was theformer client with his wife and son, enjoying a meal. The author asked indisbelief how he had survived. He explained he had continued taking plantenzymes, having purchased some from a health food store. He was still aliveafter several years, to the amazement of his doctors.Plant-based enzymes work in a very broad pH range of about 2.0-12.0. Thiscovers both the acidic and alkaline ranges and makes them ideal fordigesting food. Remember, Dr Howell found a pre-digestion stomach inmammals, including humans. Based on the observations of Beazell et al. aswell as other researchers, Howell reasoned that most digestion takes placein the stomach. Since plant enzymes survive extreme pH conditions, thismakes them perfect for digesting protein, starches and fats in the stomach.This digestion in the stomach also relieves the pancreas of itsenzyme-producing burden.Plant enzymes are active in both acidic and alkaline environments, givingthem greater access to digesting substances in blood, lymph and tissue thatdo not belong there.Substrates: The Lock and KeyLastly, enzymes need a specific substrate (substance) on which to work. Theanalogy most commonly used is that of a lock-and-key system. Enzymes arevery exacting in what they can work on: if the key does not fit the lock,nothing can occur. Protease works only on splitting protein down intosmaller protein peptides and amino acids. Lipase cleaves fats and oils intofatty acids. Cellulase breaks down cellulose, which is plant fibre.Pectinase works on pectin (fibre) from fruit. Fructase breaks down fructose,the sugar found in fruit. Sucrase breaks down sucrose, the sugar obtainedfrom beets or sugar cane.One of the most commonly discussed enzyme deficiencies is lactoseintolerance-the inability to digest the sugar component of milk. It has beenobserved through associates of Dr Loomis that when someone is lactoseintolerant, they are also usually intolerant of other sugars includingmaltose from grains and sucrose.The enzymes necessary for digesting these sugars are produced by the villiof the small intestine. When someone overconsumes sugar in its many formsover time, they exhaust their body's ability to produce the specific enzymesnecessary to digest those sugars. This is also the case with fructose whenit is used as an additive derived from synthetic or even natural means, ifenzymes are not present to digest it.People who consume too much sugar also end up not being able to digest fatsproperly. This is especially true for women. The complex endocrine system ofwomen warrants the ability to digest fats and proteins to ensure necessaryhormone production throughout life, especially during menopause. Hormonesare primarily produced from fats, proteins and minerals. In fact, the majorsteroid hormones (aldosterone, cortisol, oestradiol and testosterone) arederived from cholesterol.Due to excessive sugar consumption during their lifetime and the inabilityto digest the sugar, so many women experience difficult menopause because ofmineral deficiencies brought about by the sugar. Difficult menopause alsostems from long-term problems of protein and fat digestion. The body usesfood not only for energy but for tissue repair (which requires protein) andproduction of essential hormones.The above example is true of any food that is consumed exclusively for longperiods. Excessive consumption and the concurrent inability to digest thosefoods are known as dietary stress factors. Everyone is subject to dietarystress factors due to the repeated overconsumption of particular foods. Thebase of the food pyramid advocated by the medical community is built uponcarbohydrates. It has become clear to many that this is a faultyrepresentation of the ideal diet. The rapid rise in the incidence ofdiabetes, obesity and cardiovascular disease, especially in children, is theresult of excessive carbohydrate and sugar intake and lack of exercise. Thenew kid on the block, insulin resistance syndrome (IRS), is just anotherexample of the body's inability to digest and utilise sugar and simplecarbohydrates properly. It is believed by many to be the precursor of typeII diabetes. It is further evidence of enzyme deficiencies, specifically ofthe sugar and carbohydrate digesting enzymes.Another group of enzymes, anti-oxidant enzymes, works on what are termedfree radicals. Free radicals are the result of living in an industrialsociety. Externally they are caused by radiation, pollution and toxins,while internally they are the result of normal metabolism. They aremolecules without a paired electron in their outer ring. Electrons holdmolecules together. Normally, a stable molecule has a pair of electrons. Itwill become unstable and reactive if there is an unpaired electron in theouter ring. Very often, free radicals are composed of an unstable oxygenmolecule which will cause damage to the lipid portion of the cell membrane.It can also affect the protein and DNA of the cell. Antioxidants, includingenzymes, can prevent or stop the damage caused by free radicals.Glutathione peroxidase splits hydrogen peroxide into water and a singlestable oxygen atom. The main symptoms of excessive peroxide free radicalsinclude heart and liver disease, premature ageing, and skin disease such asage spots, cancer, dermatitis, eczema, psoriasis and wrinkling. Glutathioneperoxidase is dependent on the mineral selenium. If there is a deficiency ofselenium in the soil and thus in the food consumed, there may be a hindrancein the body's ability to produce adequate amounts of glutathione peroxidase.Interestingly, epidemiological research in the United States and China showsareas with the lowest concentrations of soil selenium have the highestcancer rates, with the converse being true. This was first known in 19883and later confirmed in the latter 1990s.Superoxide dismutase (SOD) is an anti-oxidant enzyme responsible forcleaving the highly reactive superoxide radical O2¯ into hydrogen peroxideand protecting cells from dangerous levels of superoxide. Working in tandemwith SOD is the enzyme catalase. It breaks down the hydrogen peroxide thatis created by SOD's action on superoxide radicals. SOD/catalase deficiencieshave been observed in inflammatory conditions, especially arthritis,bursitis and gout. In the field of anti-ageing medicine, it is believed thatsupplemental anti-oxidant enzymes can slow the ageing process. By curbingfree radical processes, one may stop the damage done to cell membranes,strengthening the permeability of the cell and making it less prone toinvasion by pathogens or environmental pollutants.ABSORPTION OF EXOGENOUS ENZYMESOne of the arguments against using supplemental enzymes is that they areprotein macromolecules and therefore are denatured or destroyed by theaction of hydrochloric acid produced inside the stomach and, as such, theycannot cross the brush-border of the intestine intact. Another argument isthat even if they did cross over, they are nothing more than a trigger forthe production of endogenous enzymes. As described below, these and otherarguments have been proven incorrect.A macromolecule is a compound of 1,000 or more atoms bound together. Thereis overwhelming evidence that macromolecules do, in fact, cross the gutlumen intact. In 1904, Drs Ganghofer and Langer demonstrated that largeprotein molecules were absorbed across the intestinal gut without beingdegraded and were still capable of functioning.4Morris documented the intact absorption of gamma globulin in newborns. Herecounted how infants' first milk is colostrum, which sets up the infants'digestive immune function.5 Both gamma globulin and colostrum are proteins.Professor Seifert of the University of Kiel not only demonstrated theabsorption of gamma globulin but proved by means of immunological testingthat the proteins were intact, entering the bloodstream unaffected and infull molecular size.6-8Walker and others documented extensive work on the intestinal uptake ofmacromolecules in relation to immunisation.9-11 Gardner specifically wroteabout the gastrointestinal assimilation of intact proteins.12, 13 Otheranimal and human studies have described numerous intact proteins includinganimal-based and plant-based enzymes being absorbed into the bloodstreamfollowing oral administration.14-17In one study, cancer patients with known inflammatory conditions (deep andsuperficial thrombophlebitis of the extremities) were given doses ofproteolytic enzymes either orally or intramuscularly of trypsin andchymotrypsin. Measurements of blood levels of both enzymes showed markedincreases within 30 minutes, with a decline to base levels at the end of 24hours. These results occurred with both orally administered andintramuscularly injected enzymes. Since the orally administered enzymes didincrease the blood esterase substantially, it was concluded that "orallyadministered chymotrypsin and trypsin resulted in specific esterase activitychanges in blood, indicating absorption of the enzymes given, rather thanrelease of other enzymes from the intestinal tract".18 Unfortunately, thisstudy was only interested in whether or not proteolytic enzymes could beabsorbed across the gut wall. There was seemingly no interest in what theeffects might be from the enzymes themselves on the inflammation or cancer.In another study, lipase was found to be circulating from across theintestinal lumen into the lymph system and back to pancreatic acinar cells,where the cycle repeated itself.19 This circulation of enzymes via the lymphand blood systems is similar to the recycling of bile salts by the liver.YOU ARE WHAT YOU CAN DIGEST!Over the last century, doctors have sought to treat human ailments with avariety of natural and not-so-natural methods. Driven by the financial gainsof pharmaceutical companies, research scientists have tried to unlock thesecrets of nature to synthesise active ingredients of plants and animals.The amount of money spent on health care in the United States per personbased on per capita income far exceeds any other country-yet there isrampant illness, with always the promise from pharmaceutical companies ofyet another discovery just around the corner. Most people have come toexpect the "magic bullet" pill that will do everything for them. Even in thenatural health food industry, the latest vitamin/mineral supplements haveeverything except the kitchen sink thrown in for good measure.In the early 1900s, radiation and surgery became the mainstays oftreatments. By the 1940s, pharmaceutical drugs had turned into the miraclecures. We've moved into an entirely new and uncharted territory, becomingcocky with the analysis of genomes and the ability to tamper with life.Cloning of animals and production of genetically modified drugs are the nextpromise for the future. We are told that irradiated and genetically modifiedfoods will feed the world, but at what cost?All of the above factors will provide continuing evidence of enzymedeficiencies leading to more obscure and unrecognisable diseases. Biologicaland chemical terrorism now threatens our existence, but so does themanipulation of our food.Throughout history, many scientific discoveries have been blighted by ablind spot. That spot is the gaping hole of the future of this planet,including everyone and everything on it. In the Hindu and Buddhistreligions, karma is the principle of cause and effect. It has been describedin many ways and in many languages by prominent religious leaders as well asphysicists. Christians understand it as "What ye sow, so shall ye reap".What we do now will forever affect the world we live on and in. Clean food,water and air are essential for survival. We can control what we eat, drinkand breathe, so long as we are informed and educated.The ongoing work of Dr Loomis and his associates attests to the best-keptsecret in the field of nutrition. You are not necessarily what you eat, butwhat you can digest. Improved digestion through plant enzymes should be thestarting point in any health program. When the body can get what it needs,when it needs it, it will perform wonders and even miracles.As Dr Howell said, "Without enzymes, life itself would not be possible".References:. Beazell, J.M. et al., "A Reexamination of the Role of the Stomach in theDigestion of Carbohydrate and Protein", Am. J. Physiology 132:42-50 (1941). Howell, E., Enzyme Nutrition, Avery Publishing, New Jersey, 1985About the Author:Mark Rojek began researching alternative therapies in 1970. His studiesincluded botanicals, mineral and vitamin requirements and diet. He internedin acupuncture with Dr Bell in Windsor, Ontario, Canada, in 1973, andgraduated in 1978 with a Bachelor of Science. He studied aromatherapy,kinesiology, massage therapy and classical homoeopathy in England. In 1986,Mark began formal studies in traditional Chinese medicine, especiallyacupuncture. In Chicago, he worked with several holistic physicians as amedical technician and maintained a private nutritional practice. Also in1986, he met Dr Howard Loomis, foremost living expert in enzyme nutrition,and continues to work with him. He works with several doctors in Michiganwho refer to him and seek his counsel. He continues to research, lecture andcounsel clients in nutrition and diet.Mark can be contacted by telephone/fax on +1 (734) 433 9267, by email atmrojek1, and via his website at http://www.radianthealth.cc.Endnotes:1. Batmanghelidj, F., Your Body's Many Cries For Water, Global HealthSolutions, Virginia, 1992, 19952. Griffen, S.M., Alderson, D., Farndon, J.R., "Acid resistant lipase asreplacement therapy in chronic exocrine insufficiency: a study in dogs", Gut30(7):1012-15 (July 1989)3. Jackson, M.L., "Selenium: geochemical distribution and associations withhuman heart and cancer death rates and longevity in China and the UnitedStates", Biol. Trace Elem. Rev. 15:13-21 (Jan-Apr 1988)4. Ganghofer, D. and Langer, J., "Über die Resorption gewisser Eiweißkorperim Magendarmkanal Neuborener Tiere und Sauglinge", Med. Wochenschr. 51:1497(1904)5. Morris, I.G., "Gammaglobulin Absorption in the Newborn", Handbook ofPhysiology 75:1491-1512 (1978)6. Seifert, J. et al., "Quantitative analysis about the absorption oftrypsin, chymotrypsin, amylase, papain and pancreatin in the G.I. tractafter oral administration", General Physician (Allgemeinarzt) 19(4):132-137(1990)7. Seifert, J., Ganser, R., Brendel, W., "Absorption of proteolytic enzymesof plant origin from the G.I. tract into the blood and lymph of adult rats",German J. Gastroenterology (Z. Gastroenterol.) 17:1 (1969)8. Seifert, J., Siebrecht, P. et al., "Amylase absorption and transport viablood and lymph after oral administration", Digest Biol. Sci. 41:1593 (1986)9. Walker, W.A., Isselbacher, K.J., Bloch, K.J., "Intestinal uptake ofmacromolecules: effect of oral immunization", Science 177:608-610 (1972)10. Walker, W.A., Isselbacher, K.J., Bloch, K.J., "Intestinal uptake ofmacromolecules. II. Effect of parenteral immunization", J. Immunol.111:221-226 (1973)11. Walker, W.A., Wu, M., Isselbacher, K.J. et al., "Intestinal uptake ofmacromolecules. III. Studies on the mechanism by which immunizationinterferes with antigen uptake", J. Immunol. 115:854 (1975)12. Gardner, M.L.G., "Gastrointestinal absorption of intact proteins", Ann.Rev. Nutr. 8:329-350 (1988)13. Gardner, M.L.G., "Intestinal assimilation of intact peptides andproteins from the diet - A neglected field?", Biol. Rev. 59:289-331 (1984)14. Jacobson, I. et al., "Human beta-lactalbumin as a marker ofmacromolecule absorption", Gut 27:1029-1034 (1986)15. André, C. et al., "Interference of oral immunisation with the intestinalabsorption of heterologous albumin", Eur. J. Immunol. 4:701-704 (1974)16. Dannaeus, A. et al., "Intestinal uptake of ovalbumin in malabsorptionand food allergy in relation to serum IgG antibody and orally administratedsodium chromoglycate", Clin. Allergy 9:263-270 (1979)17. Pelot, D., Grossman, M.I., "Distribution and fate of pancreatic enzymesin the small intestine in the rat", Am. J. Physiol. 202:285-288 (1962)18. Ambrus, J.L., Lassman, H.B., De Marchi, J.J., "Absorption of exogenousand endogenous proteolytic enzymes", Clin. Pharm. and Therap. 8(3):322-328(1967)19. Papp, M., Feher, S., Folly, G., Horvath, E.J., "Absorption of pancreaticlipase from the duodenum into lymphatics", Specialia 13(9)1191-92 (1977)Editor's Note - Correction:In Part 1 of the printed edition of th article, we included an incorrectconversion of the temperature of 118° Fahrenheit into degrees Celsius. Thecorrect equivalent temperature should be 47.78°C. We apologise for the errorand point out that it was not the fault of the author.The homepage and the place to sign up for Tracy's Corner is: Mr_Tracys_CornerFor complaints or assistance contact xootsuit26