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

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Walt

 

Monday, November 08, 2004 9:40 AM

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

 

 

 

Enzyme Nutrition Therapy

Beyond a Raw Food Diet

Part 2 of 3

Although enzymes are generally associated with raw food and digestion, they

have been shown to have clinical uses in treating disease and restoring

health.

 

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Extracted from Nexus Magazine, Volume 11, Number 1 (December 2003-January

2004)

PO Box 30, Mapleton Qld 4560 Australia. editor

Telephone: +61 (0)7 5442 9280; Fax: +61 (0)7 5442 9381

From our web page at: www.nexusmagazine.com

 

© 2003 by Mark Rojek

785 N. Dancer Road

Dexter, MI 48130, USA

Telephone/fax: +1 (734) 433 9267

Email: mrojek1

Website: http://www.radianthealth.cc

 

 

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THE CHALLENGES OF OUR MODERN WORLD

Dr Edward Howell, the pioneer in the clinical use of plant enzymes, began

working at Dr Henry Lindlahr's nature cure sanitarium in the 1920s near

Chicago, Illinois. Dr Lindlahr is considered by many to be the " Father of

Naturopathy " , introducing the modality to the public after his own diabetes

was cured by Father Sebastian Kneipp, a nature cure doctor in Bavaria.

Father Kneipp used his " cold water cure " and herbs to restore the health of

his patients.

Dr Howell's research and observations led him to believe that if he could

replace the enzymes lost in cooked and processed food, the nutrients could

be better utilised. In 1932 he founded the National Enzyme Company to

produce food enzymes to help in digestion. During his clinical practise, he

witnessed hundreds of patients' cures from chronic degenerative disease.

Dr Howell advocated at least a 75% raw food diet and taking digestive plant

enzymes with the remaining cooked food. In an interview conducted towards

the end of his life, he remarked that even if someone ate a mostly raw food

diet, it still would be important to use concentrated plant enzymes.

Replenishing what he referred to as the " enzyme bank " was a sure way to

maintain one's health into old age and prevent disease.

While eating an entirely raw food diet would seem ideal, in most cases it

would not be realistic for the majority of people at this time. Even the

vegetables of the cruciferous family (broccoli, brussels sprouts, cabbage,

cauliflower and kale) should not be eaten raw. They contain

thyroid-inhibiting factors that should be destroyed by cooking.

Though there is a growing awareness of diet, nutrition and alternative

medicine, the average person leaves it to someone else to " fix " them. Thanks

to the media's flood of advertisements, they usually rely on

over-the-counter drugs. The combination of propaganda and naïveté allows the

average person not to take full responsibility for their own health.

Changing the system so that raw food was the main staple of society would

demand a complete alteration of the food and medical industry and require

re-education on food preparations. It might even challenge belief systems in

many cultures. It would confront the largest and most powerful industry in

the world: the pharmaceutical/petroleum cartel. Monsanto would be the first

to sue anyone having anything to do with it because it would invalidate the

corporation's push for global market control of worthless genetically

engineered seeds. Only organically cultivated seeds could be used because of

the greater enzyme content inherent in the plants once they were grown. All

food would be organically grown, not only to prevent the pesticide/herbicide

interference with normal bodily enzyme functions but because mineral content

in organic food is far more abundant, minerals being necessary co-enzymes.

Appliance companies selling microwave ovens would be driven out of business

unless they developed new products. All those cooking shows on cable

television would have to reinvent themselves by coming up with novel ways to

prepare raw food.

There would be an ongoing debate, as there is now, on whether to be

vegetarian, since eating raw meat would probably be seen as abhorrently

barbaric. Nonetheless, Dr Howell specifically discussed how the Eskimo

culture ate raw autolysed meat. Howell points out the original meaning of

the American Indian word " Eskimo " : " he who eats it raw " . The technique of

autolysis involves keeping meat in the proper conditions of temperature and

moisture for the enzyme cathepsin, found in meat tissue, to break it down

slowly. It has been practised for centuries. Traditionally, Eskimos survived

brutal winters in the northern tundra living on raw, pre-digested meats and

blubber, without any fruit or vegetables or degenerative disease! When they

began eating a " regular " diet of cooked foods high in carbohydrates, they

experienced an increase in degenerative disease.

Howell explains there is no evidence that humans can live on an exclusively

raw meat diet, but he does make the point for autolysis. The hygienic

conditions of those animals raised as food supply would have to be updated

so that they lived in extremely clean environments without cages and were

free 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 would

cost several billion dollars or more to change worldwide. It is doubtful the

food and pharmaceutical industry would go along with it. Since the bottom

line in any industry is profits, there would be far less profit if farmers

and the populace suddenly did not need the majority of pharmaceuticals.

Traditions and cultural implications aside, the socio-economic structures of

today's world make it difficult to achieve this change towards eating raw

food on a grand scale. Nonetheless, there are small groups around the world

who are practising this way of eating. They mostly advocate vegetarianism.

Whether being a vegetarian is the most appropriate approach to health is

still debatable; it is not to be addressed here. Even vegetarians have major

health issues, sometimes far worse than non-vegetarians. What the author is

addressing is the clinical use of enzymes as therapeutic tools for

preventing and reversing disease and maintaining optimal health.

The therapeutic use of enzymes reveals significant differences between

enzymes resulting from animal sources and those of plant origin. Today,

animal-based enzymes are primarily derived from the pancreas of freshly

slaughtered pigs. They contain the highest enzyme concentrations from animal

sources that we know of to date. They have been used since the early 1900s

and have been very effective under certain conditions. Some enzymes are

obtained from plants, including bromelain from pineapple, papain from papaya

and nanokinase from soy fermentation. Other plant-based enzymes are produced

from different fungus/mould species by " growing " them. Various enzymes can

be cultured from these fungi/moulds in very high concentrations. Contrary to

popular belief, these enzymes do not contain any of the substances they were

grown from; laboratories manufacturing plant enzymes have independent

laboratory assays available to verify this.

 

ENZYME ACTIVATION DEPENDENT FACTORS

Vitamins and minerals are considered essential nutrients and the symptoms of

their deficiencies are well documented, often occurring soon after

depletion. Signs and symptoms of enzyme deficiencies take much longer to

manifest and are very often missed in clinical evaluations.

Enzymes are usually bound to either a mineral or a vitamin, which are

co-enzymes. Unlike most vitamins and minerals, enzymes are unique, requiring

four 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 Life

In order for enzymes to be active, moisture must be present. Enzymes will

not work in a dry environment. They must have moisture.

All legumes, nuts and seeds contain enzyme inhibitors. The inhibitors

prevent those foods from spontaneously growing, and also nullify the body's

own digestive enzymes from working on them. This is why they are so

difficult to digest and why we feel tired after eating them. It costs the

body great amounts of energy to digest them. Heating will destroy enzyme

inhibitors but will also destroy the enzymes themselves. Soaking these foods

for at least 12 hours not only destroys the inhibitors but activates the

enzymes. Once activated, enzymes will begin breaking down proteins, fats and

carbohydrates within the legume, nut or seed, giving the body pre-digested

food.

In his book, Your Body's Many Cries For Water1, Dr Fereydoon Batmanghelidj

documents chronic dehydration as a causative factor for many health problems

such as asthma, arthritis, allergies, back pain, hypertension, migraine

headaches and other degenerative diseases. Coffee, alcohol, manufactured

beverages and many of the pharmaceutical drugs dehydrate the body. He

believes dehydration to be the root cause of many degenerative diseases.

Enzymes are the only substances capable of doing work in the body, but they

need adequate moisture in order to accomplish this.

Is it possible that dehydration for extended periods inhibits or slows

normal enzyme functions which could lead to disease? It may be an academic

point of argument. When the body is dehydrated, the blood becomes thick,

making normal bodily functioning difficult. Taking aspirin will thin the

blood, but not without side effects. Drinking more water will also thin the

blood. Supplemental enzymes will thin the blood, but large amounts are

required to accomplish this.

There are several ways to view any health crisis and there may be more than

one way to remedy it. Finding the safest, most natural and medically sound

way of supporting the body to achieve resolution of any health crisis can be

challenging for the average person. Having the media thrusting

advertisements at them and at the same time spewing propaganda about

questionable safety issues of natural remedies, it is no wonder most people

are confused and leery.

Some will say: " What about vitamin and mineral depletion in the soil and our

food as causative factors in disease? What about our polluted

environment-the pesticides, herbicides and industrial waste? " Frankly, it

should not take a rocket scientist to conclude how health-damaging our waste

and chemical toxicity have become. It is essential to eat organically grown

food, while avoiding junk food and food that has been genetically modified,

microwaved and/or irradiated. Yet if you eat cooked food, the body will

still suffer from enzyme deficiencies. When there is enough of nature's

" labour force " -namely, metabolic enzymes and fluid circulating throughout

the body-digestion, tissue repair, growth, immune function and

detoxification 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 body

eliminates it. In relation to chlorides and specific gravity, volume reveals

sodium chloride (salt) intake and kidney function respectively. Does one

ingest too much salt or not enough? Does the patient drink enough water or

too much?

Many people drink too many liquids (not necessarily water) in the belief

that they are doing their bodies good by flushing out toxins. While

elimination of toxins is beneficial and to be encouraged, excessive fluid

intake can deplete and change the electrolyte balance, resulting in numerous

other health issues. Rather than guess how much water your body needs, you

are advised to follow the recommendations in Dr Batmanghelidj's book.

In addition, utilising Dr Loomis's 24-hour urinalysis will prove to the

patient if they are drinking excessive amounts of water, too little water or

just the right amounts daily. Adjusting water intake based on a 24-hour

urinalysis is a clinically sound method of correcting electrolyte levels and

balancing acidic/alkaline conditions.

 

Temperature

Temperature plays a crucial role in how active enzymes are within the

environment in which they are working. Bromelain and papain are two

protein-digesting enzymes common in commercial and industrial use. Bromelain

is utilised in the meat industry as a meat tenderiser because its ideal

temperature range is 120-160°F (48.89-71.11°C). Papain is used in the

tanning industry to soften leather. Its optimal temperature is around 105°F

(40.56°C). Bromelain and papain have had some success in clinical use as

anti-inflammatory agents. However, their limited results might be due to the

body's temperature of 98.6°F (37.0°C), which is not ideal for them. Enzymes

produced from mould/fungus organisms, however, have an ideal temperature

range 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 when

we discuss fever in part three of this article series.

Animal-based enzymes (pancreatin) are heat labile, as are plant enzymes. Dr

Howell noted that heating food at 118°F (47.78°C) or greater, for any length

of time, destroys all the enzymes.

Pancreatin, which has been used most extensively over the last 80 years, is

subject to the same problems faced when manufacturing enzymes in the form of

tablets or capsules. Whether the enzymes are from animal or plant origins,

when they are produced as a tablet the heat involved in the processing

causes a loss of at least 50% of the enzyme activity in those products.

Encapsulating enzymes is more advantageous because there is no heat involved

and consequently no loss of enzyme activity. There are also no binders,

fillers or excipients as in tablets; these have the potential to cause

allergic reaction in some people.

 

Acidity and Alkalinity

One of the other major differences in using animal and plant enzymes is what

is known as the pH factor. In chemistry, pH is a measurement of the acidity

or alkalinity of a substance. Vinegar is somewhat acidic, while hydrochloric

and sulphuric acids are highly acidic. Sulphuric acid is contained in car

batteries. Hydrochloric acid is used commercially and is produced in the

stomach. Lye, on the other hand, is extremely alkaline; it is an ingredient

in most commercial products used to unclog plumbing drains. Interestingly,

many of the newer plumbing and septic tank cleaners use concentrated plant

enzymes.

Animal-based enzymes like pancreatin are limited, as they can only work in a

pH range of 7.2-9.0, which is alkaline. Stomach acid concentrates down to

about 2.0-3.0 during digestion. This is why animal-based enzymes can never

digest 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 indicated

above, is alkaline. The slightest deviation from this narrow range will

throw the body into crisis. Since animal-based enzymes work only in an

alkaline environment, they have been shown to work best when taken in

between meals to break down unwanted protein such as undigested food

remnants, viruses, bacteria and other pathogenic micro-organisms. They are

also 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 pancreatic

enzymes. A library search of literature dating back to the early 1900s shows

that most studies were written in French, Italian and German. Very few

studies were presented in English until the late 1930s, as found in the

Index Medicus. Even today, most clinical studies recorded in the medical

literature still employ animal-based enzymes (pancreatin) and are from

Europe.

Common usage for pancreatic enzymes is in the treatment of pancreatic

insufficiency diseases such as steatorrhoea (excessive amounts of undigested

fat in stools), cystic fibrosis and pancreatitis. Results are mixed, but

generally some help is obtained from pancreatin. While some of the

inflammation is reduced to a degree, digestion is very little affected due

to 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 in

these conditions due to the advantage of their broad pH range. A study out

of England observed that a small amount of an acid-stable lipase from plant

sources was as effectual as a 25-times larger dose of animal pancreatin.2

One experience of the author involved a gentleman diagnosed with pancreatic

cancer, due in part to his alcoholism. His doctors prescribed pancreatin to

aid 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 started

a plant-based enzyme program, he lost touch with the author. The author

succumbed to thinking he would never see this client again, due to his

death. One year later, he ventured into a restaurant and there was the

former client with his wife and son, enjoying a meal. The author asked in

disbelief how he had survived. He explained he had continued taking plant

enzymes, having purchased some from a health food store. He was still alive

after several years, to the amazement of his doctors.

Plant-based enzymes work in a very broad pH range of about 2.0-12.0. This

covers both the acidic and alkaline ranges and makes them ideal for

digesting food. Remember, Dr Howell found a pre-digestion stomach in

mammals, including humans. Based on the observations of Beazell et al. as

well as other researchers, Howell reasoned that most digestion takes place

in the stomach. Since plant enzymes survive extreme pH conditions, this

makes them perfect for digesting protein, starches and fats in the stomach.

This digestion in the stomach also relieves the pancreas of its

enzyme-producing burden.

Plant enzymes are active in both acidic and alkaline environments, giving

them greater access to digesting substances in blood, lymph and tissue that

do not belong there.

 

Substrates: The Lock and Key

Lastly, enzymes need a specific substrate (substance) on which to work. The

analogy most commonly used is that of a lock-and-key system. Enzymes are

very 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 into

smaller protein peptides and amino acids. Lipase cleaves fats and oils into

fatty 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 obtained

from beets or sugar cane.

One of the most commonly discussed enzyme deficiencies is lactose

intolerance-the inability to digest the sugar component of milk. It has been

observed through associates of Dr Loomis that when someone is lactose

intolerant, they are also usually intolerant of other sugars including

maltose from grains and sucrose.

The enzymes necessary for digesting these sugars are produced by the villi

of the small intestine. When someone overconsumes sugar in its many forms

over time, they exhaust their body's ability to produce the specific enzymes

necessary to digest those sugars. This is also the case with fructose when

it is used as an additive derived from synthetic or even natural means, if

enzymes are not present to digest it.

People who consume too much sugar also end up not being able to digest fats

properly. This is especially true for women. The complex endocrine system of

women warrants the ability to digest fats and proteins to ensure necessary

hormone production throughout life, especially during menopause. Hormones

are primarily produced from fats, proteins and minerals. In fact, the major

steroid hormones (aldosterone, cortisol, oestradiol and testosterone) are

derived from cholesterol.

Due to excessive sugar consumption during their lifetime and the inability

to digest the sugar, so many women experience difficult menopause because of

mineral deficiencies brought about by the sugar. Difficult menopause also

stems from long-term problems of protein and fat digestion. The body uses

food not only for energy but for tissue repair (which requires protein) and

production of essential hormones.

The above example is true of any food that is consumed exclusively for long

periods. Excessive consumption and the concurrent inability to digest those

foods are known as dietary stress factors. Everyone is subject to dietary

stress factors due to the repeated overconsumption of particular foods. The

base of the food pyramid advocated by the medical community is built upon

carbohydrates. It has become clear to many that this is a faulty

representation of the ideal diet. The rapid rise in the incidence of

diabetes, obesity and cardiovascular disease, especially in children, is the

result of excessive carbohydrate and sugar intake and lack of exercise. The

new kid on the block, insulin resistance syndrome (IRS), is just another

example of the body's inability to digest and utilise sugar and simple

carbohydrates properly. It is believed by many to be the precursor of type

II diabetes. It is further evidence of enzyme deficiencies, specifically of

the sugar and carbohydrate digesting enzymes.

Another group of enzymes, anti-oxidant enzymes, works on what are termed

free radicals. Free radicals are the result of living in an industrial

society. Externally they are caused by radiation, pollution and toxins,

while internally they are the result of normal metabolism. They are

molecules without a paired electron in their outer ring. Electrons hold

molecules together. Normally, a stable molecule has a pair of electrons. It

will become unstable and reactive if there is an unpaired electron in the

outer ring. Very often, free radicals are composed of an unstable oxygen

molecule which will cause damage to the lipid portion of the cell membrane.

It can also affect the protein and DNA of the cell. Antioxidants, including

enzymes, can prevent or stop the damage caused by free radicals.

Glutathione peroxidase splits hydrogen peroxide into water and a single

stable oxygen atom. The main symptoms of excessive peroxide free radicals

include heart and liver disease, premature ageing, and skin disease such as

age spots, cancer, dermatitis, eczema, psoriasis and wrinkling. Glutathione

peroxidase is dependent on the mineral selenium. If there is a deficiency of

selenium in the soil and thus in the food consumed, there may be a hindrance

in the body's ability to produce adequate amounts of glutathione peroxidase.

Interestingly, epidemiological research in the United States and China shows

areas with the lowest concentrations of soil selenium have the highest

cancer rates, with the converse being true. This was first known in 19883

and later confirmed in the latter 1990s.

Superoxide dismutase (SOD) is an anti-oxidant enzyme responsible for

cleaving the highly reactive superoxide radical O2¯ into hydrogen peroxide

and protecting cells from dangerous levels of superoxide. Working in tandem

with SOD is the enzyme catalase. It breaks down the hydrogen peroxide that

is created by SOD's action on superoxide radicals. SOD/catalase deficiencies

have been observed in inflammatory conditions, especially arthritis,

bursitis and gout. In the field of anti-ageing medicine, it is believed that

supplemental anti-oxidant enzymes can slow the ageing process. By curbing

free radical processes, one may stop the damage done to cell membranes,

strengthening the permeability of the cell and making it less prone to

invasion by pathogens or environmental pollutants.

 

ABSORPTION OF EXOGENOUS ENZYMES

One of the arguments against using supplemental enzymes is that they are

protein macromolecules and therefore are denatured or destroyed by the

action of hydrochloric acid produced inside the stomach and, as such, they

cannot cross the brush-border of the intestine intact. Another argument is

that even if they did cross over, they are nothing more than a trigger for

the production of endogenous enzymes. As described below, these and other

arguments have been proven incorrect.

A macromolecule is a compound of 1,000 or more atoms bound together. There

is overwhelming evidence that macromolecules do, in fact, cross the gut

lumen intact. In 1904, Drs Ganghofer and Langer demonstrated that large

protein molecules were absorbed across the intestinal gut without being

degraded and were still capable of functioning.4

Morris documented the intact absorption of gamma globulin in newborns. He

recounted 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 the

absorption of gamma globulin but proved by means of immunological testing

that the proteins were intact, entering the bloodstream unaffected and in

full molecular size.6-8

Walker and others documented extensive work on the intestinal uptake of

macromolecules in relation to immunisation.9-11 Gardner specifically wrote

about the gastrointestinal assimilation of intact proteins.12, 13 Other

animal and human studies have described numerous intact proteins including

animal-based and plant-based enzymes being absorbed into the bloodstream

following oral administration.14-17

In one study, cancer patients with known inflammatory conditions (deep and

superficial thrombophlebitis of the extremities) were given doses of

proteolytic enzymes either orally or intramuscularly of trypsin and

chymotrypsin. Measurements of blood levels of both enzymes showed marked

increases within 30 minutes, with a decline to base levels at the end of 24

hours. These results occurred with both orally administered and

intramuscularly injected enzymes. Since the orally administered enzymes did

increase the blood esterase substantially, it was concluded that " orally

administered chymotrypsin and trypsin resulted in specific esterase activity

changes in blood, indicating absorption of the enzymes given, rather than

release of other enzymes from the intestinal tract " .18 Unfortunately, this

study was only interested in whether or not proteolytic enzymes could be

absorbed across the gut wall. There was seemingly no interest in what the

effects might be from the enzymes themselves on the inflammation or cancer.

In another study, lipase was found to be circulating from across the

intestinal lumen into the lymph system and back to pancreatic acinar cells,

where the cycle repeated itself.19 This circulation of enzymes via the lymph

and 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 a

variety of natural and not-so-natural methods. Driven by the financial gains

of pharmaceutical companies, research scientists have tried to unlock the

secrets of nature to synthesise active ingredients of plants and animals.

The amount of money spent on health care in the United States per person

based on per capita income far exceeds any other country-yet there is

rampant illness, with always the promise from pharmaceutical companies of

yet another discovery just around the corner. Most people have come to

expect the " magic bullet " pill that will do everything for them. Even in the

natural health food industry, the latest vitamin/mineral supplements have

everything except the kitchen sink thrown in for good measure.

In the early 1900s, radiation and surgery became the mainstays of

treatments. By the 1940s, pharmaceutical drugs had turned into the miracle

cures. We've moved into an entirely new and uncharted territory, becoming

cocky with the analysis of genomes and the ability to tamper with life.

Cloning of animals and production of genetically modified drugs are the next

promise for the future. We are told that irradiated and genetically modified

foods will feed the world, but at what cost?

All of the above factors will provide continuing evidence of enzyme

deficiencies leading to more obscure and unrecognisable diseases. Biological

and chemical terrorism now threatens our existence, but so does the

manipulation of our food.

Throughout history, many scientific discoveries have been blighted by a

blind spot. That spot is the gaping hole of the future of this planet,

including everyone and everything on it. In the Hindu and Buddhist

religions, karma is the principle of cause and effect. It has been described

in many ways and in many languages by prominent religious leaders as well as

physicists. 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, drink

and breathe, so long as we are informed and educated.

The ongoing work of Dr Loomis and his associates attests to the best-kept

secret in the field of nutrition. You are not necessarily what you eat, but

what you can digest. Improved digestion through plant enzymes should be the

starting 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 the

Digestion of Carbohydrate and Protein " , Am. J. Physiology 132:42-50 (1941)

.. Howell, E., Enzyme Nutrition, Avery Publishing, New Jersey, 1985

 

About the Author:

Mark Rojek began researching alternative therapies in 1970. His studies

included botanicals, mineral and vitamin requirements and diet. He interned

in acupuncture with Dr Bell in Windsor, Ontario, Canada, in 1973, and

graduated 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, especially

acupuncture. In Chicago, he worked with several holistic physicians as a

medical technician and maintained a private nutritional practice. Also in

1986, he met Dr Howard Loomis, foremost living expert in enzyme nutrition,

and continues to work with him. He works with several doctors in Michigan

who refer to him and seek his counsel. He continues to research, lecture and

counsel clients in nutrition and diet.

Mark can be contacted by telephone/fax on +1 (734) 433 9267, by email at

mrojek1, and via his website at http://www.radianthealth.cc.

 

Endnotes:

1. Batmanghelidj, F., Your Body's Many Cries For Water, Global Health

Solutions, Virginia, 1992, 1995

2. Griffen, S.M., Alderson, D., Farndon, J.R., " Acid resistant lipase as

replacement therapy in chronic exocrine insufficiency: a study in dogs " , Gut

30(7):1012-15 (July 1989)

3. Jackson, M.L., " Selenium: geochemical distribution and associations with

human heart and cancer death rates and longevity in China and the United

States " , Biol. Trace Elem. Rev. 15:13-21 (Jan-Apr 1988)

4. Ganghofer, D. and Langer, J., " Über die Resorption gewisser Eiweißkorper

im Magendarmkanal Neuborener Tiere und Sauglinge " , Med. Wochenschr. 51:1497

(1904)

5. Morris, I.G., " Gammaglobulin Absorption in the Newborn " , Handbook of

Physiology 75:1491-1512 (1978)

6. Seifert, J. et al., " Quantitative analysis about the absorption of

trypsin, chymotrypsin, amylase, papain and pancreatin in the G.I. tract

after oral administration " , General Physician (Allgemeinarzt) 19(4):132-137

(1990)

7. Seifert, J., Ganser, R., Brendel, W., " Absorption of proteolytic enzymes

of 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 via

blood and lymph after oral administration " , Digest Biol. Sci. 41:1593 (1986)

9. Walker, W.A., Isselbacher, K.J., Bloch, K.J., " Intestinal uptake of

macromolecules: effect of oral immunization " , Science 177:608-610 (1972)

10. Walker, W.A., Isselbacher, K.J., Bloch, K.J., " Intestinal uptake of

macromolecules. II. Effect of parenteral immunization " , J. Immunol.

111:221-226 (1973)

11. Walker, W.A., Wu, M., Isselbacher, K.J. et al., " Intestinal uptake of

macromolecules. III. Studies on the mechanism by which immunization

interferes 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 and

proteins from the diet - A neglected field? " , Biol. Rev. 59:289-331 (1984)

14. Jacobson, I. et al., " Human beta-lactalbumin as a marker of

macromolecule absorption " , Gut 27:1029-1034 (1986)

15. André, C. et al., " Interference of oral immunisation with the intestinal

absorption of heterologous albumin " , Eur. J. Immunol. 4:701-704 (1974)

16. Dannaeus, A. et al., " Intestinal uptake of ovalbumin in malabsorption

and food allergy in relation to serum IgG antibody and orally administrated

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Editor's Note - Correction:

In Part 1 of the printed edition of th article, we included an incorrect

conversion of the temperature of 118° Fahrenheit into degrees Celsius. The

correct equivalent temperature should be 47.78°C. We apologise for the error

and point out that it was not the fault of the author.