The great strength of the enzymes
Author: Ludmila Marmazova
The catalysts of life
All life processes in humans are associated with thousands of chemical reactions. These reactions occur in each cell, under mild conditions - at normal temperature and pressure - but at the same time, quickly and efficiently, and oxidation of the substances involved in these processes is a source of energy and building materials for cells.
The speed and efficiency of metabolic processes in living organisms, including digestion, is provided by the presence in each cell of special substances - the catalysts of biochemical reactions, or enzymes.
Enzymes are a "labor force", which builds our body just as the builders are building homes. We may have all the necessary building materials, but to build a house, we need workers, which are the enzymes.
Everyone knows that a good digestion is an important condition for a full and long life. But not everyone knows that the digestive enzymes play first violin in the process.
Enzymes - these are catalysts having a protein structure that are formed and function in all cells of a living organism. Each cell of an organism (whether plant, animal or human) contains hundreds of different enzymes. These are involved in all metabolic processes that occur in two ways: anabolism and catabolism.
Anabolism is the process of synthesis of more complex compounds from simple; a result of this process is creation of new tissue. Catabolism is the reverse process, which leads to the disintegration of complex substances into simpler compounds.
One of the most important areas of enzyme catalysis is the digestive process, resulting food components are converted into substances that our body can absorb.
Where enzymes are working?
The working area for each type of digestive enzymes is different. For example, the enzyme amylase found in saliva in the mouth. Amylase is an enzyme splits the carbohydrates. For example, bread, as chewing becomes sweeter because carbohydrates contained therein are broken down under the action of amylase into simple sugars.
When food enters the stomach it is digested by the action of gastric acid and pepsin, which are allocated the walls of the stomach. Pepsin is a protease, a digestive enzyme that breaks down proteins. Food is in the stomach about 60 minutes, here is the splitting of the protein components and additional mechanical grinding of food by stomach muscles.
The main processing of food components occurs in the small intestine under the action of pancreatic enzymes produced by pancreas and the walls of the small intestine. However, the vegetable enzymes contained in food, are already beginning to work in the stomach, at least one hour before food enters the small intestine. This is an advantage of vegetable enzymes to animal (pancreatic) enzymes. Vegetable enzymes continue to work after getting food into the small intestine.
All enzymes characterized by specificity, i.e., selective effect on the substance involved in the processes that enzymes catalyze. Pepsin, for example, acts on the animal and vegetable proteins, although their chemical structure and amino acid composition, as well as physico-chemical properties may differ. However, pepsin is not able to break down fats and carbohydrates.
What is "intolerance" of products?
All of the factors that affect the small intestine can also disrupt the production of its enzymes. At the "sluggish" bowel, inflammation or other processes that affect the status of the small intestine, you probably will have problems with digestion, which requires these enzymes. The amount of enzymes at the same time can be reduced, and this will worsen the digestion of food.
When the intestinal walls are damaged, incomplete splitting food and the toxins produced by this can seep through them. When toxins enter the blood and accumulate in the body, it may cause developing of toxicity, inflammation, and allergic reactions. The accumulation of toxins in the body causing blockage of blood vessels, deposition of salts in the joints, formation of stones in the biliary tract and kidneys.
Many digestive problems are connected with lesions of the intestine, and violation of the digestive process, but not intolerant of certain types of food. Sometimes people are forced to exclude from the diet "problem" foods (such as those containing gluten and casein), however if there is damage to the intestine, the number of "intolerable" products will be constantly increasing.
Therefore, the main objective is the healing of the intestine. First of all, this requires taking digestive enzymes, but there are also many other useful supplements.
Enzymes help to heal the intestines. During healing the intestinal wall, mucosal cells are recovered, our natural enzymes begin to be produced again, and the products that you have previously excluded from your diet, cease to be problematic.
Enzymes remove dead cells, toxins and poisons. These control all vital processes in every cell of the body. But if you missed them, or these are not active, wastes accumulate in the cells, and your weight begins to increase.
Replenish your enzyme stock!
According to current data, human body contains more than 3,000 different enzymes. In the liver alone, there are more than 50, and the speed of their operation is about one million times per second. Some enzymes can break down within a minute of 20-30 million substrate molecules.
Each cell produces the enzymes it needs for life, but the resources of the cells and reserves of enzymes in the body are not unlimited. The main external source of enzymes are organic and, above all, vegetable products from the garden, farm, ocean. Such food contains enough enzymes for its complete assimilation by the body.
The more your diet contains natural raw foods, the more you make easier work your cells to produce their own enzymes helping them to save energy. But if you eat mostly cooked or fried food, you are depriving your body with live enzymes (they are destroyed at a temperature above 50 degrees) and force your cells to produce the missing enzyme strongly. Working tirelessly cells are transferred, more quickly grow old and die.
In addition, in this case, the part of enzymes is diverted from the management of complex biochemical processes and involved in simple digestion of food that is not peculiar to the human body. The more enzymes spent on the digestion, the harder the body to ensure the production of sufficient energy to the brain, heart, kidney, liver, lungs, muscles, immune system and other organs and tissues.
Boiled and fried foods cause food leukemia - a condition where, after meals, leukocyte count in blood increases. The body produces extra white blood cell count, when it needs to get rid of foreign proteins, toxins and other harmful substances. Natural, unprocessed food will not cause a significant increase in the number of leukocytes. So the food leukemia is a sign that the heat treatment of food causes chronic disease!
The human body contains very few enzymes that break down starches. But our diet just contains mostly various starchy foods, ranging from products made with white flour and ending potatoes. Such a diet affects the functions of the pituitary and thyroid glands.
Such a diet causes the pancreas to produce its own enzymes above normal, and this leads to its hypertrophy and eventually to exhaustion. The thyroid gland, spleen, liver and kidneys also increase in size.
Opportunity of cells synthesizing enzymes is not limitless, and the activity of enzymes produced by them decreases with time. In addition to genetic factors, production of enzymes is also dependent on the level of depletion of the enzyme potential of an organism. Increased consumption of natural enzymes with meals reduces the consumption of body own enzyme potential, which we inherit at birth.
This limited supply is designed for a lifetime. The faster we use up the energy of the enzymes, the faster we get sick and die. We live as long as our body has enzyme activity factors, of which it makes new enzymes. When we achieve such a point that the body is no longer capable of producing enzymes, our life ends.
For humans, the main source of "extra" enzymes is the food. If the enzymes are present in food, these do carry a significant part of work to digest food. But if you eat heat-treated food, devoid of enzymes, the body is forced to produce enzymes for digestion itself. This reduces a lot the limited enzyme potential.
With age, the effects of enzyme deficiency are manifested more and more. If you compare the composition of the blood in young and elderly people, you will not notice much difference in content of vitamins, minerals and trace elements. But the content of the enzymes in the blood of elderly people is 100 times lower than that of the young.
Part of the enzymes from food, not spent on digestive processes, enters the bloodstream and helps your own enzymes to clean and heal the body. They fall into the liver, spleen, kidneys, heart, lung, duodenum, they can be found in the urine. Therefore, you should use more natural enzymes, if you are experiencing increased stress, as well as during illness and convalescence.
Animal or vegetable?
Another important property of enzymes is that their activity depends on the pH of the medium, so in every department of the digestive tract, the digestive enzymes are working for which this department has a pH optimum value.
For example, the optimum pH for pepsin (an enzyme of gastric juice) is equal to 1.5-2.0. Under these conditions, the inactive form of pepsinogen is converted under the action of gastric acid into pepsin.
But the enzymes of vegetable and fungal origin are much less dependent on the pH of the environment, these can operate over a wide pH (pH is an indicator of acid-base level) and temperature range. In the stomach, environment is very acidic, but in the small intestine - more alkaline. Therefore, animals (pancreatic) enzymes can only work intestine, but vegetable - in the stomach and in the intestine.
The food is not digested in the stomach. An advantage of vegetable enzymes is that they provide a pre-digestion of food already in the stomach, that is, an hour earlier than the food will be in the small intestine, where it begins to digest. Even if the small intestine is damaged, the assimilation of pre-fermented food is better and causes fewer unpleasant reactions.
Vegetable enzymes, performing functions similar to the functions of the pancreas differ in structure from pancreatic enzymes. They perform much of their work in the intestinal tract and are no enteric-coated, i.e., no covered by special pharmaceutical substances that protect the enzyme from the acidic environment of pH = 3.0 and below.
Even if the vegetable enzymes would inhibit pancreatic secretion via a feedback mechanism, the effect would not be permanent, and would simply disappeared after discontinuation of the enzymes.
If the addition of vegetable enzymes to the diet was harmful to health, the consumption of raw foods such as fruits and vegetables also would represent a danger, since these products are full of natural enzymes. Since harm from such a diet was not observed, it can be concluded that vegetable enzymes are not dangerous.
This begs the question and the resulting logical answer: Do we need, in addition, natural form of the enzyme as biological-ly active supplements?
There are fine products for this, such as a set of high-quali-ty vegetable digestive enzymes Digest Ease - an enzymatic preparation containing a mixture of several important enzymes that produce the mold Aspergillus oryzae, grown on oat bran. Enzyme complex "Digest Ease" works in a wide range - from pH 3.0 to pH 8.0, with optimum at pH = 4.5.
The components of enzyme complex Digest Ease
- Proteolytic enzymes have strong fibrinolytic, anti-edematous, anti-inflammatory and analgesic effects. They accelerate the removal of adhesions, occurring after inflammatory processes and operations, reduce pain and swelling in the inflammatory foci.
They also enhance the anti-inflammatory immune activity, contributing to the maximum concentration of introduced drugs (antibiotics) in the region where their action is most effective.
- Alpha-amylase is an enzyme splits the fiber. It is found in saliva and is active in the gastroduodenal tract (oral cavity, larynx, esophagus, stomach).
- Cellulases break down cellulose, which is important for the prevention of intestinal damage, and infection control. This process also helps to remove toxins absorbed by fibers and other harmful products of metabolism, which may trigger carcinogenesis.
- Lipases break down fats. Lipase activity in the stomach is important for the cleavage of milk fat in babies; for adults gastric lipase has no significant effect on the digestion.
Pancreatic lipase is necessary for the breakdown of fat in the alcohols (monoacylglycerols and glycerols). Enterocytic lipases provide a breakdown of fats in the intestine. Phospholipase A cleaves phospholipids. It is produced by the pancreas in the form of proenzyme, which is activated by intestinal trypsin.
For lipolysis of fats, these must be emulsified, that is provided by bile acids with the assistance of glycerols; the formation of emulsions greatly increases the surface area at which the lipolysis occurs.
Contact of small particles of emulsified fats with intestinal epithelial cells leads to a diffusion of fatty acids and monoacylglycerols from the emulsion into epithelium. So is the assimilation by organism one of the major nutrients.
The use of Digest Ease
In the first place, receiving enzyme complex recommended for people suffering from diseases of the gastroduodenal tract:
- in bowel dysfunction (profuse diarrhea and constipation);
- in liver and biliary tract diseases - to support the detoxification function of the liver (inflammation of the intestinal mucosa, especially chronic colitis);
- to improve digestion in the elderly;
- in the recovery period after major operations;
- in rheumatologic problems (anti-inflammatory action);
- in sports medicine;
- in vascular disease (as an aid to cleanse the blood vessels)
Dosage of "Digest Ease" is individual, most often it is recommended to take 2 tablets 3 times daily with meals to normalize digestion and between meals, if you need an anti-inflammatory and cleansing effect.
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This article is copyrighted by Alexander Yezovit. It cannot be reprinted without permission from Alexander Yezovit.
L. Marmazova, doctor of higher category
CaliNews, December, 2011
Added: February, 2012