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Enzymes are proteins that bring about chemical changes and produce literally thousands of biochemical reactions within a body. They are necessary for digesting food, stimulating the brain, providing cellular energy, and for repairing all tissues, organs, and cells. Each enzyme is designed for only one type of reaction and each of the millions of reactions that constitute metabolism requires a different, specific enzyme.
The individual components of food including fats, carbohydrates, proteins, vitamins and minerals are absorbed from the small intestine into the bloodstream. Here they are further metabolized and used by the body as fuel to maintain healthy function. Not everyone digests foods optimally. Groups at higher risk for digestive complaints include older people, those who use antacid and An eroded sore in the inner lining of digestive track medications, and those who are deficient in zinc (the enzyme that produces hydrochloric acid in the stomach is zinc dependent). As well, there are those with pancreatic insufficiency (wherein the pancreas secretes inadequate amounts of digestive enzymes - commonly present in people with immune deficiency syndromes).
By theory, too much enzyme activity could be irritating because it could start to "digest" parts of the body as enzymes traveled through the digestive system. Fortunately, that does not happen with supplemental amounts. Research has not determined the level at which such problems might arise.
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Enzymes Types of Enzymes
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Metabolic:
These types of enzymes catalyze, or spark, the reactions within the cells. Our body's organs, tissues, and cells are run by metabolic enzymes. Without them our bodies would not work. Among the enzymes' chores, are Enhanceing to turn phosphorous into bone, attaching iron to our red blood cells, healing wounds, thinking, and making a heart beat.
Digestive:
These enzymes break down foods, allowing their nutrients to be absorbed into the bloodstream and used in body functions. Digestive enzymes ensure that we get the greatest possible nutritional value from foods.
Food enzymes:
These are enzymes supplied to us through the foods we eat. Nature has placed them there to aid in our digestion of foods. This way, we do not use as many of the body's "in-house" enzymes in the digestive process. Food enzymes are naturally present in all raw foods, providing an external source of digestive enzymes when ingested. Raw foods contain protease, to break down protein; amylase, to break down the starch or carbohydrate; lipase, to break down fat; and cellulase, to break down fiber.
However, once food is heat treated above 118 degrees F., or processed, the enzymes are destroyed. 118 degrees is about the temperature of the hot water that we wash our hands in, or the hot water that comes out of most of our water faucets. According to Edward Howell in Enzyme Nutrition, those who eat highly processed foods have an enlarged pancreas compared to those who eat more fresh foods. Pancreas enlargement can indicate this organ is working overtime to produce extra enzymes to digest enzyme-deficient foods.
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Enzymes Conditions Arising from Enzyme Deficiency
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- Pancreatitis
- Cystic Fibrosis
- Indigestion and heartburn
- Crohn's problem
Those with chronic pancreatitis need to discuss enzyme intakes with their physician. Under medical supervision, seriously ill people with pancreatic insufficiency caused by pancreatitis are given high levels of enzymes to improve fat digestion.
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Enzymes Sources
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The standard North American diet often falls short in providing sufficient natural food-borne enzymes. Food processing often removes vitamins and minerals that Enhance to form enzymes.
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