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What Are Enzymes?

Enzymes are the life force that make living possible. Every chemical reaction in
your body requires enzymes to make it happen. Vitamins, minerals and protein are
useless with enzymes to unlock their benefits.
Digestive enzymes have only three main jobs:
digesting protein, carbohydrate, and fat.
Proteases are enzymes that digest protein; amylases digest carbohydrate, and
lipases digest fat.
There are three classes of enzymes:
metabolic enzymes, which run our bodies;
digestive enzymes, which digest our food;
and food enzymes from raw foods, which start food digestion.
Neither vitamins, minerals or hormones can do any work - without enzymes.
For now, let s take a closer look at the three different types of enzymes:
Metabolic enzymes
are produced by the pancreas and perform a wide variety of functions.
Breathing, eating, sleeping, digestion, absorption of nutrients, moving around,
working, growth, blood circulation, immunity build-up, sexual function, and
sensory perception all are dependent on metabolic enzymes.
Digestive enzymes
are found in the mouth and the digestive tract, where they aid in the digestion
of food. Digestive enzymes are secreted by the stomach, pancreas, and small inte
stine.
Food enzymes
are found only in raw foods and help initiate the process of digestion in the
mouth and stomach. So while our digestive organs produce enzymes internally, the
rest must come from uncooked foods I ve italicized the words for emphasis
such
as fresh fruits and vegetables, raw sprouted seeds and grains, and unpasteurized
dairy products. Food enzymes can also be consumed in the form of raw food enzyme
supplements. Food enzymes are vital to the body because they can help you predigest the food before it reaches the small intestine, thereby reducing the need
of the pancreas to produce more digestive enzymes.
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Raw foods are the best source of raw food enzymes because when you cook or heat
food, many enzymes are deactivated a nice way of saying destroyed at a wet-heat
temperature as low as 118 degrees Fahrenheit and a dry-heat temperature as low
as 150 degrees. It could be a design of nature that foods and liquids at 117
degrees can be touched without burning you, but liquids over 118 degrees will
burn you. Thus, there is a built-in mechanism for determining whether or not the
food you eat still contains its enzyme content.
While heating fruits, vegetables, meats, eggs, and dairy does a number on
enzymes, boiling food is a complete obliteration. Whenever a food is boiled at
212 degrees, the enzymes in it are 100 percent destroyed, Dr. Howell said.
Whether boiled, heated, or left alone, enzymes are delicate dynamos. Since
enzymes begin to be destroyed when they reach a temperature of 118 degrees
Fahrenheit and stay at that temperature for a period of time, eating steamed and

cooked vegetables
or any other food
gives you far fewer of the these powerful
biochemical catalysts necessary for digestion, breathing, talking, moving,
cellular energy, tissue and organ repair, neutralization of toxins, and
brain activity.
Breaking down enzymes
The total number of enzymes in our bodies can only be speculated, and the number
of individual enzyme molecules is virtually inestimable.
That said, the following food enzymes
are critical for our overall health:
Alpha galactosidase

Amylase

Beta glucanase
Bromelain

Cellulase

Dipeptidyl
Peptidase Iv
Glucoamylase
Hemicellulase
Invertases/sucrases
Lactase
Lipase
Maltase
Papain

Pectinase
Peptidase
Phytase

breaks down the sugars in the complex carbohydrates


found in vegetables, grains, and legumes, including
beans. It s a process that often leads to the reduction
of gases that causes the occasional case of bloating
and flatulence.
breaks down starch and converts it into sugar. You ll
find amylase in saliva, where it begins the chemical
process of digestion by breaking down food before it s
swallowed and sent into the digestive tract.
is an enzyme that acts on glucan, which is a fiber
component found in barley and oats.
is a protease enzyme that comes from either the stem
or the fruit of pineapple. Bromelain aids digestion
and supports healthy and natural inflammation response
in the body.
refers to a class of enzymes that humans don t naturally
produce but must consume from raw foods in their diet.
Cellulase breaks down the plant fiber cellulose for
better digestion and absorption of nutrients.
is a digestive enzyme that detoxifies gluten and
beta casein in the digestive tract.
is a digestive enzyme that breaks down components of
starches into sugars.
is an enzyme that breaks down a plant s cell wall
interior, which is known as hemicellulose.
break down sucrose, or what we call table sugar.
is an enzyme in the small intestine that digests
lactose, the sugar in milk and other dairy products.
is an enzyme that the body uses to break down fats in
foods so they can be absorbed in the intestines.
is an enzyme that breaks down maltose into the
simple sugar glucose.
is a protease enzyme found naturally in unripe papayas
and has been used for centuries in South America to
support digestion.
breaks down pectin, which is a component in certain
fruits and vegetables such as grapes and apples.
is a naturally occurring enzyme that helps metabolize
proteins in the body and plays an important role in the
digestive, immune, and circulatory systems.
is an enzyme that breaks down the indigestible parts

Protease

Xylanase
l

of grains.
is a member of a large group of enzymes that have a
variety of functions in the body, the primary one
aiding in the digestion and assimilation of protein.
In other words, without protease, the body would not
be able to digest the protein in food.
is an enzyme that breaks down a component of plant cel
walls containing a compound known as xylose.

Enzymes are the workers and hormones are the foreman. Hormones can have no
effect without the work being done by the enzymes they direct. Therefore,
enzyme deficiency affects the endocrine system in three ways:
1) is by overstimulating the glands by improper assimilation of nutrients.
2) is undernourishing the gland by the same mechanism.
3) is attenuating the hormone response by depleting enzyme reserves and activity
.
Furthermore, new research is finding that enzymes are needed to cleave prohormones to hormones and play a role not only in following the dictation of
hormones, but in activating them in the first place.
As a general rule, cooked foods are much more fattening than raw foods, even
of the same type (i.e. raw vs. cooked bananas).
Fat is not fattening, especially when present in it s raw state. Fatty foods,
in their raw state, are naturally endowed with copious amounts of lipase, an
enzyme which helps break down and metabolize the fat.
It is interesting to note that the negative health effects of drinking milk only
began to surface after the pasteurization of milk and cultures that drink milk
raw do not seem to suffer heart disease, atherosclerosis and other disadvantages
now associated to our enzymeless milk. By eating food with their enzymes intact
and by supplementing cooked foods with enzyme capsules, we can stop abnormal and
pathological aging processes.
Furthermore, if supplemental enzymes are used, the Food Enzyme Concept and
knowledge of the Food Enzyme Stomach suggests that the use of enterically
coated enzymes are counter productive and are not necessary if vegetarian,
rather than animal derived, enzymes are used.
The ideal
case, the
digesting
that food

is to consume raw foods, however, this may not be possible. In that


use of proper digestive enzyme supplements immediately assist by
protein, carbohydrate and fats during the half-hour to hour period
remains in the stomach.

If you aren t gearing up for an intense workout session, then you ll simply want
to take your enzymes prior to eating each meal. This will give them a chance to
break down in your body as your food enters your system, so they can immediately
start digesting what you re eating.
Reduce the need to create the digestive enzymes, and you ll have reduced the muscl
e

breakdown that is occurring


and helped that protein you just ate to be digested.
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Use Kefir as Probiotics - All femented food like raw Sauerkraut. Pickelt legumes
.
Geek Jogurt for Protein and Fat.
Start and end your Day (Meal) with Steak and Nuts. (Protein and Fat)
In between Meals use Protein with Carbs - but no FAT.
Use Whey Protein 15 min before your Workout and after (45-90 Minutes Workout)
within an hour take and additional Whey Protein. Train 3x a Week Mo - We - Fr.
Take 5 Gram of Fishoil Omega-3 a/day.
Your daily Calorie Consumption RAtio: You need 20-40% Fat ( 1 gram = 9 calories)
40 % Protein and 20-40% Carbs (1 gram = 4 Calories).
If you gain a pound of fat you need to consume 3500 Kalories more in a week.
Start your workout with Squats, Push-ups and Dumbbell Curls - 1 Exercise pro
group with 3 Sets of 8-12 repetitions.
Use an Elastic to add 1-2 sets of 20 and more reps to it.
Natural Protein source 4 eggs (7 gram of protein each equals 5 gram BCAA's)
30-40 gram protein of chicken, fish, beef etc calls for 4-6 ounces total weight.
We need 0.5 (up to 1 gram when training hart!) per lb of byour bodyweight.
If your weight is 120 pounds you'll need 60 to max 120 gram protein a day.
Take your enzymes (2 capsules) before you start eating. Mix the capsule conntent
with your protein shake together - A good base is Almond milk with a hint of hon
ey.
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The raw truth - chapter 5 Jordan Rubin
The Enzymatic Edge - Vince - Wade Lightheart
ENZYME NUTRITION: THE FOOD ENZYME CONCEPT by Dr. Edward Howell