For a good part of the 20th century, European oncologists
have included enzyme therapy as a natural, nontoxic support in dealing with cancer. Most leading alternative cancer specialists treating Americans suggest both food enzymes and concentrated enzyme supplements as primary or
adjuvant therapies. Cancer Support
For a good part of the 20th century, European oncologists have included enzyme therapy as a natural, nontoxic support in dealing with cancer. Most leading alternative cancer specialists treating Americans suggest both food enzymes and concentrated enzyme supplements as primary or adjuvant therapies.
Digestive organs such as the pancreas and liver produce most of the body's digestive enzymes. The remainder should come from uncooked foods such as fresh fruit/vegetables, raw sprouted grains, seeds/nuts, un-pasteurized (non-heat treated -- heat kills) dairy products, and enzyme supplements.
Heated Food = Dead Food
If foods are consumed uncooked, fewer of the body's digestive enzymes are required to perform the digestive function. The body thereby adapts to the plentiful, external supply by secreting fewer of its own enzymes, preserving these enzymes to assist in vital cellular metabolic functions. Frying is one of the worst cooking methods since it occurs at a much higher temperature than boiling. Heat damages protein as well as destroying enzymes. Many digestive disorders such as bloating may be related to an enzyme deficit that begins in middle age.
Enzymes can also be wasted by lifestyle factors. Enzymes are forced to work harder with increasing temperatures and are depleted at a faster rate. For example, a fever induces more enzyme action making the enzymes less available for bacterial suppression. Enzymes are found in the urine after fevers and after strenuous athletic activity.
Animals harness the power of enzymes in food by burying or covering it, thereby allowing enzyme activity to begin predigesting food. In that manner, animals instinctively preserve their own enzyme supply. In fact, animals and people of some native cultures, teach us about preserving our enzyme supply and disease prevention through efficient use of enzymes. Even though whales have up to a 6 inch layer of fat, for instance, their arteries are unclogged. Similarly, Eskimos and Inuit Indians, who eat large quantities of fat, are not considered obese. To a large degree, these groups eat the fat-digesting enzyme lipase in the form of raw foods.
"In vitro" (occurring in a lab) and controlled "in vivo" (occurring with a living organism -- human, rat, etc.) studies using internal and parenteral routes have examined the effectiveness of different types and sources of plant enzymes in a wide range of conditions. Some of these conditions include mal-digestion, mal-absorption, pancreatic insufficiency, steatorrhea (eating non-digestible fats such as Olestra -- large, greasy foul-smelling stools), celiac disease, lactose intolerance, arterial obstruction, and thrombotic disease.
Enzymes derived from the aspergillus oryzae fungus have been subjected to numerous studies evaluating their role in supporting healthy digestive function. Moreover, several human studies suggest the proteolytic enzymes derived from this fungus may play a role in anti-inflammatory and fibrinolytic therapy. These enzymes appear to be relatively heat stable and are also active throughout a wide pH range. Most enzymes are deactivated in stomach acid. These enzymes, synthesized from fungus, contain no fungal residue even though that is their derivation. Modern filtration technology enables these fungal enzymes to be ideal for human consumption.
Joint Related Maladies
Dr. Brad Rachman says that 58% of the population suffers from some type of digestive disorder and a lack of optimal digestive function associated with enzyme inadequacy. The problem is exacerbated in the elderly since their production of gastric hydrocholoric acid may be sub-optimal. "This can be a significant factor that can impact nutrient absorption along with the creation of mal-digestive-type symptoms. Bacterial production of hydrogen and methane are determined after a carbohydrate challenge. Excessive levels of these gases reflect overgrowth of bacteria in the upper gut. "Help is at hand with enzyme replacement." Dr. Rachman adds, "enzymes taken orally at meals may improve the digestion of dietary protein and thereby decrease the quantity of antigenic macromolecules leaking across the intestinal wall into the bloodstream." Such leaks may trigger the body's defenses against exposure to what it perceives as foreign protein or polypeptide invaders an produce allergy related symptoms.
Pancreatin is secreted from the pancreas and provides potent concentrations of the digestive enzymes protease, amylase, and lipase. Pancreatin is sold as a drug to treat those with pancreatic insufficiency. Pancreatin efficacy was demonstrated in a study conducted on patients who took pancreatin to maintain postoperative digestion. The effects of supplementation were determined by measuring the postoperative intestinal absorption and nutritional status in a randomized trial with patients receiving pancreatin or placebo. Before the trial, patients showed abnormal digestion of fats and protein, and total energy was low at baseline and 3 weeks after surgery. Pancreatin supplementation improved fat and protein absorption as well as improving nitrogen balance. However, those patients taking a placebo had worsened absorption after the surgery. The data suggest that long-term postoperative pancreatic enzyme supplementation is efficacious in surgery patients who suffered from pancreatitis.
About the same time, Becker, Meyer, and Necheles at Michael Reese Hospital in Chicago found that enzymes in the saliva, pancreas, and blood became weaker with advancing age. They speculated that fat may be absorbed in the un-hydrolyzed state associated with atherosclerosis. They also found improvement in fat utilization following the use of enzymes.
Intravenous administration of brinase, a proteolytic enzyme preparation from Aspergillus oryzae, was found by an Irish research group, Fitzgerald et al., to be beneficial in the treatment of chronic arterial obstruction. Patients were observed for 3 months before receiving six intravenous infusions of either saline or brinase for more than 2 weeks. During the observation period, no changes were observed. After the infusion, 17 of the 27 obstructed arterial segments were found to have resumed blood flow, and the number of segments increased from 11 to 27. No improvements were observed in the placebo-treated patients.
Natural & Supplemental
The time when our normal ability to produce enzymes is greatest is in our youth -- a time of rapid growth. When we age and our food enzymes become depleted, we begin to suffer a broad range of health complaints.
How long we live and in what state of health is determined by our enzyme potential, according to Dr. Howell. Referring to a study by Dr. Meyer and his associates at Michael Reese Hospital in Chicago, Dr. Howell said the presence of enzyme of the saliva in young adults is 30 times greater than that in people aged over 69 years. Similarly, a German study by Eckardt, pointed out that 1200 urine specimens displayed almost twice as much of the starch-digesting enzyme, amylase, in young people compared to the elderly.
So, humans eating an enzyme-less diet use up vast quantities of their enzyme potential through secretions from the pancreas and other digestive organs. This results in a possible shortened lifespan, illness, and lowered resistance to all types of stress.
In addition, G. A. Leveille, a University of Illinois researcher, discovered in the early 1970s that enzyme activities in the tissues become weaker with aging. Conducting experiments on rats, he found that at the age of 18 months (considered old age for rats) enzyme-free fabricated diets showed enzyme activity shrank to less than 20% of its level at one month of age. And, Dr. Howell agrees: "the more lavishly a young body gives up its enzymes, the sooner the state of enzyme poverty, or old age, is reached."
We are what we eat. Few would disagree with this adage but not everyone realizes it is not so simple. Enzymes make the digestion of food possible. This means we must make maximum use of enzyme activity, both internal enzymes and those we consume either in food or as supplements.
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4 | Digestion References |
Artichoke References |
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