Enzymes Equal Life
Enzymes are the sparks that start the essential chemical reactions our bodies need to live. They are necessary for digesting food, for stimulating the brain, for providing cellular energy, and for repairing all tissues, organs, and cells. Humbart Santillo, in his book Food Enzymes, quotes a Scottish medical journal that says it well: "Each of us, as with all living organisms, could be regarded as an orderly, integrated succession of enzyme reactions."
Three typesThere are three types of enzymes:
Metabolic enzymes catalyze, or spark, the reactions within the cells. The bodyís organs, tissues, and cells are run by metabolic enzymes. Without them our bodies would not work. Among their chores are helping to turn phosphorus into bone, attaching iron to our red blood cells, healing wounds, thinking, and making a heart beat.
Digestive 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 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 bodyís "in-house" enzymes in the digestive process.
This is important to remember. Dr. Edward Howell, who has written two books on enzymes, theorizes that humans are given a limited supply of enzyme energy at birth, and that it is up to us to replenish our supply of enzymes to ensure that their vital jobs get done. If we donít replenish our supply, we run the risk of ill health.
In the Enzyme Nutrition axiom, Howell postulates that "The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential."
In other words, the more food enzymes you get, the longer, and healthier, you live.
The key is to remember that food enzymes are destroyed at temperatures above 118 F. This means that cooked and processed foods contain few, if any enzymes, and that the typical North American diet is enzyme-deficient. When we eat this type of diet, we could well be eating for a shorter and less-than-healthy life.
Enzymes Equal LifeThis points back to the importance of eating raw fruits and vegetables because they are "live foods"; that is, foods in which the enzymes are active. The more enzymes you get, the healthier you are. And the more raw foods you eat, the more enzymes you get.
Another Frontier?One of the roles of enzymes in the body is detoxification - breaking down toxic substances so that they are excreted and cannot build up to possibly cause harm. Although this is done by metabolic enzymes, research shows that enzymes found in the foods we eat "although not food enzymes" may help our bodies do this.
This has such potential that the U.S. Army is looking into it. The U.S. Army Edgewood Research, Development, and Engineering Center has isolated enzymes that neutralize chemical warfare agents. The centerís Dr. Joseph J. DeFrank believes the enzymes can be used to rapidly decontaminate facilities, equipment, and vehicles.
The Frank M. Raushel Research Group is looking at ways to exploit the properties of enzymes for a variety of chemical and medicinal uses. One project is studying enzymes that catalyze the detoxification of organophosphate insecticides.
Other research points in the same direction. Research at the University of California, Davis is showing that green barley extract may accelerate the bodyís breakdown of malathion, an organophosphate insecticide used heavily throughout the world.
Six different experiments measured the ability of barley leaf extract to "detoxify" this insecticide. All revealed positive results.
Interestingly enough, one more test was run after subjecting the green barley extract to high heat. This, the researchers believe, denatured and removed the proteins. Detoxification ability was again measured, and this time, did not take place. This indicates that the detoxifying agent in green barley is an enzyme, and when heated, the enzymes are destroyed. It also points out that green barley extract is "alive", that is, that the enzymes are intact.
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