BIOTASE Questions and Answers Enzyme Education Series
Enzymes are substances that function as organic catalysts, in other words, they either start chemical reactions or make them run faster. They accomplish this while remaining unchanged themselves. Enzymes are composed of two parts, a protein portion called the apoenzyme and a nonprotein portion, either a coenzyme (organic) or cofactor (inorganic). Enzymes are present in every cell in both plants and animals; and are responsible for regulating the biochemical reactions necessary to sustain life.
Why are food enzymes missing in cooked and processed foods?
Modern food processing techniques and all types of cooking destroy nearly 100% of the enzymes naturally occurring in food. Enzymes are completely denatured when exposed to temperatures over 118deg for any length of time. The modern diet consisting of cooked and processed food is essentially devoid of active enzymes.
How do enzymes aid in digestion?
Enzymes are an integral part of the digestive process. From the time food enters the mouth, enzymes are at work breaking the food down into smaller and smaller units until it can be absorbed through the intestinal wall. These enzymes come from two sources, those found in the food itself, and those produced in the body.
Will my body stop producing enzymes?
NO. The pancreas will adapt to whatever food is taken into the body, and react accordingly. Dr. Howell wrote about the Law of Adaptive Secretion of Digestive Enzymes (page 5 in Enzyme Nutrition) which basically states that if you take supplemental enzymes, then some of the burden of producing enzymes will be relieved. In general, the body will adapt (within 3-7 days) to the composition of the diet. If you eat a high carbohydrate diet, the body will eventually begin secreting more amylase. Studies in rats show that a high protein diet will increase the secretion of the proteolytic enzyme, trypsin. If you supplement enzymes, the need for the body to produce "extra" enzymes is decreased.
Can the importance of pre-digestion be substantiated?
Research shows that nearly all creatures including rodents, whales, canines and birds have distinct organs that enable the exogenous enzymes of food the necessary time to act, before initiating the body's own digestive process. For example, seeds and grains lie in a bird’s crop for eight to twelve hours, during which proteolytic and amylolytic enzymes in the seed begin hydrolyzing proteins and starch. The food enzyme stomach concept in humans is supported by research on the extended activity of salivary amylase.....
What happens when food is not properly digested?
Over a century ago, Virchow described "digestive leukocytosis" a condition in which the white blood cell count increases after a meal. Further research by Kouchakoff identified cooked and processed foods as the causative factor. Kouchakoff observed that raw food induced no change in WBC counts while cooked foods, particularly cooked meat, caused rapid increases in serum leukocyte levels. When incompletely digested food molecules are absorbed, the body identifies this particulate matter as foreign antigens and forms circulating immune complexes. The immune system then mobilizes macrophage leukocytes to digest the food.
Why take a supplemental enzyme?
Supplemental enzymes replace the enzymes once present in raw food. Most enzymes are lost in cooking and processing. Only raw or uncooked food contains enzymes. Nature put these enzymes in food to aid in digesting the food you eat so your body's enzymes would not have to handle all the work. By taking a supplemental enzyme you free up your body's enzymes. When enzymes are missing from your food, the full burden of digestion falls on your own digestive system. Food sits in your stomach for nearly an hour before your body's digestive enzymes are secreted. It is during this time that food enzymes do their best work breaking down complex food molecules.
What are some short and long term benefits?
The benefits will vary depending upon the individual, diet, and general health. For the most part, people notice less fullness after meals, faster emptying of stomach contents, decreased gas, less stool being passed, and more regular bowel habits. Long-term benefits have yet to be clinically demonstrated, but is an area of active research.
Is supplementation really necessary?
The enzymes naturally present in food play an important role in digestion by helping to predigest the ingested food in the upper stomach before hydrochloric acid has even been secreted. This predigestion is hindered when food is cooked or processed because the enzymes are destroyed by the processing procedures. Placing the full digestive burden on the body, the body’s digestive process can become over-stressed and incomplete. As a result, vital nutrients may not be released from the food for assimilation by the body, and gastrointestinal problems may result.
What is the difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
Supplemental pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a "proactive" approach and begin working on foods sooner after ingestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of their stability in the acidic environment of the upper stomach, plant and microbial enzymes can begin their digestive action immediately after the food reaches this region. With the increased exposure to digestive enzyme activity, food has a better chance of being broken down into small, more readily absorbed particles.
What are the different types of enzymes?
Because enzymes have so many applications, scientists have found it helpful to classify them based on what they do, what substances they act upon (substrates), and the reaction they start or accelerate. There are six main groups of enzymes, each having fundamentally different activities. Hydrolases, Isomerases, ligases, Lyases, Oxidoreductases, Transferases,
Do enzymes survive digestion?
The enzymes involved in digestion are very specific as to the type of food they break down, as well as the conditions under which they work. The process of chewing begins digestion by the action of salivary enzymes, predominantly salivary amylase that begins breaking down starch. These enzymes along with others produced in the stomach, are active at a pH of around 5.0 and continue to break down starches and some fats in the upper part of the stomach until hydrochloric acid is released, lowering the pH to around 3.0.......
Are there physiological effects from consuming an enzyme-free diet?
According to Dr. Howell, "cooked, enzyme-free diets contribute to a pathological over-enlargement of the pituitary gland [which in turn] regulates the other glands". Likewise, the human pancreas is grossly hypertrophied in relation to all other members of the animal kingdom. Howell concluded that the massive size of the human pancreas is the result of a pathological adaptation to a cooked food diet. Research conducted at the University of Minnesota showed significant changes in the organ weights of rats fed heat-treated food. Both the pancreas and submaxillary glands increased in weight by 20 to 30 percent. Research by Grossman further substantiates the adaptive role that diet plays in pancreatic secretion.
How many are aware of the function of enzymes?
Very few are aware of the function of enzymes in the body. Enzymes are substances, which make life possible. They are needed for every chemical reaction that occurs in our body. Without enzymes, no activity at all would take place. Neither vitamin, mineral, nor hormones could do any work - without enzymes.
What is the difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
Supplemental, pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a "proactive" approach and begin working on foods sooner after ingestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of their stability in the acidic environment of the upper stomach, plant and microbial enzymes can begin their digestive action immediately after the food reaches this region. With the increased exposure to digestive enzyme activity, food has a better chance of being broken down into small, more readily absorbed particles.
How are enzymes measured?
Whenever possible enzymes are measured according to the Food Chemicals Codex (FCC). The FCC is published by the National Academy Press which is FDA funded through the Food and Nutrition Board of the National Research Council. The FCC is similar in function to the US Pharmacopoeia (the USP sets specifications for pancreatic enzymes) in that it establishes specifications for foods and food substances, and activity levels and procedures for determining fungal and bacterial enzyme activity.
Are there quality and efficacy issues?
Quality and efficacy issues run the entire length and breadth of the dietary supplement industry, including enzymes. Knowledge of handling, storing, and packaging of enzymes is essential to properly preserve an enzyme's activity. Quality control policies must be strictly followed as well as having knowledge of the suppliers of raw materials.
Why are food enzymes missing in cooked and processed foods?
Modern food processing techniques and all types of cooking destroy nearly 100% of the enzymes naturally occurring in food. Enzymes are completely denatured when exposed to temperatures over 118deg for any length of time. The modern diet consisting of cooked and processed food is essentially devoid of active enzymes.
How do enzymes aid in digestion?
Enzymes are an integral part of the digestive process. From the time food enters the mouth, enzymes are at work breaking the food down into smaller and smaller units until it can be absorbed through the intestinal wall. These enzymes come from two sources, those found in the food itself, and those produced in the body.
Will my body stop producing enzymes?
NO. The pancreas will adapt to whatever food is taken into the body, and react accordingly. Dr. Howell wrote about the Law of Adaptive Secretion of Digestive Enzymes (page 5 in Enzyme Nutrition) which basically states that if you take supplemental enzymes, then some of the burden of producing enzymes will be relieved. In general, the body will adapt (within 3-7 days) to the composition of the diet. If you eat a high carbohydrate diet, the body will eventually begin secreting more amylase. Studies in rats show that a high protein diet will increase the secretion of the proteolytic enzyme, trypsin. If you supplement enzymes, the need for the body to produce "extra" enzymes is decreased.
Can the importance of pre-digestion be substantiated?
Research shows that nearly all creatures including rodents, whales, canines and birds have distinct organs that enable the exogenous enzymes of food the necessary time to act, before initiating the body's own digestive process. For example, seeds and grains lie in a bird’s crop for eight to twelve hours, during which proteolytic and amylolytic enzymes in the seed begin hydrolyzing proteins and starch. The food enzyme stomach concept in humans is supported by research on the extended activity of salivary amylase.....
What happens when food is not properly digested?
Over a century ago, Virchow described "digestive leukocytosis" a condition in which the white blood cell count increases after a meal. Further research by Kouchakoff identified cooked and processed foods as the causative factor. Kouchakoff observed that raw food induced no change in WBC counts while cooked foods, particularly cooked meat, caused rapid increases in serum leukocyte levels. When incompletely digested food molecules are absorbed, the body identifies this particulate matter as foreign antigens and forms circulating immune complexes. The immune system then mobilizes macrophage leukocytes to digest the food.
Why take a supplemental enzyme?
Supplemental enzymes replace the enzymes once present in raw food. Most enzymes are lost in cooking and processing. Only raw or uncooked food contains enzymes. Nature put these enzymes in food to aid in digesting the food you eat so your body's enzymes would not have to handle all the work. By taking a supplemental enzyme you free up your body's enzymes. When enzymes are missing from your food, the full burden of digestion falls on your own digestive system. Food sits in your stomach for nearly an hour before your body's digestive enzymes are secreted. It is during this time that food enzymes do their best work breaking down complex food molecules.
What are some short and long term benefits?
The benefits will vary depending upon the individual, diet, and general health. For the most part, people notice less fullness after meals, faster emptying of stomach contents, decreased gas, less stool being passed, and more regular bowel habits. Long-term benefits have yet to be clinically demonstrated, but is an area of active research.
Is supplementation really necessary?
The enzymes naturally present in food play an important role in digestion by helping to predigest the ingested food in the upper stomach before hydrochloric acid has even been secreted. This predigestion is hindered when food is cooked or processed because the enzymes are destroyed by the processing procedures. Placing the full digestive burden on the body, the body’s digestive process can become over-stressed and incomplete. As a result, vital nutrients may not be released from the food for assimilation by the body, and gastrointestinal problems may result.
What is the difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
Supplemental pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a "proactive" approach and begin working on foods sooner after ingestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of their stability in the acidic environment of the upper stomach, plant and microbial enzymes can begin their digestive action immediately after the food reaches this region. With the increased exposure to digestive enzyme activity, food has a better chance of being broken down into small, more readily absorbed particles.
What are the different types of enzymes?
Because enzymes have so many applications, scientists have found it helpful to classify them based on what they do, what substances they act upon (substrates), and the reaction they start or accelerate. There are six main groups of enzymes, each having fundamentally different activities. Hydrolases, Isomerases, ligases, Lyases, Oxidoreductases, Transferases,
Do enzymes survive digestion?
The enzymes involved in digestion are very specific as to the type of food they break down, as well as the conditions under which they work. The process of chewing begins digestion by the action of salivary enzymes, predominantly salivary amylase that begins breaking down starch. These enzymes along with others produced in the stomach, are active at a pH of around 5.0 and continue to break down starches and some fats in the upper part of the stomach until hydrochloric acid is released, lowering the pH to around 3.0.......
Are there physiological effects from consuming an enzyme-free diet?
According to Dr. Howell, "cooked, enzyme-free diets contribute to a pathological over-enlargement of the pituitary gland [which in turn] regulates the other glands". Likewise, the human pancreas is grossly hypertrophied in relation to all other members of the animal kingdom. Howell concluded that the massive size of the human pancreas is the result of a pathological adaptation to a cooked food diet. Research conducted at the University of Minnesota showed significant changes in the organ weights of rats fed heat-treated food. Both the pancreas and submaxillary glands increased in weight by 20 to 30 percent. Research by Grossman further substantiates the adaptive role that diet plays in pancreatic secretion.
How many are aware of the function of enzymes?
Very few are aware of the function of enzymes in the body. Enzymes are substances, which make life possible. They are needed for every chemical reaction that occurs in our body. Without enzymes, no activity at all would take place. Neither vitamin, mineral, nor hormones could do any work - without enzymes.
What is the difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
Supplemental, pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a "proactive" approach and begin working on foods sooner after ingestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of their stability in the acidic environment of the upper stomach, plant and microbial enzymes can begin their digestive action immediately after the food reaches this region. With the increased exposure to digestive enzyme activity, food has a better chance of being broken down into small, more readily absorbed particles.
How are enzymes measured?
Whenever possible enzymes are measured according to the Food Chemicals Codex (FCC). The FCC is published by the National Academy Press which is FDA funded through the Food and Nutrition Board of the National Research Council. The FCC is similar in function to the US Pharmacopoeia (the USP sets specifications for pancreatic enzymes) in that it establishes specifications for foods and food substances, and activity levels and procedures for determining fungal and bacterial enzyme activity.
Are there quality and efficacy issues?
Quality and efficacy issues run the entire length and breadth of the dietary supplement industry, including enzymes. Knowledge of handling, storing, and packaging of enzymes is essential to properly preserve an enzyme's activity. Quality control policies must be strictly followed as well as having knowledge of the suppliers of raw materials.
Natural Biology believes a good supplement begins with the careful selection of each micro-nutrient - and then is formulated into a "bio-balanced" formula to offer improved absorption and utilization. We call it the 100% Pure and Natural Advantage.
