How Do Enzymes Work?
Enzymes are involved in every process of the body. Life could not exist without them. Enzymes digest all of our food and make it small enough to pass through the minute pores of the intestines into the blood. Enzymes in the blood take prepared, digested food and build it into muscles, nerves, blood and glands. They assist in storing sugar in the liver, eliminated as urine and also in the elimination of carbon dioxide in the lungs. Male sperm carries enzymes that dissolve the tiny crevice in the female egg membrane, so it may gain entrance into it. Enzymes in our immune system attack waster materials and poisons in the blood and tissues.
There are four categories of food enzymes. They are:
1. Lipase – serves to break down fat.
2. Protease (proteolytic enzymes) – works to break down protein.
3. Cellulase – assists in breaking down cellulose.
4. Amylase – breaks down starch.
We become enzyme deficient we age faster. The more we store up our enzyme reserve, the healthier we will be.
Where Do We Get Our Enzymes?
We usually think of enzymes as being involved only in digesting our food so that we can absorb it. Very seldom do we find informative material that demonstrates that enzymes are involved in every metabolic process. Our immune system, bloodstream, liver, kidneys, spleen, pancreas, as well as our ability to see, think and breathe depend upon enzymes. The lack of them in any of these areas can prove to be detrimental in degrees of depletion. Realizing that the lack of enzymes can be a predisposing cause of disease substantiates their importance. Enzymes break down toxic substances so that the body can eliminate them without damaging the eliminative organs. It is important that we preserve the body’s enzyme level at all expense. What is important at this time to understand is what happens when we cook our food. The difference between live (raw) and dead food is enzymatic activity. If you had two seeds and boiled one, which one should grow when placed in the soil? There isn’t any question that the seed which was not boiled would sprout because it has its enzymes intact.
Enzymes are completely destroyed in all foods that are canned, pasteurized, baked, roasted, stewed or fried. At 139°F all enzymes are destroyed. Baking bread kills enzymes. Most butter has no enzymes because it is pasteurized. Canned juices may have vitamins and mineral but the heating process has killed the enzymes. The roasted breakfast cereals that we feed our children are devoid of enzymes. When live food substances come in contact with heated water, the enzymes are destroyed quite rapidly. Dr. Howell, in his book on food enzymes states, “Enzymes are more or less completely destroyed when heated in water in the temperature range between 48°C (118.4°F) to 65°C (149°F). Long heating at 48°C or short heating at 65°C kills enzymes. Heating at 60°C (140°F) to 80°C (176°F) for one-half hour completely kills any enzymes.”
Food processing, refining, cooking and more recently the advent of microwaving are detrimental processes that are causing dramatic changes in the food that we eat. They have rendered our foods enzyme-deficient, causing imbalances in our organs, acting as a predisposing cause of disease.
There are three major classes of enzymes: metabolic enzymes (enzymes which work in the blood, tissues and organs), food enzymes from raw food, and digestive enzymes. By eating most of our food cooked, our digestive systems have to produce all of the enzymes, thus causing an enlargement of the digestive organs. To supply such enzymes, the body draws on its reserve from all organs and tissues, causing a metabolic deficit.
The pancreas, which is of primary importance to our digestive system, secretes lipase (fat digestive enzymes), amylase (starch digestive enzymes), and protease (protein digestive enzymes). It is a well-known fact that the unassimilated proteins, yeast cells, carbohydrates and fats can be reabsorbed into the bloodstream, causing allergies, skin diseases, and other illnesses. Clinicians have effectively relieved a variety of skin diseases caused by incompletely digested food materials. One can live for many years on a cooked food diet but eventually this will cause cellular enzyme exhaustion which lays the foundation for a weak immune system and ultimately disease. Dr. Howell states, “Researchers show that the cooked food with the fiber broken down passes through the digestive system more slowly than raw foods”. It partially ferments, rots and putrefies, throwing back into the body toxins and gas, causing heartburn and degenerative diseases. Do you trust how your food is grown? Cooking destroys the enzymes. Those who eat meat have even more problems.
Come visit us again for a continuation of the series on Enzymes. This information was obtained from New Sun product catalog and sources cited above.