Archive for the ‘Enzymes’ category

Protease: the Immune Booster, Part II

April 13th, 2010

Last month I promised to give further information on protease’s immune supporting action (post found here).  Let’s jump right in…

Taken by mouth on an empty stomach, proteases are readily absorbed into the mucosa cells of the intestine and into the blood.  Once there, they join a biochemical secreted by white blood cells known as alpha II-macroglobulin (A2M for short).  A2M can be thought of as an escort with two purposes; the first is to protect the protease from removal from the bloodstream, and the second is to take it where it is needed. 

There are several types of cells in the immune system that play one of two roles.  Simply stated, they either identify what is harmful or they remove it.  For further information on the immune system and/or cell types click here.

While science does not completely understand the exact role of each immune system chemical (many serve more than one purpose), the ability of A2M to bond with protease and escort it throughout the body is well known.  Remarkably, A2M appears to have the same ability that white blood cells have for identifying what does not belong.  Once an intruder is identified, the A2M exposes the protease to the protein-based invader and then digestion of that pathogen begins.  That process makes it possible to supplement the immune system with orally taken protease. We can actually supply the body with a supplement that becomes a part of the immune system! 

While echinacea, beta-glucans, and zinc can be supportive, they do so by stimulating an immune function.  Protease has the ability to help take out the suspected causes of the immune system attacking the body.  Thus it is better described as an immune balancer than an immune stimulator. 

Next time you are feeling under the weather or your allergies are kicking up, reach for the protease!

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Protease, The Immune Booster, Part I

March 18th, 2010

I have previously posted on the benefits of enzymes and now I want to share a little info on protease.  Proteolytic enzymes make up the most widely researched category of enzymes and are often called protease.  When proteolytic enzymes are consumed with food, they assist in breaking down proteins.  When consumed between meals, they are absorbed into the blood to assist with immune imbalances, heavy metal toxicity, inflammatory conditions, circulatory disorders, skin problems, constipation, water retention, inappropriate blood clots, heart disease, stroke, and cancer.  The use of protease for these conditions is the second most popular use of enzyme therapy, after digestive applications. 

One thing to note is the cause of illnesses and the relationship to protein.  For example, cancer cells are surrounded by a protein coat; blood clots that cause stroke and a high percentage of heart attacks are made up of a protein called fibrin; pathogenic bacteria and parasites are comprised of proteins; fungal forms such as Candida are made up of a protein nucleus surrounded by a chitin shell.  Viruses are enveloped by protein.  In order for us to stay healthy we need to be well equipped to overcome protein invaders in the body that will make us ill if left unchecked.

Here’s a surprise…we are well equipped. To quote Dr. Ellen Cutler, M.D.:

Our immune system is overbuilt for success

Unfortunately, we can make it under-equipped by overeating cooked and processed foods.  Since digestion always takes the highest precedence, our body will sacrifice energy utilized for immune function to digest the foods we have eaten.  If those foods are devoid of enzymes, a greater need arises.  After years of repeating this pattern, the body can no longer keep up; a shortage then occurs, which eventually takes its toll. 

A protease deficiency allows bacteria, viruses, and all other pathogenic processes to have there way with our bodies.  Therefore, the last thing we want is a protease deficiency.

Stay tune for Part 2 to learn how Protease aides the immune system by joining with alpha II-macroglobulin to keep us healthy…

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Digestive Enzymes: Amylase

November 2nd, 2009

A week and a half ago, I started a series of posts on digestive enzymes (found here) and today’s post will look specifically at Amylase or Carbohydrase.  We are starting with one of the more complicated enzyme categories because amylase breaks down carbs which include sugars, fiber and complex carbohydrates.  Simply stated amylase breaks down fruit, vegetables, and legumes.

Highlights on Amylase:

  • Breaks down carbohydrates, such as starch and glycogen
  • Regulates histamine when taken on an empty stomach
  • Reduces food cravings
  • Increases blood sugar
  • Available from different sources, can be blended to increase potency, and is measured in SKB and DU

Quick Recap:

Inefficient digestion leads to heartburn, indigestion, acid reflux, gas, bloating, fatigue after eating, and food cravings.  This is were supplemental enzymes come into play as they are mostly used to aid digestion with plant-based enzymes providing the most benefit.  Enzymes occur naturally in the body and on raw food (cooking and processing food destroys them).  Enzymes act as catalysts in the digestive system.  Through enzymes biological activity food is broken down into its simplest parts i.e. amino acids, essential fats, and sugars.   Enzymes also aid pulling vitamins and minerals out of food. 

Now for the fun…

The general category of amylases breaks down carbohydrates but there are specific enzymes for the different types of carbs.  The sugar digesting enzymes: sucrase, lactase, and maltase, break down the following types of sugars: sucrose, lactose, and maltose, respectively.  Symptoms associated with improper sugar digestion include depression, moodiness, panic attacks, manic behavior, severe mood swings, abdominal cramps, diarrhea and environmental sensitivities.  Cellulase enzymes break down fiber and is the only enzyme our body doesn’t make.  The friendly bacteria in our gut does manufacture cellulase for us.  When this microflora is out of balance a lack of cellulase can lead to a condition called Candidiasis caused by Candida albicans.  Individuals with a Candida overgrowth often have a large amount of undigested fiber in the large intestine.  Since cellulase breaks down fiber, it aids in returning the body to a state of balance by removing the excess fiber.   This largely why amylase enzymes are important in resolving Candida issues. 

Next week I will post on Protease.   For now if you want to aid your digestive system start by adding raw food to your diet to help cover your body’s enzyme needs.  Just remember that raw foods only manifest enough enzymes to digest that particular food, not enough to be stored in the body for later use.  So your best bet is to add a quality plant-based enzyme supplement to your diet to better digest your carbs!

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Enzymes: The Catalysts of Life

October 21st, 2009

What are Enzymes?

Each cell in the the body is a beehive of activity called metabolism.  The biochemical activity is the process of chemical and physical change which goes on continually in the living organism.  These characteristics of life include the build-up of new tissue, replacement of old tissue, conversion of food to energy, disposal of waste materials, and reproduction. 

This building up and tearing down takes place in the face of an apparent paradox. The greatest majority of these biochemical reactions do not take place spontaneously. The phenomenon of catalysis makes possible biochemical reactions necessary for all life processes. Catalysis is defined as the acceleration of a chemical reaction by some substance which itself undergoes no permanent chemical change. The catalysts of biochemical reactions are enzymes and are responsible for bringing about almost all of the chemical reactions in living organisms. Without enzymes, these reactions take place at a rate far too slow for the pace of metabolism.

The oxidation of a fatty acid to carbon dioxide and water is not a gentle process in a test tube – extremes of pH, high temperatures and corrosive chemicals are required. Yet in the body, such a reaction takes place smoothly and rapidly within a narrow range of pH and temperature. In the laboratory, the average protein must be boiled for about 24 hours in a 20% HCl solution to achieve a complete breakdown. In the body, the breakdown takes place in four hours or less under conditions of mild physiological temperature and pH.

It is through attempts at understanding more about enzyme catalysts – what they are, what they do, and how they do it – that many advances in medicine and the life sciences have been brought about.

All known enzymes are proteins. They are high molecular weight compounds made up principally of chains of amino acids linked together by peptide bonds.

The primary benefit of enzymes for us is in digestion…

Digestive Enzymes

Specific enzymes work on specific foods. You need the right type of enzyme for the foods you want it to break down.  Digestive enzymes are enzymes that break down food into usable material. The major different types of digestive enzymes are:

  • amylase – breaks down carbohydrates, starches, and sugars which are prevalent in potatoes, fruits, vegetables, and many snack foods
  • protease – breaks down proteins found in meats, nuts, eggs, and cheese
  • lipase – breaks down fats found in most dairy products, nuts, oils, and meat
  • cellulase – breaks down cellulose, plant fiber; not found in humans

Over the next several weeks I will post on each of the above types of enzymes.

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