Digestive enzymes and food enzymes
Important discovery of the 20th century in the field of nutrition, are equally important as the discovery of vitamins and minerals, the discovery of the enzymes and their functions. Enzymes are complex proteins that act as catalysts in almost all biochemical processes that occur in the human body. Their activity depends on the presence of adequate vitamins and minerals, particularly magnesium. Many enzymes annexed the individual molecules of trace elements such as manganese, dill, zinc or iron, without which these enzymes can not function. 30 of the last century, when the enzymes for the first time the attention of biochemists, identified about 80, and has discovered more than 5000 enzymes.
Enzymes that we should think about when planning your diet is a third category of enzymes: food enzymes. They are present in large quantities in raw foods and begin the process of digestion in the mouth and stomach. Food enzymes include proteases for protein digestion, lipase for fat digestion and amylase for carbohydrate digestion. Amylases in saliva contribute to the breakdown of carbohydrates but while chewing, and all enzymes that are found in foods continue this process in the stomach. Stomach glands secrete gastric acid and pepsinogene that begin the breakdown of protein as well as the intrinsic factor required for absorption of vitamin B12. A considerable number of enzymes needed to digest food are excreted in the small intestine. However, while food is still in the stomach, the enzymes present in foods that we eat can make part of the job, but also before the semi-digested mass reaches the small intestine.
Scientists have discovered the importance of certain raw and fermented foods in the diet. Enzymes in raw foods, especially raw fermented foods, help digestion and reduce the body's need to produce food enzymes. All enzymes are deactivated at a temperature of 48 °C (118.4 °F) in cooking and at a temperature of 65 °C (149 °F) in a dry state. Nature is also "designed" to provide food and drinks to 48 °C (118.4 °F), we can touch it without a problem, while we are in the liquid from 49 °C (120.2 °F) brick. In this way we have built-in mechanism by which we can determine whether the food we eat still contains active enzymes.
A diet based largely on cooked foods is a serious burden for the pancreas, reducing its reserves. It stimulates the pancreas is continually to produce enzymes that should be in the food, the result will be inhibited by the function of pancreas. People who eat foods low in enzymes, which consists mostly of cooked foods, take advantage of a tremendous amount of their enzyme potential in the secretion of enzymes from the pancreas and other digestive organs. The late Doctor Edward Howell, who has cleared the way for the research area of the enzyme, believed that this is overloading the digestive organs, leading to reduced life cycle, diseases, and reduced resistance to various types of stress. He stressed that both people and animals whose diet consists mostly of cooked foods, especially cereals, have increased the pancreas, while their other glands and organs, especially the brain, actually decrease. (1)
Dr Howell has formulated this Enzyme Nutrition Axiom: The length of life is inversely proportional to the degree of exhaustion of enzymatic potential of the organism. Increased intake of food enzymes promotes a reduction in measures of fatigue enzyme potential. (2) The second rule can be expressed as follows: A complete food gives health, and foods rich in enzymes provides unlimited energy.
Research traditional cultures have shown that almost all of these cultures include raw, enzyme rich foods in your kitchen - not only vegetables but also raw animal proteins and fats in the form of dairy products from raw milk, raw fish and animal intestines. These cultures are also traditionally include a certain amount of cultured or fermented foods, the content of the enzyme further enriches the fermentation and cultivation. For example, Eskimos diet contained large amounts of raw fish which has undergone a process of before digestion and as such contributed to their endurance. Cultivation of dairy products in almost all pre-industrial cultures, enriched the content of the enzyme in milk, cream, butter and cheese. Ethnic groups that consumed large quantities of cooked food is often included in fermented foods such as sauerkraut and other pickled vegetables. Cultured soy products in Asia as natto and miso are also a good source of enzymes to eat it without heating. However, even after heating, fermented foods are easier to absorb because it is already before digestion with the help of enzymes. Similarly, cooked meat, which was previously stated, for example, in a marinade, a minor effort on the digestive mechanism of the partial before digestion.
Grains, nuts, legumes and seeds are rich in enzymes and other nutrients, but contain enzyme inhibitors. If these inhibitors do not inactivate, they represent a major effort for the digestive system. Germination, soak in warm water sour, sour fermentation, cultivation and fermentation - all processes used in traditional culture - inhibitors inactivate the enzyme by which the nutrients in grains, nuts and seeds are becoming more readily available.
Most fruits and vegetables contain smaller amounts of the enzyme, with the exception of herbal ingredients famous for their high content of enzymes such as virgin olive oil and other crude oil, raw honey, grapes, figs and many kinds of tropical fruits like avocados, dates, bananas, papaya, pineapple, kiwi and mango.
No matter how important to include a multitude of raw foods in our diet, we must take care that none of the traditional diet is not based solely on raw foods. Certain nutrients become more readily available for absorption just cooking and cooking also neutralizes many toxins that occur naturally in plant foods. In general, cereals, legumes and certain types of vegetables should be cooked. Foods of animal origin should be eaten raw and cooked.
1. Howell, Edward, MD, Food Enzymes for Health and Longevity, 1980, Omangod Press, Woodstock Valley, CT
2. Howell, Edward, MD, Enzyme Nutrition, 1985, Avery Publishing Group, Wayne, NJ
3. Price, Weston, DDS, Nutrition and Physical Degeneration, 1945, Price-Pottenger Nutrition Foundation, San Diego, CA
4. Fallon, Sally & Enig, Mary, PhD, Nourishing Traditions, 1999, NewTrends Publishing, Inc., Washington