Enzyme Q&A

What are enzymes? What do they do?

Enzymes run the biochemical reactions in all living things, including humans, animals and raw foods. If it grows or ripens, it has enzymes. According to the late enzyme research pioneer, Dr. Edward Howell, there are three different types of enzymes: those that occur in our food, those that are made in the body for the digestion of food, and the metabolic enzymes produced by the body that are made to run the biochemical reactions occurring in the body. Food enzymes are destroyed or removed anytime the food is cooked, processed, or genetically engineered for a longer shelf life. Your body needs these essential nutrients to aid in the digestive process, so the body does not have to produce all of the enzymes for the digestion of food. Enzymes are very specific to what they will break down or digest. Besides moisture, they require three things to activate: the proper temperature, the proper pH (acid or alkaline), and the right substrate (or material) to break down. For example, protease-the enzyme that breaks down protein-will only work on protein, not carbohydrate.

What is the process of digestion? What happens to food when my body begins to digest it?

Digestion is a complex and often overlooked process. According to Dr. Howard Loomis, formulator of many enzyme supplements, digestion does not automatically happen just because food is eaten. If at anytime a digestive organ does not perform its job properly, other organs may suffer, causing the pain and discomfort associated with indigestion.

Normal digestion begins in the mouth. Thoroughly chewing raw or unprocessed food releases any enzymes contained within that food. Chewing also mixes the starch-digesting salivary enzyme, amylase, with the food. When the food is swallowed, it passes into the upper, or cardiac, part of the stomach. During this time, the enzymes from the saliva and food work to begin digesting the food. Studies have shown that as much as 45% of ingested carbohydrates can be digested after the first 15 minutes in the stomach when only salivary amylase is at work. Supplementation with food enzymes, which work in a broad pH range, will increase this amount of digestion that occurs in the stomach.

Contrary to popular belief, the stomach is flat and empty when one first begins to eat. When the stomach receives the food, it begins to stretch, which signals the production of the acid and enzymes needed for digestion. This window of time, while the body creates and gathers hydrochloric acid in the stomach, takes at least 30 to 60 minutes. Hydrochloric acid lowers the pH of the stomach to around 3.0, thus activating the protein-digesting enzyme pepsinogen, which then initiates protein digestion. The now liquefied food passes into the intestinal tract. Based on the amount of proteins, fats, and carbohydrates that one has eaten, the body produces the exact amount of enzymes needed to digest the food.

The small intestine is where the pancreatic enzymes work. They require an alkaline environment to be activated. By using food enzymes to begin the digestive process in the stomach, the amount of enzymes needed from the pancreas is reduced. When one step of the process does not happen, the subsequent digestive actions are affected. For instance, if you take antacids, you are reducing your body's ability to produce hydrochloric acid and, therefore, your ability to digest protein. Supplementation with food enzymes, which will work in a broader pH range than pancreatic enzymes, will help digest your food, lessening the work of your digestive system and relieving the stress on your digestive organs.

Why are pancreatic enzymes (pancreatin) not used in these products?

Pancreatic enzymes are animal enzymes obtained from pigs and cattle. Pancreatic enzymes are only able to work in an alkaline pH environment of 7.2 to 9.0 as found in the duodenum of the small intestine. It does not help digest food in the stomach and thus does not spare the body the necessity of providing all of the enzymes needed to digest food.

Why is HCl not used in these products?

HCl (hydrogen chloride) is actually a salt that is commonly used in supplements, prescription drugs, and over-the-counter products as an ingredient carrier. Stomach acid (hydrochloric acid) is produced by the body to provide an acid environment for the activation of pepsinogen into pepsin. Pepsin is what breaks protein apart into smaller fragments. Supplemental HCl (hydrogen chloride) is not a digestive aid and cannot convert pepsinogen to pepsin.

At what temperature are food enzymes destroyed?

Food enzymes are destroyed at temperatures of 118º Fahrenheit or higher. Canning, pasteurizing, and microwaving all destroy enzymes in food, thus increasing the body's demand for enzymes when digesting processed, cooked, or genetically engineered foods.

Do I still need to take food enzyme supplements if I eat a meal of raw foods?

Yes. Although there are enzymes in raw foods, there is only enough to break down and digest that particular raw food. If the body is under stress, the body may need more support than what the raw food can provide. Enzyme supplements are needed when eating cooked or processed enzyme-deficient food. Additional supplementation can give the body the digestive support it needs to make up for the lack of enzymes in an enzyme-deficient diet.

What is an enzyme complex?

An enzyme complex is a group of similar enzymes that work on the same type of substrate, i.e., proteases for protein or amylases for carbohydrates.

What is acid-stable protease?

Acid-stable protease refers to protease that is stable or active in a pH range of 1.8 to 4.0, allowing it to be active in the acidic environment of the stomach. 

What role do acidophilus microorganisms have in digestion?

Acidophilus microorganisms produce lactic acid by fermentation of sugars and starches, thereby inhibiting the growth of toxic bacteria in the alimentary canal. Acidophilus does not have any effect on the digestion of food and only works in the intestines.

What is the 24-Hour Urinalysis test?

The 24-Hour Urinalysis is done at certified laboratories around the country. Our testing procedure begins with the same standard screening tests performed in hospitals to recognize disease.  Diabetes, liver and kidney disease as well as urinary infection or inflammation are first ruled out before proceeding. The physical tests for color, cloudiness, volume, and specific gravity are recorded.  These are used to recognize any abnormalities including the kidney's ability to clean the blood. 

Next, the more complicated chemistry tests are performed.  Among these tests is an indican evaluation to measure the presence of food in the colon that is putrefying, creating irritants and toxins which cause pain and inflammation.  The urinary sediment is evaluated for excessive crystal formations, which can indicate problems with digestion or excessive consumption of protein, sugar, or fat.  The amount of acidity or alkalinity being excreted is checked and compared to the amount of calcium and salt (chloride) being excreted.  These tests often can give us a clue as to whether digestive complaints are caused by excessive acidity or alkalinity in the diet.  Other important tests, such as vitamin C excretion, are also measured.