What Are Enzymes?

Enzymes are the life force that make living possible. Every chemical reaction inyour body requires enzymes to make it happen. Vitamins, minerals and protein areuseless with enzymes to unlock their benefits.

Digestive enzymes have only three main jobs: digesting protein, carbohydrate, and fat.

Proteases are enzymes that digest protein; amylases digest carbohydrate, andlipases digest fat.

There are three classes of enzymes: metabolic enzymes, which run our bodies; digestive enzymes, which digest our food; and food enzymes from raw foods, which start food digestion.

Neither vitamins, minerals or hormones can do any work - without enzymes.

For now, let�s take a closer look at the three different types of enzymes:

Metabolic enzymesare produced by the pancreas and perform a wide variety of functions. Breathing, eating, sleeping, digestion, absorption of nutrients, moving around, working, growth, blood circulation, immunity build-up, sexual function, and sensory perception�all are dependent on metabolic enzymes.

Digestive enzymesare found in the mouth and the digestive tract, where they aid in the digestionof food. Digestive enzymes are secreted by the stomach, pancreas, and small intestine.

Food enzymesare found only in raw foods and help initiate the process of digestion in themouth and stomach. So while our digestive organs produce enzymes internally, therest must come from uncooked foods � I�ve italicized the words for emphasis � suchas fresh fruits and vegetables, raw sprouted seeds and grains, and unpasteurizeddairy products. Food enzymes can also be consumed in the form of raw food enzyme supplements. Food enzymes are vital to the body because they can help you pre-digest the food before it reaches the small intestine, thereby reducing the needof the pancreas to produce more digestive enzymes.=================

Raw foods are the best source of raw food enzymes because when you cook or heatfood, many enzymes are deactivated�a nice way of saying destroyed�at a wet-heattemperature as low as 118 degrees Fahrenheit and a dry-heat temperature as lowas 150 degrees. It could be a design of nature that foods and liquids at 117degrees can be touched without burning you, but liquids over 118 degrees willburn you. Thus, there is a built-in mechanism for determining whether or not thefood you eat still contains its enzyme content.

While heating fruits, vegetables, meats, eggs, and dairy does a number onenzymes, boiling food is a complete obliteration. �Whenever a food is boiled at212 degrees, the enzymes in it are 100 percent destroyed,� Dr. Howell said.

Whether boiled, heated, or left alone, enzymes are delicate dynamos. Sinceenzymes begin to be destroyed when they reach a temperature of 118 degreesFahrenheit and stay at that temperature for a period of time, eating steamed and

cooked vegetables � or any other food � gives you far fewer of the these powerfulbiochemical catalysts necessary for digestion, breathing, talking, moving,cellular energy, tissue and organ repair, neutralization of toxins, andbrain activity.

Breaking down enzymesThe total number of enzymes in our bodies can only be speculated, and the numberof individual enzyme molecules is virtually inestimable.

That said, the following food enzymesare critical for our overall health:

Alpha galactosidase � breaks down the sugars in the complex carbohydrates found in vegetables, grains, and legumes, including beans. It�s a process that often leads to the reduction of gases that causes the occasional case of bloating and flatulence.Amylase � breaks down starch and converts it into sugar. You�ll find amylase in saliva, where it begins the chemical process of digestion by breaking down food before it�s swallowed and sent into the digestive tract. Beta glucanase � is an enzyme that acts on glucan, which is a fiber component found in barley and oats.Bromelain � is a protease enzyme that comes from either the stem or the fruit of pineapple. Bromelain aids digestion and supports healthy and natural inflammation response in the body.Cellulase � refers to a class of enzymes that humans don�t naturally produce but must consume from raw foods in their diet. Cellulase breaks down the plant fiber cellulose for better digestion and absorption of nutrients.Dipeptidyl � is a digestive enzyme that detoxifies gluten and Peptidase Iv beta casein in the digestive tract.

Glucoamylase � is a digestive enzyme that breaks down components of starches into sugars.Hemicellulase � is an enzyme that breaks down a plant�s cell wall interior, which is known as hemicellulose.Invertases/sucrases � break down sucrose, or what we call table sugar.

Lactase � is an enzyme in the small intestine that digests lactose, the sugar in milk and other dairy products.Lipase � is an enzyme that the body uses to break down fats in foods so they can be absorbed in the intestines.Maltase � is an enzyme that breaks down maltose into the simple sugar glucose.Papain � is a protease enzyme found naturally in unripe papayas and has been used for centuries in South America to support digestion.Pectinase � breaks down pectin, which is a component in certain fruits and vegetables such as grapes and apples.Peptidase � is a naturally occurring enzyme that helps metabolize proteins in the body and plays an important role in the digestive, immune, and circulatory systems.Phytase � is an enzyme that breaks down the indigestible parts

of grains.Protease � is a member of a large group of enzymes that have a variety of functions in the body, the primary one aiding in the digestion and assimilation of protein. In other words, without protease, the body would not be able to digest the protein in food.Xylanase � is an enzyme that breaks down a component of plant cell walls containing a compound known as xylose.

Enzymes are the workers and hormones are the foreman. Hormones can have noeffect without the work being done by the enzymes they direct. Therefore,enzyme deficiency affects the endocrine system in three ways:

1) is by overstimulating the glands by improper assimilation of nutrients.

2) is undernourishing the gland by the same mechanism.

3) is attenuating the hormone response by depleting enzyme reserves and activity.

Furthermore, new research is finding that enzymes are needed to cleave pro-hormones to hormones and play a role not only in following the dictation ofhormones, but in activating them in the first place.

As a general rule, cooked foods are much more fattening than raw foods, even of the same type (i.e. raw vs. cooked bananas).

Fat is not fattening, especially when present in it�s raw state. Fatty foods,in their raw state, are naturally endowed with copious amounts of lipase, anenzyme which helps break down and metabolize the fat.

It is interesting to note that the negative health effects of drinking milk onlybegan to surface after the pasteurization of milk and cultures that drink milkraw do not seem to suffer heart disease, atherosclerosis and other disadvantagesnow associated to our enzymeless milk. By eating food with their enzymes intactand by supplementing cooked foods with enzyme capsules, we can stop abnormal andpathological aging processes.

Furthermore, if supplemental enzymes are used, the Food Enzyme Concept andknowledge of the Food Enzyme Stomach suggests that the use of entericallycoated enzymes are counter productive and are not necessary if vegetarian,rather than animal derived, enzymes are used.

The ideal is to consume raw foods, however, this may not be possible. In thatcase, the use of proper digestive enzyme supplements immediately assist bydigesting protein, carbohydrate and fats during the half-hour to hour periodthat food remains in the stomach.

If you aren�t gearing up for an intense workout session, then you�ll simply wantto take your enzymes prior to eating each meal. This will give them a chance tobreak down in your body as your food enters your system, so they can immediatelystart digesting what you�re eating.

Reduce the need to create the digestive enzymes, and you�ll have reduced the muscle

breakdown that is occurring � and helped that protein you just ate to be digested.===================================================================================

Use Kefir as Probiotics - All femented food like raw Sauerkraut. Pickelt legumes. Geek Jogurt for Protein and Fat.

Start and end your Day (Meal) with Steak and Nuts. (Protein and Fat)In between Meals use Protein with Carbs - but no FAT.Use Whey Protein 15 min before your Workout and after (45-90 Minutes Workout) within an hour take and additional Whey Protein. Train 3x a Week Mo - We - Fr.

Take 5 Gram of Fishoil Omega-3 a/day.Your daily Calorie Consumption RAtio: You need 20-40% Fat ( 1 gram = 9 calories)40 % Protein and 20-40% Carbs (1 gram = 4 Calories).If you gain a pound of fat you need to consume 3500 Kalories more in a week.

Start your workout with Squats, Push-ups and Dumbbell Curls - 1 Exercise pro group with 3 Sets of 8-12 repetitions. Use an Elastic to add 1-2 sets of 20 and more reps to it.

Natural Protein source 4 eggs (7 gram of protein each equals 5 gram BCAA's) 30-40 gram protein of chicken, fish, beef etc calls for 4-6 ounces total weight.

We need 0.5 (up to 1 gram when training hart!) per lb of byour bodyweight. If your weight is 120 pounds you'll need 60 to max 120 gram protein a day.

Take your enzymes (2 capsules) before you start eating. Mix the capsule conntent with your protein shake together - A good base is Almond milk with a hint of honey.

====================================The raw truth - chapter 5 Jordan RubinThe Enzymatic Edge - Vince - Wade LightheartENZYME NUTRITION: THE FOOD ENZYME CONCEPT by Dr. Edward Howell