This article is a long one, but well worth reading. It explains how and why a raw living foods diet makes us healthier. In the last few months we received numerous requests for this information, some of it from physicians.
One MD stated, “We didn’t study digestive enzymes in medical school. That was a job for nutritionists, and we didn’t bother about it. Your newsletter has piqued my curiosity - please send me any information you can...”
This is part of what we sent him, an excerpt from Lesson One of the home study program.
Frequently Asked Questions about Food Enzymes
Information Provided by Universal Formulas (1-800-342-6960)
Table of Contents
What are enzymes?
What are the different types of enzymes?
How do enzymes aid in digestion?
What is the difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
How many are aware of the function of enzymes?
Will my body stop producing enzymes?
The Thermic Effect of Food
What are some short- and long-term benefits?
Can the importance of pre-digestion be substantiated?
What happens when food is not properly digested?
Why are food enzymes missing in cooked and processed foods?
Are there physiological effects from consuming an enzyme-free diet?
At the biochemical level, how do enzymes aid in digestion?
Do enzymes survive digestion?
How do supplement manufacturers use enzymes in their products?
Is supplementation really necessary?
Why take a supplemental enzyme?
What should the dosage be?
Are there quality and efficacy issues?
What should a retailer consider when choosing a supplement to carry?
What are Enzymes?
Enzymes are substances that function as organic catalysts, in other words, they either start chemical reactions or make them run faster. They accomplish this while remaining unchanged themselves enzymes are composed of two parts, a protein portion called the apoenzyme and a nonprotein portion; either a coenzyme (organic) or cofactor (inorganic). Enzymes are present in every cell in both plants and animals, and are responsible for regulating the biochemical reactions necessary to sustain life.
Enzymes are highly specific, both in the substrate they affect, and in the reactions they catalyze. They can exist both in active and in inactive forms, and many enzymes occur naturally in both active and inactive forms in cells. They can, however, be permanently inactivated by altering their environmental conditions, such as pH or temperature.
There are six main groups of enzymes - hydrolases, isomerases, ligases, lyases, oxidoreductases, and transferases. The enzymes involved in food decomposition and in the digestive process are hydrolases. They break down proteins (proteases), carbohydrates (carbohydrases or amylases), and fats (lipases). Plants also contain enzymes to break down fiber (cellulases).
The enzymes most often utilized in dietary supplements function in the same way as the enzymes found naturally in food and as digestive enzymes in the human body. There are supplemental enzymes available that are capable of breaking down almost any food. For example, there are several different carbohydrate hydrolyzing enzymes, such as amylase (for polysaccharides), lactase (for milk sugar), invertase (for sucrose), and cellulase (for plant fibers).
When considering an enzyme supplement it is important to purchase one with known efficacy. Since there is no correlation between an enzymes weight and its activity, selecting a supplement in which the activity levels are listed is preferable. There are many assays used to detect enzyme activity. However, two independent scientific organizations have attempted to standardize ingredients used in foods (and dietary supplements) and pharmaceuticals.
The Food Chemicals Codex (FCC) focuses on food grade ingredients used in foods, food packaging or as food processing aids. The United States Pharmacopeia and National Formulary (USP/NF or USP) is directed toward ingredients used in pharmaceuticals. The FCC methods are the most widely recognized assays for microbial and plant based enzymes used in dietary supplements. Animal derived enzymes are more commonly assayed by the USP methodology.
What are the different types of enzymes?
Because enzymes have so many applications, scientists have found it helpful to classify them based on what they do, what substances they act upon (substrates), and the reaction they start or accelerate. There are six main groups of enzymes, each having fundamentally different activities:
1) Hydrolases break down proteins, carbohydrates, and fats, such as during the process of digestion. They do this by adding a water molecule, thus the name hydrolases.
2) Isomerases catalyze the rearrangement of chemical groups within the same molecule.
3) The ligases catalyze the formation of a bond between two substrate molecules through the use of an energy source.
4) Lyases catalyze the formation of double bonds between atoms by adding or subtracting chemical groups.
5) Oxidoreductases make oxidation-reduction (the process by which an atom loses an electron to another atom) possible.
6) Transferases transfer chemical groups from one molecule to another.
Your body contains many enzymes from each group.
For the purpose of this discussion, enzymes can be divided into three groups:
- Metabolic enzymes (enzymes which your body produces that work in blood, tissues, and organs)
- Digestive enzymes (enzymes that break down food into usable material)
- Food enzymes (enzymes that are contained in raw food)
When raw food is ingested, enzymes present within the food are released, thereby assisting the body’s digestive processes in breaking down food into simplest components for utilization within the body. However, cooking and processing destroys those enzymes, forcing the body to supply the additional enzymes needed to adequately digest the food.
There are several categories of food enzymes:
- Lipase - breaks down fats that are found in most dairy products, nuts, eggs, oils, and meat.
- Lactase - breaks down lactose (milk sugars).
- Protease - breaks down proteins that are found in meats, nuts, eggs, and cheese.
- Amylase - breaks down carbohydrates, sugar and starches, prevalent in potatoes, fruits, vegetables, and many snack foods.
- Cellulase - breaks down cellulose, the fibrous structure that make up most plant cell walls
To provide enough enzymes to relieve the burden on the body, the choices are to eat more raw food or to take a supplemental enzyme-based product.
How do enzymes aid in digestion?
Enzymes are an integral part of the digestive process. From the time food enters the mouth, enzymes are at work breaking the food down into smaller and smaller units until it can be absorbed through the intestinal wall. These enzymes come from two sources: those found in the food itself, and those produced in the body.
All raw food naturally contains the proper types and proportions of enzymes necessary to assist in the process of decomposition. In addition, when raw food is eaten, chewing ruptures the cell membranes and releases these indigenous food enzymes, many of which survive and contribute to the digestive process. These enzymes include: protease, which breaks long protein chains (polypeptides) into smaller amino acid chains and eventually into single amino acids; amylase that reduces large carbohydrates (starches and other polysaccharides) to disaccharides, including sucrose, lactose, and maltose; lipase, that digests fats (triglycerides) into free fatty acids and glycerol; and cellulase, which is not found in the human system, and breaks the bonds found in fiber.
Ideally, the human body is capable of producing these same enzymes, with the exception of cellulase, necessary to digest food and allow for the absorption of nutrients. However, with estimates of as many as twenty million Americans suffering from various digestive disorders, optimal conditions are not the case.
Most food enzymes are essentially destroyed under the conditions used to cook and process food, leaving foods devoid of enzyme activity. Placing the full digestive burden on the body, the body’s digestive process can become over-stressed. Digestive problems can result, causing improper digestion and malabsorption of nutrients that can have far-reaching effects. Consequences of malabsorption can include impaired immunity, allergic reaction, poor wound healing, skin problems and mood swings. Supplemental enzymes can improve the level of digestion and help ensure that the maximum level of nutrient absorption is attained.
Supplemental enzymes of microbial and plant origin work at the pH found in the upper stomach. Food sits in upper portion of the stomach for as long as an hour before gastric secretions begin their action. Several studies have shown that the enzymes on saliva continue their digestive activity in the upper stomach and can digest up to 30% of the ingested protein, 60% of ingested starch and 10% of ingested fat during the 30 to 60 minutes after consumption. Although salivary enzymes accomplish a significant amount of digestion, their activity is limited to a pH level above 5.0. Supplemental microbial enzymes, and some plant enzymes, are active in the pH range of 3.0 to 9.0 and can facilitate the hydrolysis of a much larger amount of protein, carbohydrates and fat before hydrochloric acid is secreted in sufficient amounts to neutralize their activity.
Obviously, these enzymes can contribute significantly in improving food nutrient utilization.
What is the difference between pancreatic enzymes, plant enzymes, and microbial enzymes?
Pancreatic enzymes:
- derived from animal tissues
- activity limited to a narrow pH range
- very specific in action
- activated by body’s enzymes
- easily destroyed by acidity of the stomach
- delayed effect
- does not break down fibers/certain carbohydrates
- no sucrase, maltase, or lactase activity
Plant enzymes:
- derived from certain plants such as pineapple or papaya
- effective within a broad pH range
- predominantly proteolytic activity
Microbial (fungal) enzymes:
- derived from selected microorganisms by the process of fermentation
- broad pH range (approximately 3.0 - 9.0)
- activated in upper stomach
- begin working immediately
- broad action on a variety of foods
Supplemental pancreatic, plant, and microbial enzymes are all designed to enhance digestion. However, plant and microbial enzymes use a “proactive” approach and begin working on foods sooner after indigestion. Pancreatic enzymes usually begin working approximately 30 minutes after food reaches the stomach. Because of their stability in the acidic environment of the upper stomach, plant and microbial enzymes can begin their digestive action immediately after the food reaches this region. With the increased exposure to digestive enzyme activity, food has a better chance of being broken down into small, more readily absorbed particles.
Choosing a quality enzyme supplement is more difficult than just looking for a plant or fungal-based product. Enzyme potency and activity level is not evaluated by weight, because weight does not necessarily correlate with digestive capability. The activity level of a digestive enzyme is measured by assaying the quantity of digestion (hydrolysis) that occurs under specific conditions. This activity depends upon concentration, quantity, pH, temperature, and substrate (a substance being acted upon by the enzymes).
How many are aware of the function of enzymes?
Very few are aware of the function of enzymes in the body. Enzymes are substances which make life possible. They are needed for every chemical reaction that occurs in our body. Without enzymes, no activity at all would take place. Neither vitamins, nor minerals, nor hormones could do any work without enzymes.
Will my body stop producing enzymes?
NO. The pancreas will adapt to whatever food is taken into the body and react accordingly. Dr. Howell wrote about the Law of Adaptive Secretion of Digestive Enzymes (page 5 in Enzyme Nutrition) which basically states “if you take supplemental enzymes, then some of the burden of producing enzymes will be relieved.” In general, the body will adapt (within 3-7 days) to the composition of the diet. If you eat a high carbohydrate diet, the body will eventually begin secreting more amylase. Studies in rats show that a high protein diet will increase the secretion of the proteolytic enzyme trypsin. If you supplement enzymes the need for the body to produce “extra” enzymes is decreased.
The Thermic Effect of food
This phenomenon, which is referred to as the specific dynamic effect of food, refers to the stimulation in metabolism that occurs from 1 to 3 hours after a meal. This is a direct result of the presence of food in the stomach and intestine. The body will respond to eating food, and then secrete enzymes to aid in digestion and absorption.
Supplemental enzymes are support tools to aid the body in assimilating foods. The body could adapt to having supplemental enzymes present and begin to produce less endogenous enzymes. However, the mere presence of food in the stomach will always stimulate the pancreas to secrete enzymes. Even as we grow older and the body begins to produce considerably fewer enzymes due to the aging process, food will initiate a “digestive enzyme” response when it enters the body.
What are some short- and long-term benefits?
The benefits will vary depending upon the individual, diet, and general health. For the most part, people notice less fullness after meals, faster emptying of stomach contents, decreased gas, less stool being passed, and more regular bowel habits. Long-term benefits have yet to be clinically demonstrated, but is an area of active research.
Can the importance of pre-digestion be substantiated?
Research shows that nearly all creatures including rodents, whales, canines and birds have distinct organs that enable the exogenous enzymes of food the necessary time to act, before initiating the body’s own digestive process. For example, seeds and grains lie in a bird’s crop for eight to twelve hours, during which time proteolytic and amylolytic enzymes in the seed begin hydrolyzing proteins and starch. The food enzyme stomach concept in humans is supported by research on the extended activity of salivary amylase. The amylolytic activity of ptyalin alone can digest as much as 45% of the starch in a meal, before gastric secretions inhibit its action. Further studies in the 1940’s showed that as much as 60% starch, 30% protein and 10% fat were digested before pepsin was activated.
What happens when food is not properly digested?
Over a century ago Virchow described “digestive leukocytosis,” a condition in which the white blood cell count increases after a meal. Further research by Kouchakoff identified cooked and processed foods as the causative factor. Kouchakoff observed that raw food induced no change in WBC counts while cooked foods, particularly cooked meat, caused rapid increases in serum leukocyte levels. When incompletely digested food molecules are absorbed, the body identifies this particulate matter as foreign antigens and forms circulating immune complexes. The immune system then mobilizes macrophage leukocytes to digest the food.
Do enzymes survive the acidity of the stomach?
Research in the 1930's clearly demonstrated that enzymes in both bananas and carrots are reactivated in the secretions of the intestine. More recently, a study in the 1980's demon-strated that enteric-coated pancreatic enzyme preparations were no more effective than non-coated forms, indicating survival of the enzymes through the low pH of the stomach.
Why are food enzymes missing in cooked and processed foods?
Modern food processing techniques and all types of cooking destroy nearly 100% of the enzymes naturally occurring in food. Enzymes are completely denatured when exposed to temperatures over 1181/4 degrees F. for any length of time. The modern diet, consisting of cooked and processed food, is essentially devoid of active enzymes.
Are there physiological effects from consuming an enzyme-free diet?
According to Dr. Howell “cooked, enzymes-free diets contribute to a pathological over-enlargement of the pituitary gland (which in turn) regulates the other glands”. Likewise, the human pancreas is grossly hypertrophied in relation to all other members of the animal kingdom. Howell concluded that the massive size of the human pancreas is the result of a pathological adaptation to a cooked diet. Research conducted at the University of Minnesota showed significant changes in the organ weights of rats fed heat-treated food. Both the pancreas and submaxillary glands increased in weight by 20 to 30 percent. Research by Grossman further substantiates the adaptive role that diet plays in pancreatic secretion.
At the biochemical level, how do enzymes aid in digestion?
Enzymes are catalysts. They initiate or speed up a reaction. When food is ingested, enzymes are released in the mouth (ptyalin) that aid in breaking open carbohydrate cell walls. As the food progresses through the digestive tract, other enzymes are released. The ultimate breakdown of food occurs in the small intestine assisted by the release of pancreatic enzymes. Raw food contains its own enzymes which help to facilitate this process. However, if food is cooked or processed, these “food” enzymes are inactivated, and therefore the burden of digestion is left to the body’s own enzymes, mostly those produced by the pancreas. Often incompletely digested food is passed into the colon taking vital nutrients with it, and possibly causing intestinal upset.
Supplemental enzymes take the place of the enzymes lost in food preparation, enabling digestion to begin further up in the gastro region and resulting in a more complete digestion and release of nutrients, while also easing the burden on the pancreas.
Do enzymes survive digestion?
Many studies indicate enzymes in foods and even non-enteric coated supplemental enzymes do survive the acidic portion of digestion and are reactivated in the intestine. Enzymes of fungal, or plant, origin tend to work in a much broader pH range. What is important to note is that digestion starts in the mouth. Salivary enzymes work on breaking food down immediately. University studies have shown that enzymes in the saliva continue to break food down in the upper stomach, up to 30% of ingested protein, 60% of ingested starch, and 10% of ingested fat.
Supplementing exogenous enzymes, which work in a pH range of 3.0-9.0, can help to break down significantly more food before hydrochloric acid is secreted in sufficient amounts of neutralize activity. Research is inconclusive as to whether nutritional enzymes themselves offer any nutritive value. But, it’s obvious that enzyme supplementation plays a significant role in improving food nutrient utilization, and can result in less stress placed upon the body during digestion.
How do supplement manufacturers use enzymes in their products?
Supplement manufacturers initially used enzymes, and more specifically proteases, as aids to digestion of food. Other, non-digestive, uses have been proposed. Attempts have been made to market enzyme products for oral administration using certain metabolic enzymes.
Digestive enzymes, especially those derived from fungal sources, are relatively more stable compared to metabolic enzymes, and as such are ideal for oral supplementation to aid digestion. The primary benefit is in shifting a portion of the digestive burden from pancreatic enzymes in the intestine to fungal enzymes in the stomach. Continued supplementation over a period of days activates a feedback system to the pancreas, signaling it to decrease production of its enzymes. This allows the pancreas, primarily an endocrine organ, to conserve its cellular machinery for production of insulin and glucagon, which are important in blood glucose maintenance.
Building upon research begun in the ‘60s, some manufacturers are marketing proteolytic enzymes as natural anti-inflammatory and analgesic agents. Research indicates that some portion of orally administered enzymes is absorbed in the intestine as a whole and functional protein, and may perform in a manner similar to that of the body’s own enzyme system in accelerating wound and bruise healing. Caution is advised in extrapolating from these studies. Some companies have implied benefits in treating various cancers with enzyme therapy, however, until confirmed through rigorous clinical trials and a mechanism of how proteases produce these benefits on the cellular level is proposed, these claims must lie on the altar of anecdotal evidence.
Is supplementation really necessary?
The enzymes naturally present in food play an important role in digestion by helping to predigest the ingested food in the upper stomach before hydrochloric acid has even been secreted. This predigestion is hindered when food is cooked or processed because the enzymes are destroyed by processing procedures. Placing the full digestive burden on the body, the body’s digestive process can become over-stressed and incomplete. As a result, vital nutrients may not be released from the food for assimilation by the body, and gastrointestinal problems may result.
The primary purpose of enzymes in supplement form is to enhance the enzymes available in raw food, and replace those enzymes lost when food is cooked or processed. In addition, supplementation enables more digestion to begin in the gastric region, easing the burden on the digestive system as a whole. The earlier digestion can begin, the greater the likelihood that no undigested food will enter the colon where bacteria can feed upon it, causing such problems as gas and bloating.
Nearly every person can benefit from supplementation with enzymes. Even healthy people may improve their absorption and utilization of nutrients through the use of digestive enzymes. Of course the benefits will vary, depending upon the individual’s diet and general health. Individuals in good health can expect to notice less fullness after meals, increased energy, faster emptying of the stomach contents, decreased gas, and more regular bowel habits.
Why take a supplemental enzyme?
Supplemental enzymes replace the enzymes once present in raw food. Most enzymes are lost in cooking and processing. Only raw or uncooked food contains enzymes. Nature put these enzymes in food to aid in digesting the food you eat so that your body’s enzymes would not have to handle all the work. By taking a supplemental enzyme you free up your body’s enzymes. When enzymes are missing from your food the full burden of digestion falls on your own digestive system. Food sits in your stomach for nearly an hour before your body’s digestive enzymes are secreted. It is during this time that food enzymes do their best work breaking down complex food molecules. These supplemental enzymes are temporarily inactivated in the stomach, but not before they have already accomplished much of their mission of breaking down the food molecules. During the first 30 to 60 minutes after eating, enzymes are hard at work, predigesting food long before the stomach acids render some of them inactive. Enzymes not destroyed in the stomach are re-activated in the small intestine.
Today’s typical diet of cooked, canned and convenience foods make it very important to take supplemental enzymes to relieve some of your body’s digestive stress. Since your body will put a higher priority on digestion than on maintaining health, it will steal enzymes from the immune system to finish digestion. Taking a supplemental enzyme can help take stress off not only your digestive organs, but also your immune system.
What should the dosage be?
Start with small doses, one capsule prior to a large meal. Most people’s systems work differently. Try different doses until the desired effect is achieved. Increase in bowel movements may occur. This is normal because these enzymes are very stable, and retain activity in the intestinal tract. After 2 or 3 days, the system will be cleaned out, and less stool is passed. This means that more food has been broken down and absorbed by the intestinal tract. After even large meals the heaviness and gas will decrease. This is mostly due to the presence of undigested food in the colon, and the bacteria present cause the food to ferment, which produces gas. In addition, less energy is expended by the body to break down food, which often results in one feeling more alert and energized. Heartburn also is reduced or stops occurring altogether; since the enzymes digest the food very quickly, food is passed out into the intestine faster, and acid production, which is triggered by the presence of food in the stomach, is then reduced.
Are there quality and efficacy issues?
Quality and efficacy issues run the entire length and breadth of the dietary supplement industry, including enzymes. Knowledge of handling, storing, and packaging of enzymes is essential to properly preserve an enzyme’s activity. Quality control policies must be strictly followed as well as having knowledge of the suppliers of raw materials.
What should a retailer consider when choosing a supplement to carry?
* Is the enzyme selected appropriate to the purpose claimed?
* Declaration of enzymes potencies in standard activity units rather than weight measurements.
* The activity units should be from a compendial source such as the Food Chemical Codex.
References:
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Grossman, et..al., In the Mechanism of the Adaptation of Pancreatic Enzymes to Dietary Consumption. The American Journal of Physiology 141:38-41, 1944
Grossman, et. al., The Effect of Dietary Consumption on the Pancreatic Enzymes. The American Journal of Physiology 140:676-682, 1943.
Howell, Edward. Enzyme Nutrition The Food Enzyme Concept. Avery Publishing Group Inc. 1985.
Murray M. Pizzorno J. Encyclopedia of Natural Medicine. (Prima Publishing, Rocklin, CA 522-23. 1991).
Prochaska and Pickutowski. On the Synergistic Effects of Enzymes in Food with Enzymes in the Human Body. A Literature Survey and Analytical Report. Medical Hypotheses 42 (June): 355-362.
Prochaska I,J and Pickutowski W V “On the synergistic effects of enzymes in food with enzymes in the human body. A literature survey and analytical report “ Medical Hypotheses 42: 355-62 (1994).
Schwimmer S. Source Book of Food Enzymology. (Westport, CT: The AVI Publishing Company, Inc. 1981)
Whitney EN, Cataldo CB, and Rolfes SR. Understanding Normal and Clinical Nutrition (St. Paul. New York, Los Angeles, San Francisco. West Publishing Company. 1991).
