ENZYME THERAPY 101
Computer-generated Enzyme Models
Enzymes are involved in every reaction of our cells and take many shapes and sizes
 
 
FACTORS INVOLVED IN ENZYME RELEASE, ACTIVATION AND FUNCTIONING
 
pH
ENVIRONMENTAL pH (surrounding fluids, water, etc.)
INTRACELLULAR pH
EXTRACELLULAR pH
 
FLUIDS / HUMIDITY
INTESTINAL LUMEN
EXTRA & INTRACELLULAR
MINERAL LEVELS & AVAILABILITY
 
TEMPERATURE
CORE BODY / TISSUE TEMP
 
ACCESSIBILITY TO SUBTRATES TO ACT UPON
Enzymes products designed to work on proteins are proteolytic enzymes. These are the primary therapeutic enzymes used in medicine because proteins are the primary site of action. Usually proteolytic enzymes work in tandem with the others though. In nature one never finds fats alone...they're usually bound to proteins. Remember the body uses enzymes to convert excess calories from either proteins or carbohydrates into lipids (cholesterol and triglycerides). If one doesn't move around sufficiently to burn up the fuel, it raises blood fat levels and then when that is not burned, the body stores it in the way of adipose tissue
 
ENZYMES 101
  • Enzymes designed to work on carbohydrates are called amylitic
  • Enzymes designed to work on proteins are called proteolytic
  • Enzymes designed to work on fatty acids are called lipidic
  • Enzymes that work on sugars are called sucrase / invertase (non-dairy sugars)
  • Enzymes that work on dairy sugars are called lactase
  • Enzymes that work on grain fibers and vegetable fibers are called cellulase
  • SOME ENZYMES & THEIR USES:
  • Bromalain from Pineapple...used in the blue jean business for ageing fabric
  • Also used in Tanning Leather along with Papain
  • Used in Sports Injuries for removing injured dead tissue & inflammation. Functions best in 104+ degrees.
  • Papain from Green Papaya...proteolytic enzymes used as anti-inflammatory. Functions best in 102+ degrees.
  • Lipase, Amylase, Protease, Ox Bile (not an enzyme--for liquifying fatty acids), Hydrochloric Acid (HCI) is for adjusting pH, not for digesting food directly. Pancreatin from animal pancreas'. Trypsin & Chymotrypsin are pancreatic proteolytic enzymes extracted from animal pancreas and used to help in digestion, but very limited in their actions because of extremely narrow activity pH range--7.8-8.3...less than 1/10 of 1 degree.
  • Enzymes are designed to work on specific substrates. The proteolytic enzymes inherently present in a piece of meat will not digest a banana. The enzymes used in therapeutic applications must have an affinity for the substrate (target) they are desinged to meet up with and hydrolyze. Detailed information on the history of enzymes, their clinical uses, etc. are available from good works on the market currently. Dr. Edward Howell's two excellent books, Dr. Chichoke's work (more recent but based on Howell's and the German Max Wolf's work).
    FCC Terminology for Enzyme Unit Definitions
    Protease - HUT (Hemoglobin Unit Tyrosine base)
    Amylase - DU (Alpha-amylase Dextrinizing units)
    Lipase - LU (Lipase unit)
    Cellulase - CU (Cellulase unit)
    Invertase - IAU (Invertase Activity unit)
    Lactase - LacU (Lactase unit)
    Maltase - DP (degrees Diastatic power)

    ENZYMES REQUIRE SPECIFIC TEMPRATURES & pH TO ACTIVATE AND FUNCTION...
    EXAMPLE: ENZYMES FOR "AGEING" JEANS ARE BROMELAIN FROM PINEAPPLE...TO ACTIVATE FULLY REQUIRES 104 DEGREES FARENHEIGHT. ALSO, PAPAYA REQUIRES A MIN. OF 102 DEGREES TO ACTIVATE SIGNIFICANTLY. THESE ARE ONLY FOR DIGESTING PROTEINS AND DON'T TOUCH CARBOHYDRATES OR FATS OR MILK OR SUGAR.
    ANIMAL BASED ENZYMES REQUIRE A VERY NARROW pH RANGE TO FUNCTION
    ENZYME THERAPY WITH PANCREATIC ENZYMES, IN ORDER TO BE EFFECTIVE, REQUIRE YOUR BODY'S INTERNAL CONDITIONS MUST BE OPTIMAL...IF YOUR BODY'S pH IS OFF BY 1/10TH OF ONE POINT, THEY WON'T ACTIVATE.
     
    NOW MY QUESTION IS THIS: IF SOMEONE IS ILL BECAUSE THEY HAVE EITHER--
    1. INSUFFICIENT ENZYME POOL TO DEAL WITH THE STRESSOR PRODUCING DISEASE SYMPTOMS OR
    2. CANNOT ACTIVATE THEIR OWN PANCREATIC ENZYMES BECAUSE THEIR pH IS TOO ACIDIC OR OFF BY EVEN A MINOR AMOUNT, THEN...
     
    WHY WOULD TAKING A ANIMAL- BASED (PANCREATIC, OX BILE, ETC.) PRODUCT, WHICH REQUIRES THE EXACT SAME pH AS THEIR OWN TO ACTIVATE, AND ONLY ACTIVATES IN THE SMALL INTESTINE AND CANNOT WORK IN THE TISSUES DUE TO pH LIMITATIONS, BE OF ANY USE OR WORK WHEN TAKEN ORALLY??

    CULTURED ENZYMES MADE IN A STRICTLY CONTROLLED ENVIRONMENT ARE FAR SUPERIOR IN OUR ESTIMATION.
    1. YOU KNOW WHAT YOU'RE GETTING IN TERMS OF ACTIVITY IF THE COMPANY IS HONEST ABOUT LABELING.
    2. YOU DON'T RISK POTENTIAL INFECTION FROM FOOD-GRADE GLANDULARS USED TO MAKE PANCREATIC ENZYMES WHICH RAW MATERIAL SUPPLIERS ARE VERY FEW NOW SINCE FDA DOES NOT HAVE THE MANPOWER, MONEY OR TIME TO POLICE LIVESTOCK PROVIDERS LIKE THEY SHOULD.
    3. CULTURED ENZYMES FUNCTION IN A WIDE pH (2-12) AND THEREFORE ARE NOT SUBJECT TO THE PERSON'S pH BEING IN THE "ZONE" TO WORK
     
    ENZYMES ARE ENZYMES. THERE IS NO DIFFERENCE BETWEEN METABOLIC AND DIGESTIVE EXCEPT ACTIVITY AN HOW IT IS USED.
    AN ENZYME IS DIFFERENTIATED BY ITS DEFINITION ONLY AS TO HOW AND WHAT IT IS BEING USED FOR. AN ENZYME IS AN ENZYME IS AN ENZYME. THERE IS NO DIFFERENCE BETWEEN DIGESTIVE ENZYMES AND METABOLIC ENZYMES EXCEPT FOR THE pH THEY FUNCTION IN AND THEIR INTENDED USES. PANCREATIN, CHYMOTRYPSIN, TRYPSIN, ARE MANUFACTURED BY THE BODY, TRUE ENOUGH, AND SUPPLEMENTING CAN TAKE THE LOAD OFF THE PANCREAS AND LIVER. BUT IN TERMS OF ACTIVITY, IT IS HOW THEY ARE USED THAT MAKES THEM METABOLIC OR DIGESTIVE...
     
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