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 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
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
Protease - HUT (Hemoglobin
Unit Tyrosine base)
Amylase - DU (Alpha-amylase
Lipase - LU (Lipase unit)
Cellulase - CU (Cellulase
Invertase - IAU (Invertase
Lactase - LacU (Lactase unit)
Maltase - DP (degrees Diastatic
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
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
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