With our revolutionary enzyme/nutrition program we are able to help people with chemical problems that cause chronic stomach conditions such as heartburn, acid reflux, irritable bowel, constipation, diarrhea, and weight problems. It also helps symptoms from arthritis, improper digestion, osteoporosis, fibromyalgia, chronic fatigue, high cholesterol, blood sugar imbalances, skin conditions (acne, boils, eczema, psoriasis), and sleep problems.
Along with vitamins and minerals, enzymes are found in food in its natural state. All raw food contains the proper types and proportions of enzymes necessary to digest itself. This occurs in our stomach when the food is eaten or in nature as the food ripens. The type (protein, sugar, starch, fat) and amount (caloric value) of the major components present in the food determine the type and amount of the various enzymes found in the food. For example, olives and avocados are higher in fat and lipase, while potatoes are higher in carbohydrate and amylase.
Protein, carbohydrates, fat, and fiber are building blocks but they do not possess the energy (capacity to do work) necessary for biochemical reactions. Only enzymes can furnish this energy. When raw food is eaten, chewing ruptures the cell membrane and releases the indigenous food enzymes.
Enzymes are needed to assist every chemical equation in the body. Not a single food, vitamin, mineral or hormone can be utilized without them. They are the workers that make life possible. Enzymes are responsible for digesting, absorbing, and eliminating food. They deliver vital nutrients across incomplete digestive systems and therefore nourish and support stressed organs. Digesting food can require 80% of your energy to complete.
By supplementing with Natural Enzymes, you can decrease the amount of energy your body spends on digestion. This will allow your body to burn more calories, improve immune function, increase your energy and improve your sleep. Over 50 different formulas were designed to nourish specific organs, systems, and/ or glands. Our system is the ONLY technique that combines test results with precise enzyme formulas
Everyone agrees that proper nutrition is crucial to the maintenance of a healthy body. However, most healthcare practitioners overlook the true cause of many nutritional disorders. It is assumed, quite mistakenly, that digestion occurs automatically and the correction of a nutritional disorder simply requires matching the right nutritional supplement to the condition. For example, vitamin C for colds, vitamin A for viruses and herbal laxatives for constipation. While this treatment may relieve patient symptoms, the relief is only temporary because the underlying problem of faulty digestion is ignored. Healthcare practitioners who want to effectively manage health problems that are related to nutritional imbalances must consider each person’s ability to digest food. Unfortunately, most clinicians give little or no thought to the role of enzymes in digestion, despite overwhelming evidence of their importance.
Enzymes are present in all living animal and plant cells. They are the primary motivators of all-natural biochemical processes. Life cannot exist without enzymes because they are essential components of every chemical reaction in the body. For example, they are the only substance that can digest food and make it small enough to pass through the gastrointestinal mucosa into the bloodstream. Three very broad classifications of enzymes are:
Food Enzymes – occur in raw food and, when present in the diet, begin the process of digestion
Digestive Enzymes – produced by the body to break food into particles small enough to be carried across the gut wall
Metabolic Enzymes – produced by the body to perform various complex biochemical reactions
Proteases – break long protein chains into smaller amino acid chains and eventually into single amino acids
Amylases – reduce polysaccharides to disaccharides (sugars and some carbohydrates): lactose, maltose, and sucrose
Lipases – break triglycerides (fat) into individual fatty acids and glycerol
Cellulases – digest specific carbohydrate bonds found in fiber
Besides needing a substrate to “work” on, enzymes require heat, proper pH and moisture in order to activate.
Heat: All enzymes work within limited temperature ranges. The optimal temperature range for most plant enzymes is 92°F to 104°F, which means that these enzymes work best at body temperature. However, enzymes cannot tolerate the high temperatures used in cooking, baking, microwaving, canning, and pasteurizing. These methods all produce heat of 118°F or higher which destroys the enzymes.
Proper pH: Plant enzymes work in a very broad pH range, 3.0 to 9.0, which coincides very nicely with the human gastrointestinal tract. This is an important factor to remember when comparing plant enzymes with the body’s own digestive enzymes or with supplemental animal enzymes, such as pancreatin. Plant enzymes work in both the stomach and intestines. Pancreatic enzymes, whether produced by the body or provided as a dietary supplement, only work in the small intestine.
Moisture: Plant enzymes must have moisture in order to perform their digestive function. Quite simply, digestion is the process of breaking molecules apart with the addition of water hydrolysis. The body satisfies this need with saliva.