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Digestive And
Metabolic Enzymes
A
nutritious diet is the
foundation of a healthy
body, but whether or
not the body is able to
access the nutrients contained in
foods depends on many factors, particularly the presence of digestive
enzymes. Digestion of food takes a
high priority and has a high demand
for enzymes. Poor eating habits,
including inadequate chewing and
eating on the run, can result in inadequate enzyme production and hence
malabsorption of food.
Enzymes are protein molecules
found in all living cells necessary for
life. They catalyze and regulate nearly all biochemical reactions that occur
within the body. Enzymes turn the
food we eat into energy and unlock
this energy for use in the body.
There are two primary classes of
enzymes responsible for maintaining
life functions: digestive and metabolic. The primary digestive enzymesproteases, amylases and lipases—
function as biological catalysts, helping to break down protein, carbohydrates and fats. Metabolic enzymes
are responsible for the structuring,
repair and remodeling of every cell.
They operate in every cell, every
organ and every tissue, and need
constant replenishment.
Digestive organs such as the pancreas and liver produce most of the
body’s digestive enzymes, while the
remainder comes from uncooked
foods such as fresh fruit and vegetables, raw sprouted grains, seeds and
nuts, and whole food enzyme supplements.
Digestive Enzymes are secreted
along the digestive tract to break
down food into nutrients and waste.
Digestive enzymes include pancreatin, pepsin, bromelain, papain, chyS
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motrypsin, and trypsin.
Metabolic Enzymes speed up chemical reactions within cells for detoxification and energy production. They
enable us to see, hear, feel and move.
Metabolic enzymes are produced by
the liver, pancreas, and gallbladder.
Food enzymes are introduced to
the body through raw foods and
enzyme supplements. Raw foods naturally contain enzymes providing an
erogenous source of digestive
enzymes when ingested. However,
raw food manifests only enough
enzymes to digest that particular
food, not enough to be stored in the
body for later use. The cooking and
processing of food destroys all of its
enzymes. Since most of the foods we
eat are cooked or processed in some
way, and since the raw foods we do
eat contain only enough enzymes to
process that particular food, our bodies must produce the majority of the
digestive enzymes we require, unless
we use supplementation to aid in the
digestive process. All bodily functions can be enhanced and improved
by supplemental enzymes.
Enzyme Deficiencies
There are varying degrees of
enzyme deficiencies. At the extreme
end of the spectrum is the inherited
condition of cystic fibrosis, in which
the enzymes needed to digest proteins, carbohydrates, and fats are
either missing or are present in
reduced amounts. Other severe conditions that are associated with
enzyme deficiencies include pancreatic insufficiency, celiac disease, and
Crohn’s disease. The malabsorption
of nutrients associated with these
conditions greatly increases the risk
of malnutrition.
A.) Protease Deficiency: Protease
digests protein. Acidity is created
through the digestion of protein. A
protease deficiency results in an alkaline excess in the blood. This alkaline
environment can cause anxiety and
insomnia. Since protein is required to
carry protein bound calcium in the
blood, a protease deficiency lays the
foundation of arthritis, osteoporosis
and other calcium deficient diseases.
B.) Amylase Deficiency: Amylase
digests carbohydrates along with
dead white blood cells. When you
are low in amylase you are a candidate for abscesses. Amylase is also
involved in anti-inflammatory reactions. An Amylase deficiency can
result in skin problems such as psoriasis, eczema, hives, allergic reactions,
atopic dermatitis, and all types of
herpes. Asthma and emphysema
may also be exacerbated by an amylase deficiency.
C.) Lipase Deficiency: Lipase digests
fat, fat-soluble vitamins and balances
fatty acids. Lipase deficient people
have a tendency towards high
cholesterol, high triglycerides, difficult weight loss and diabetes. Lipase
deficient people also have decreased
cell permeability, which can cause
nutrient deficiencies within cells.
Conditions such as vertigo or dizziness aggravated by movement can
result from lipase deficiency.
D.) Cellulase Deficiency: Cellulase
breaks down fiber in our diet.
Because our body does not produce
cellulose, this food enzyme is essential. Only raw foods contain cellulose. Cellulose deficiency can be
described as a malabsorption syndrome. This can cause lower abdominal gas, pain, bloating and problems
with the pancreas.
E.) Sucrase Deficiency: Sucrase intolerance is when a person cannot split
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NUTRITION ADVISOR
B Y M I C H E L L E F E R C H O F F, N . D .
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the sucrose disaccharide into two
units of glucose. Since glucose is a
primary brain food, a lack of this can
cause mental and emotional problems. Symptoms include panic
attacks, depression, moodiness and
severe mood swings.
F.) Lactase Deficiency: Lactase intolerance includes symptoms such as
abdominal cramps and diarrhea.
Asthma has also been witnessed
from the ingestion of lactose containing products.
G.) Maltase Deficiency: Maltose intolerance can cause sensitivity to environmental conditions.
Health challenges that may benefit
through the use of enzyme supplementation include indigestion,
GERD, gastric disorders, flatulence,
malabsorption, constipation, gout,
weight problems, parasites, hypercholesterolemia, hiatal hernias, duodenal ulcers, ADHD, Chronic
Fatigue Syndrome, hepatitis, diverticulosis, Crohn’s disease, colitis,
back pain, canker sores, herpes, dia-
betes, PMS, Epstein Barr Virus,
osteoporosis, aching joints, fungal
infestations, candidiasis, acute
inflammation, infections, hypoglycemia, eating disorders, nutritional disorders, immune system problems, and hormonal imbalance.
Pesticides, preservatives and cooking, have caused nutrient depletion
in our foods today. Americans are
undernourished, so supplementation
is a necessity. Supplements that
come from whole foods feed the
body important nutrients and
enzymes that are lacking from our
standard American diet.
Combining whole food supplements with eating food in its natural,
unprocessed state is vital to the
maintenance of good health. If foods
are eaten uncooked, fewer of the
body’s digestive enzymes are required to perform the digestive function. The body thereby adapts to the
external supply by secreting fewer of
its own enzymes, preserving these
enzymes to assist in vital cellular
metabolic functions. By eating foods
with enzymes intact and supplementing cooked foods with whole
food enzyme supplements, we can
stop degenerative and pathological
disease processes.
About The Author
Michele Ferchoff earned her B.S. in biology from the University Wisconsin, La
Crosse and then attended the Southwest
College of Naturopathic Medicine and
Health Sciences, one of four accredited
naturopathic medical schools in the
country, where she graduated as a
N.M.D. in 2002. Michele has several
years of practical and clinical experience. She was selected as one of two residents for the National College of Naturopathic Medicine/Standard Process residency program, the first naturopathic
residency in Wisconsin’s history, beginning in September 2002. Michele is one
of only five naturopathic physicians in
Wisconsin who have graduated from a
four-year accredited naturopathic medical school.
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