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Enzyme Basics
There are more than 5,000 known enzymes in the human body — each with its own unique shape and function. Throughout history, documentation reveals that the Greeks, Romans, Egyptians, Chinese, Japanese and Germans all used enzymes to maintain health and correct its decline.
Enzymes are:  biologically active long chains of amino acids (proteins) that vary in order and number. They are responsible for all chemical reactions within our 100 trillion body cells. Without these spark plugs, we literally could not function.  required to meet the needs of some 300 billion new cells the body generates every day.  catalysts needed for every chemical reaction that takes place in the body.
 essential to life and designed to promote specific metabolic reactions.
 very specific, with each promoting one type of chemical reaction – and one type only.  connected to every working organ in our body and run our life's processes.  needed by vitamins and minerals for their absorption and function.  required by all food for digestion.  necessary to purify the bloodstream by carrying away waste products  destroyed by cooking and processing. Prolonged heat over 48°C (118°F) kills 100% of the enzymes.
 very sensitive to their environment; too acidic or alkaline will affect their activity as will temperature and other factors. A sustained body temperature of over 40°C (104°F) is usually fatal because enzymes in the body begin to die.
 changing and renewing every second, sometimes at unbelievable rates.
 preventing partially digested proteins from putrefying, carbohydrates from fermenting, and fats from turning rancid within the body.  obtained from plants that become active as soon as they enter the body.  obtained from animal sources are only active in the small intestine in a pH of 8.0  deficient in most people, ultimately causing problems in glands and major organs, including the brain which shrinks from an all­cooked, overly­refined diet.
Classes of Enzymes
There are six classes of enzymes.
1. Hydrolases (amylases, lipases, proteases) break down carbohydrates, fats, and proteins respectively with the help of a water molecule.
2. Isomerases rearrange the atoms in a molecule without changing the chemical formula.
3. Ligases catalyze the formation of a bond between two substrate molecules using an energy source (ATP).
4. Lyases split the double bonds between atoms within chemical groupings.
5. Oxidoreductases catalyze the oxidation of one compound with the reduction of another.
6. Transferases remove part of one molecule and attaches it to another. www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 1
Types of Enzymes
Two types of enzymes are produced by the body and one type is obtained from raw foods.
1. Metabolic enzymes function in cells, tissues and the bloodstream. Responsible for repairing, they help prevent the breakdown of a body organ. Two important metabolic enzymes are SOD (superoxide dismutase, an antioxidant) and Catalase, which breaks down hydrogen peroxide, a metabolic waste product. This action frees the oxygen molecule for use in the body. Other common enzymes used for systemic healing are Serrapeptase (serratia peptidase) and Nattokinase. Caution: It is not advised to use Nattokinase if on blood thinner medication.
2. Digestive enzymes break down food nutrients and help the body to properly utilize them. They are also responsible for eliminating nonessential and toxic matter from the body cells. There are thousands of enzymes within each category and the four main ones are:
Carbohydrase breaks down carbohydrates. Cellulase breaks down cellulose and is technically a form of carbohydrase.
Lipase breaks down fats.
Protease breaks down protein.
Digestive enzymes, especially if they are high in proteases, have a two­fold purpose: one, when taken with meals, breaks down the foods for better absorption and two, when taken inbetween meals, can break down the protein coats of viruses.
3. Raw food enzymes are found in both plants and animals as long as they are not cooked. Once they are, enzymes are killed and no longer of any use. Although not produced by the body, raw food enzymes are beneficial to the digestive process. The enzymes found in the raw food break down fats, carbohydrates, and proteins in that particular food only.
Coenzymes are:
 enzyme helpers, usually consisting of vitamins (in humans) that help enzymes release energy from carbohydrates, fat, and protein.  large molecules, often formed by the body from various vitamins and minerals and require continual replacement since their action takes place during food consumption.  not proteins but enzymes are. Enzyme Speed
Enzymes must act quickly to break down or form whatever the body requires. For instance, the slowest known enzyme is lysozyme, a hydrolase enzyme which is part of the immune system. Lysozyme destroys bacteria while processing about 30 substrates per minute. Carboanhydrase, on the other hand, processes an astonishing 36 MILLION substrates per minute.
Enzymes work best in ideal conditions, much like factory workers. If too uncomfortable, production slows down. The perfect conditions for an enzyme is dependent on a specific range of pH. Some work best in an acidic environment while others require more alkalinity. www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 2
Enzymes in Digestion
 Mouth: As soon as we take a bite of food, or even smell it, the salivary glands start the digestive process by secreting three types of amylase enzymes to break down carbohydrates. Although the pH varies, saliva generally is slightly acidic (6.5­7.0)
 Gallbladder: Bile is stored in the gallbladder and about one litre a day is released so that the liver is able to break down fats. Bile separates into small fat droplets so that they can mix with water and utilized by enzymes.
 Stomach: Hydrochloric acid (HCl) and pepsin are released to break down proteins. This action produces short­chain polypeptides while destroying any pathogens that enter with the food. Pepsin functions best in a pH of 1.5­2.0. Rennin, a milk­clotting enzyme, is found only in the stomachs of infants and prepares the milk for the action of pepsin in breaking down the proteins and for lipase to break down the fats.
 Pancreas: About 22 different enzymes are released for breaking down fats, carbohydrates and proteins as well as nuclease to target nucleic acids (RNA, DNA) into producing nitrogen bases and simple sugars. About 1.5 liters of digestive juices (enzymes, water, and electrolytes) are released every day in addition to such hormones as glucagon and insulin to control glucose metabolism. Pancreatic amylases break down about 300 grams of carbohydrates every day; lipases break down about 175 grams of fat per hour; and proteases (chymotrypsin, trypsin, peptidases, elastases) break down about 300 grams of protein per hour.
 It is at this point where digestive enzyme supplements help relieve the workload of the body in producing higher quantities of enzymes to meet digestive needs.
 Small intestine: The duodenum introduces the enzymes secreted by the pancreas, gallbladder and liver into the food. The jejunum takes over to digest and absorb the nutrients. The ileum finalizes the digestion process and passes along unabsorbed food to the large intestine.
 Large intestine: Although the large intestine does not release any enzymes, the bacteria within it do produce some enzymes that act on fiber and mucus and help ferment some of the undigested carbohydrates. The large intestine is responsible for absorbing minerals (electrolytes) and water from the remaining unusable bulk and then passing this mass into the rectum for elimination.
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 3
DIGESTIVE ENZYMES
Do not buy digestive enzymes whose potencies are given only in milligrams (mg) as they do not reflect live content or activity. Pancreatic enzymes are the exception. Enzyme activity is measured in units. Manufacturers are free to choose from several guidelines with none of the values being interchangeable:
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Food Chemical Codex (FCC)
US Pharmacopoeia (USP)
Federation Internationale du Pharmaceutiques (FIP)
British Pharmacopoeia (BP)
Japanese Pharmacopoeia (JP)
The following are oral digestive enzymes. Most have measurement abbreviations according to the FCC that you would see on quality enzyme products in North America. Some are not found in most digestive enzyme supplements. Those enzymes taken by injection are not listed and information for those should be obtained from a knowledgeable health care practitioner who specializes in enzyme therapy.
Alpha­galactosidase (GALU or GaIU – Galactosidase Units)
 breaks down carbohydrates (especially raw vegetables and beans) including raffinose (a trisaccharide of galactose, fructose, and glucose; found in beans, whole grains, cabbage family and other vegetables)
stachyose (a tetrasaccharide of 2 galactose, a fructose, and a glucose; found various vegetables), and verbascose (a non­digestible tetrasaccharide of 2 galactose, a glucose, and a fructose; fermented by intestinal bacteria; found in legumes, mullein root, and cocoa beans)
 prevents gas that occurs from eating high fiber and difficult to digest carbohydrates
Amylase (DU – Dextrinizing Units) or (SKB – Sanstedt Kneen Blish Units)
 breaks down complex carbohydrates, mainly starches & glycogen but requires calcium ions and other enzymes to do so
 most active at a pH of 6.5
 regulates histamine (when taken on an empty stomach)
 reduces food cravings
 helps overcome allergies
 obtained from microbials: various fungi, usually Aspergillus, Bacillus, or Rhizopus
 obtained from animals: cattle or pork pancreas
Beta­glucanase (BGU – Beta­Glucanase Units)
 breaks down carbohydrates especially glucan (found in barley, oats, wheat, and mushrooms)
 especially beneficial for those having trouble with grain­based products
Bromelain (GDU – Gelatin Digesting Units)
 breaks down protein
 assists in overall digestion and absorption of nutrients, especially protein www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 4
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most active in a pH of 3.0­8.0
can be used as a substitute for pepsin and trypsin
anti­inflammatory properties when taken on an empty stomach
accelerates recovery from injuries, burns, and surgery
improves respiratory conditions
helps prevent arthritis and other bone degenerating conditions
assits in preventing various cardiovascular problems
improves immune function activates TNF (tumour necrosis factor)
helps prevent allergies and oral infections
can inhibit the appetite
obtained from plants: pineapple
Carboxypeptidase (pancreatic)
 helps break down proteins
 increases proper insulin function
 helps with blood clotting, growth, wound healing, reproduction and more
 one of at least four proteolytic enzymes found in pancreatin (mainly carboxypeptidase, trypsin, chymotrypsin, and elastase)
 obtained from plants: wheat
 obtained from microbials: Pseudomonas, Penicillium janthinellum, and yeasts
 obtained from animals: cattle or pork pancreas
Catalase (Baker Units)
 antioxidant activity by breaking down H2O2 (peroxide) into water and oxygen
 one of the most potent antioxidants found in nearly every cell in the body
 helps reduce serum cholesterol levels
 found in various legumes, fruits, mushrooms, and raw honey
 obtained from microbials: Aspergillus niger or Micrococcus lysodeikticus
Cellulase (CU – Cellulase Units)
 breaks down cellulose (an indigestible fiber), cereal glucans, and chitin (a fiber in the cell walls of Candida yeast)
 helps free nutrients from fruits and vegetables
 found in avocado, peas, oat sprouts, reishi mushrooms
 obtained from microbials: Aspergillus niger, A. oryzae, Rhizopus sp., or Trichoderma longibrachia
Chymotrypsin (pancreatic)
 one of at least four proteolytic enzymes found in pancreatin (mainly carboxypeptidase, trypsin, chymotrypsin, and elastase)
 breaks down proteins
 most active in a pH of 8.0
 fights inflammation and reduces swelling, including arthritis
 speeds post­surgical recovery
 treats soft tissue injuries
 used in dentistry before and after tooth extractions
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 5
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used in the debridement, treatment of abscesses and ulcerations, and liquifies mucous secretions
used in cataract surgeries, eyeball hematomas, and hemorrhages
other uses include: cancer treatments, a deworming agent, early detection of tumour cells plus other diagnostics
obtained from animals: ox or pork pancreas Elastase (pancreatic)
 one of at least four proteolytic enzymes found in pancreatin (mainly carboxypeptidase, trypsin, chymotrypsin, and elastase)
 breaks down such proteins as elastin, fibrin, hemoglobin, albumin, casein etc.
 often used with other enzymes such as trypsin, chymotrypsin, and collagenase
 obtained from animals: cattle or pork pancreas
Ficin / Ficain  has similar action to Papain
 obtained from plants: fig tree latex (Ficus sp.)
Glucoamylase (AGU – AmyGalactosidase Units)
 breaks down long­chain carbohydrates (polysaccharides)
 especially beneficial as a digestive enzyme
 obtained from microbials: Aspergillus niger, A. oryzae, Rhizopus oryzae, R. niveus Glutathione Peroxidase
 potent antioxidant enzyme
 used in treating Parkinson's disease  requires selenium for action
 found in horseradish, peas, oats, apples, eggs, grapes, mango and other fruits and vegetables
 obtained from plants: horseradish root and soybeans
 obtained from animals: cattle liver
Hemicellulase (HCU – HemiCellulase Units)
 breaks down plant carbohydrates (polysaccharides)
 especially beneficial for those having trouble digesting vegetable material
 found in green plants and plant seeds
 obtained from microbials: Aspergillus niger, Trichoderma longibrachiatum
Invertase / sucrase (IAU – Invertase Active Units)
 breaks down such carbohydrates as sucrose and maltose
 especially beneficial for those who are sugar intolerant
 found in cucumbers, green foods, potatoes, sugar cane
 obtained from microbials: Aspergillus oryzae, Saccharomyces sp.
Kallikrein / Kininogenin (pancreatic)
 action is similar to trypsin
 breaks down proteins
 used as a vasodilator to lower blood pressure
 improves capilary function www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 6
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improves blood flow in all cases of peripheral and coronary artery disease, migraine headaches, fractures, and delayed wound healing
used to treat infertility in men
obtained from animals: pork pancreas
Lactase – (LacU – Lactase Units)
 breaks down lactose (milk sugar)
 especially beneficial for those who are lactose intolerant
 found in tomatoes, persimmons, apples, peaches, almonds
 obtained from microbials: Aspergillus niger (most active in a pH of 4.0 to 5.0), A. oryzae, and a beneficial yeast Saccharomyces lactis (most active in a pH of 6.0 to 8.5), Candida pseudotropicalis, Kluyveromyces lactis, E. coli
 obtained from animals: cattle liver
Lipase (FCCFIP – Food Chemical Codex and Federation International Pharmaceutique) and (LU – Lipase Units)
 breaks down fats and oils to improve utilization and reduce cholesterol
 requires calcium ions for activity
 most active in a pH of 5.0 to 7.5
 supports weight loss
 helps with hormone production
 supports gallbladder function
 used to increase activities in pancreatin­containing remedies
 reduces fat levels in stools when given in combination with pancreatin
 intensifies activity of lipase in the blood
 necessary for the migration of agranulocytes (a type of blood cell)
 found in avocado, wheat germ (non­GMO), rice corn (non­GMO), green plants, soybeans (non­GMO), coconuts, flaxseeds, other high fat germinating seeds
 obtained from a variety of microbials
 obtained from animals: cattle and pork pancreas or the forestomachs of calves and lambs
Maltase / Diastase (DP – Degrees of Diastatic Power)
 breaks down carbohydrates found in malt and grains
 found in grains, brewer's yeast, beet leaves, green plants, banana, mushrooms
 obtained from plants: barley
 obtained from microbials: Aspergillus niger, Saccharomyces sp. and various other yeasts
Nattokinase (FU – Fibrinolytic Units)
 breaks down fibrin (a clotting protein formed in the blood after trauma or as a result of viruses, fungi, and toxins)
 used to correct cardiovascular or circulation issues, high blood pressure and slow tissue repair
Nuclease
 breaks down nucleic acids (RNA, DNA)
 requires zinc to function
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 7
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found in mung beans
obtained from microbials: Aspergillus oryzae
Pancreatin (pancreatic)
 breaks down fats, carbohydrates and proteins because it contains many enzymes
 contains nucleic acids (RNA, DNA) and proteolytic enzymes
 most active in a pH of 6.5 to 9.0
 used when the pancreas is not functioning properly, cannot secrete enough enzymes, or when removed
 used to treat excessive fat in the stools caused by fat malabsorption  helps treat cystic fibrosis
 requires calcium for better function  obtained from animals: cattle or pork pancreas
Pancrelipase (pancreatic)
 composed mainly of amylase, protease, and lipase enzymes to break down carbohydrates, proteins, and fats respectively
 similar to pancreatin but higher in lipase
 useful in treating pancreatic insufficiency, chronic pancreatitis, and cystic fibrosis
 obtained from animals: pork pancreas
Papain (FCCPU – Food Chemical Codex Papain Units)
 similar in action and uses to chymotrypsin
 breaks down protein but contributes to degrading of fats and carbohydrates
 most active in a pH of 2.5 to 7.0
 anti­inflammatory properties when taken on an empty stomach
 treats chronic diarrhea
 used in conjunction with pancreatic enzymes
 used in ophthalmology to prevent corneal scarring
 used in such treatments as poisonings caused by insect or jellyfish stings
 treats malabsorption syndromes such as gluten intolerance and celiac disease
 improves some edemas and inflammatory processes
 accelerates wound and infection healing
 effective against intestinal parasites (nematodes)
 used as a sedative and diuretic (hopefully not at the same time)
 helps prevent allergies and infections
 treats soft tissue injuries such as sprains and bruising
 effective treatment for various skin ailments
 found in papaya
 obtained from plants: latex of unripened papaya
Pectinase (AJDU – Apple Juice Depectinizing Units)
 breaks down pectin, a type of carbohydrate found in many fruits, especially apples
 found in citrus fruits, cucumbers, and green plants
 obtained from microbials: Aspergillus niger, Rhizopus oryzae
Pepsin (pancreatic)
 breaks down proteins
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 8
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increases pepsin secretions
used in a pancreatic enzyme deficiency
obtained from animals: pork stomachs
Peptidase (SEU – Specialty Enzyme Unit)
 works closely with all proteases in breaking down proteins
 used with pancreatic enzyme therapy
 reduces and prevents inflammation
 improves acute conditions such as sports injuries or post­surgical healing
 fights such chronic conditions as cancer and arthritis
 found in pineapples, papaya, figs, guava, kiwi, ginger root, green plants, mushrooms, soybeans (non­GMO), wheat (non­GMO), kidney beans
 obtained from plants: various plants especially pineapple and papaya
 obtained from microbials: various species of Aspergillus, Bacillus, Streptomyces, Staphylococcus, Serratia and Rhizopus niger
 obtained from animals: cattle and pork pancreas
Phytase (PU – Phytase Units)
 breaks down phytic acid, a type of carbohydrate found in plant leaves
 improves digestion by increasing protein assimilation and digestive enzyme activity
 increases mineral absorption and the bioavailability of calcium, magnesium, iron, and zinc
 may contain other enzymes such as cellulase, pectinase, and xylanase
 found in wheat
 obtained from microbials: Aspergillus sp.
Protease (HUT – Hemoglobin Units in a Tyrosine base)
 breaks down protein
 helps support immune function when taken on an empty stomach
 reduces inflammation
 increases circulation
 removes viruses, fungi, toxins, bacteria, and heavy metals
 NOTE: a blend of proteases is more functional than just one type
Serratiopeptidase / Serrapeptase / Serrapeptidase (SU – Serratiopeptidase Units )
 breaks down protein
 anti­inflammatory
 breaks down fibroids, clots, cysts, tumors etc.
 stimulates immune activity
 reduces phlegm during upper respiratory infections
 used to treat carpal tunnel syndrome, atherosclerosis, sinusitis, psoriasis, tuberculosis, ulcerative colitis, various cancers, and much more
 speeds healing of infections when used with antibiotics
 obtained from microbials: Serratia sp.
Superoxide Dismutase (SOD)
 one of the most potent antioxidant enzymes
 breaks down superoxide (any compound containing the highly reactive and extremely www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 9
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toxic oxygen free radical O2−, common in numerous biological oxidations) Superoxide radicals can attack lipids, proteins, and nucleic acids. helps prevent inflammation and cataracts
found in horseradish root, green peas, wheat germ (non­GMO), avocado, all potatoes, spinach, tomatoes, and numerous other fruits, vegetables, and grains
obtained from microbials: Bacillus stearothermophilus, E. coli
obtained from animals: cattle liver and kidneys
Trypsin (pancreatic)
 breaks down proteins
 most active in a pH of 7.0 to 9.0
 one of at least four proteolytic enzymes found in pancreatin (mainly carboxypeptidase, trypsin, chymotrypsin, and elastase)
 vital digestive aid during stomach problems, pancreatic insufficiency, and intestinal obstruction
 can be used internally or externally to accelerate healing, reduce inflammation and traumatic changes
 assists with meningitis therapy  used in wound debridement
 valuable in treating ulcerations, abscesses, hematomas, fistulas, and decubitus ulcers
 helps treat circulatory problems
 accelerates healing after surgeries or injuries
 treats arthritis including rheumatoid
 used to treat various skin disorders
 assists in healing numerous upper respiratory conditions
 useful in treating various urogenital problems
 assists in treating various eye conditions such as glaucoma and thrombosis of the central retinal vein
 helps manage diabetic conditions such as leg ulcers or cellulitis  helps fight various cancers
 obtained from animals: ox or pork pancreas
Xylanase (Xu ­ Xylanase Units)
 a type of hemicellulase
 breaks down soluble fiber rather than insoluble fiber
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 10
Enzyme Allies and Enemies
Enzyme Allies
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Vitamins: B­complex vitamins are the main coenzymes needed by the human body. Enzymes increase the function of all vitamins and vitamins improve the action of enzymes. Vitamin A, for instance, is required by the digestive glands in order to produce enzymes and a deficiency reduces the function of the small intestine enzyme disaccharidase which plays a role in the digestion of carbohydrates. Vitamin C helps enzymes convert some amino acids and stimulates other coenzymes including hormones. Minerals: Regulating the body's metabolism requires the action of minerals that work together with enzymes, vitamins, hormones, peptides and many other substances. Most people are mineral deficient which leads to health problems. Chelated minerals are the easiest to absorb because they have already bonded with amino acids, a process that increases bioavailability. Approximately 300 enzymes require zinc, an important healing mineral. Calcium is essential for certain enzymes to control muscle function (the heart is a muscle!). Magnesium is an important part of more than 300 enzyme systems. And so on. Others: Alfalfa, Algae (Chlorella, Dulse, Kelp, Spirulina etc), Aloe vera, Amino acids, Antioxidants, Barley and Wheat grass (and others), Bee pollen and Royal jelly, Brewer's yeast, CoQ10, Flavonoids, Ginsengs, Glucosamine, Herbs of all kinds, Medicinal mushrooms (reishi, maiitake, shitake etc), Milk Thistle, Probiotics, Raw organic foods.
Enzyme Enemies
The following is a short list of contributing factors that lead to the destruction of enzyme activity. 
Food processing: Cooking is the main destructive process. Others include canning, drying above 48°C (118°F), freezing (if foods are blanched beforehand), and adding preservatives, colours, and flavours. Add all this to already sub­standard growing conditions.
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Depleted Soil conditions: As more and more chemicals are added to the soil, not only will that be weakened but also the end product. This alone causes huge enzyme deficiencies that lead to untolled health problems simply because natural soil, that should be teaming with microbes to make our food healthier, is instead weakened by chemicals. Here are some of the shocking statistics: ­ over 22 BILLION KILOGRAMS of 100,000 different chemicals are applied worldwide to crops, forests, fields etc.
­ THREE BILLION KILOGRAMS of toxic chemcials are released each year in the US alone with at least 10% being carcinogenic (cancer causing).
­ THREE MILLION pesticide poisonings occur worldwide and account for 220,000 deaths.
(Pimentel et al: Public health risks associated with pesticides and natural toxins in foods. Radcliffe's IPM World Textbook, U of Minnesota online last modified December 3, 2009)
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 11
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Genetic engineering: Genetically modified organisms or GMOs and hybridization in general, break down genetic coding, rendering the plant or animal deficient in nutrition as well as enzymes. Such changes create bigger profits for companies but does little for the health of consumers. Instead, health is rapidly deteriorating, as we are seeing worldwide.
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Bovine growth hormones: BHGs are a genetically modified version of a hormone naturally produced by cows but given to increase milk production. BHG can “completely deplete your body of enzymes as your immune system tries to counteract the immune­suppressing impact of the hormone” (Lee p 49). If you drink milk or eat meat (unless it is organically raised) then you are obtaining an abundance of this health­depleting hormone.
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Pasteurization: is a process that heats food to high temperatures to kill potential pathogens but it also kills enzymes and most other nutrients. Health is not the focus but rather obtaining a longer shelf life. Raw milk is a living food and a much healthier source but outlawed in most places. If you must drink milk or eat meat, then eat only organically raised animals and their products.
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Irradiation: is a process that uses radiation from high­energy gamma rays, x­rays and
accelerated electrons to keep foods looking fresh while killing off most of the harmful pathogens (but not botulism) – as well as all nutrients including enzymes. Although this process may kill off toxins, the “dead and dirty” residue remains – albeit clean dirt.
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Unsaturated and Hydrogenated Fats: are toxic to the body because they inhibit digestive and metabolic enzymes which ultimately affects the immune system by killing white blood cells. They obstruct proteases in particular. Proteases are necessary to digest proteins in the diet but also the protein coats of viruses, bacteria and parasites. Such fats are also responsible for increasing insulin resistence, cancers, and skin aging. They alter thyroid function, learning ability, behaviour and fat­soluble vitamin metabolism (A,D,E,K). Unsaturated fats are so immunosuppressive that they are being recommended to prevent graft rejection
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Solvents: are widely used in manufacturing, such as in protein extraction (hexane is a favourite), and found in numerous household products. Examples of solvents include benzene, butanol, ethanol, ethylene glycol, formic acid, hexane, methanol, propenol and others. 
Medications, Heavy metals, Chemicals, Fluoride, Lifestyle practices: and many other substances in our environment today destroy enzymes and vital nutrients we need to stay healthy. Alcohol and caffeine consumption, smoking (first and second­
hand), and the use of drugs (over­the­counter, prescription and illegal) are some of the worst offenders of enzyme depletions not to mention the destruction of nutritients.
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Aging: causes a decrease in the body's ability to produce enzymes which makes it all the more important to supplement with enzymes as we get older, especially if facing digestive problems, illness or disease.
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Fevers: As with cooking, body temperatures over 40°C (104°F) for any length of time are usually fatal because enzymes throughout the body undergo denaturation and www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 12
become permanently nonfunctional. At times like these, it is best to supplement with enzymes and probiotics to assist the body in healing itself.
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pH Balance: Changes in pH break the delicate bonds that shape a specific enzyme. Some are vital for an acidic environment while others can operate only in alkaline surroundings. If an enzyme finds itself in the wrong neighbourhood, it will unravel and become useless. For instance, stomach enzymes work in a super acidic pH 2 while intestinal enzymes need a pH of 8.0. Therefore, trying to keep your body totally alkaline is not only futile, but dangerous. The body will naturally balance itself if you eat a proper diet and avoid problem substances. Enzyme Deficiency
The body’s ability to function and repair itself is directly related to the strength and number of enzymes present, which is why an enzyme deficiency can be so devastating. A deficiency of enzymes significantly contributes to a number of diseases and disorders. A continual lack of enzymes prevents the body from absorbing nutrients from food and supplements thus contributing to the decline of a healthy body. The glands and major organs, including the brain, will suffer the most. It has been shown that over time, the brains of animals shrink from an all­cooked, overly­refined diet. It is unlikely that humans would fare any different. The first signs of enzyme deficiencies usually show up in the digestive system. Symptoms will include acid reflux, heartburn, bloating, gas and cramping. Metabolic signs appear gradually and become more noticeable with time such as aging of the skin; wrinkling, sagging, “age” spots and so on.
Severe enzyme deficiency manifests as illness and disease with the accompanying slowness to heal.
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 13
Enzymes and Evidence­based Healing
Enzymes have long been used to improve digestion, post­surgery healing, and to assist conventional medical treatments for angina, cancer, herpes and much more including the following (just to name a few):
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Airway disease
*Nakamura et al: Effect of the proteolytic enzyme serrapeptase in patients with chronic airway disease. Respirol 2003 Sept;8(3):316­20
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*Pan & He: Serrapeptase: pharmacology and clinical studies. Chinese J New Drugs Clin Remedies 2008­08
Angina
*Kasim et al: Improved myocardial perfusion in stable angina pectoris by oral lumbrokinase: a pilot study. J Altern Complement Med 2009 May;15(5):539­44
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Athletic performance *Miller et al: The effects of protease supplementation on skeletal muscle function and DOMS following downhill running. J Agric Food Chem 2008 Aug 27;56(16):7010­6
*Miller et al: Pancreatic enzymes improve muscle healing after intense exercise. J Sports Sci 2004 Apr;22(4):365­72

Autism
*Brudnak et al: Enzyme­based therapy for autism spectrum disorders – Is it worth another look? Med Hypoth 2002 May;58(5):422­28
*Munasinghe et al: Digestive enzyme supplementation for autism spectrum disorders: a double­blind randomized controlled trial. J Autism Dev Disord 2010 Sep;40(9):1131­8

Blood clots
*Cesarone et al: Prevention of venous thrombosis in long­haul flights with Flite Tabs: the LONFLIT­FLITE randomized, controlled trial. Angiol 2003 Sep­Oct;54(5):531­9
*Hsia et al: Nattokinase decreases plasma levels of fibrinogen, factor VII, and factor VIII in human subjects. Nutr Res 2009 Mar;29(3):190­6
*Sumi et al: Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol 1990;84(3):139­43

Blood Pressure
*Kim et al: Effects of nattokinase on blood pressure: a randomized, controlled trial. J Cell Physiol 2010 Jun;223(3):771­8

Cancer *Beuth: Proteolytic enzyme therapy in evidence­based complementary oncology: fact or fiction? Integr Cancer Ther 2008 Dec;7(4):311­6
*Beuth et al: Impact of complementary oral enzyme application on the postoperative treatment results of breast cancer patients­­results of an epidemiological multicentre retrolective cohort study. J Nutr Sci Vitaminol (Tokyo) 2006 Aug;52(4):287­92
*Gonzalez & Isaacs: Pancreatic enzyme supplementation with aggressive dietary modification significantly increases survival for patients with inoperable pancreatic cancer. Nutr Cancer 1999;33(2):117­24
*Sakalová et al: Retrolective cohort study of an additive therapy with an oral enzyme preparation in patients with multiple myeloma. Cancer Chemother Pharmacol 2001 Jul;47 Suppl:S38­44
*Saruc et al: Treatment with pancreatic enzymes significantly prolongs the survival of mice with human pancreatic cancer xenografts and slows the tumor growth. Pancreas 2004 May;28(4):401­12
*Wald: Exogenous proteases confer a significant chemopreventive effect in experimental tumor models. J Pediatr Gastroenterol Nutr 1997 Apr;24(4):399­404

Celiac disease *Gass et al: Combination enzyme therapy for gastric digestion of dietary gluten in patients with celiac sprue. Gasteroentero 2007 Aug;133(2):472­80 *Leeds et al: Is exocrine pancreatic insufficiency in adult coeliac disease a cause of persisting symptoms? Aliment Pharmacol Ther. 2007 Feb 1;25(3):265­71
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 14

Chronic pancreatitis, especially after pancreatic surgery
*Halgreen et al: Symptomatic effect of pancreatic enzyme therapy in patients with chronic pancreatitis. Scandin J Gastroenter 1986;21(1):104­8 *Hoozen et al: Efficacy of enzyme supplementation after surgery for chronic pancreatitis. Pancreas 1997 Mar;14(2):174­80

Cystic Fibrosis
*No authors listed: Comparison of a high lipase pancreatic enzyme extract with a regular pancreatin preparation in adult cystic fibrosis patients. Aliment Pharmacol Ther 1994 Dec;8(6):603­7
*Tursi et al: Plant sources of acid stable lipases: potential therapy for cystic fibrosis. Metabolism 2010 Feb;59(2):285­92

Diabetes *Mohan et al: Oral pancreatic enzyme therapy contributes to an improvement of diabetes mellitus in tropical 
Expectorant
*Yin et al: A multi­centre, randomized, double­blind and controlled clinical trial of serapeptase enteric­
calculous pancreatitis. Int J Pancreatol 1998 Aug;24(1):19­22
coated tablets as an expectorant. Chinese J Drugs Clin Remedies 2006­10

Fat malabsorption *Carroccio et al: Efficacy of oral pancreatic enzyme therapy for the treatment of fat malabsorption in HIV­
infected patients. Aliment Pharmacol Ther 2001 Oct;15(10):1619­25
*Safdi et al: The effects of oral pancreatic enzymes (Creon 10 capsule) on steatorrhea: a multicenter, placebo­
controlled, parallel group trial in subjects with chronic pancreatitis. Pancreas 2006 Aug;33(2):156­62
*Suarez et al: Pancreatic supplements reduce symptomatic response of healthy subjects to a high fat meal. Nutrition 2006 Feb;22(2):179­86

Herpes and other viruses
*Billigmann: Enzyme therapy­­an alternative in treatment of herpes zoster. A controlled study of 192 
Inflammation
*Norihiko et al: Anti­inflammatory Activity of Serrapeptase. Japan Pharmacol Therapeut 2005;33(9):953­62
Pancreatic insufficiency
*Domínguez­Muñoz et al: Effect of the administration schedule on the therapeutic efficacy of oral pancreatic patients. Fortschr Med 1995 Feb 10;113(4):43­8

enzyme supplements in patients with exocrine pancreatic insufficiency: a randomized, three­way crossover study. Aliment Pharmacol Ther 2005 Apr 15;21(8):993­1000
*Friess et al: Influence of high­dose pancreatic enzyme treatment on pancreatic function in healthy volunteers. Cancer Res 2006 Jul 1;66(13):6748­55

Post­surgery swelling
*Al­Khateeb & Nusair: Effect of the proteolytic enzyme serrapeptase on swelling, pain and trismus after surgical extraction of mandibular third molars. Internl J Oral Maxillofac Surg 2008 Mar;37(3):264­68
*Esch et al: Reduction of postoperative swelling. Objective measurement of swelling of the upper ankle joint in treatment with serrapeptase­­ a prospective study. Fortschritte der Medizin 1989;107(4):67­8, 71­2 *Tachibana et al: A multi­centre, double­blind study of serrapeptase versus placebo in post­antrotomy buccal swelling. Pharmatherapeutica 1984;3(8):526­30

Rosacea *Barba et al: Pancreatic enzymes, particularly Lipase, may have a therapeutic role in the treatment of 
Sinusitis
*Chen: Clinical effects of serrapeptase enteric­coated tablets in treatment of chronic sinusitis. Pharmacy Rosacea. Int J Food Sci Nutr 2007 Sep;58(6):429­36
Today 2009­09
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 15
References
Avaness, Christina. Living Beyond Organics. 2009.
Bock, Kenneth, MD and Stauth, Cameron. Healing the New Childhood Epidemics. 2008.
Bohager, Tom. Enzymes: What the Experts Know. 2006.
Bohager, Tom. Everything You Need to Know About Enzymes. 2008.
Cichoke, Anthony J. The Complete Book of Enzyme Therapy. 1999.
Cichoke, Anthony J. Enzymes and Enzyme Therapy. 2000. Cutler, Ellen W. DC. Micro Miracles: Discover the Healing Power of Enzymes. 2005.
Enzymedica: The Enzyme Experts ­ www.enzymedica.com/
Haas, Elson M. MD. Staying Healthy with Nutrition. 2006.
Howell, Edward. Enzyme Nutrition. 1995. Lee Lita, PhD. The Enzyme Cure. 1998.
McCance, Kathryn L. and Sue E. Huether. Pathophysiology: The Biologic Basis for Disease in Adults and Children. 5Th edition, 2005.
Martini, Frederic. Fundamentals of Anatomy and Physiology. 8Th edition, 2008.
Matthews, Julie. Nourishing Hope for Autism. 2008.
No authors listed: The Effects of Plant Form Proteases on Viruses. Enzymedica online pdf
www.innvista.com Nutrients at a Glance Pam Duff, RN CSNC 16