What the Heck are enzymes and why do we need them?

By Philip Fusco

 

There is a lot of talk lately about RAW and the importance of enzymes. I am here to help you figure out what all that mumbo-jumbo means

So……

Why Enzymes?

Enzymes are special proteins.

They are essential for every chemical reaction in the body and for the normal activity of the cells, tissues, fluids, and organs.

Vitamins, minerals, hormones, and all the food we eat can do nothing without enzymes. So taking vitamins for example is a waste if your body's enzyme reserves are depleted.

Metabolic Enzymes

Our bodies make hundreds of thousands of metabolic enzymes which are responsible for running our body's chemistry. These enzymes control breathing, thinking, talking, moving, and immunity.

Anti-oxidant enzymes are also in this category. They help quench free radicals.

Digestive Enzymes

Digestive enzymes digest all food

Our bodies make digestive enzymes as well, mainly in the pancreas, the stomach, the small intestine, and the mouth.

There are 22 known digestive enzymes with names that end on -ase such as:
~ Amylase (digests carbohydrates);
~ Lipase (digests fats);
~ Protease (digests proteins);
~ Disaccharides (digest sugars).

Food or Plant Enzymes

They are called plant enzymes because they are only present in raw plants.

Plant enzymes are essential for proper digestion of food. Without plentiful plant enzymes in our diets, our own bodies' enzyme reserves become quickly depleted.

Enzymes are very sensitive to heat and are destroyed by cooking temperatures above 118F degrees, pasteurization, canning, and microwaving.

An important plant enzyme is Cellulase as it is not made by the human body. To digest fiber, one must chew all raw foods well in order to release the cellulase within that food.

Eating a diet rich in raw foods and/or taking enzyme supplements will not make your pancreas lazy. On the contrary, food enzymes - and only food enzymes - will spare the pancreas from having to compensate for depleted reserves and inadequate predigestion. The pancreas was never meant to be totally responsible for digestion - early humans consumed primarily raw foods.

Why Enzymes are necessary:

1. Predigestion of Food

Plant enzymes eliminate digestive problems by increasing the supply of deficient enzymes during the pre-digestion process.

2. Nutritional Support

Food enzymes help digest the foods with the needed vitamins and minerals. Without the enzymes, certain foods may not be easily digested, especially when the digestive system has been weakened by the processed refined-food diet.

3. Immune System Support

Plant enzymes also help digest and dispose of toxins in the blood stream, as well as 'eat' the protein coating on certain viruses. Thus, enzymes help reduce inflammation and any health condition associated with it.

Best Source of Enzymes

Your diet should be enzyme-rich, with a wide variety of organic, whole, unprocessed foods. Foods in their whole, unaltered state have the ideal ratio of enzymes needed to digest them.

For example, an apple, which is high in carbohydrates, contains moreAmylase than an avocado, which has a high concentration of fat and is high in Lipase.

Most importantly, a large portion of your diet should include raw foods or, at the most, lightly steamed. Only raw foods contain enzymes.

There are a few exceptions:

1. Seeds, nuts, grains, and beans have enzyme inhibitors which must be deactivated by soaking, cooking, or sprouting;

2. Cruciferous vegetables, such as broccoli, cabbage, cauliflower, and Brussels sprouts, contain thyroid inhibitors which must be deactivated by cooking.

Taking enzyme supplements may be helpful if you think, or have been diagnosed with, Enzyme Deficiency.

How to Recognize Enzyme Deficiency

If you have any of the following:
- Allergies
- Fatigue
- Bloating, gas, constipation, diarrhea, indigestion
- Heachaches
- Mood swings
- Poor immune function

What Causes Enzyme Deficiency

1. Polluted air, water, and food; pesticide use; and chemicals.

Just over a century ago, food was unprocessed and unrefined, grown on clean, living soil, with fresh air and pure water. It contained no preservatives, chemicals, or pesticides. Cooking techniques were simple, and the microwave nonexistent.

Today, agribusiness chemicals and pesticides destroy living soil. Dead soil creates dead food deficient in enzymes and nutrients.

2. The way we eat.

Gulping down processed food without chewing or breathing.

3. Genetic Engineering, Pasteurization, Irradiation of Food.

4. Cooking at High Temperatures and Microwaving.

5. Other pollutants such as a. heavy metals in dental fillings and b. root canals which may create a 'permanent' infection that has to be constantly combated by enzymes.

TWO AMAZING SUPERFOODS

BY PHILIP FUSCO

 Lentils are a rich source of dietary fiber.

Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. The Centers for Disease Control and Prevention reports that eating plenty of nutrient-dense foods like lentils can lessen your risk of many serious medical problems. Lentils are not only one of the oldest commonly consumed legumes in history, but they are also one of the simplest to prepare since they don't require a lengthy soaking time like other beans. Some people may experience flatulence and abdominal discomfort when initially adding legumes like lentils into their diet.

A single cup of cooked lentils contains 16 grams of dietary fiber, or 63 percent of the U.S. Department of Agriculture's recommended daily allowance of fiber for an adult man or woman on a 2,000-calorie diet. Lentils contain some soluble fiber, but are an outstanding source of insoluble fiber. According to The Cancer Project, a diet that includes plenty of insoluble fiber can regulate bowel movements, promote digestive system health and may significantly decrease the risk of colon, breast, throat and esophageal cancer. Fiber-rich foods like lentils may also help prevent stroke, heart disease, diabetes, high blood cholesterol and hypertension.

Cooked lentils provide 18 grams of protein per cup, with less than 1 gram of fat, negligible saturated fat and no cholesterol. When compared to beef, poultry and fish, all of which are good sources of protein but contain much higher amounts of saturated fat and cholesterol, the Harvard School of Public Health names legumes such as lentils a better protein choice. A 2012 study published in the "Archives of Internal Medicine" reported that substituting lean protein sources like beans for red meat could lower your overall risk of dying from most diseases, including cancer and heart disease. Lentils do not contain all of the amino acids required by the body for protein synthesis. Combine them with a grain like rice or whole-wheat bread for a meal providing complete protein.

Each cup of cooked lentils has 358 micrograms of folate. This amount supplies nearly 100 percent of the 400-microgram daily requirement of folate for adults. Folate, also known as folic acid or vitamin B-9, supports nervous system health, aids in energy metabolism and is required for the synthesis of DNA, RNA and red blood cells. If your diet lacks adequate folate, you may be more likely to develop cancer, depression, heart disease and age-related vision or hearing loss. It is especially important for pregnant women to include folate-rich foods like lentils in their diets. Pregnant women who eat at least 600 micrograms of folate daily may lessen the risk of their child being born with a birth defect.

A cup of lentils provides 87 percent of the iron men need daily and 38 percent of the amount a woman needs. The body uses iron to produce red blood cells and adenosine triphosphate, or ATP. People who are deficient in iron may develop anemia or neurological problems like attention-deficit hyperactivity disorder. The iron in plant-based foods like lentils is nonheme iron, a form of iron that is not absorbed as easily as the heme iron in meat, poultry and fish. You can increase the amount of iron you get from lentils by eating the legumes with meat or with a rich source of vitamin C. Serve lentils in meat-based soups or braises, or toss them into salads featuring dark, leafy greens and orange or grapefruit segments.

                Greek yogurt contains more protein per serving than regular yogurt.

Greek yogurt is prepared from the same ingredients as regular yogurt but has a thicker, creamier consistency because the majority of its whey is strained out during production. The straining process also makes Greek yogurt more nutrient-dense than regular yogurt. Nonfat Greek yogurt has no cholesterol and is rich in vitamins, minerals, protein and active bacterial cultures that may help treat or prevent certain medical problems.

Here’s a great excuse to gorge on pumpkin pie, blueberry cobbler, apple streusel, and chocolate-covered strawberries! Well, kind of. Yep, they're all Greatest superfoods— just hold the sugar to get the most benefits. Here are the reasons these fruits, veggies, grains, and dairy products have made our list of the world's best superfoods.

1. Greek Yogurt
Regular yogurt’s thicker, creamier cousin is chock-full of protein and probiotics. It fills the belly, improves digestion, and bolsters the immune system. Plus, it's a great healthy recipe substitute for sour cream, cream cheese, and even mayonnaise!

2. Quinoa
This teeny-tiny, grain-like seed packs some serious nutritional prowess. With a mild, nutty flavor and a texture similar to rice or couscous, quinoa is one of the only grains or seeds that provides all nine essential amino acids our bodies can't produce themselves. And it's filled with protein—eight grams per one-cup serving, to be exact!

3. Blueberries
Don’t worry; these berries won't cause an oompa-loompa-like reaction. In fact, they're nutritional superstars, filled with fiber, vitamin C, and cancer-fighting compounds.  And studies suggest blueberries may even improve memory!

4. Kale
This rough and tough green beats out all the rest in terms of nutrition, providing more antioxidants than most other fruits and veggies! It's also a fantastic source of fiber, calcium, and iron. Prepare it virtually any way, from boiled or steamed to roasted (try it as a chip!) or stewed.

5. Chia
Ch-ch-ch-chia! Yep, this little seed is the same as those adorable little ceramic animal planters of the 90s! But don’t worry, the nutritious part is not the clay pot. Chia seeds are actually loaded with the most essential fatty acids of any known plant! Plus, one serving of the stuff is loaded with magnesium, iron, calcium, and potassium.

6. Oatmeal
High in fiber, antioxidants, and tons of other nutrients, this breakfast staple has been shown to help lower cholesterol levels, aid in digestion, and even improve metabolism. And it's downright delicious— especially when flavored like pumpkin pie!

7. Green Tea
This ages-old health secret has been used as a natural remedy for everything from cancer to heart disease! The secret to this delicious drink? Antioxidants! The main superhero here is Epigallocatechin gallate, or EGCG, a phytochemical that slows irregular cell growth, which could potentially help prevent the growth of some cancers.

8. Broccoli
This lean, mean, green machine is packed with vitamins, minerals, disease-fighting compounds, and the fiber essential in any diet. Though all members of the cruciferous vegetable family are super-duper healthy, broccoli stands out for its exceptionally high levels of vitamin C and folate (which can reduce risk of heart disease, certain cancers, and stroke).

9. Strawberries
Vitamin C is the superstar of this superfood. Just one cup of these red beauties satisfies the daily requirement for vitamin C (74 milligrams per day for women, 90 for men)! Studies suggest the antioxidant helps build and repair the body's tissues, boosts immunity, and fights excess free radical damage. And the vitamin C in strawberries could help promote healthy eye function.

10. Salmon
This heart-healthy fish is packed with protein and a healthy dose ofomega-3 fatty acids, which studies suggest may help reduce the risk of cardiovascular disease. And bonus points: Salmon may also protect skin from the sun and the damaging effects of UV rays.

11. Watermelon
Low in sugar and high in vitamins A and C, this summer treat is the prefect fresh, low-calorie snack. Studies suggest watermelon could also potentially lower blood pressure and reduce the risk of cardiovascular disease   . And the lycopene in watermelon could help protect the body from UV rays and cancer.

12. Spinach
Antioxidants, anti-inflammatories, and vitamins that promote vision and bone health are what make this little ol' green so super. And those bones will be thanking spinach, too! Just one cup of the stuff packs up to 12 percent of the recommended daily dose of calcium and enough vitamin K to help prevent bone loss.

13. Pistachios
These lil' nuts are hiding lots of protein and fiber behind their earthy flavor and nutty crunch. Plus, they're naturally cholesterol-free. A one-ounce serving of these nuts has almost as much potassium as one small banana.

14. Eggs
A relatively inexpensive protein source loaded with nutrients, eggs certainly earn their superfood status. A single large egg is just about 70 calories and offers six grams of protein. Eggs are also a great source of omega-3 fatty acids, which are essential for normal body function and heart health.

15. Almonds
Surprise! Almonds are the most nutritionally dense nut, meaning they offer the highest concentration of nutrients per calorie per ounce. For just 191 calories, a one-ounce serving provides 3.4 grams of fiber (that's about 14 percent of the daily recommended value) and a healthy dose of potassium, calcium, vitamin E, magnesium, and iron. Plus, you can eat them as BUTTER!

16. Ginger
Slightly spicy but oh-so-enjoyable, ginger has been used for years as a delicious flavoring and an all-natural remedy for everything from an upset stomach to unwanted inflammation.

17. Beets
This all-star veggie contains tons of vitamins, minerals, and antioxidants that can help fight disease and strengthen vital organs. And their purple hue may be the secret to their healthy success— some studies suggest betalains, the purple pigments in these veggies, may help ward off cancer and other degenerative diseases.

18. Beans
High in protein and low in cholesterol, beans of any variety can add a healthy twist to any dish (even brownies!). They're also loaded with fiber, folate, and magnesium, and studies have shown that legumes (like beans) can actually help lower cholesterol and reduce the risk of certain cancers (at least in rats…).

19. Pumpkin
Loaded with antioxidants and vitamins, these gourds aren't just for carving (or making into pie). The star nutrient here is beta-carotene, a provitamin that the body converts to vitamin A, which is known for its immune boosting powers and essential role in eye health.

20. Apples
Say it with us, people: "Fiber is good." And apples are a great low-calorie source. (A medium-sized apple weighs in at under 100 calories.) Plus, upping apple intake has been associated with reduced risk of cardiovascular disease, certain cancers, diabetes, and asthma.

21. Cranberries
It's time to work these fall favorites into dishes year-round. Whether it's in the shape of a can or fresh off the stove, cranberries have a handful of health benefits and disease-fighting powers  . These bacteria-busting berries can help fight inflammation, reduce the risk of heart disease, improve oral health, help prevent ulcers and yeast infections, and may even inhibit the growth of some human cancer cells.

22. Garlic
Yes, it might leave breath less-than-desirable, but these cloves can do more than flavor— they've been used for centuries as food and medicine. These days, garlic is used to treat anything from high blood pressure and heart disease to certain types of cancer. Plus, studies suggest garlic extract can be used to treat yeast infections in women and prostate issues in men.

23. Cauliflower
While all the vitamins and minerals are a great bonus, the real star here is cauliflower's cancer-fighting compounds, glucosinolates. These phytochemicals are responsible for cauliflower's sometimes-bitter flavor, but they have also been shown to prevent damage to the lugs and stomach by carcinogens, potentially protecting against those cancers. And thanks to interactions with estrogen, cauliflower may also help prevent hormone-driven cancers like breast, uterine, and cervical.

24. Leeks
Leeks owe many of their anti-cancer superpowers to their organosulphur compounds. These nutrients have been credited with everything from kicking cancer to boosting immunity. Studies also suggest leeks could help protect the digestive system from stomach and gastric cancers.

25. Lentils
They're pretty cheap, easy to prepare, and high in protein, iron and other essential nutrients. Need we say more? The iron may help fight off anemia (a condition that’s especially common among vegetarians and vegans).