ENZYMES

ENZYMES:

Nature’s Life Force

 

        While the exterior physical make-up of an enzyme is protein-based – when split open under an electron microscope – actual electrical charge is observed. Scientists concluded that enzymes are the most important nutrients that our bioelectric bodies require. Far more so even than proteins, vitamins, minerals and fatty acids, which only have the ability to nourish and create the structural part of our physical being.

 

         Enzymes are the powerhouses of our body – the catalyst of all life. Yet in classrooms, scientists, doctors, and students are taught and trained that enzyme is the building block rather than the fuel that ignites life. When a sperm and egg unite, it is an enzyme activity that starts human life. Ironically, after our last breath, it is an enzyme activity that breaks our physical bodies down to once again joins the earth. Enzymes are the catalysts supporting the table of physical health, the other being hormones, oxygen, and phytochemicals. The human body is electromagnetic – proof of this is in the diagnostic technology utilized in finding disease such as MRIs, high speed CAT scans and PET scans. Ironically, due to pharmaceutical industry’s control of medicine, after diagnosis you’re not treated electromagnetically, you’re treated chemically.

 

          There are tens of thousands of abnormal cells floating around in our bodies at all times. When enzyme levels are adequate, our immune system scavenger cells called macrophages destroy these abnormal cells, keeping their numbers in check. So by supplying our bodies with live enzymes – German researcher Dr. A.E. Leskovar showed that enzymes could increased the human body macrophages by 700% and natural killer cells by 1300%.

 

          Nature’s way of supplying our bodies with enzymes is by fresh raw foods, fruits and green leafy vegetables with enzymes, plus phytonutrients, proteins, vitamins, minerals, chlorophyll or antioxidants. With each passing day after these are harvested, these enzymes diminished. Cooking food above 118 degrees Fahrenheit (42 degrees Centigrade) destroys all of these. Cooking and processing animal and dairy products denature protein.

 

          Scientific laboratory experiments have showed and proven that malignant tumors are receptacles for surplus denatured or incompletely metabolized protein and fats. The circulatory presence of undigested proteins and fats leads to an interference with oxygen transport in our bodies creating an acidic environment. According to Nobel Prize winner Dr. Otto Warburg, normal cells can mutate to malignant cells within 48 hours under reduced oxygen levels. The cancer cell acts like a vacuum cleaner, sucking up the incompletely metabolized fats and proteins and recollecting up to 20 times more protein and sugar than normal cells.

 

          From this work you can see that cancer is, in effect, similar to obesity. In cancer cells, the body stores surplus incompletely metabolized protein and to a smaller extent, fat. In obesity, fat cells store incompletely metabolized fats

 

It has been well established in alternative medical circles as well as conventional medicine that digestive problems are often at the root of various illnesses. One of the digestive problems is an inadequate breakdown of food, due to a lack of appropriate enzymes which act to breakdown the foods for absorption. Enzymes are actually specialized protein molecules, which catalyze chemical reactions in cells in order to facilitate the chemical processes necessary to support life.

There are two basic groups of enzymes. Food (plant) enzymes play the role of enhancing the body’s vitality and also enhances the efficiency of digestion. Pancreatic (animal) enzymes serve the digestive system as well as to promote a healthy and robust immune system.

The human body is capable of producing on its own approximately 22 digestive enzymes. Each is capable of digesting protein, carbohydrates, sugars, and fats. The process of digestion begins in the mouth and continues throughout the digestive system. Throughout the digestion system specific enzymes go to work breaking down specific foods. From the mouth onward throughout the entire digestive system is normal to have varying amounts or degrees of acidity, which acts to control which enzyme is operant in that portion of the system.

Throughout the system in a healthy individual, enzymes and all the nutritional substances from vitamins to amino acids etc. work together in a collaborative manner in order to promote and maintain a healthy body. Since the various nutritional substances synergistically work together, a weakness in one group of substances tends to interfere in the efficiency of other substances throughout the system. For example, most enzymes act together as "co-enzymes", or as "co-factors" with vitamins, minerals and trace minerals to optimize bodily processes. A deficiency in a specific enzyme can cause poor performance by other nutrients, which are dependant on the enzyme.

There are three categories of enzymes: metabolic enzymes, digestive enzymes, and enzymes found raw food. Metabolic enzymes play a key role in running bodily processes. They also repair damage and decay as well as heal tissues. Digestive enzymes serve to assimilate carbohydrates, proteins and fats in the body. Raw food enzymes begin the process of food digestion and aid the body’s digestive enzymes.

There are four categories of plant enzymes, one of which is cellulase. Plant food is a persons’ only source for cellulase, as the body cannot produce it. Cooking food can and often does destroy important plant enzymes. They are quite sensitive to heat and are the first nutrients to be destroyed during cooking. They are also rendered useless or worse yet, destroyed by pasteurizing, canning and microwaving. Raw plant food is an excellent source for plant enzymes and nutritionists and nutritional practitioners generally recommend at least a partial diet of uncooked plant food.

The consequences of eating a diet which is predominantly made up of cooked foods is to create a lack of adequate plant enzymes in the digestive tract, which leads to a number of conditions, one of which is inflammation in its many manifestations. A lack of enzymes can easily lead to certain foods and proteins remaining undigested, and to remain in the bowels in the form of undigested foodstuff. As the undigested food remains in the intestines, it often stays there for lengthy periods of time, all the while decomposing into toxic materials. These toxic substances are absorbed by the blood and sent along to the liver to be detoxified. Often the liver becomes overworked and unable to properly detoxify the entire blood system, which results in toxins roaming freely throughout the body.

NEW RESEARCH

Biologists have found a chemical, that they hope will make people live longer by activating an ancient survival reflex, a natural substance known as resveratrol, is found in red wines, particularly those made in cooler climates like that of New York.

The possible benefits could be significant and mimic the effect of a very low-calorie diet, which is known to lengthen the life span of rodents. Scientists involved in the research say that human life spans could be extended by 30 percent if humans respond the way as rats and mice do to low calories. Even someone who started at age 50 to take one of the new chemicals could expect to gain an extra 10 years of life, said Dr. Leonard Guarente of the Massachusetts Institute of Technology, one of the pioneers of the new research.

The new result was announced last week at a scientific conference in Arolla, a small village in the Swiss alps, by Dr. David A. Sinclair of the Harvard Medical School.

The new development has roused the enthusiasm of many biologists who study aging, because caloric restriction.

A calorically restricted diet includes all necessary nutrients but has some 30 percent fewer calories than usual. The diet extends the life span of rodents by 30 to 50 percent, and even if it is started later has a benefit proportionate to the remaining life span. Scientists hope, but do not yet know, that the same will be true in people.

Resveratrol, a precursor of Sirtuins is synthesized by plants in response to stress, like a lack of nutrients or contracting a fungal infection. It exists in the skin of both red and white grapes and peanuts.

But the findings strengthen an increasingly popular notion among many scientists that the cellular enzymes at the core of the experiments — called sirtuins — are universal regulators of aging in virtually all living organisms and represent a prime target for new anti-aging drugs.

"It’s looking like these sirtuins serve as guardians of the cell," said Harvard Medical School researcher David Sinclair, who led the new work published in yesterday’s online edition of the journal Nature. "These enzymes allow cells to survive damage and delay cell death."

Studies on sirtuins show that they are involved in metabolic regulation. They turn particular genes on and off as needed, for example, and they also work to repair damage to the DNA. They are implicated in aging because as organisms age, the risk of damage to the DNA increases, and the sirtuins may become increasingly focused on addressing specific sites of damage, sometimes causing confusion in gene activation. Some researchers have suggested that the body may “forget” which genes are supposed to be active, inadvertently activating genes which cause further damage, contributing to aging.

The term “sirtuin” is a play on Silent Information Regulator 2 (SIR2) proteins, the formal name for this class of proteins. Like other proteins in the body, the levels of sirtuins can be influenced by a wide variety of factors, and some compounds, including resveratrol, a substance found in many plants, appear to activate sirtuins. Resveratrol is sometimes touted as an “anti-aging compound,” which is not actually the case, since resveratrol only plays an indirect role in the aging process.

 

Caloric Restriction


The only treatment shown definitively to slow aging in cells and certain animals is caloric restriction, a reduction of total daily calorie intake by about 35%. Some researchers speculate that caloric reduction works in part by inducing more DNA repair. At this point, for humans, caloric reduction remains an unpleasant (and unproven) way to promote healthier DNA and increase life span, since people who practice it are often hungry, cold, and uncomfortable.

Recently, scientists published in Nature evidence that resveratrol, a compound found in red wine, grape vines, grape skins, Hu Zhang Root Extract, etc. may be able to mimic the effects of caloric restriction. Resveratrol activates enzymes called sirtuins that extend life span in yeast, and yeast cells treated with the molecule lived 60 to 80% longer than control cells. Researchers hope that this research could provide a basis for development of a life-extending drug, as sirtuins are also found in human cells.

Although resveratrol is found in at least 72 plants, it is not found in many of the edible ones; peanuts and grapes seem to be the major edible sources. A weed that grows in Eastern Asia known as Polygonum cuspidatum is the richest natural source of resveratrol.

 

 

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