Information for Transformation



You have at your disposal, more than 700 different kinds of miracle health builders called enzymes, each performing a separate function and you have millions upon millions of each kind in your body, without which you'd perish. Enzymes are protein chemicals, which carry a vital energy factor needed for every chemical action, and reaction that occurs in our body. There are approximately 3000 different enzymes found in the human cell. These enzymes can combine with co-enzymes to form nearly 100,000 various chemicals that enable us to see, hear, feel, move, digest food, and think. Every organ, every tissue, and all of the 100 trillion cells in our body depend upon the reactions of metabolic enzymes and their energy factor. Nutrition cannot be explained without describing the part that enzymes play. These are obtained from two sources: within your digestive system and in the foods you eat. Just as with vitamin, mineral or protein deficiencies, the state of your mental and physical health is dependent on them. Enzymes are substances that make life possible. There are about 3,000 different enzymes in a cell. They control nearly every chemical reaction; influence every aspect of cell activity, from the construction of membrane parts, to the hoarding of energy in food molecules. They are needed for every chemical reaction that takes place in the human body. No mineral, vitamin, or hormone can do any work without enzymes. As we age, our bodies' ability to produce enzymes decreases. Nuts that are raw contain an enzyme inhibitor (as do most beans). Grains and flour are processed, robbing them of their enzymes. Enzyme supplements assure an adequate enzyme supply.

The first ancients to uncover these protein catalysts were probably the Greeks who accidentally stumbled on to the discovery that their grape juice could be turned into wine. The process was only understood 2,000 years later to be the work of enzymes found in yeast. The German physiologist, Wilhelm Kuhne, proposed that the Greek word for "in-yeast"--enzyme--be used as the name for these biological catalysts. During the 1930s, Dr. Wolfe in Germany discovered the use of animal enzymes. During the same time period, Dr. Howell in America discovered the use of plant enzyme supplements. Research from these two health pioneers has paved the way for the enzyme supplementation that is used today. Research in the mid 1940s established that we inherit our ability to produce or not produce the necessary enzymes needed for life. Science has further established that our very life is made possible by enzymatic action. In other words, we could not exist without enzymes and as we age our ability to make metabolic enzymes lessens. Disease is considered nothing more than the lack of or imbalance of enzymes. Enzyme imbalances may be inherited or they can be created. Enzyme education in America did not begin until the mid 1980s. Enzyme supplementation became an accepted health care alternative in the 1990s because research has proven: · Enzyme supplements are not destroyed by stomach acid.

Anyone who eats cooked or processed food requires supplementation to assist digestion. Gas ripened and irradiated foods have no enzyme activity because of this processing. Our body makes our metabolic enzymes from the complete amino acid food we ingest.

The only function any vitamin has is the role it plays in supporting enzymes. Vitamins and minerals are co-enzymes meaning they require an enzyme to work. Raw food provides only enough enzymes to digest that particular food. There are no extra enzymes in raw food to digest cooked or processed food. Metabolic enzymes run our bodies, all of our organs, tissues, and cells. They are the manual workers that build our body from proteins, carbohydrates, and fats, just as construction workers build our homes. You may have all the raw materials with which to build, but without these workers you can't even begin. Enzymes convert the food we eat into chemical structures that can pass through the cell membranes of the cells lining the digestive tract and into the bloodstream. Food must be digested so that it can ultimately pass through cell membranes. Enzymes also aid in converting the prepared food into new muscle, flesh, bone, nerves, and glands. Working with the liver, they help store excess food for future energy and building needs. They help the kidneys, lungs, liver, skin, and colon in their important eliminative tasks.

CoQ10 is a co-enzyme and was first isolated from a cow's heart. A co-enzyme is an organic molecule, usually containing phosphorus and some vitamins. A co-enzyme and an apo-enzyme must unite in order to function. Vitamins and minerals are considered co-enzymes. A co-enzyme is dependent on another energy and an enzyme to work. Blue Green Algae and chlorophyll products are wonderful foods that contain minerals, vitamins, and enzymes because they are a plant food. However, they do not have the digestive action of supplemental plant enzymes and at best, their enzymes will only deliver the nutrients they contain. Hydrochloric acid, or HCL, is a normal constituent of gastric juice in human beings. Although administered to aid digestion, it is not an enzyme nor does it act as an enzyme. There is no magic to enzymes. They simply accelerate reactions, like turning sugar into molecules of carbon dioxide and water--often by as much as a hundred or a thousand times--reactions that would have occurred anyway given that one had a month or even a year to wait around for them to happen. What's more, enzymes do this without actually being used up in the process. This gives them tremendous staying power, for they can be used over and over again.

As molecular specialists, they are tailored to catalyze only one type of reaction. This makes them highly specific, and far easier to control. Carbonic anhydrase, for example, is an enzyme that speeds up the formation of carbonic acid from carbon dioxide and water. CO2 is a normal waste product of the body's cells. Given time, carbonic acid would form all by itself from the combination of these two molecules, but the reaction would take too long for it to serve any useful purpose for the cell. So the cell uses the enzyme to accelerate the reaction. For carbonic anhydrase, the molecules of H2O and CO2 are called substrates. Substrates are the molecules on which the enzyme acts. Carbonic acid is the product, the end result of the reaction. The reaction takes place because water and CO2 are able to fit into a catalytic "pocket" of sorts in the enzyme molecule. This pocket is called the active site and is the region on the enzyme where CO2 and H2Oare fused together to form carbonic acid, in a fraction of a second.

One of the most common techniques that biochemists use to judge the speed of enzyme reactions is to calculate the number of substrate molecules with which one enzyme molecule will react in a second. This figure is called the turnover number. It varies considerably from one enzyme to another. Most enzymes have turnover numbers in the tens or hundreds. A few of the fastest ones have turnover numbers in the thousands. Each molecule of carbonic anhydrase, for example, can fuse 600,000 molecules of water to as many molecules of carbon dioxide in a second. In effect, each round of catalysis for this enzyme occurs in about 2 microseconds. That is an unbelievably short duration. Finely chopped, a second can yield a thousand bits of time, each a thousandth of a second, or a millisecond long. But dice one of these milliseconds into a thousand other bits, and each granule of time becomes a microsecond--a millionth of a second. In that snip of time, light just manages to bolt down the length of three football fields.

Or, to put it another way, if you stretch a second into a year, a microsecond would be the length of a beer commercial. Most enzymes don't have to be that swift. Chymotrypsin putters about in the small intestine snipping small protein molecules from food particles. Each round of catalysis for this enzyme takes a leisurely 10 milliseconds, about a thousand times slower than carbonic anhydrase. But digestion, while vital to the body doesn't have to be fast. The activity of chymotrypsin matches the speed at which the cells that line the digestive tract can pull in food molecules form inside the gut. We inherit a certain enzyme potential at birth. However, if we depend solely on our body to produce all the enzymes we need, our enzyme potential will be depleted at a much faster rate than nature intended. To fortify your enzyme potential, you must eat raw foods as much and often as possible and/or take certain enzyme supplements. Failure to do so may result in serious illness or even early death. Our body makes enzymes called metabolic enzymes. They are responsible for every action that takes place in our body including digestion. Enzymes are found in raw foods. However, there are just enough enzymes in each particular food to assist in the breakdown of that food.

The body can make enzymes. However, research confirms that it is self-defeating to obligate the body to make excessive amounts of highly concentrated digestive enzymes for digest due to the drain this places on the rest of the organs and tissues. Stress and hard physical labor in hot temperatures seem to use up more enzymes, which could shorten your life. To prevent this enzyme loss from shortening your life span, you have only one solution: you must provide enzyme reinforcements from an outside source in order to cut down the secretion of digestive enzymes and allow your body to make enough metabolic enzymes. Supplemental plant enzymes are grown from food and measured by their action. They are sold in capsules or powder form. These enzymes can be ingested with food to assist in the digestion of food and the absorption of the nutrients. They can also be taken between meals to energize the body, fortify organs and build our biological defense system.

Complete health is the sum total of the soundness of our own individual enzyme system. The health of our organs and glands is completely dependent upon our enzyme making abilities. When we are ill, it is because our organs and glands, individually or collectively, cannot function at ideal levels. This is completely influenced by the absence or deficiency of metabolic enzymes. Inherited genes (DNA) control our body's production of metabolic enzymes. Research in the mid 1940's established that some people inherit a low enzyme potential and come into this life with an enzyme deficiency. For those of us born with normal enzyme potential we still loose our ability to produce metabolic enzymes as we age. Good nutrition alone is not enough to attain the genetic potential of your organs and glands. Only if we eat the best of foods with the proper enzymes to assist in their digestion, can we alleviate stress on the entire system and increase the body's ability to fight off disease. Enzymes are vital to the ability of glands and organs to receive the specific nutrients they require to function properly.

Nutrition is the body's ability to consume the 45-known nutrients in their proper amounts, digest these nutrients, absorb these nutrients, carry these nutrients into the cells, metabolize these nutrients, and eliminate the waste without getting fat. The following is a list of the 45-known nutrients: Carbohydrates, 9-Amino Acids, 2-Lipids, 13-Vitamins, 19-Minerals, & Water. Eating these nutrients (along with their enzymes) in their proper amounts will normally ensure good nutrition. Enzymes are responsible for digesting, absorbing, transporting, metabolizing, and eliminating the waste of these nutrients. Protease breaks down protein, amylase breaks down carbohydrate and starch, and lipase breaks down fat. These three enzymes break down the majority of the type of food you eat. Added to these are: lactase (break down lactose-dairy), maltase & sucrase (break down food sugars), plus cellulase (break down cellulose and needed by those with food allergies).

Every organ, every tissue, and all the 100 trillion cells in our body depend upon the reaction of metabolic enzymes and their energy factor. When we eat raw foods, heat and moisture in the mouth activate the enzymes in the food. Once active, these enzymes digest all of our food and make it small enough to pass through the villi (small pores of the intestines) and into the blood. The metabolic enzymes found in the blood then take the digested 45-known nutrients and build them into muscles, nerves, bones, blood, lungs, and various glands. Every cell in the body depends on certain enzymes. A protein digestive enzyme will not digest a fat; a fat enzyme will not digest a starch. Each enzyme has a specific function in the body; this is referred to enzyme specificity. Enzymes act on chemicals changing them into other chemicals, but enzymes themselves remain unchanged. Chemicals are changed from their original identify by the enzyme to other chemicals with a different identity. Without enzymes nothing in our body works.


It is known that mercury, from dental amalgam fillings, or other sources, will affect the following enzymes or coenzymes: glucose-6-phosphatase; alkaline phosphatase; acid phosphohydrolase; acid phosphatase; Mg, Ca, Na, K, adenosinetriphosphatase; succinic dehydrogenase; delta-amino-levulinic acid dehydrogenase; acetylcholinesterase; choline acetyl transferase; coenzyme A; sorbitol dehydrogenase; alanine aminotransferase; aspartate aminotransferase; glutathione peroxidase; 3b-hydroxy-delta-steroid dehydrogenase; RNA-polymerase; adenylate cyclase; cytochrome c oxidase; cytochrome P-450; glutaminase; ascorbic acid oxidase; lactic dehydrogenase; fatty acid synthetase; ornithine decarboxylase; 21a-hydroxylase; isocitric dehydrogenase.

Zinc is an essential component of approximately 100 different enzymes. It is also involved in the synthesis of metalothionein, which is a complex involved in the storage or detoxification of cadmium, mercury, and copper. Zinc resembles cadmium and mercury in its ability to form complexes with thiols. Mercury can displace zinc in accordance with the binding affinities that metallothionein has for various metals. ATP is involved in most of the normal body processes; membrane transport; generation and transmission of nerve impulses; contraction of muscles; transfer of methyl groups; utilization of glucose; synthesis of fat, protein, nucleic acid, and coenzymes; etc. Magnesium is required for activation of hundreds of enzymes in the body, including all those utilizing ATP. Mercury inhibits or reduces many of the magnesium-catalyzed functions.

Mercury and lead mimic essential divalent ions such as magnesium, calcium, iron, copper, or zinc, and these ions may then complex small molecules, enzymes, and nucleic acids in such a way that the normal activity is altered. A substantial fall in ATPase activity, as well as decreases in glucose-6-phosphatase and succinic dehydrogenase decrease in all the tissues following mercuric chloride administration. Mercury binds to selenium, making it unavailable for normal metabolic functions such as the formation of the enzyme glutathione peroxidase, which functions to eliminate free radicals, such as hydrogen peroxide and lipid peroxide. Hydrogen peroxide is one of the by products that is produced from normal oxidation processes and lipid peroxides are an abundant by product during the body's metabolism of ethanol.

The DNA Enzyme

If digestive enzymes like chymotrypsin can afford to take their time, the workhorse catalyst known as DNA polymerase One, cannot, DNA polymerase has the job of correcting the mistakes in the DNA double helix. Most of the time, the genetic code is error-free. But, sometimes, mistakes happen. DNA polymerase One removes the damaged base molecule and inserts a correct one in its place by using the bases on the opposite strand of DNA double helix as a template. Step-by-step, it "reads" the base on the opposite template strand and sees whether the hydrogen bonds match up with the base opposite it. If it does not, the mismatched base molecule is removed and the enzyme attaches the correct one to the DNA strand. Moreover, DNA polymerase checks its steps twice. First it checks to see that the base it is attaching interlocks with its sister across the way. Then it checks it again when it has finished its job. Only then does it move on. In fact, it won't budge until both inspections are made. DNA polymerase completes about ten bases every second. As enzymes go, that is incredibly slow. Apparently, this enzyme trades off speed for accuracy and, DNA polymerase has to be meticulous. One slip up, one incorrect base, and the cell has a major identity crisis--a mutation, in biological parlance. DNA polymerase works nicely in places where quality control is paramount. But there are other places in the body where an enzyme with lightning speed is what's needed--fast. Carbonic anhydrase is one such enzyme. Choline esterase is the other.

Nervous Enzymes

Choline esterase holes up in a place called the synapse. A synapse is the junction where nerve cells interact. Actually, this enzyme can be found only in select synapses in certain areas of the brain and in nerve cells that control the activities of the heart, sweat glands, and intestine. Perhaps more importantly, choline esterase is stuffed into the junction s between the nerves and skeletal muscles. A nerve communicates with its neighbor by sending an electrical signal down its length until the signal smashes into a synapse and stops. At the synapse is a minute gap or space separating the two nerve cells, called the synaptic cleft. In order for the sending nerve to get its message to the receiving nerve, it must secrete a chemical, or transmitter, into the synaptic gap. This chemical secretion product is called acetylcholine. When a nervous signal arrives at the synapse, hordes of acetylcholine molecules wash across this gap, eventually attaching to receptors on the other shore, triggering the other cell into action. Muscles contract. A limb twitches. Nerves send messages by a system of Morse code but use only dots. The more important the message, the more frequent the dots. And each dot--each nervous signal--triggers its own release of acetylcholine. That is why the field of transmitters must be first cleared away before another signal comes down the pike. Otherwise, the message gets garbled. For nerves that must at times transmit 500 of these nervous signals every second, it means the hordes of acetylcholine transmitters must be destroyed within a fraction of a millisecond. Choline esterase enzymes are designed to do just this. The distant synaptic shore is packed with these enzymes. These catalysts tear into acetylcholine molecules with merciless efficiency. Biochemists have clocked them munching on transmitters at the rate of 25,000 molecules per second. Put another way, each hungry esterase rips apart an acetylcholine molecule in about 40 milliseconds.

Perfect Catalysts

Choline esterase is known, in the biochemical community, as a perfect enzyme. An enzyme has to be so fast at tearing off the molecular heads of its victims that the only delay in its activity is in the time it takes for the substrate molecules to meander to it. Those enzymes that are so efficient that they have to wait for their meals are said to have obtained kinetic perfection. They are as perfectly designed as any enzyme could be. Choline esterase falls into this category, as does carbonic anhydrase and several others. They cannot get any faster. Through evolution, certain enzymes have learned to cluster together into giant complexes. Pyruvate dehydrogenase is one of these complexes. PDH, which is made up of three different kinds of enzymes, lies in each of our cell's mitochondria. Mitochondria are tiny bacteria-like powerhouses that provide most of the energy for the entire cell. PDH is vitally important to mitochondria because it helps to keep the food molecules tagged for burning within the confines of these structures. One of the major fuels used by the cells of the body is glucose sugar. There is an ancient ritual in the burning of glucose, one that appears to have been passed down from cellular ancestors billions of years ago. Indeed, yeast cells still use much of the process, called fermentation, to this day in their quest to transform sugar into alcohol. But in the cells of our body, glucose is broken down, step by enzymatic step, to the last products on the enzymatic conveyor belt, molecules of pyruvate.

The process, called glycolysis, is fairly slow--it takes time for substrates to drift over to their enzymes for conversion--and inefficient, sequestering only a meager amount of energy. In effect, cells that use only glycolysis eat just the mayonnaise on the bread, and leave the rest of the sandwich on the plate. Very inefficient, indeed. The cell's mitochondria have solved this problem. They are designed to squeeze the last drop of energy out of pyruvate. The mitochondria "burn" this molecule left over from the glycolytic pathway to carbon dioxide and water and produce lots of energy for the rest of the cell to use. But to do this, pyruvate first has to be trapped within the mitochondrion. PDH does just this, converting pyruvate to a molecule called acetyl co-enzyme A. The procedure is rather complex. PDH has to snatch hold of the pyruvate molecule, pop off an atom, and then attach the atom to oxygen to make carbon dioxide. At the same time it is doing that, it also has to grab on to a co-enzyme A molecule, then attach the altered pyruvate, now called an acetyl molecule, to a molecule of co-enzyme A to make the final product molecule of acetyl co-enzyme A. But, if three separate enzymes floating around in the mitochondrion did the reaction, the process might take several milliseconds.

Instead, the catalytic reaction is far more rapid; the three enzymes that perform this feat are clustered into one efficient complex. PDH requires the vitamin thiamine to function properly. Without it, PDH runs very slowly or not at all. The lack of thiamine (B1) in the diet leads to what the inhabitants of the island of Java once called, Beri-beri. It is a kind of paralysis, or rather tremor; for it penetrates the motion and sensation of the hands and feet. For those without this necessary vitamin, the heart soon weakens, and the nerves deteriorate. Perhaps it would be easier to write about what enzymes don't do, for they're involved in every aspect of life! We live with, and by, enzymes every moment of life. Enzymes aid in blood coagulation and thereby stop bleeding. They promote oxidation to aid in the process of breathing. Enzymes transform foods into muscle, nerve, bone and gland, etc. They help to store excess foods in your muscles or liver for future use. Without enzymes, you couldn't blink your eyelids and your heart could not beat.

Enzymes perform just about every function needed to build and maintain life and health. Without enzymes, you couldn't see these words, or understand them, or scroll down this page. In short, you would be a mere collection of inanimate atoms. Enzymes are charged, protein-like collector molecules that do not themselves enter into the reaction and can thus be thought of as catalysts or inducers of chemical changes. They trigger and speed up the chemical reactions included in digestion, so that food substances are broken down into simpler substances. Each kind of enzyme attracts the proper raw materials for a particular reaction, bringing them together so that they can react. Enzymes are involved in every process of the body. Life is an enzyme process, ending when the enzyme potential becomes depleted beyond a certain point. The rating of the enzyme potential determines not only the length of life, but also how effectively the organism can maintain a high state of health and deal with disease. Life ends when the worn-out metabolic enzyme activity of the body machine drops to such a low point that it is unable to carry on vital enzyme reactions. This is the true trademark of old age. Old age means debilitated metabolic enzyme activity.

There is a specific enzyme for almost every chemical reaction that occurs in the body, and each enzyme has only one function to see that its particular reaction takes place. If the enzyme wears out and is not replaced, that reaction does not take place, and its vital products are not available as raw materials for the next reaction. Like a row of dominoes, each reaction depends on the previous one, and if one does not take place, a whole series of vital chemical reactions halt. Enzymes are extremely sensitive to temperature. They are at their efficient best at 98.6° F, and when the body is chilled or in fever, their ability to combine the raw materials is lessened. The increased temperature in a fever induces faster enzyme action, and hence is unfavorable for bacterial action. The numerous varieties of hungry enzymes in white blood cells are overwhelming during a fever and often, if the fever is left alone, the white blood cells will make short work of the microorganisms by engulfing and digesting them through the mechanism called phagocytosis. The extra work enzymes do during a fever causes some of them to wear out to an extent that the system expels them through the urine. Many tests have found various enzymes in the urine, not only after fevers, but after any athletic activity of a strenuous nature.

This is evidence that enzymes wear out and are discarded without denaturation of their protein. Enzymes digest all of our food and make it small enough to pass through the minute pores of the intestines into the blood. Enzymes in the blood take prepared, digested food and build muscles, nerves, blood and glands. They assist in storing sugar in the liver and muscles, and turn fat into fatty tissue. Enzymes aid in the formation of urea, which is to be eliminated as urine and also, in the elimination of CO2 in the lungs. There is an enzyme that builds phosphorus into bone and nerve tissue, and another to help attach iron to red blood cells. Male sperm carries enzymes that dissolve the tiny crevice in the female egg membrane, to gain entrance into it. They help to diagnose disease, reduce black eyes and other swellings, clean dirty wound surfaces, act against inflammation, promote healing, dissolve clots, liquefy thick secretions. These few examples exemplify the importance of enzymes to our everyday body functions. The enzymes in raw food digest up to 75% of the food themselves without the help of the enzymes secreted by the body. The two most potent digestive enzymes secreted by the human body are amylase and protease. These deal with the digestion of two classes of foodstuffs, carbohydrate and protein, respectively. Saliva supplies a high concentration of amylase, while stomach juice contains protease.

The pancreas secretes digestive juices containing both amylase and protease in high concentrations, along with a third enzyme, lipase, which deals with fats. Lipase, however, is in a weaker concentration than amylase and protease. Another enzyme, maltase, which reduces maltose to dextrose, is secreted to a lesser extent by the pancreas. Further along the digestive tract, intestinal enzymes continue work on the partially digested foods. Enzymes are formed from ribonucleic acid (RNA) molecules in the cell. The RNA molecules, which are formed from the hereditary material (genes) in the cell nucleus, act as a template upon which the enzymes are formed When a living organism is born with a defective gene or if a gene is missing, the RNA molecule is not complete, and thus some specific enzyme is not formed in the cell. The reaction that depends on this enzyme thus cannot occur, and the organism is defective. If the reaction is vital to the life of the organism, it will die without it. Each enzyme has a unique chemical formula. Most of the molecule is composed of protein, a string of amino acid units in a particular sequence that is characteristic of that kind of enzyme. But there is more to the enzyme molecule.

Perhaps you have wondered why vitamins and minerals are so essential. The reason is that every enzyme molecule contains one kind of vitamin and one kind of mineral. The mineral gives the enzyme its electrical charge, which attracts oppositely charged raw materials that are required for the reaction it catalyzes. The vitamin completes the structure of the particular enzyme. The composition of the enzyme molecule is: Enzyme = protein + vitamin + mineral. Intractable disease is as old as cookery. Disease and cookery originated simultaneously. Animals subsist on raw, natural food with enzymes not cooked food. Among the many thousands of species of creatures living on this earth, only humans and some of their domestic animals try to live without food enzymes. And only these transgressors of nature's laws are penalized with defective health. Each child is born with a definite amount of enzyme potential. It can be saved or wasted; used up rapidly by living at a fast tempo, or used sparingly at a slower pace. The enzyme potential can be made to last longer when outside enzyme reinforcements are taken in. Humans, eating an enzyme deficient diet, use up a tremendous amount of their enzyme potential in lavish secretions of the pancreas and other digestive organs. The result is a shortened lifespan (65 years or less as compared with 100 or more), illness, and lowered resistance to stress of all types, psychological and environmental.

By eating foods with their enzymes intact and by supplementing cooked foods with enzyme capsules, we can stop abnormal and pathological aging processes. The reason we need vitamins and minerals every day in our diet is to replace the enzymes that are continually wearing out. Also, cell salts, the minerals, in highly purified form, are needed to replace its worn-out enzymes. To see how enzymes work, let's take as an example the liver enzyme ethylase, which contains vitamin B1, thiamine. It converts grain alcohol into CO2 and water. If a person drinks too much alcohol, the ethylase cannot convert it all to carbon dioxide and water, so the person develops a hangover caused by the destruction of protein. All hangover remedies contain vitamin B1 to help the liver replace the ethylase that is used up in the process of detoxifying the alcohol. Without this enzyme in the liver, alcohol would poison and destroy the body.

There are three major classes of enzymes: metabolic enzymes (enzymes which work in blood, tissues, and organs), food enzymes from raw food, and digestive enzymes. We inherited an enzyme reserve at birth and this quantity can be decreased as we age by eating an enzyme-deficient diet. Nature has placed enzymes in food to aid in the digestive process instead of forcing the body's enzymes to do all of the work. Heating foods to temperatures in excess of 105° F destroys or impairs enzyme activity. It no longer carries on its designated function. By eating most of our food cooked, our digestive systems have to produce all of the enzymes, thus causing an enlargement of the digestive organs. To supply such enzymes, the body draws on its reserve from all organs and tissues, causing a metabolic deficit. One can live for many years on a cooked food diet but eventually this will cause cellular enzyme exhaustion, which lays the foundation for a weak immune system and ultimately disease. Although the physical protein molecule is still present, it has lost its life force. Much like a battery that has lost its power, the physical structure remains but the electrical energy that once animated it is not present. A protein molecule is really only the carrier of enzyme activity. Just as a light bulb can only light up when you put an electric current through it. It's animated by electricity. The current is the life force of the bulb.

Today, millions are suffering from maldigestion, immunosuppression and opportunistic infections (parasites, viruses, yeast organisms, microbes, etc.). Allergies and food sensitivities signal a general weakening of our digestive and immune systems. In health, innate and adaptive immunity can effectively neutralize foreign invaders. Proper digestion is a prerequisite for optimal immune function. Incomplete and disordered digestion increases systemic toxicity and free radical generation. Poor digestion impairs enzyme and nutrient assimilation. A dietary overload of too many concentrated and cooked foods that are lacking in enzymes and nutrients is the primary etiological factor in the development of digestive disturbances. Digestive inadequacy can lead to immune disorders such as candida albicans, allergies and lymphatic system toxicity from the absorption of incompletely digested macromolecules into systemic circulation.

Other immune system problems occur as protective barriers to potential pathogens are breached from gastric hypo-acidity and a lack of commensal organisms in the gut. Simple routine pH tests of urine and saliva after an acid or alkaline load (oral challenge) can provide accurate predictions regarding the pH differences of the digestive system. This simple procedure can yield information regarding the physiological states, buffering status, digestive physiology and the status of alkaline mineral reserves. Lowered pH readings reflect a lowered alkaline and enzyme reserve. If the anabolic urinary and saliva pH (measured immediately upon awakening) is below 6.8, we can be relatively certain that digestive support must be provided. Intracellular assimilation of nutrients is markedly diminished when anabolic pH is below 6.8. Supplemental support is highly beneficial in elevating the systemic pH by replenishing the alkaline mineral and enzyme reserves. Since systemic enzyme deficiencies show up last in the digestive tract, one should not wait until the signs and symptoms of poor digestion become evident.

In the physiology of digestion in the stomach, the antral portion of the stomach produces the digestive hormone gastrin whose release is stimulated by: (1) vagal nerve stimulation; (2) the physical bulk of the ingested food distending the stomach, and; (3) partially digested proteins. Although gastrin stimulates the parietal cells to produce hydrochloric acid, parietal cells do not perform their normal physiology when they are too toxic or when their intracellular pH is too low. Decreased gastric acid secretion by toxic parietal cells causes disturbances in the integrated succession of enzyme reactions occurring in subsequent stages of digestion. Gall bladder-secreted acid bile from a depleted alkaline reserve will commonly reverse the normal sequence of optimal pH ranges for efficient enzyme activity in the process of digestion and interfere with the normal function of the ileo-cecal valve. Although the ductile cells of the pancreas can form sufficient amounts of bicarbonate in order for the digestive enzymes to work in the small intestine, it is the gastric acidity that causes the hormone secretin to be released from the wall of the duodenum.

Secretin causes a copious secretion of pancreatic fluid and bicarbonate. Since most pancreatic enzymes function in a very narrow alkaline pH range, it's not hard to understand why enzymatic digestive support is necessary until the pH readings indicate normal digestive physiology. To insure optimal uptake, the pH gradients of the digestive system must be corrected to the optimum range of enzyme activation, as documented in physiology textbooks. Diets high in protein, fat and simple carbohydrates and low in complex carbohydrates and raw food stress the digestion, inhibiting proper digestion and overloading the immune system with incompletely digested macromolecules and toxins. These digestive disturbances are aggravated by the typically high intake of food additives, pesticides and stimulatory foodstuffs in most American diets. It is essential in the digestion, assimilation, and absorption of foodstuffs that there be acceptable enzyme, coenzyme and organic metalozyme content to act as catalytic agents in the breakdown of food molecules, and assimilation.In the true science of organic biochemistry leading scientists are now encouraging doctors to go beyond the carbon-basing and into the quantic or energetic fields. As we come out of the dark ages of "chemistry alone" thinking, we gain a deeper understanding of life and biology. The body would be but a pile of disordered chemicals if not for the animating life force that maintains and organizes our molecules into living, breathing, thinking individuals.

It is only through the acceptance of this multidimensional framework that scientists can begin to comprehend the true nature of physiology and the reasons for illness and wellness. Enzymes are distinguished by their amazing catalytic ability in biochemical reactions and their ability to accelerate chemical reactions. The effect of an enzyme can be understood in terms of the energetic demand of a given chemical reaction. Enzymes also alter bonds in their substrates, or target molecules and can speed up a reaction by lowering its activation energy, allowing the cell to conserve, not expend energy. Cellular enzymes are profoundly influenced by small changes in pH and are rendered inactive by an acid pH. Although scientists have been scrutinizing these remarkable catalytic agents since the forties, only in the last decade have they begun to appreciate that these elements are the very essence of life. They are electromagnetic energy carriers that nourish the vital life force and activate the release and excretion of toxins from tissue storage. Since most modern food provides no enzymatic value and cooking destroys the enzymes, it is advisable to eat more raw and organic foods along with enzymatic extracts of nutrient complexes produced by living plants (phytotherapy). Enzymatic extracts, unlike other forms of vitamin and mineral supplements, have the catalytic power that makes enzymes, co-enzymes and other nutrients function at full bio-molecular capacity.

The immune system can be viewed as a cohesive network of tireless workers constantly screening cellular boundaries to maintain both an internal quality control and a strategic defense system. When the immune system discovers the presence of foreign matter from undigested foods, it dispatches agents to neutralize it. Digestive leukocytosis (increased white blood cells) occurs from the ingestion of manufactured and cooked foods (foods void of enzymes with high acid ash values) and raw food produces no increase in the white blood cell count. Leukocytes, rich in enzymes are transported to the stomach and other areas to aid the digestive process. As a result, the body's immune response is being mobilized to effectively compensate for the lack of naturally occurring food enzymes. The health consequences of this drain on the body's enzyme reserves are staggering and lead to the depletion of the body's antioxidant enzymes, designed to remove free radicals from the body before they can do any damage. Free radicals result from cellular energy production and chemical stress, which results in the deposition of pesticides, insecticides, heavy metals, radioactive substances and other pollutants in tissues and organs of the body. These cell damaging toxins and free radicals stress the immune response, resulting in inflammation, autoimmune disorders, and extensive damage to the vessel wall, opening holes to which water, calcium and other active toxins can penetrate the tissues. Highly reactive chemicals, free radicals, have been implicated in recent studies in more than 60 disorders, including Heart disease, Cancer, Alzheimer's disease, Parkinson's disease, Cataracts, Rheumatoid arthritis and Autoimmune disorders.

Enzymes can disarm free radicals and block their destructive chain reactions. The primary antioxidant enzymes that remove free radicals are superoxide dismutase or SOD, glutathione peroxidase, methionine reductase and catalase. These enzymes provide the front line of defense against free radicals, converting them to less toxic substances like water and oxygen. Enhancing our antioxidant reserves requires compensation for abnormal states of digestive physiology. Ingested enzymes reach all tissues and are transported by the circulating blood by bypassing the liver after penetrating the venules of the lymphatic system. The generation born today and in the past few decades is the most toxic in the history of our planet. Suffering under the strain of a chemical world, we need to provide quantic nutritional-enzymatic support that will replenish the enzyme/alkaline reserves and restore immune and digestive competence.

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