Enzyme Relief to The Rescue

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Not only is gluten found for sure in wheat, oats, rye and barley, but similar protein structures also exist in corn, soy and yeast, and to top it all off, our own bodies may produce gluten-like proteins. You see, most proteins, fats and carbohydrates are members of food families, so finding and eliminating all the possible offenders becomes a mad chase. It gets worse: sometimes the reaction to a food is delayed by hours or days. That makes it really hard to tell which food made you sick.

And sometimes the effect is cumulative, so you can eat an offending food for several days with no problem, then suddenly get sick when you hit the tipping point.

It’s very hard to identify food intolerances. Many people who have them don’t even know it. They can be sick for years on end, trekking from doctor to doctor, with no one able to figure out what’s wrong. That’s why many people who suffer food intolerances will find it easier AND more effective to supplement with enzymes.

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Casein is another common food allergen that causes some people’s immune systems to react. It’s a milk protein — meaning some people who suffer from milk intolerance might continue to do so even if they take lactase, the enzyme that digests the milk sugar lactose. Their problem is casein, so lactase doesn’t help at all.

Fortunately, there are broad-spectrum enzyme supplements that digest casein, gluten, lactose and a wide range of other proteins, carbohydrates and fats that make up most of what we eat.
If you’re pretty certain which foods upset your stomach you can exactly match the enzyme to the food. But if you’re not sure, a formula made up of different enzymes will probably nail the unknown food that’s making you sick.

One of the beauties of enzymes is that the appropriate mixtures will break down ALL foods, not just the ones you think might be causing a reaction. If you just consider the case of gluten intolerance , you can see how important this is.

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We’ve only just begun to discover all the “mystery diseases” that enzyme deficiencies cause. Besides milk or lactose intolerance, a large number of people also suffer from gluten intolerance. Gluten is a protein found in EVERY product made from wheat, rye or oats. This component gives dough its elasticity — in fact, the word “gluten” has the same root as “glue.”

Milk and wheat allergies are so common that allergy experts will often tell people to give up milk and wheat without even examining them or running any tests.

If you have digestive problems, avoiding these foods is worth a try, but it’s not easy to do. You can forget about dining out. Even the food you’re allowed to eat at home can get so boring, almost every patient ends up cheating on the diet.

Chances are you can avoid all this bother. As with milk intolerance, enzymes can solve gluten intolerance for most people. The protein called gluten is made up of the same amino acids or building blocks as all other proteins, including the proteins in our own tissues. Certain enzymes simply break down a complex protein, gluten, into these beneficial amino acids — the building blocks of our own bodies.

Health practitioners report that papain can bring relief to many folks who have gluten intolerance. It’s a common enzyme derived from papaya. It’s available for pennies in health food and supplement stores. Hundreds of thousands of people have taken papain for years on end and suffered no harm.

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For serious gastro-intestinal dysfunction such as irritable bowel syndrome and yeast infection, clinical practitioners advise patience and persistence — under the guidance of an expert who can tailor a mixture of enzymes, probiotics, essential fatty acids and other nutrients to your specific needs. They say to allow six to 18 months for complete healing. In other words, don’t expect instant relief from every long-term, chronic digestive problem. But DO expect healing over time including a reduction in the symptoms that bother you. What’s more, you might experience much higher energy and better health as your body begins to absorb nutrients that previously passed through undigested. When she started supplementing with enzymes, Karen DeFelice reports that not only did her migraines go away, but her energy level was so much higher and her mind was so much clearer that she had four extra hours a day to use any way she wanted — hours she once spent sleeping or too mind-fogged to get anything done.

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The problems can include colon cancer, colitis (inflamed colon, which can be ulcerous), irritable bowel syndrome, parasites, hemorrhoids and more. Enzyme supplements can lend a big hand in digesting your food so that undigested or partially digested food doesn’t get dumped into your colon.

Here’s what you want to aim for: eat good healthy food and digest it fully BEFORE it gets to your colon. Undigested food socks your health with a double whammy: it’s packed with vitamins, minerals and other nutrients you’re NOT getting because you’re not digesting properly. And when they’re dumped into your colon, those undigested nutrients DO feed the microbes that harm you.

According to Health Sciences Institute, researchers at the Mayo Clinic tested a leading digestive enzyme supplement. They found that it dramatically increased the absorption of many nutrients including selenium, zinc, and essential fatty acids.

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Because of its function at the end of the line, your colon pays the bill for everything you’ve done wrong and every way your body has failed up to that point. Undigested food putrefies in the colon and becomes a prime breeding ground for harmful bacteria and other pathogens. For example, undigested carbs — especially sugar — are an ideal breeding ground for yeast AND bacteria.

Many health scientists believe yeast overgrowth is a prime cause of a whole list of medical problems. Intestinal yeast may literally be fermenting sugar in your stomach and turning it into alcohol and gas, among other things.

Nor is sugar the only problem. According to the Alternative Medicine Definitive Guide to Cancer, undigested protein “putrefies in the intestinal tract and tends to form nitrosamines and ammonia, highly toxic compounds and known carcinogens.”

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Your colon, also called the large intestine, is the last four feet of your G.I. tract. Your body secretes no enzymes in the colon. If that job isn’t done before the food gets to the colon, you’re in trouble. Helped by trillions of bacteria, some digestion does take place in the first part of your colon; but generally in the second and third sections of the colon little digestion takes place and stools form. Enzyme secretion, digestion and absorption take place earlier in the digestive process, mostly in the 20 feet of the small intestine. So if the levels of stomach acid and enzymes are poor in your stomach and small intestine, then undigested food can arrive in the colon and decompose there.

The decomposition takes place with the help of some nasty microbes — bacteria and fungi — that are happy to digest what your body failed to. As these microorganisms feast on the food your body didn’t assimilate, they excrete toxins and byproducts that can really harm your health.

The colon wall absorbs water from the waste, so if waste remains in the colon too long it becomes hard and compact. Constipation is the end result (pardon the pun). If waste passes through too quickly and liquids are not sufficiently absorbed, the “end result” is diarrhea.

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Our gastrointestinal system (or G.I. tract for short) is a long, long tube that starts with the mouth and ends with the anus. The moment we begin to chew a bite of food, enzymes in our saliva begin to digest it, and the process continues all the way to the end, with at least 22 digestive enzymes plus stomach acid and bacteria playing important roles.

Some parts of this long path contain acids that actually destroy certain enzymes. Other parts of the G.I. tract are alkaline and thus are the only places where certain enzymes are active. The acid environment in our stomachs begins to break down our food in one way, then the food passes into our small intestine and new secretions neutralize the acid. In our small intestine the environment becomes alkaline and digestion continues with a whole new set of enzymes.

It’s like an automatic car wash where the car is soaped in the first part of the tunnel, rinsed with clear water in the next part and waxed in the last. You don’t want wax in the first section, only in the last, and you don’t want to rinse the car before you soap it.

But food-wise, that’s what many of us do: we put the wax before the soap, so to speak. Or we have no soap (that is, no enzymes), so we can rinse as long as we like but the dirt (the undigested food) stays right on the car.

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how to purchase enzyme supplements and what to expect when you start them. There can be some discomfort as your body adjusts to the dramatic nutritional change. As with most supplements, it’s good advice to start slowly with lower doses and stop for a few days if symptoms (such as loose stools) become too unpleasant.

Lactose intolerance and bean-induced gas are simple, but the whole subject of enzymes is complicated. There are thousands of enzymes in our own bodies and in food. They affect us in thousands of ways. We’ve messed ourselves up unbelievably with our enzyme-free diets plus an environment laden with toxins such as lead, mercury, pesticides and other chemicals.

Systemic Enzyme Articles

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Systemic Enzymes

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Our guts are a mess, with problems ranging from “normal” annoyances like gas and indigestion to life-threatening conditions like cancer and heart disease. Because so many different factors are involved, people who start enzyme therapy may experience any response from instant relief of a chronic medical problem to gradual improvement over a year or two.

You might get a pleasant surprise. Take C.M. of Houston, Texas, whose new baby had colic. If you’ve ever known an infant who had colic, you know the misery it causes. “My baby’s pain and suffering tore at my heart,” this mother writes. She added a broad spectrum enzyme formula to her baby’s bottle and the colic disappeared at once. “I share my experience with every new mother I meet,” she says. (Health Science Institute, June 1999)

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