Hi everyone. This month we will continue with information from Bill on the crucial nature of digestive enzymes in our diet.

Also, Dr. Mark Force has kindly provided an article on the importance of "good" fats in our diets.

For your good health. . . .

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CIn June's newsletter, we did an introductory article about the definition and benefits of digestive enzymes. This topic is so vast, we believe it warrants several articles in order to inform our readers about the critical nature of appropriate enzymes in our diet.

If you would like to review June's article, please refer to our website at:

http://www.appliedhealth.com/ahs_digest/digest060199.html

As stated in the June issue, a diet low in food enzymes results in premature aging, disease, and eventually death. Dr. Edward Howell, the author of Enzyme Nutrition, believes there is a direct relationship between low enzyme levels and chronic illnesses such as cancer, heart disease, obesity, and even skin problems.

While early signs of an enzyme deficiency may be simply gas, bloating or heartburn, more complicated results may be allergies, headaches, constipation or diarrhea, chronic fatigue, yeast infections and nutritional deficiencies.

Enzymes, required in the collection and elimination process of foreign substances, aid in the prevention of disease, hardening of the arteries, and joint stiffness.

One example of how enzymes affect bodily functions is that without them it would be impossible to properly digest and eliminate fiber. Fiber is the bulking agent that shortens the amount of time food stays in the digestive tract. First, fiber attaches acids to bile, produced by the liver, then the acids are eliminated - along with fats - from the body, thus encouraging a friendlier, more alkaline environment for the body.

This process is also necessary for lowering cholesterol and blood pressure, normalizing blood sugar levels, reducing heart disease, and encouraging the growth of 'good' intestinal bacteria. It is important to know that this could not effectively occur with a low supply of enzymes.

Enzymes, found in the white blood cells, clean up the garbage in the blood and lymph systems. This is especially important when the blood cell count elevates during illness.

Amazingly, when eating cooked foods, the white blood cell count increases dramatically, within 30 minutes. This does not occur with raw foods. Therefore, every time we consume cooked foods, this unnecessarily burdens the body. This happens simply because inadequately digested proteins and fats form molecules too large for cell absorption, yet small enough to enter the bloodstream. The body then considers them as toxic substances, instead of nutrients, and reacts accordingly.

Foods that are hard to digest, such as high protein "cooked" meats, accumulate in the bowel, when there is a lack of adequate enzymes. "By middle age many people have as much as 20 pounds of undigested, putrefactive food in their colon" (Food Enzymes by Tonita d'Raye, p.7).

Eventually, toxins begin to form and reabsorb back into the bloodstream, poisoning the body by a process known as "autointoxication". What naturally follows is a weakening of the immune system and health problems - including cancer and other serious disease. This may be why colon cancer is such a prevalent disease.

The lack of enzymes adversely affects weight gain or loss. Most health studies show that excess fat in the diet causes disease and obesity. However, these studies refer to fat that, once heated, can no longer contain active enzymes. Actually, one of the best sources of energy comes from raw, unprocessed, unheated fat - where the enzymes are still very active. (Refer to this month's article from Dr. Mark Force on the importance of quality fats and oils in our diet.)

For generations, Eskimos used to eat a diet mainly of raw fish and whale blubber. This culture did not suffer from nutritional deficiencies, and were without the usual diseases of high cholesterol, high blood pressure, heart disease, kidney stones, etc. Now, the Eskimos are beginning to have the same degenerative diseases as the majority of cultures - their diet has changed, as they have adopted the western dietary methods of eating processed, cooked foods.

Stress also effects the enzyme supply. Most people are under more stress than they know what to do with, so this is a definite consideration when deciding on the amount of enzyme supplements that we should add to our diets.

Dr. DicQie Fuller in her book "The Healing Power of Enzymes" states the situation quite clearly:

"Eighty percent of our body's energy is expended by the digestive process. If you feel run down, under stress, are living in a very hot or very cold climate, pregnant, or a frequent air traveler, your body requires enormous quantities of extra enzymes.

Because our entire system functions through enzymatic action, we must supplement our enzymes. Aging deprives us of our ability to produce necessary enzymes. The medical profession tells us that all disease is due to a lack or imbalance of enzymes. Our very lives are dependent upon them!"

To summarize how low enzyme levels affect our bodies, remember these two consequences:

1. Our body continues to work overtime to create the needed enzymes required to digest our food. The extra stress and pressure created impacts our immune system and lowers our ability to absorb nutrients adequately, thus encouraging disease.

2. Once overworked, the body cannot keep making enough enzymes for proper digestion of our food. This undigested food begins to pollute our body, and is not thoroughly eliminated. Again, the chances of chronic disease become even greater.

In a future article, we will cover information on various studies and types of enzymes.

RESOURCES:

"Food Enzymes", Tonita d'Raye, The Ten Minute Read Company, Keizer, Oregon, September 1997.

"Enzymes and Enzyme Therapy", Anthony Chichoke, D.C., Keats Publishing Inc., New Canaan, Connecticut, 1994.

"Live Food Juices", H.E. Kirschner, H.E. Kirschner Publications, Monrovia, California, 1990.

"Food Enzymes. The Missing Link to Radiant Health", Humbart Santillo, N.D., Holm Press, Prescott, Arizona, 1993.

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I'll bet that title got your attention!

When you look at labels, hydrogenated oils will often be listed as partially hydrogenated. For instance, you might see partially hydrogenated corn oil.

Partially hydrogenated oils are worse for your health than fully hydrogenated oils.

I suggest getting more olive, corn, sesame, and almond oils in your diet. These are all good. However, these oils are all sources of omega 6 fatty acids and the most common essential fatty acid deficiency is of the omega 3 fatty acids.

You can get this deficiency straightened out by taking flax oil fairly heavily for about 6 months. I recommend 1 tablespoon of flax oil for every 50 pounds of body weight. So, if you weigh 150 pounds you would take 3 tablespoons of flax oil per day. If you are in between the breakpoint for your weight, go up to the higher dosage.

Spectrum is the company that makes the best quality flax oil. Keep it in the refrigerator after opening it and keep the lid tight. Flax oil goes rancid very easily. Do not use the flax oil if it becomes rancid (you will know if it's rancid by its very bitter and "fishy" taste; good flax oil has a mild flavor).

You can take the oil straight, use it as you would other oils in dressing, etc., or make a spread with cottage cheese, flax oil, and honey.

If you have indigestion when taking the oil, take lecithin at the same time. You can get lecithin and (high quality, unheated) flax oil at health food stores.

How will you know that it is working? You will most likely feel calmer and experience more energy. Often, your joints will feel more supple and joint pain clears up. Circulation should improve and you should notice some loss of body fat. (Amazing, but true.) But, the most reliable indicator of the oil working for you is a change in your skin. Your skin should become soft and velvety, without dry patches. Acne tends to clear up.

If you don't see a distinct change in two weeks, you may have a problem fully using the essential fatty acids. In this case, change to cod liver oil (Twin Labs emulsified, orange flavored). Don't worry, it's nothing like grandma used to spoon out. Take in the same dosage as the flax oil. This also means that you have some very basic vitamin and or mineral deficiencies that need to be cleared up. Schedule an appointment (with your nutritional care professional) to be tested.

Dr. Mark Force

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