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HEALTHY BODY START PACK 2.0 X 1 |
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GLUCOGEL 240 X 1
enzyme nutrition
In his classic work on the therapeutic use of digestive enzymes “Enzyme Nutrition”, Dr. Edward Howell, wrote that food processing and reduced intake of plant enzymes is one of the major causes of enzyme deficiency and ultimately of chronic degenerative diseases.
Enzymes, substances that speed up the rate of chemical reactions in living systems (including the human body), come in two varieties. The first affect foods, and increase the reactivity rate of digestive chemistry, and are called appropriately enough, digestive. The second, those that affect the rate of all other chemical reactions, including healing, growth, repair, cancer-fighting, immune boosting, and ant-aging are called metabolic enzymes. In addition to being found in all living beings, so-called digestive enzymes are also found in foods themselves. Unfortunately, these food enzymes are delicate and ephemeral and unable to survive the intense processing of the modern industrially produced modern foods. Doctor Howell believed that by eating these kinds of foods Americans were killing themselves with their diet. He said that when digestive enzymes were missing from foods, the body’s precious allotment of metabolic enzymes was used up for the digestive process, thereby causing their depletion and ultimately shortening life. Whether or not that is the case, the fact cannot be disputed that food enzymes found in foods can make a substantial contribution to the digestive process. Enzymes in vegetables, as well as meat and dairy and eggs, can allow food to self-digest or predigest even before it’s blasted with digestive tract enzymes. However, because of the delicate nature of these enzymatic substances, they are typically unable to withstand the rigors of ordinary cooking and processing.
This makes the dietary use of uncooked and unprocessed foods very important. Certainly, light and quick cooking can be helpful. It can make foods safer in the case of bacteria and other pathogens, and steaming or slighting roasting can help released nutrients, but the fact remains; cooking destroys enzymes.
Dr. Howell also came up with a concept he called the “food enzyme stomach”. He noticed that many animals have their food pass multiple stomachs and that in many cases the initial stomachs don’t have their own enzymes, but rather are a holding area where enzymes in the foods themselves can in essence self-digest their food. This makes them easier to process and help support the animals digestive enzymes breakdown foods. Giraffes, yaks, and many farm animals (scientifically classified as “ruminants”) have four stomachs, the first three of which are enzyme-less. Other examples in the animal kingdom include the three stomach’s of cetaceans (whales, dolphins and porpoises) and the pre-stomach-like “crop” in birds.
According to Dr. Howell, human beings also have a version of a food enzyme stomach even though, unlike ruminants, quite obviously don’t have four. Rather, human beings have one stomach that is divided into 4 sections. The first part is where food enters into the stomach from the esophagus, the “cardiac stomach”, so called because it’s located just beneath the heart. This section like the initial stomachs of ruminants, birds and cetaceans produces no enzyme secretions. According to Doctor Howell it is the equivalent of a food enzyme stomach. That means that like the fore-stomachs of various animal species, the cardiac stomach is an ideal setting for the enzymes in raw vegetables and in minimally cooked meat and fish to do their predigestion work on food, so that when it progresses into the latter areas of the stomach and the intestine the digestive process has already begun.
Thus the importance of eating slowly and ingesting smaller bites and portions of food. By reducing the speed and the amount of substances that enter into the alimentary tract and the enzyme secreting areas of the digestive tract, food stuffs can spend more time in the cardiac stomach holding area, where they can be pre-processed, i.e; self-digested, prior to their contacting the body’s enzyme juices. The end result of such pre-digestion is a more efficient utilization of comestibles, a reduction in the formation of toxins and potentially allergenic unprocessed food, and much improved nutrient availability.
ABOUT THE AUTHOR
I'm Ben Fuchs, a nutritional pharmacist from Boulder CO. I specialize in using nutritional supplements where other healthcare practitioners use toxic pharmaceutical drugs. I look at the human body as a healing & regenerating system, designed divinely to heal & renew itself on a moment to moment basis. "Take charge of your biochemistry through foods and supplements, rather than allow toxic prescription drugs to take charge of you."
Lecithin, Fat malabsorption, bile production
Lecithin, a key component and “bio-product” made in all cells is also is an active ingredient in “bile”, the body's soap or detergent. Bile is an under-appreciated substance that’s charged with the role of dissolving fatty substances from foods, loosening them, if you will, so that the rest of the body can have access to them. Because bile is important for mineral absorption from the intestine, lecithin plays a role in helping the body obtain valuable elements like calcium, magnesium, and zinc. Conveniently, lecithin is readily available as a dietary supplement and it’s really inexpensive. An average dose (it’s organic and GMO free) will cost you less than 10 cents. So a couple of capsules or a teaspoon of the stuff taken once (or twice) a day can be a cheap way to support health and wellness.
Because cholesterol is dissolved by bile, lecithin is protective against the formation of gall-stones which can result from poorly dissolved or crystallized cholesterol. Under ordinary and healthy circumstances, cholesterol stays dissolved in bile. However if our cells are making too much cholesterol, it can precipitate out in crystals and form little rocks or stones (gall stones) which can clog up the tiny tubes in the gall bladder. If this sounds familiar, the last thing you want to do is what half a million people do every year and that’s remove your gall bladder. You can keep stones from forming by making sure the bile detergent system is operating as it should and that may mean supporting it with supplemental and/or dietary lecithin.
Lecithin plays a special role in supporting the health of the brain and the nervous system. It’s an essential component of nerve cells and its electrical properties facilitate the movement of nerve impulses. This makes it valuable for helping prevent movement disorders and dementias. For kids, a little lecithin taken on a daily basis can improve learning and perhaps help reduce the symptoms of attention deficit disorder. Lecithin can be a good source of essential fatty acids. A 1200 mg capsule of soy lecithin can contain over half (696mg) Omega-6s and more importantly it may contribute 82mg of ordinarily-hard-to-obtain Omega-3 fatty acids. There are other important nutrients in lecithin too. It’s a good source of phosphorus, a vital component of bones and teeth and a major chemical cog in the cellular energy production process. It has inositol which has a relaxing and calming effect on the brain and may be partially responsible for lecithin’s beneficial effects on focus and attention. Diabetics can benefit from lecithin too; it’s packed with the B-vitamin like substance choline, which is important for sugar control. That’s a lot of great stuff for one natural, non-toxic, food-based nutrient!
If you have history of gall stone formation, or if you want to improve brain health and mental functioning, or if you’re looking for a good source of essential fats and nutrients, you’d be wise to make sure you’re using lecithin, especially with fatty meals. Because lecithin is found throughout nature, there are lots of foods you can use to give yourself a lecithin bump. There’s not a lot in processed foods but you can get lecithin in organ meats, seeds and butter. Eggs are nature’s richest source and yet another reason why enjoying eggs on a daily basis can be an important and delicious health strategy. Aside from the aforementioned food sources, you can get lecithin as a liquid or in capsules. It’s also available as a powder that you can blend into a protein drink. Its tastes great and it’ll give your smoothie a nice creamy texture too.
Make your own healthy “PAM” by dissolving organic non-GMO lecithin in some macadamia nut oil. You’ll get the non-stick effects and lots of nutritional value too!
About the author
I'm Ben Fuchs, a nutritional pharmacist from Boulder CO. I specialize in using nutritional supplements where other healthcare practitioners use toxic pharmaceutical drugs. I look at the human body as a healing & regenerating system, designed divinely to heal & renew itself on a moment to moment basis. "Take charge of your biochemistry through foods and supplements, rather than allow toxic prescription drugs to take charge of you."
In his classic work on the therapeutic use of digestive enzymes “Enzyme Nutrition”, Dr. Edward Howell, wrote that food processing and reduced intake of plant enzymes is one of the major causes of enzyme deficiency and ultimately of chronic degenerative diseases.
Enzymes, substances that speed up the rate of chemical reactions in living systems (including the human body), come in two varieties. The first affect foods, and increase the reactivity rate of digestive chemistry, and are called appropriately enough, digestive. The second, those that affect the rate of all other chemical reactions, including healing, growth, repair, cancer-fighting, immune boosting, and ant-aging are called metabolic enzymes. In addition to being found in all living beings, so-called digestive enzymes are also found in foods themselves. Unfortunately, these food enzymes are delicate and ephemeral and unable to survive the intense processing of the modern industrially produced modern foods. Doctor Howell believed that by eating these kinds of foods Americans were killing themselves with their diet. He said that when digestive enzymes were missing from foods, the body’s precious allotment of metabolic enzymes was used up for the digestive process, thereby causing their depletion and ultimately shortening life. Whether or not that is the case, the fact cannot be disputed that food enzymes found in foods can make a substantial contribution to the digestive process. Enzymes in vegetables, as well as meat and dairy and eggs, can allow food to self-digest or predigest even before it’s blasted with digestive tract enzymes. However, because of the delicate nature of these enzymatic substances, they are typically unable to withstand the rigors of ordinary cooking and processing.
This makes the dietary use of uncooked and unprocessed foods very important. Certainly, light and quick cooking can be helpful. It can make foods safer in the case of bacteria and other pathogens, and steaming or slighting roasting can help released nutrients, but the fact remains; cooking destroys enzymes.
Dr. Howell also came up with a concept he called the “food enzyme stomach”. He noticed that many animals have their food pass multiple stomachs and that in many cases the initial stomachs don’t have their own enzymes, but rather are a holding area where enzymes in the foods themselves can in essence self-digest their food. This makes them easier to process and help support the animals digestive enzymes breakdown foods. Giraffes, yaks, and many farm animals (scientifically classified as “ruminants”) have four stomachs, the first three of which are enzyme-less. Other examples in the animal kingdom include the three stomach’s of cetaceans (whales, dolphins and porpoises) and the pre-stomach-like “crop” in birds.
According to Dr. Howell, human beings also have a version of a food enzyme stomach even though, unlike ruminants, quite obviously don’t have four. Rather, human beings have one stomach that is divided into 4 sections. The first part is where food enters into the stomach from the esophagus, the “cardiac stomach”, so called because it’s located just beneath the heart. This section like the initial stomachs of ruminants, birds and cetaceans produces no enzyme secretions. According to Doctor Howell it is the equivalent of a food enzyme stomach. That means that like the fore-stomachs of various animal species, the cardiac stomach is an ideal setting for the enzymes in raw vegetables and in minimally cooked meat and fish to do their predigestion work on food, so that when it progresses into the latter areas of the stomach and the intestine the digestive process has already begun.
Thus the importance of eating slowly and ingesting smaller bites and portions of food. By reducing the speed and the amount of substances that enter into the alimentary tract and the enzyme secreting areas of the digestive tract, food stuffs can spend more time in the cardiac stomach holding area, where they can be pre-processed, i.e; self-digested, prior to their contacting the body’s enzyme juices. The end result of such pre-digestion is a more efficient utilization of comestibles, a reduction in the formation of toxins and potentially allergenic unprocessed food, and much improved nutrient availability.
ABOUT THE AUTHOR
I'm Ben Fuchs, a nutritional pharmacist from Boulder CO. I specialize in using nutritional supplements where other healthcare practitioners use toxic pharmaceutical drugs. I look at the human body as a healing & regenerating system, designed divinely to heal & renew itself on a moment to moment basis. "Take charge of your biochemistry through foods and supplements, rather than allow toxic prescription drugs to take charge of you."
Lecithin, Fat malabsorption, bile production
Lecithin, a key component and “bio-product” made in all cells is also is an active ingredient in “bile”, the body's soap or detergent. Bile is an under-appreciated substance that’s charged with the role of dissolving fatty substances from foods, loosening them, if you will, so that the rest of the body can have access to them. Because bile is important for mineral absorption from the intestine, lecithin plays a role in helping the body obtain valuable elements like calcium, magnesium, and zinc. Conveniently, lecithin is readily available as a dietary supplement and it’s really inexpensive. An average dose (it’s organic and GMO free) will cost you less than 10 cents. So a couple of capsules or a teaspoon of the stuff taken once (or twice) a day can be a cheap way to support health and wellness.
Because cholesterol is dissolved by bile, lecithin is protective against the formation of gall-stones which can result from poorly dissolved or crystallized cholesterol. Under ordinary and healthy circumstances, cholesterol stays dissolved in bile. However if our cells are making too much cholesterol, it can precipitate out in crystals and form little rocks or stones (gall stones) which can clog up the tiny tubes in the gall bladder. If this sounds familiar, the last thing you want to do is what half a million people do every year and that’s remove your gall bladder. You can keep stones from forming by making sure the bile detergent system is operating as it should and that may mean supporting it with supplemental and/or dietary lecithin.
Lecithin plays a special role in supporting the health of the brain and the nervous system. It’s an essential component of nerve cells and its electrical properties facilitate the movement of nerve impulses. This makes it valuable for helping prevent movement disorders and dementias. For kids, a little lecithin taken on a daily basis can improve learning and perhaps help reduce the symptoms of attention deficit disorder. Lecithin can be a good source of essential fatty acids. A 1200 mg capsule of soy lecithin can contain over half (696mg) Omega-6s and more importantly it may contribute 82mg of ordinarily-hard-to-obtain Omega-3 fatty acids. There are other important nutrients in lecithin too. It’s a good source of phosphorus, a vital component of bones and teeth and a major chemical cog in the cellular energy production process. It has inositol which has a relaxing and calming effect on the brain and may be partially responsible for lecithin’s beneficial effects on focus and attention. Diabetics can benefit from lecithin too; it’s packed with the B-vitamin like substance choline, which is important for sugar control. That’s a lot of great stuff for one natural, non-toxic, food-based nutrient!
If you have history of gall stone formation, or if you want to improve brain health and mental functioning, or if you’re looking for a good source of essential fats and nutrients, you’d be wise to make sure you’re using lecithin, especially with fatty meals. Because lecithin is found throughout nature, there are lots of foods you can use to give yourself a lecithin bump. There’s not a lot in processed foods but you can get lecithin in organ meats, seeds and butter. Eggs are nature’s richest source and yet another reason why enjoying eggs on a daily basis can be an important and delicious health strategy. Aside from the aforementioned food sources, you can get lecithin as a liquid or in capsules. It’s also available as a powder that you can blend into a protein drink. Its tastes great and it’ll give your smoothie a nice creamy texture too.
Make your own healthy “PAM” by dissolving organic non-GMO lecithin in some macadamia nut oil. You’ll get the non-stick effects and lots of nutritional value too!
About the author
I'm Ben Fuchs, a nutritional pharmacist from Boulder CO. I specialize in using nutritional supplements where other healthcare practitioners use toxic pharmaceutical drugs. I look at the human body as a healing & regenerating system, designed divinely to heal & renew itself on a moment to moment basis. "Take charge of your biochemistry through foods and supplements, rather than allow toxic prescription drugs to take charge of you."
