Food Enzymes

Food EnzymesDigestive enzymes, bile salts and hydrochloric acid (HCl) for weakened digestive systems

As we grow older, our digestive systems tend to become weaker. The production of hydrochloric acid, pancreatic enzymes and bile salts may diminish, resulting in a reduced ability to extract the nutrients we need from food. As digestion becomes impaired, the body weakens and becomes increasingly malnourished.

By the time most people reach 40 or 50, they are already starting to experience some decreased production of hydrochloric acid and digestive enzymes. This is due to the poor quality of our diet, stress and the additives and chemicals we are exposed to.

Oddly enough, as people’s digestive systems become weaker, they may experience frequent “acid” indigestion. This is not due to an overactive digestive function, but to the increasing acidity of body tissues from acid waste brought on by poor diet and digestion. Taking antacids and acid-blockers only makes this underlying problem worse.

Food Enzymes contains the digestive enzymes and substances the body uses to break down the food we eat. Derived from both plant and animals sources, it supplements secretions from the stomach, pancreas and gallbladder to aid in the digestion of proteins, fats and starches. It also aids the assimilation of minerals. It is very useful for middle-aged adults who are starting to experience digestive difficulties. It may also be useful for younger adults who are convalescing from prolonged illness.

Besides helping with digestive problems such as heartburn, belching, bloating, digestive upset and halitosis, food enzymes can be useful for reducing allergic responses to foods and for helping the body recover from chronic illness. It is particularly helpful as part of a comprehensive program for problems like pancreatitis, cystic fibrosis, fibromyalgia and Lyme disease.

Food Enzymes supplement includes:

Pepsin is an enzyme found in the stomach that is used in the digestion of proteins. It works along with hydrochloric acid in the acidic environment of the stomach to break proteins down into smaller fragments.

Betaine HCl (hydrochloric acid) supplements the stomach’s production of hydrochloric acid. HCl is not only necessary for digesting proteins, it is also essential for the absorption of minerals like calcium, zinc, magnesium and copper. It also acts as part of the immune system to destroy microorganisms that may be present in the food.

Pancreatin is produced by the pancreas. It contains protease to digest proteins, amylase to digest carbohydrates, and lipase to digest fats. These enzymes work in the alkaline environment of the small intestines. They are microencapsulated in this product so they will not be released until they reach the small intestine.

Bile salts emulsify fats (i.e., make them water soluble) and prepare them for further digestion by lipase. Bile also helps regulate the pH of the small intestine, helping to make that environment more alkaline. In this product it is microencapsulated for release in the small intestine.

Alpha amylase is used to aid in the digestion of starches.

Papain from papaya fruit and bromelain from pineapples are enzymes that can break down proteins. These enzymes can also help destroy parasites in the intestinal tract. Bromelain also has an anti-inflammatory effect and can aid in tissue repair.

Suggested Use

Use 1-2 Food Enzymes capsules during meals as a digestive aide. One capsule will help you digest a minimum of 30 grams of protein, 30 grams of carbohydrates and 20 grams of fats.

Cautions: Do not take if you have stomach ulcers. Food Enzymes may cause stomach irritation in some persons. For long term enzyme supplementation Proactazyme Plus may be a better choice. Proactazyme Plus is also a better enzyme product for children, teenagers and young adults.

Selected References

The Comprehensive Guide to Nature’s Sunshine Products by Tree of Light Publishing
Metabolic Typing: Discovering the Seven Metabolic Types for a Customized Nutritional Program
 by Kimberly Balas (NHC Course)
Enzymes and Enzyme Therapy
 by Anthony J. Cichoke
Food Enzymes 
by Humbart Santillo
Enzyme Nutrition
 by Edward Howell

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