Digestive disturbance/indigestion is probably the most common ailment today. Billions of dollars are spent each year for over-the-counter remedies for heartburn, gas, bloating, acid reflux, constipation, diarrhea and inflammation. The digestion of food is often taken for granted. Most books on the science of nutrition describe normal digestion but do not attempt to unravel the secrets of poor digestion. Digestion is very complex and is inter-related with almost every other function of the body. When traditional treatments or remedies are recommended, their impact on physiology is not considered.

Could a deficiency in enzymes be the primary cause of these chronic problems? Could it really be that simple? This article is an introduction to enzymes: what they are, what they do and why enzymes are important.

Enzymes

Enzymes are found in all living things. Without enzymes, life would not exist. They are the driving forces behind virtually every biochemical reaction that occurs in the body. Enzymes are proteins that are secreted by cells. They act as catalysts to induce changes in the substrate (any substance that is acted upon by an enzyme). In other words, they are the construction workers that build our bodies from proteins, carbohydrates, fats, vitamins and minerals.

An enzyme is made up of two parts: a protein portion and a prosthetic group (usually a vitamin or a mineral). In fact, vitamins and minerals do not have the capacity to do work. They are only co-factors for the enzymes. Each enzyme does its work only at its own specific pH (acid or alkaline) and temperature range. Outside of its pH range, the enzyme is deactivated. Outside of its temperature range, the enzyme is denatured (destroyed).

Enzymes are also found in plants and are what bring our foods to maturity. These same enzymes will “digest” the very food they are contained in when conditions are right for that to happen. An example of this is the presence of “bruising” on fruit. In reality, cell walls have been damaged, releasing enzymes that begin digesting that fruit.

Enzymes are the first to be destroyed during cooking, pasteurization, canning, microwaving or heating above 118 degrees Fahrenheit.

Thousands of enzymes have been identified. They are classified into six groups, depending on the types of reactions they catalyze. For the purpose of this article, I will simplify this and group enzymes into three broad classifications based on function.

Edward Howell, M.D., is known as the Father of Enzymes. He was a pioneer in the field of autointoxication. He postulated the following:

We now know that the immune system must make up for any pancreatic insufficiency. Stealing enzymes from other parts of the body sets up a competition for enzymes among the various organ systems and tissues, thus disrupting metabolic processes. Studies now reveal that these metabolic problems may be the direct cause of many chronic, degenerative diseases.

Enzyme Deficiency

Let us look at the consequences of eating enzyme-deficient foods, the resulting poor digestion and enzyme deficiencies. The definitive sign of enzyme deficiency is inflammation (pain, swelling and aberrant motion). Acute symptoms usually equal co-enzyme deficiencies (vitamin or mineral) and chronic, degenerative changes usually indicate enzyme deficiencies.

Whatever food particles you do not digest will become toxins. Some particles will be too large to cross the gut wall. These putrefy and form a very toxic substance called indican. Indican irritates the gut wall and will also enter the bloodstream causing inflammatory problems.

Some food particles are broken down enough to cross the gut wall, but they are not reduced enough to be utilized. Robert Virchow (1897) discovered digestive leukocytosis, and described it as a normal finding because everyone he tested demonstrated this after eating. What is known now is that white blood cells (leukocytes) are rich in enzymes and are called upon to help finish digestion not completed in the gut. This occurs after eating cooked or enzyme-deficient foods. (Remember that cooking destroys enzymes at 118 degrees.) Here are a few points to take into consideration:

Leukocytosis is a naturally occurring and protective process, but it severely affects the immune system. It can be easily corrected by diet modification and the proper enzyme supplementation.

Fatigue, headaches, sinus problems, allergies, colon problems, arthritis/joint pain, acne or ADD/ADHD are just a sampling of the conditions that have their roots in a shortage of enzymes and the resulting inadequate digestion. I believe this work to be cutting edge, and diagnosing digestive disorders is paramount to the treatment of any illness.

For more information on Dr. Howard Loomis, visit his web site at www.loomisenzymes.com.