Basic Enzyme Therapy
Karla S. Anderson
RN, BSN, CHPN, LDHS, LMT, CNC, CTH
Food enzymes are a natural and important component in our food supply, yet they are removed to
extend shelf-life. While shelf-life is necessary in our modern society, enzymes must be replaced, just as
vitamins and minerals are.
For example, when milk is pasteurized it depletes the vitamin A and D content as well as enzymes.
The vitamins are added back in, but the enzymes are not.
Enzymes are the construction workers of the body. Protein, carbohydrates, fats, vitamins,
and minerals are simply the building materials. The best sources of nutrients are not
concentrated chemical compounds but whole foods with contents that act synergistically when
properly digested and assimilated.
All digestion in the body is affected by the way we prepare our foods. Any food cooked over
102 degrees is rendered “dead food” meaning
there is no enzyme activity. Without enzymes,
the body cannot maintain a balanced pH.
Fat (olives, avocados, etc) Digestion Process
Fat is broken down into lipid droplets by
bile. Bile is an emulsifier that is produced in the
liver and stored in the gallbladder.
Fresh lemon juice is also an emulsifier and
helps assist a weakened biliary system.
Fats
Lipid droplets are then converted by
Proteins
Lipase (enzyme) into fatty acid and Glycerol.
Fats are a source of energy and used in growth
e
Vitamins
and repair in the human body. The body must
have dietary intake of Omega 3 & Omega 6 as they are essential to our health and well-being.
Protein (meats, beans, etc.) Digestion Process
Protein fibers are broken down in the stomach with the assistance of HCL. Protease (enzyme) then
converts proteins into peptides and Peptidase (enzyme) converts peptides into amino acids.
Amino acids are used as a source of energy, for growth and repair and for the regulation of body
processes. Digestive and Metabolic enzymes are also built from amino acids.
Carbohydrate (potatoes, pasta, etc) and Cellulose (celery, carrots, etc) Digestion Process
Polysaccharides/Starch are converted into disaccharides by Amylase/Cellulase (enzymes). Then a
enzyme specific for each carbohydrate, Lactase (milk sugar), Sucrase (refined sugar), Maltase (malt sugar),
Invertase, Glyucoamylase, Alpha-Galactosidase, etc., convert the disaccharides to glucose and
monosaccharides which are used as a source of energy.
POOR PROTEIN ASSIMILATION
 Increased body secretions: Saliva, Urine, Sweat, and Sinuses.
 Muscle cramps at night.
 Menstrual cramps and irregularity.
 Hot flashes.
 Bleeding gums and frequent nosebleeds.
 Cold hands and feet.
 Edema, swelling of hands and feet.
 Does not tolerate exercise.
 Inability to digest protein
(Functional Hypoglycemia)
o Hydrochloric acid deficiency
Five Steps of Digestion
o Biliary dysfunction
o Low protein levels in the blood
o Low calcium levels
Food enzymes
o Iron deficiency
Chewin g
POOR CARBOHYDRATE ASSIMILATION
skin.
 Decreased body secretions, such as dry mouth and
Saliva enzymes
dry
 Dehydration.
Stomach acid
 Muscle weakness.
 Startle easily.
Endogen ous enzymes
 Unable to concentrate and think clearly.
 Increased sensitivity to light.
 Difficulty swallowing.
 Voice affected by stress.
 Muscle cramps during exercise.
 Loss of energy and fatigue.
 Inability to digest carbohydrates
(Reactive Hypoglycemia)
o Low blood glucose levels
o Inability to release glycogen from the liver
o Adrenal insufficiency
o An alcoholic hangover
o
o
Those with headache present with loss of kyphosis
Acute attacks of gastritis or ulcers can be relieved immediately with spinal manipulation
POOR LIPID ASSIMILATION
 Dry Skin
 Hair loss
 Tremors
 Slow morning starter
 Muscle cramps
 Muscle weakness
 Menstrual cramps & irregularity
 Startle easily
POOR PROSTAGLADIN ASSIMILATION
 Inability to control blood pressure
 Inability to induce labor
 Inability to conceive
 Inability to carry fetus to term / Spontaneous abortion
17
Enzymes Outline
Not digesting protein, look for:
Constipation, Arthritis, Anxiety Attacks, Premenstrual Syndrome
Not digesting carbohydrates, look for:
Diarrhea, Fibromyalgia, Attention Deficit Disorder
Not digesting fats, look for:
Constipation, Gallbladder Problems, Heart Disease
Fat Digestion Process
Fat
Bile Emulsification (lemon or lime juice closest to human bile)
Lipid Droplets
Lipase
Fatty Acid + Glycerol
Protein Digestion Process
Protein Proteases
Peptides Peptidase
Amino Acids
Carbohydrate Digestion
Polysaccharides/Starch
Amylase/Cellulase
Disaccharides
Malt Diastase, Alpha-Galactosidase, Lactase, Invertase, Glucoamylase
Glucose/Monosaccharides
3 Types of Enzymes:
1. Food Enzymes = contained in all raw food
2. Digestive Enzymes = which are secreted by the body to digest food
3. Metabolic Enzymes = which run other biochemical processes
Food Enzymes = 4 Main Types
Proteases = break down protein (meats, beans, etc.)
Amylases = break down carbohydrates (potatoes, pasta, cookies, etc.)
Lipases = break down fats (olives, avocados, etc.)
Cellulases = break down fiber (celery, carrots, etc.)
3 Enzymes Essential for Digestion of Carbohydrates
Lactase = breaks down lactose (milk sugar)
Sucrase = breaks down sucrose (refined sugar)
Maltase = breaks down maltose (malt sugar)