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Active Vegetable Enzymes Aid Digestion and Increase Vitality All Vegetable Digestive Aid Works In Upper Stomach and Intestines Researchers have shown that cooked foods with the fiber broken down and the enzymes destroyed by high temperatures, passes through the digestive system more slowly than raw foods. As a result of this slow passage, the food partially ferments, rots and putrefies, causing gas, heartburn and indigestion. The subsequent release of toxins into the body also encourages the development of degenerative diseases.(1) Because vegetable enzymes are active in a wider pH range than animal enzymes, VegaPlex works both in the mild acid environment of the upper stomach and in the alkaline environment of the intestines. VegaPlex is a safe, natural digestive aid for all enzymatic digestive disturbances and is appropriate for either short or long term use. Get More Energy from the Foods You Eat It has been said that half the body’s energy is spent digesting food. According to Dr. Edward Howell, author of "Enzyme Nutrition — The Food Enzyme Concept", adding food enzymes to the diet in the form of supplements or enzyme rich raw foods not only aids in digestion but, by decreasing the demands on the digestive system, increases the energy available for the rest of the body’s functions. In addition, vegetable enzymes added to the diet daily aid in the utilization of nutrients. Clinical observations show that when enzyme supplements are taken along with vitamin and mineral supplements, smaller amounts of the vitamins and minerals are needed. With more nutrients available, less food may be needed. Reduced food intake also reduces digestive stress.(2) Humbart Santillo, in his book "Food Enzymes — The Missing Link to Radiant Health", tells the story of Lou Piccone, a former professional football player who at age 38 trained for three months using vegetable enzyme supplements with each meal along with a diet that was not totally vegetarian but high in raw fruits and vegetables. During the three month period, Piccone lost 30 pounds. He then competed in the New York State Masters Track and Field Events and won five gold medals. Instead of the weakness and lack of energy often felt after a period of weight loss, his endurance and recovery time actually improved. Santillo maintains that the more food you digest with exogenous or supplementary enzymes the more energy you will have. "This is called energy conservation," he says. "It enables athletes to work out more often, with greater intensity and require less time for recovery."(2) All Enzymes Destroyed by Cooking According to Dr. Howell, who began his study of food enzymes and human health over 50 years ago, 100% of all enzymes are destroyed at 129° F. Consequently, all canned, pasteurized, baked, roasted, stewed, fried or microwaved foods contain no enzymes. When we eat cooked foods, the body must produce all the enzymes needed for digestion.(1,2) Nature has placed enzymes in food to aid in the digestive process instead of forcing the body’s enzymes to do all of the work. The upper portion of the human stomach, the cardiac and fundic regions, secrete no digestive enzymes. When raw foods are eaten, enzymes from those foods begin the digestive process in this region.(2) Cooked, enzyme-free food, however must wait there for up to an hour while nothing happens. Salivary amylase continues to work on carbohydrates; however, the protein must wait for the stomach enzyme pepsin to take over and fat digestion can’t begin until the food reaches the small intestine where pancreatic enzymes are secreted.(1,2) This is where vegetable enzyme supplements are valuable. Taken with the meal, these enzymes begin the digestion of protein, carbohydrates and fats while the food is in the upper stomach.(1,2) Enzymes from cultures of certain strains of aspergillus are especially valuable because they are active in a wide pH range, allowing them to work both in the upper stomach and the intestine.(1,2) Fruits and salad vegetables are the kinds of raw foods eaten by most people. While these foods have some enzymes, high calorie foods such as meat and potatoes have far more of the three main digestive enzymes, protease, amylase and lipase. Most humans, however, do not consider these to be palatable unless they are cooked.(1) Although every little bit helps, eating a raw salad with a meal of cooked meat, potatoes and bread will not supply enough food enzymes for effective predigestion.(1) Break Down Enzyme Inhibitors Some raw foods — nuts, seeds and grains — are rich in enzymes but these enzymes are unavailable to the body because these foods contain enzyme inhibitors. These inhibitors keep the enzymes inactive until the seed can be germinated to grow a new plant. To make use of these natural enzymes, we can either germinate the seeds before eating them or we can take supplemental enzymes which will break down the enzyme inhibitors and allow the enzymes to become active.(1) Vegetable Enzymes — Long Term Health Benefits According to Dr. Howell, food enzymes in the form of raw foods and supplements can also be absorbed through the intestines and used throughout the body. These enzymes and the energy they conserve promote long term health and protect against a number of conditions: A person may live for years on a cooked food diet without supplemental enzymes with no apparent ill effects — except digestive disturbances, constipation, acne, low energy levels, etc., which we have come to accept as normal, even though these conditions should not be present if all the body systems are functioning properly.(1,2) In his book, Santillo says that enzyme supplements could be beneficial to everyone and strongly recommends them in certain conditions: WARNING: This publication and the product contained herein have not been approved or evaluated by the Food and Drug Administration. This publication, and the product contained herein are not intended to diagnose, treat, cure or prevent any disease. The product relates to nutritional support only. References 1. Dr. Edward Howell, Enzyme Nutrition — The Food Enzyme Concept, Avery Publishing, Wayne, NJ, 1985 2. Humbart Santillo, B.S., M.H., Food Enzymes — The Missing Link to Radiant Health, Hohm Press, Prescott Valley, AZ, 1987. 3. Paul Kouchakoff, M.D., The Influence of Food Cooking on the Blood Formula of Man, Institute of Clinical Chemistry, Lausanne, Switzerland, 1930. 4. Dr. W.W. Oelgoetz, Amer. Jrn. Dig. Dis. & Nut., Jan., 1934. VEGAPLEX Maximum Potency Vegetable Enzymes Product No. 957 Fill Size: 90 Capsules Each 325 mg. capsule contains: Protease 10,000 HUT Amylase 4,000 DU Lipase 43.4 LU Cellulase 30 CU Papaya Leaf Powder 25 mg. Other ingredient: plant fiber. All vegetable source. From cultures of aspergillus oryzae and niger and papaya leaf. Naturally occuring invertase, maltase, beta-amylase, hemicellulase, phosphatase, peroxidase, catalase and hydrolase are also present. Recommended Usage: One or two capsules with or before each meal. Capsules may be opened and contents sprinkled on foods. Price: $18.00 Product No. 9572 Fill Size: 250 Capsules Price: $43.00 Copyright 2004 Alternative Medicine Shop, LLC. |
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