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Science
What
do enzymes do in the human body?
Enzymes are biological catalysts. Catalysts
lower the activation energy for reactions. The lower the
activation energy for a reaction, the faster the rate. Thus
enzymes speed up reactions by lowering activation energy.
Enzymes . . . Health's Missing
Link: Neither Vitamins, Minerals, or Proteins Can Do Any
Work Without Enzymes!
What Are Enzymes?
Enzymes are complex biochemical substances
which regulate and govern the behavior and function of all
living matter. Every biochemical action that takes place
in nature is caused by a specific enzyme Fruit ripening,
seeds sprouting, and trees growing are all examples of enzyme
activity. Enzymes are delicate lifelike substances that
can be found in all living cells. While enzymes are not
easily seen, their presence and strength can be determined
by activity testing.
What Enzymes Do?
Enzymes could be caked natures workers
In our body, metabolic enzymes build bones, repair tissue,
eliminate carbon dioxide from the lungs, and are responsible
for the healthful functioning of all metabolism. Muscle
movement, sight, hearing, and breathing are all examples
of metabolic enzyme activity. While many hundreds of enzymes
have been isolated, it has been estimated that there may
be anywhere from hundreds of thousand to hundreds of millions
of different enzymes. Without enzymes, life would be impossible.
Neither vitamins, minerals, or proteins can do any work
without enzymes.
Digestive Enzymes
All foods as nature produces them, either
from the ground, orchard, or field, even food from animal
sources, contain naturally associated food enzymes. Foods
in their natural raw state contain the very enzymes that
we need to digest them. A food with primarily protein and
fat will contain protease and lipase enzymes A food that
contains carbohydrate will have amylase enzymes. Foods containing
a lot of calories contain higher concentrations of food
enzymes than a food with lesser calories. Unfortunately,
food enzymes are destroyed in all canned or pasteurized
foods as well as in foods cooked, steamed, baked, roasted,
broiled, fried, or boiled. The death point of enzymes is
like that of all living things at X20 X60° F.
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