Extensive research has been conducted including double-blind studies - conclusions being drawn that glucosamine actually rebuilds the damaged cartilage. It has been proven to be a safe and effective treatment for osteoarthritis. By helping the body to repair damage to eroded cartilage, it helps quell pain and relieve swelling and tenderness, with minimal or no side effects. According to recent biochemical and pharmacological findings, the administration of glucosamine (1500mg) tends to normalize cartilage metabolism, so as to inhibit the degradation and stimulate the synthesis of proteoglycans and, finally, to restore, at least partially, articular function.
Where glucosamine helps to form the proteoglycans that sit within the spaces in the cartilage "netting", chondroitin sulphates act like "liquid magnets", attracting fluid into the proteoglycans - the fluid acts as a spongy shock absorber and sweeps nutrients into the cartilage (Articular cartilage has no blood supply, so all of its nourishment and lubrication comes from the liquid that ebbs and flows as pressure to the joint is applied and released. Without this fluid, cartilage would become malnourished, drier, thinner and more fragile). Besides drawing in precious fluid, chondroitin protects existing cartilage from premature degradation and stimulates the synthesis of new cartilage.
An excerpt from "The Arthritis Cure", by Dr Jason Theodosakis: "To put it briefly, in order to qualify as a truly chondro-protective agent, a compound must be able to
1. Enhance cartilage cell macromolecule synthesis (glycosaminoglycans, proteoglycans, collagens, proteins, RNA, and DNA)
2. Enhance the synthesis of hyaluron (the substance that gives the joint fluid its thick viscosity, providing lubrication between the synovial membrane and cartilage).
3. Inhibit the enzymes that degrade the cartilage cell macromolecules.
4. Mobilise thrombi, fibrin, lipids, cholesterol deposits in synovial spaces, and blood vessels in surrounding joints.
5. Reduce joint pain.
6. Reduce synovitis.
Clinical studies have shown that glucosamine can accomplish objectives 1,2,5, and 6, while chondroitin handles numbers 1,3,4,5, and 6. Their overlapping abilities explain why the glucosamine and chondroitin is such a powerful one-two punch against osteoarthritis."
Strengthening subchondral bone is also very important. Nutrient support for repairing subchondral bone tissue includes therapeutic levels of Microcrystalline hydroxyapatite and Calcium citrate (the most absorbable forms of Calcium) combined with balanced amounts of Magnesium diglycinate, Zinc diglycinate, Manganese diglycinate and other synergistic minerals. Ipriflavone is also valuable. It a form of isoflavonoid that has the ability to activate osteoblasts (bone building cells) and inhibit bone resorption, resulting in enhanced bone formation and increased bone density. There are many ways to reduce inflammation. Turmeric, Indian Olibanum, and Ginger are a powerful combination of anti-inflammatory herbs, all with potent regulating activity on inflammatory eicosanoids. Turmeric also has a strong antioxidant action to reduce inflammatory triggers. One of the best formula for pain.
4/20/2010
What you Should Know About Arthritis & Rheumatism (Part 3)
Obesity increases the risk of developing osteoarthritis by putting undue stress on the joints - knees and hips, for example, will not cause as much discomfort when they have less weight to carry. Some form of gentle exercise, such as swimming, cycling or walking, together with a sensible diet that promotes fat loss, whilst preserving precious lean muscle, will therefore help to prevent osteoarthritis, or minimize symptoms if you already have the condition.
Furthermore, regular exercise can play a vital role in the prevention and treatment of all forms of arthritis. Exercise is essential for reducing pain and retarding joint deterioration and helps to prevent stiffness. But you also need to respect your body's limitations in order for exercise to be beneficial. Exercise helps to keep joints healthy by encouraging the flow of synovial fluid into and out of the cartilage, and strengthens the supporting, protecting structures (muscles, tendons, ligaments) and increases the range of motion, shock absorption, and flexibility of joints. Exercise is important in both the prevention and treatment of arthritis because unused joints tend to stiffen. Proper instruction is essential, since great harm can be done with what could be a normally easygoing activity. Swimming, water exercise, yoga and tai chi have been found to be slow and careful enough to loosen joints without causing additional discomfort.
An extract from New Zealand's green-lipped mussel has been found to contain a glycoprotein which may help treat arthritis. The presence of this compound is thought to indirectly prevent the inflammation which occurs when the body's immune system starts attacking healthy tissue. The glycoprotein achieves this by blocking certain actions of neutrophils, the white blood cells which alert the immune system.
Regenerating the joint cartilage is the first priority in the treatment of osteoarthritis. Liquid bovine tracheal cartilage may be used as it is an anti-inflammatory and aids connective tissue repair. For joint repair to take place the following nutrients are needed for the support of collagen, cartilage and bone: Glucosamine sulphate; Vitamin D; Calcium ascorbate; Manganese chloride; Magnesium hydroxide; MSM; and Zinc gluconate tri-hydrate. These nutrients help reduce inflammation and therefore joint pain, whilst also enhancing the growth and repair of bones. Also retards cartilage erosion and repairs damaged cartilage.
Glucosamine is an amino sugar, a major building block of proteoglycans, and is needed to make the glycosaminoglycans (GAGs), proteins that bind water in the cartilage matrix. Besides providing raw material for the synthesis of proteoglycans and GAGs, glucosamine's mere presence acts as a stimulant to the cells that produce these products, the chondrocytes. In fact, glucosamine has been found to be the key factor in determining how many proteoglycans are produced by the chondrocytes. If there is a lot of glucosamine present, then a lot of proteoglycans will be produced, and a lot of water will be held in its proper place. But if only a little glucosamine is available, fewer proteoglycans will be made, and less of the precious water will be attracted to the area. It appears that altered glucosamine metabolism is part of the background of arthritis. Glucosamine has also been shown to spur chondrocytes to produce more collagen and proteoglycans, and it also normalizes cartilage metabolism, which helps to keep cartilage from breaking down.
Furthermore, regular exercise can play a vital role in the prevention and treatment of all forms of arthritis. Exercise is essential for reducing pain and retarding joint deterioration and helps to prevent stiffness. But you also need to respect your body's limitations in order for exercise to be beneficial. Exercise helps to keep joints healthy by encouraging the flow of synovial fluid into and out of the cartilage, and strengthens the supporting, protecting structures (muscles, tendons, ligaments) and increases the range of motion, shock absorption, and flexibility of joints. Exercise is important in both the prevention and treatment of arthritis because unused joints tend to stiffen. Proper instruction is essential, since great harm can be done with what could be a normally easygoing activity. Swimming, water exercise, yoga and tai chi have been found to be slow and careful enough to loosen joints without causing additional discomfort.
An extract from New Zealand's green-lipped mussel has been found to contain a glycoprotein which may help treat arthritis. The presence of this compound is thought to indirectly prevent the inflammation which occurs when the body's immune system starts attacking healthy tissue. The glycoprotein achieves this by blocking certain actions of neutrophils, the white blood cells which alert the immune system.
Regenerating the joint cartilage is the first priority in the treatment of osteoarthritis. Liquid bovine tracheal cartilage may be used as it is an anti-inflammatory and aids connective tissue repair. For joint repair to take place the following nutrients are needed for the support of collagen, cartilage and bone: Glucosamine sulphate; Vitamin D; Calcium ascorbate; Manganese chloride; Magnesium hydroxide; MSM; and Zinc gluconate tri-hydrate. These nutrients help reduce inflammation and therefore joint pain, whilst also enhancing the growth and repair of bones. Also retards cartilage erosion and repairs damaged cartilage.
Glucosamine is an amino sugar, a major building block of proteoglycans, and is needed to make the glycosaminoglycans (GAGs), proteins that bind water in the cartilage matrix. Besides providing raw material for the synthesis of proteoglycans and GAGs, glucosamine's mere presence acts as a stimulant to the cells that produce these products, the chondrocytes. In fact, glucosamine has been found to be the key factor in determining how many proteoglycans are produced by the chondrocytes. If there is a lot of glucosamine present, then a lot of proteoglycans will be produced, and a lot of water will be held in its proper place. But if only a little glucosamine is available, fewer proteoglycans will be made, and less of the precious water will be attracted to the area. It appears that altered glucosamine metabolism is part of the background of arthritis. Glucosamine has also been shown to spur chondrocytes to produce more collagen and proteoglycans, and it also normalizes cartilage metabolism, which helps to keep cartilage from breaking down.
What you Should Know About Arthritis & Rheumatism (Part 2)
At the same time there is some kind of matrix destabilization possibly the result of collagen fibers breaking. Collagen fibers provide the high tensile strength of cartilage. The physical properties are not unlike a mattress which can be compressed but not pulled apart sideways. The collagen/proteoglycan matrix provides the structural framework of the tissue and also forms a fluid compartment for the transport of nutrients, waste products, chemical messengers and hormones, to and from chondrocytes. Whether the breaking of the collagen fibers is a consequence of increased proteoglycan degradation is still not clear.
The degenerative enzymes can be modulated by Brome lain, Quercetin, Rutin, and EFA's. Zinc, Manganese, Magnesium, Calcium, Vitamin D, C, B6, E, Glucosamine, and DLPA are all useful to help with inflammation. This combination of nutrients increases protein, proteoglycan and amino acid synthesis, facilitates repair of ligament and connective tissue, improves and restores bone growth and muscle action, increases blood vessel integrity and supports immune system function. An acid environment around the joint will also activate these enzymes and thus precipitate the loss of proteoglycan. Chondrocytes are cells within the joint that produce these proteoglycans. Stimulation of these cells by particular nutrients can forestall some of the degenerative changes associated with arthritis. Thus, improving the chondrocytes healing potential is essential in the treatment of osteoarthritis. Bone cells, the osteocytes and osteoblasts, become metabolically very active in osteoarthritis and bone remodeling is evident.
According to allopathy - the course of osteoarthritis is usually slow and irreversible and is thought to be medically untreatable as it was a result of "wear and tear". In most cases, you will be offered symptom control with a mild pain reliever like aspirin, along with moderate activity to keep the joints mobile. Osteoarthritis is rarely crippling, but it can be, particularly when the hip or knee joint are involved. Each year, thousands of people around the world die from the adverse effects of both the anti-inflammatory medications and steroids. To add insult to injury, some research suggests that there is mounting evidence that non-steroidal anti-inflammatory drugs actually cause certain features of osteoarthritis to progress faster - by inhibiting the synthesis of proteoglycans and thus damaging cartilage. Interestingly, Folic acid 6-6.4 mg and Vitamin B12 200ug reduces the need for NSAID's with improvements in hand grip and reduced tenderness in joints.
Osteoarthritis is now understood to be a disease due to the disordered synthesis of proteoglycan and collagen. Both biosynthetic pathways can be regulated by nutritional means, and manipulation with nutritive substances has been shown to have significantly beneficial results in regulating cartilage metabolism and the progression of the disease is slowed or reversed.
A new magnetic therapy is reported to provide significant relief to about 70% of the patients treated. The magnetic fields are assumed to stimulate the growth and repair of articular cartilage and to reverse the effects of OA. Another technique under investigation involves injecting hyaluronic acid into the affected joint cavities. Hyaluronic acid is a natural sulphated polysaccharide that lubricates and cushions the joint. Its viscoelastic nature (kind of like Silly Putty) enables it to bounce back to its original shape after being compressed. Hence, it protects the joint surfaces from further erosion and relieves discomfort.
The degenerative enzymes can be modulated by Brome lain, Quercetin, Rutin, and EFA's. Zinc, Manganese, Magnesium, Calcium, Vitamin D, C, B6, E, Glucosamine, and DLPA are all useful to help with inflammation. This combination of nutrients increases protein, proteoglycan and amino acid synthesis, facilitates repair of ligament and connective tissue, improves and restores bone growth and muscle action, increases blood vessel integrity and supports immune system function. An acid environment around the joint will also activate these enzymes and thus precipitate the loss of proteoglycan. Chondrocytes are cells within the joint that produce these proteoglycans. Stimulation of these cells by particular nutrients can forestall some of the degenerative changes associated with arthritis. Thus, improving the chondrocytes healing potential is essential in the treatment of osteoarthritis. Bone cells, the osteocytes and osteoblasts, become metabolically very active in osteoarthritis and bone remodeling is evident.
According to allopathy - the course of osteoarthritis is usually slow and irreversible and is thought to be medically untreatable as it was a result of "wear and tear". In most cases, you will be offered symptom control with a mild pain reliever like aspirin, along with moderate activity to keep the joints mobile. Osteoarthritis is rarely crippling, but it can be, particularly when the hip or knee joint are involved. Each year, thousands of people around the world die from the adverse effects of both the anti-inflammatory medications and steroids. To add insult to injury, some research suggests that there is mounting evidence that non-steroidal anti-inflammatory drugs actually cause certain features of osteoarthritis to progress faster - by inhibiting the synthesis of proteoglycans and thus damaging cartilage. Interestingly, Folic acid 6-6.4 mg and Vitamin B12 200ug reduces the need for NSAID's with improvements in hand grip and reduced tenderness in joints.
Osteoarthritis is now understood to be a disease due to the disordered synthesis of proteoglycan and collagen. Both biosynthetic pathways can be regulated by nutritional means, and manipulation with nutritive substances has been shown to have significantly beneficial results in regulating cartilage metabolism and the progression of the disease is slowed or reversed.
A new magnetic therapy is reported to provide significant relief to about 70% of the patients treated. The magnetic fields are assumed to stimulate the growth and repair of articular cartilage and to reverse the effects of OA. Another technique under investigation involves injecting hyaluronic acid into the affected joint cavities. Hyaluronic acid is a natural sulphated polysaccharide that lubricates and cushions the joint. Its viscoelastic nature (kind of like Silly Putty) enables it to bounce back to its original shape after being compressed. Hence, it protects the joint surfaces from further erosion and relieves discomfort.
What you Should Know About Arthritis & Rheumatism (Part 1)
Osteoarthritis, the most common chronic arthritis, accounts for half of all cases. Inflammation may occur, but OA is generally considered a non-inflammatory type of arthritis - referred to as degenerative joint disease or "wear-and-tear arthritis". Osteoarthritis (OA) is most prevalent in the aged and is probably related to the normal aging process (although it is seen occasionally in younger people and some forms have a genetic basis). The usual symptoms are deep aching pains localized to the joint(s) involved, stiffness after rest, joint swelling and tenderness, a grating sound when the joint is moved, and in later stages bone deformities. The pain is usually present with movement of the joint and relieved by rest. The pain arises in the joint capsule, ligaments, tendons, muscles and bone surrounding the damaged cartilage.
As the disease progresses, the exposed bone tissue thickens and forms bony spurs that enlarge the bone ends. The spurs encroach on the joint space and may restrict joint movement. Patients complain of stiffness on arising that lessens with activity. The affected joints may make a crunching noise as they move. This sound, called crepitus, results as the roughened articular surfaces rub together. The joints most often affected are those of the fingers, the base of the thumb, the big toe, the cervical and lumbar spine, and large weight-bearing joints of the lower limbs (knees and hips).
Current theory holds that normal joint use prompts the release of enzymes that break down cartilage. In healthy individuals, this damaged cartilage is replaced. In people with OA, more is destroyed than replaced. Although its specific cause is unknown, OA may reflect the cumulative effects of years of compression and abrasion acting at joint surfaces (accompanied by excessive amounts of the cartilage-destroying enzymes) which ultimately cause the once smooth articular cartilages to soften, roughen, fray, and erode - resulting in friction. The tendons, ligaments, and muscles holding the joint together become weaker, and the joint itself becomes painful and stiff. There is usually some pain, but little or no swelling.
Biochemically the disease can be initiated by excessive pressure being applied to the joint i.e. in sport or manual work. Inflammation of the cartilage may also be associated with infection, toxic irritation, or by poor nutritional status of bones and surrounding structures. Epidemiologists have also identified hereditary factors which predispose people to osteoarthritis. Other contributing factors include poor diet, obesity, diabetes, a sedentary lifestyle, hypertension, bowel toxicity, hyperuricaemia, hypothyroidism and other endocrine disorders, hyper-insulinaemia, and high estrogen levels. Allergies and chemical sensitivities may also predispose or aggravate osteoarthritis.
The primary chemical change observed is the loss of proteoglycans (a protein sugar or mucopolysaccharide) from the hyaluronic backbone, and is initiated by activation of degenerative enzymes associated with inflammation. These proteoglycans are responsible for cartilage resilience or bounce and their loss from the cartilage results in a stiffer material that is more easily damaged by "wear and tear". Proteoglycans account for 75-80% of normal cartilage, in osteoarthritis proteoglycans are reduced to 35-40%. The increased turnover and eventual loss of proteoglycans from osteoarthritic tissue is a consequence of an increase in chondrocyte metabolism.
As the disease progresses, the exposed bone tissue thickens and forms bony spurs that enlarge the bone ends. The spurs encroach on the joint space and may restrict joint movement. Patients complain of stiffness on arising that lessens with activity. The affected joints may make a crunching noise as they move. This sound, called crepitus, results as the roughened articular surfaces rub together. The joints most often affected are those of the fingers, the base of the thumb, the big toe, the cervical and lumbar spine, and large weight-bearing joints of the lower limbs (knees and hips).
Current theory holds that normal joint use prompts the release of enzymes that break down cartilage. In healthy individuals, this damaged cartilage is replaced. In people with OA, more is destroyed than replaced. Although its specific cause is unknown, OA may reflect the cumulative effects of years of compression and abrasion acting at joint surfaces (accompanied by excessive amounts of the cartilage-destroying enzymes) which ultimately cause the once smooth articular cartilages to soften, roughen, fray, and erode - resulting in friction. The tendons, ligaments, and muscles holding the joint together become weaker, and the joint itself becomes painful and stiff. There is usually some pain, but little or no swelling.
Biochemically the disease can be initiated by excessive pressure being applied to the joint i.e. in sport or manual work. Inflammation of the cartilage may also be associated with infection, toxic irritation, or by poor nutritional status of bones and surrounding structures. Epidemiologists have also identified hereditary factors which predispose people to osteoarthritis. Other contributing factors include poor diet, obesity, diabetes, a sedentary lifestyle, hypertension, bowel toxicity, hyperuricaemia, hypothyroidism and other endocrine disorders, hyper-insulinaemia, and high estrogen levels. Allergies and chemical sensitivities may also predispose or aggravate osteoarthritis.
The primary chemical change observed is the loss of proteoglycans (a protein sugar or mucopolysaccharide) from the hyaluronic backbone, and is initiated by activation of degenerative enzymes associated with inflammation. These proteoglycans are responsible for cartilage resilience or bounce and their loss from the cartilage results in a stiffer material that is more easily damaged by "wear and tear". Proteoglycans account for 75-80% of normal cartilage, in osteoarthritis proteoglycans are reduced to 35-40%. The increased turnover and eventual loss of proteoglycans from osteoarthritic tissue is a consequence of an increase in chondrocyte metabolism.
4/16/2010
How Can Digestive Enzymes Help You Lose Weight?
Enzymes are the keys to life! As the food we eat consists of large complex molecules that need to be broken down into small particles as they enter our bodies. This is where digestive enzymes come into play. Digestive enzymes have only three main jobs: digesting protein, carbohydrate, and fat. Proteases are enzymes that digest protein; amylases digest carbohydrate, and lipases digest fat. These enzyme workers take proteins, fats, carbohydrates, starches and sugars, etc and structure them into healthy bodies, keeping everything working well.
A VERY simplistic overview is that our body produces different enzymes to break down carbohydrates, fat and protein; some are created as soon as we enter food in our mouth to begin the digestive process, while others are produced by the stomach and the pancreas. So another Nutritionist SECRET to WEIGHT LOSS is--make sure you chew your food properly! Aim for 20 chews.
Large amounts of enzymes are needed to digest the food we eat and if insufficient are made by the body, we bloat and suffer from digestive problems. A deficiency of these digestive enzymes may result in constipation (very common--the ideal should be 2-3x a day. If you are not within this range then you are clinically defined as suffering from constipation), gas, irritation in the intestines (i.e., mucus or blood in the stools). Digestive enzymes are important for a healthy digestive system. If this problem is long-standing it can lead to digestive infections, such as candidiasis, allergies, irritable bowel syndrome
But, if our bodies are supposed to digest food and make sufficient enzymes, this raises two questions. First, why are people not producing sufficient enzymes? Secondly, why would this lead to weight gain?
So why is our natural diet not meeting our needs? There are several reasons for this:
* We eat very little raw food that contains NATURAL enzymes. Unfortunately, the enzymes found naturally in foods are destroyed at temperatures of 118°F and above, which means that most any food that is cooked has had its enzymes destroyed.
* Modern day farming methods provide us with a glut of food and we no longer have to buy according to the seasons. In most cases, food that has been imported, especially fruit have not been fully developed with all natural enzymes. They do this to ensure that by the time it reaches its destination they have not gotten spoiled and the exporter has not suffered a financial loss. A tip would be to buy what is in season and at local farms.
* Modern day farming depletes the soil of nutrients. Many harsh chemicals that are used such as chemical fertilizers, insecticides and herbicides, all affect the quality of our foods and what we are putting into our bodies. They also change the DNA of foods and their production of vital nutrients and enzymes that we need. If you can, buy organic, especially spend the extra $$ and go organic with "porous" fruit, like blueberries and strawberries.
* Food processing and refining strips away even more nutrients. For example, "white" breads and other flour based products has become an every day dietary stable for many people. And as much as people will say grains are 'healthy', it is important to note, amongst other factors, that the making of bread used to be a very time consuming process, unlike today where breads are mass produced in huge factories with highly refined flours, chemicals and shortcuts, which take away all essential nutrients from the bread. Another tip-- do NOT buy "Enriched" Bread. All this means, is that all the nutrients have been stripped from processing and have then been "added back". Why would you want to buy food that has been stripped of its "natural" nutrients to then be injected with man made and synthetic nutrients? (And the reasoning behind this manufacturing process is way beyond this article) Buy WHOLE grains, Rye, Oats, Barley, Brown Rice, Millet, Cracked wheat, etc. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. So whenever you can, choose whole grains over refined grains. (FIBER is another key factor in weight loss--but remember are you getting the right fiber? There are different types of fiber and its DOES make a difference! The right choice is especially important for those that suffer from constipation)
* We eat high protein diets that require more digestive enzymes. Its a factor of supply and demand. And if we stress our bodies in producing more protein enzymes eventually it will S-L-O-W down and we then need to take the necessary steps in correcting it. A common consequence is weight gain.
* Many people eat diets high in Fat, which can be difficult to digest if the body lacks lipase enzymes.
* We eat too much sugar and so need more sugar and starch digesting enzymes. It is also important to read the label for "hidden" sugars like, sucrose, fructose, sorbitol, glucose, etc.
*The most common culprit in the lack of the body to produce sufficient digestive enzymes is STRESS! Our bodies are not equipped to digest while we are stressed. It is a mechanism that the body automatically employs for its "survival". All this means for us is that, digestion will only take place when our body finally has a moment to relax! Sometimes digestion is halted for hours! This is alarming because, during that time, we are not getting essential nutrients that our body needs, not only for survival, but it becomes vital in fighting disease and daily stresses. And not to mention, if we readily eat while we are stressed--- food will ferment! The image that should come to mind is your garage can when it has not be dumped! (I will discuss this in another article and its affects on disease and health)
* It should also be noted that the metabolism SLOWS with aging and less stomach acid is produced. Less stomach acid produced, the inability to digest foods and leading to many factors such as weight gain. There are other factors in our food choices that cause lower stomach acid (Hyaluronic Acid or HCL).
There are many other mechanisms by which enzymes help control body weight that are beyond the scope of this article, so it should come as no surprise many people are turning to supplement enzymes to lose weight.
There is a company that I personally love and recommend to all my clients with great results. I do not get any benefits in promoting this company, incentives, or endorsements. I honestly just love these digestive enzymes--they are called "Flora Essentials" by Adeeva.com located in Toronto, Ontario. I have even tried over two dozen different companies that range in formula and price tags! I personally lost 5 pounds within the first week of trying them and became " regular". From there the weight just melted without really trying. They made me less bloated and controlled my appetite as my body was NOW digesting essential nutrients and I was no longer always hungry. Others had great results as well. They are produced by a Chiropractor and Naturopathic Doctor who knows what he is talking about. There is even more info on the website.
The best thing is that you can order then ONLINE and get them within the week (if you are local) or get them at your Practitioner's office (I originally got them at a chiropractors office).
A VERY simplistic overview is that our body produces different enzymes to break down carbohydrates, fat and protein; some are created as soon as we enter food in our mouth to begin the digestive process, while others are produced by the stomach and the pancreas. So another Nutritionist SECRET to WEIGHT LOSS is--make sure you chew your food properly! Aim for 20 chews.
Large amounts of enzymes are needed to digest the food we eat and if insufficient are made by the body, we bloat and suffer from digestive problems. A deficiency of these digestive enzymes may result in constipation (very common--the ideal should be 2-3x a day. If you are not within this range then you are clinically defined as suffering from constipation), gas, irritation in the intestines (i.e., mucus or blood in the stools). Digestive enzymes are important for a healthy digestive system. If this problem is long-standing it can lead to digestive infections, such as candidiasis, allergies, irritable bowel syndrome
But, if our bodies are supposed to digest food and make sufficient enzymes, this raises two questions. First, why are people not producing sufficient enzymes? Secondly, why would this lead to weight gain?
So why is our natural diet not meeting our needs? There are several reasons for this:
* We eat very little raw food that contains NATURAL enzymes. Unfortunately, the enzymes found naturally in foods are destroyed at temperatures of 118°F and above, which means that most any food that is cooked has had its enzymes destroyed.
* Modern day farming methods provide us with a glut of food and we no longer have to buy according to the seasons. In most cases, food that has been imported, especially fruit have not been fully developed with all natural enzymes. They do this to ensure that by the time it reaches its destination they have not gotten spoiled and the exporter has not suffered a financial loss. A tip would be to buy what is in season and at local farms.
* Modern day farming depletes the soil of nutrients. Many harsh chemicals that are used such as chemical fertilizers, insecticides and herbicides, all affect the quality of our foods and what we are putting into our bodies. They also change the DNA of foods and their production of vital nutrients and enzymes that we need. If you can, buy organic, especially spend the extra $$ and go organic with "porous" fruit, like blueberries and strawberries.
* Food processing and refining strips away even more nutrients. For example, "white" breads and other flour based products has become an every day dietary stable for many people. And as much as people will say grains are 'healthy', it is important to note, amongst other factors, that the making of bread used to be a very time consuming process, unlike today where breads are mass produced in huge factories with highly refined flours, chemicals and shortcuts, which take away all essential nutrients from the bread. Another tip-- do NOT buy "Enriched" Bread. All this means, is that all the nutrients have been stripped from processing and have then been "added back". Why would you want to buy food that has been stripped of its "natural" nutrients to then be injected with man made and synthetic nutrients? (And the reasoning behind this manufacturing process is way beyond this article) Buy WHOLE grains, Rye, Oats, Barley, Brown Rice, Millet, Cracked wheat, etc. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. So whenever you can, choose whole grains over refined grains. (FIBER is another key factor in weight loss--but remember are you getting the right fiber? There are different types of fiber and its DOES make a difference! The right choice is especially important for those that suffer from constipation)
* We eat high protein diets that require more digestive enzymes. Its a factor of supply and demand. And if we stress our bodies in producing more protein enzymes eventually it will S-L-O-W down and we then need to take the necessary steps in correcting it. A common consequence is weight gain.
* Many people eat diets high in Fat, which can be difficult to digest if the body lacks lipase enzymes.
* We eat too much sugar and so need more sugar and starch digesting enzymes. It is also important to read the label for "hidden" sugars like, sucrose, fructose, sorbitol, glucose, etc.
*The most common culprit in the lack of the body to produce sufficient digestive enzymes is STRESS! Our bodies are not equipped to digest while we are stressed. It is a mechanism that the body automatically employs for its "survival". All this means for us is that, digestion will only take place when our body finally has a moment to relax! Sometimes digestion is halted for hours! This is alarming because, during that time, we are not getting essential nutrients that our body needs, not only for survival, but it becomes vital in fighting disease and daily stresses. And not to mention, if we readily eat while we are stressed--- food will ferment! The image that should come to mind is your garage can when it has not be dumped! (I will discuss this in another article and its affects on disease and health)
* It should also be noted that the metabolism SLOWS with aging and less stomach acid is produced. Less stomach acid produced, the inability to digest foods and leading to many factors such as weight gain. There are other factors in our food choices that cause lower stomach acid (Hyaluronic Acid or HCL).
There are many other mechanisms by which enzymes help control body weight that are beyond the scope of this article, so it should come as no surprise many people are turning to supplement enzymes to lose weight.
There is a company that I personally love and recommend to all my clients with great results. I do not get any benefits in promoting this company, incentives, or endorsements. I honestly just love these digestive enzymes--they are called "Flora Essentials" by Adeeva.com located in Toronto, Ontario. I have even tried over two dozen different companies that range in formula and price tags! I personally lost 5 pounds within the first week of trying them and became " regular". From there the weight just melted without really trying. They made me less bloated and controlled my appetite as my body was NOW digesting essential nutrients and I was no longer always hungry. Others had great results as well. They are produced by a Chiropractor and Naturopathic Doctor who knows what he is talking about. There is even more info on the website.
The best thing is that you can order then ONLINE and get them within the week (if you are local) or get them at your Practitioner's office (I originally got them at a chiropractors office).
Enzymes and the mystery behind them
Enzymes are biomolecules that increase the rate of chemical reactions both inside and outside the body. They are proteins that trigger activity inside the cells and are not affected by the activity which they set off. Enzymes are one of several different types of complex proteins produced by cells and needed for every chemical reaction which occurs in the human body.
There have been a number of clinical research studies that have shown that eating the proper amount of enzymes in the food will help to prevent or reduce the risk of heart disease, diabetes and arthritic pain. In fact, individuals have also found that by improving their intake of enzymes they can help to decrease the symptoms of diseases they already have.
There are three different types of enzymes - digestive, metabolic and food - all of which are in necessary and essential for overall good health. Many active enzymes can be found in the fruits, vegetables and nuts which we eat.
Unfortunately, these enzymes are also destroyed by the heat of cooking. Cooking any food above 116°c will kill the enzymes. When these enzymes are destroyed it increases the amount of energy that the digestive tract must expend in order to fully digest the food and absorbs nutrients.
While this increase in energy expenditure may sound like an increase in calorie burn it really places more wear and tear on the pancreas which must then excrete more metabolic enzymes produced in the body to convert into digestive enzymes.
Interestingly, by increasing the number of enzymes that the body must excrete in order to digest their food, individual will also slowly decrease their lifespan. The recommended daily allowance for fruits and vegetables are between five and eight servings per day in order to help the body work at a higher level of wellness.
There have been no current research studies which show that enzymes are links specifically to looking younger but researchers do know that a diet full of natural enzymes will lead to a healthier body.
There have been a number of clinical research studies that have shown that eating the proper amount of enzymes in the food will help to prevent or reduce the risk of heart disease, diabetes and arthritic pain. In fact, individuals have also found that by improving their intake of enzymes they can help to decrease the symptoms of diseases they already have.
There are three different types of enzymes - digestive, metabolic and food - all of which are in necessary and essential for overall good health. Many active enzymes can be found in the fruits, vegetables and nuts which we eat.
Unfortunately, these enzymes are also destroyed by the heat of cooking. Cooking any food above 116°c will kill the enzymes. When these enzymes are destroyed it increases the amount of energy that the digestive tract must expend in order to fully digest the food and absorbs nutrients.
While this increase in energy expenditure may sound like an increase in calorie burn it really places more wear and tear on the pancreas which must then excrete more metabolic enzymes produced in the body to convert into digestive enzymes.
Interestingly, by increasing the number of enzymes that the body must excrete in order to digest their food, individual will also slowly decrease their lifespan. The recommended daily allowance for fruits and vegetables are between five and eight servings per day in order to help the body work at a higher level of wellness.
There have been no current research studies which show that enzymes are links specifically to looking younger but researchers do know that a diet full of natural enzymes will lead to a healthier body.
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