Episode #29 Enzymes – Do You Have Enough?

January 20, 2015

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Show Notes:

  • “Discovered in the late 1930’s- 80 initially identified- today we have discovered over 5,000 different enzymes.
  • Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body.
  • Their activity is dependent on the presence of adequate vitamins and minerals, particularly magnesium.
  • Many enzymes incorporate a single molecule of a trace mineral, such as manganese, copper, iron, or zinc- without which the enzyme cannot function


Three types:

  • Biggest group is metabolic enzymes- play a role in all bodily functions like breathing, talking, moving, thinking, behavior, maintenance of the immune system.
  1. Poison neutralizers – poisons and carcinogens like DDT and tobacco smoke- changing them into less toxic forms that can be excreted.
  2. Digestive enzymes – about 22 total- most of which are manufactured by the pancreas- secreted in the duodenum- upper small intestine- and help to break down the bulk of partially digested food leaving the stomach.
  3. Food enzymes- cooked and processed foods are devoid of these active enzymes- need to supplement and eat raw foods to get them- proteases for digesting protein ,lipases for digesting fat, amylases for carbs. Amylases in saliva start to break down carbs while chewing- make sure you are chewing properly and enough (30-50 times per bite) to break down the food and mix the Amylases in- will cut down on intestinal gas- stomach churning helps to distribute and mix enzymes in with food.



  • Enzyme research has revealed that raw and fermented foods are needed to supply certain enzymes- these foods reduce the body’s need to produce digestive enzymes- a strain of the pancreas, stomach, and other glands that produce and distribute enzymes in the body.
  • Enzymes are deactivated at temperatures over 118 F wet heat and 150 F dry heat.
  • A good measure is that foods at 117 F can be touched without pain but liquids over 118 F will burn. This is a built in mechanism to help us not overcook foods (low and slow…) and kill the activity of the enzyme content.
  • Much more in the podcast.

Source: Nourishing Traditions by Sally Fallon

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