Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
While your body makes a supply of enzymes, it also can, and should, get enzymes from food.
In fact, your body’s ability to make enzymes is seriously taxed by our diet of processed and highly cooked food.
Unfortunately, enzymes are extremely sensitive to heat.
Low to moderate heat (118 degrees F or above) destroys most enzymes in food.
To get enzymes from your diet, your best bet is to eat raw foods.
Eating raw foods, or taking enzyme supplements, helps prevent depletion of your body’s own enzymes and therefore reduces the stress on your body.
Since enzymes are made from protein, it’s essential to eat adequate amounts of protein in your diet.
Who should take enzyme supplements?
Anyone who has a malabsorption problem, a yeast infection (candidiasis), or is over age 60 and whose digestive process seems to be stalling out, resulting in unpleasant symptoms.
Ingredients should include pancreatin, lipase, amylase, and protease.
This combination ensures digestion and absorption of amino acids, fat-soluble nutrients, and carbohydrates.
Bromelain, derived from pineapple stems, along with papain, derived from the papaya fruit, also are welcome.
You can address specific problems by adding specific enzymes.
For example, people who have trouble with dairy sugars should consider lactase; people who can’t digest legumes might try legumase.
Hydrochloric acid supplements also might be necessary in the form of betaine hydrochloride taken as capsules before each meal.
Enzymes can be found naturally in many different foods, from both plant and animal sources.
Avocados, papayas, pineapples, bananas, and mangoes are all high in enzymes.
Sprouts are the richest source.
Unripe papaya and pineapple are excellent sources of enzymes.
The enzymes extracted from papaya and pineapple – papain and bromelain, respectively – are proteolytic enzymes, which break down proteins.
Many fat-containing foods also supply lipase, which breaks down fats.
In fact, fat in food exposed only to pancreatic lipase (the lipase produced by your body) in your intestines isn’t as well digested as fat first worked on in your stomach by food lipase.
Pancreatic lipase digests fat in a highly alkaline environment (your intestines), whereas lipase found in food fats works in a more acidic environment (your stomach).
The best extraction of nutrients from fats depends on the work of different fat-digesting enzymes in successive stages.
Hydrochloric acid (HCl) comes in several different forms, including lysine HCl and betaine HCl.
Betaine HCl comes from sugar beets.
When new, HCl capsules and tablets are almost white in color, but sometimes they can turn a deep purple color when they age.
Supplemental HCl isn’t sold in powder or liquid form because contact with your teeth can damage tooth enamel.
HCl has a sulfurlike odor.
Superoxide dismutase occurs naturally in a variety of food sources, including alfalfa, barley grass, broccoli, Brussels sprouts, cabbage, wheatgrass, and most dark green plants.
As powerful as they are, enzymes can’t act alone.
They need adequate amounts of other substances, known as coenzymes, to be fully active.
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