Enzymes

‘Enzymes are proteins, composed of amino acids, produced by the human body and by all animals and plants.  Enzymes are catalysts that either begin or cause a reaction to speed up.  Enzymes are ferments; they help our bodies break down foods.  They are at work in the fermentation process and during the metabolic process.  Enzymes cause biological reactions in the body without being changed and are able to be used over and over again.  Unlike vitamins and minerals, enzymes are not destroyed as they work.’ (Cichoke)
 
Enzymes are the components that catalyze or ‘kick start’ the chemical reactions in breathing, digestion, growth, reproduction, blood coagulation, healing, combating disease and many more functions. Our bodies contain about 3,000 different types on enzymes that are constantly regenerating, repairing and protecting us.
 
For healthy individuals, our bodies make many of the enzymes that we need to function and many are available in the foods we eat, if those enzymes aren’t dead.  Heat (ie cooking food), canning, any processing, including irradiation, drying and freezing kills enzymes or diminishes their viability as does the addition of preservatives.
Preserving, pasteurizing, processing and chemically tampering with our food destroys and eliminates their active enzymes as well as many of their vital nutrients.   Refined foods are almost totally devoid of nutrition, but provide bilk to create the illusion of satisfying hunger. Animal proteins are among the most complex foods for the body to break down, digest and absorb. 
 
In our stress-filled, fast-food society, many people eat enzyme-dead foods on the run.  This puts stress on the body’s pancreas, causing it overwork and premature fatigue; can overtax and weaken the body and reduce its ability to fight injury, inflammation and disease.
 
To increase your enzyme intake, eat more fresh foods.  Raw fruits and vegetables are the best source of food enzymes.  Fermented foods such as sauerkraut, yogurt, kefir and miso also improve the body’s enzyme status.
 
Apples – contain a number of enzymes plus potassium, vitamins A and C, folic acid.  Low fat, high in fibre, contain phytochemicals including flavonoids and polyphenols known to fight cancer and free radicals.  Contain pectin a soluble fibre – can treat diarrhea and constipation.
 
Apricots – contain enzymes and antioxidant phytochemicals
 
Asparagus – fat free, low calorie; contain enzymes, vitamins A and C, B1, B2, B3, folic acid and protein, coumarins, quercetin and other phytochemicals that may help prevent cancer.  Best steamed lightly.
 
Avocado – look for lightly soft fruits, or ripen at room temperature.  High in enzymes, essential fatty acids.
 
Banana – high in enzymes, rich in vit A, potassium, B6 and fibre, low in sodium.
 
Beans (green) – eat raw or lightly steamed.  High in enzymes, high fibre, contain coumarins and quercetin.  Contain no fat, sodium or cholesterol.
 
Beetroot – root and leaves are edible; can be steamed, baked, boiled or grated raw into salads or juiced.  Contain enzymes, calcium, phosphorus, sodium, magnesium, potassium, vitamins A and C and folic acid.  Great with carrot or apples in a juice.
 
Cabbage – a cruciferous vegetable – basis of sauerkraut.  Contains enzymes, rich in potassium, vitamins A and C and folic acid. No fat or cholesterol.  Phytochemicals present that appear to treat peptic ulcer, prevent cancer, fight free radicals, strengthen capillaries and lower cholesterol.
 
Carrots – best raw or as a juice. High in enzymes, calcium, phosporus, potassium, vitamin A and folic acid.  Fat free.
 
Celery – best raw.  Contain enzymes, high in potassium, vitamin C.  Low calorie and fat free.  Phytochemical may reduce blood pressure.
 
Cherries – best fresh and raw.  Contain some enzymes; rich in vitamin A, potassium, vitamin C, folic acid and fibre.
 
Cucumber – contain numerous enzymes, vitamin A and C, calcium, phosphorus, iron and potassium.  Phytochemicals which may prevent cancer.  Have diuretic effect – have been used to remove harmful substances from the body (eg uric acid)
 
Figs – contain enzymes, potassium and calcium, high in fibre.  Fat and cholesterol free.
 
Garlic – contains enzymes, vitamin C, B6, high potassium, calcium, phosphorus, iron, copper and manganese. 
Phytochemicals lower cholesterol, blood pressure, support the circulatory system
 
Ginger – contains enzymes, B5, B6 and folic acid, high in potassium, contains calcium, chromium, phosphous, magnesium and selenium.  Phytochemicals are potent antioxidants, improve digestion and fight liver toxicity.
 
Grapes – contain enzymes; potassium, selenium, zinc and vitamins A and B6.  Contain powerful antioxidants and ellagic acid which helps prevent cancer and stimulates enzyme production in the body.
 
Green barley grass – loaded with enzymes; calcium, potassium, magnesium, iron, copper, zinc and sodium; B-complex vitamins, plus vitamins A, C and E; cholophyll, amino acids and phytochemicals; low in calories.  Effective antioxidant and cancer fighter.
 
Kiwi fruit – contain enzymes, vitamins C and E, potassium and fibre.  Low in calories.
 
Mango – contains enzymes; low in fat, high in vitamins A and C.
 
Mushrooms – many varieties, may be eaten raw or added to cooked foods.  Low in calories and fat.  High in potassium; contain vitamins B2, B3, folic acid, pantothenic acid, copper, phytochemicals.
 
Onions – contain enzymes; vitamins A, B1, B2 and C.  Also contain quercetin, a powerful antioxidant.  May fight cancer and protect against heart disease.
 
Oranges – contain enzymes, high in vitamin C and potassium.  Also contain a flavonoid, hesperidin which strengthen blood vessel walls.  Antioxidant.
 
Papaya – high in the enzyme papain, contain vitamin C and folic acid; high in fibre.
 
Peaches – contain numerous enzymes, vitamins A and C.
 
Peas – humerous enzymes; vitamin A and folic acid; potassium, calcium, phosphorus, magnesium, iron and manganese; good source of fibre.  Low in fat and calories.
 
Pineapple – source of the enzyme bromelain – can improve digestion and fight inflammation, prevents platelet aggregation.  Contains vitamin C, low in sodium and fat free.  Phytochemicals include quercetin.
 
Spinach – delicious raw in salads, can be substituted for lettuce.  High in enzymes, beta-carotene, folic acid and vitamin C, iron and magnesium. High in fibre, low in calories.  Also contains antioxidants.
 
Strawberry – contain enzymes; high in vitamin C, folic acid and fibre, fat-free.  Good sourse of phytochemicals which may prevent cancer.
 
Tomato - loaded with enzymes; rich in vitamin C and beta-carotene; also the carotenoid – lycopene which can decrease low density lipoprotein levels in the blood, which may reduce the risk of cardiovascular disease.  Some indication that lycopene can reduce the risk of prostate cancer.
 
Watermelon – contain enzymes; high in vitamin C, good source of vitamin A and potassium.  No fat and very little sodium.
 
Wheat grass – loaded with enzymes; rich in vitamins A, B complex, C and E plus 13 essential minerals including calcium, iron, sodium, potassium, magnesium, zinc and selenium.  Also contains chlorophyll and amino acids.  A super food with healing powers including fighting cancer, increasing energy, aiding weight loss and improving detoxification.
Avoid genetically modified foods; foods that have been irradiated; wax coatings on fruits and vegetables; pesticides and herbicides (buy organic or biodynamic); avoid enriched foods – often have been refined, cooked or radiated.
 
Enzymes and digestion
Enzymes are vital to proper digestion and health. Carbohydrates, proteins and fats need to be converted to useful nutrients in order to be digested. 
 
Reference:  Cichoke, A J. (2002) Enzymes, The Sparks of Life. Alive Books, British Columbia