soaking nuts with salt added to water

[Guest guest]

On soaking of nuts in

salt... it appears that salt also is an enzyme

inhibitor. I didn't know that.. have to read up on that a bit

more... but here is a link which might be of interest

http://www.naturalways.com/phyto-opti-zymes.htm

Digestive Enzyme

SupportA healthy

digestive system is the gateway to vibrant health and enzymes are the key

to opening the door.

Enzymes are protein-based substances found in every cell of every

living plant and animal, including the human body. Without enzymes, life

would cease to exist.

All life processes, such as digestion and breathing are regulated in part

by a complex series of chemical reactions we refer to as

metabolism. Metabolism reflects two actions: anabolism and

catabolism. Anabolism is the process of “building up”, in which

simpler substances are combined to form more complex substances. i.e.

forming new tissue.

Catabolism is the process of breaking down substances into simpler

substances, such as what occurs in digestion. Enzymes are catalysts that

make anabolism and catabolism possible and effect their

efficiency.

In addition to their vital role in metabolism, enzymes are also

food potentiators. All foods have potential nutrients. It

is enzymes that have the ability to turn these potential nutrients into

available nutrients.

Despite their importance in metabolism, according to Dr. Howell,

considered the father of enzyme research, the number of enzymes each cell

can produce is limited. To multiply our “enzyme store”, we must

replenish them from our foods.

Historically, the best way to replenish this store has been to include

fresh fruits, vegetables and grains in our diet. Almost all nutritional

authorities recommend that we eat three to five servings of vegetables

and two or three servings of fresh fruit daily to provide the body with

rich sources of vitamins, minerals and enzymes.

Unfortunately, statistics reveal that fewer than 10% of Americans meet

these guidelines.

• 50% of those polled indicated that they eat no vegetables

• 70% eat no vegetables or fruit rich in vitamin C

• 80% eat no vegetables or fruits rich in carotenoids.

Instead, the popular diet consists of hamburgers, French fries, sugar

loaded soft drinks, coffee and other fast foods. Moreover, most of our

foods are fried, microwaved, baked, canned, frozen, dried or irradiated,

all processes that deplete valuable enzymes. With our food potentiators

destroyed, vital nutrients are not available to fuel the body.

Signs of Enzyme Deficiency

While not all signs of enzyme deficiency are obvious, the following

symptoms can be considered early warning signs:

Disturbed Digestion

Indigestion and heartburn

Slow to heal

Stomach Upset

Gas

Bloating

Weight problems

Low energy levels, fatigue

Allergies

Excessive Aging

Slow recovery from illness

A number of factors can inhibit and destroy important enzymes in our

food and our bodies:

Cooking

For thousands of years, humans ate their food raw. Now, our diet is

primarily, if not exclusively, composed of cooked food.

There are benefits to cooking: it breaks down tough fibers, softens food

and kills bacteria. It does, however, kill enzymes needed for

digestion.

It is generally agreed that temperatures over 140° F (some say as low as

107° F) will kill the enzymes in food. Almost every method of cooking

devised is hot enough to destroy enzymes.

Water boils at 212° F . If food is boiled enough to just soften fibers,

it must boil for several minutes. In order to cook potatoes, for example,

their internal starch molecule must reach the “gelatinization stage”,

approximately 150° F

Frying and deep-frying (used in most fast food restaurants) may reach

temperatures of 400° F!

Frying an egg requires the temperature to reach between 255° F and 250°

F.

Baking requires a minimum of 350° F.

Broiling requires 450° F to 500° F.

Milling and Refining

Modern technology used to refine wheat, rice, oats and other grains

not only depletes the enzymes, but also destroys many vitamins and

minerals that your body needs in order to function. Of the 22 nutrients

decreased during the milling of white flour, only four (niacin, thiamine,

riboflavin and iron) are replaced when flour is enriched. Fortifying,

however, does not replace the lost enzymes.

Drying

Extending shelf life and preserving the color of dried foods means

halting maturation and ripening before they are dehydrated. Consequently,

many dried foods are often pretreated to kill the enzymes. The most

common methods used to inactivate enzymes are blanching the food with hot

water, or steaming followed by rapid cooling. These steps can set the

color, kill microorganisms and shorten drying time. Another method used

to inactivate enzymes that cause foods to turn brown is to treat them

with sulfur compounds.

Canning

Once food is canned, it must be heated in its sealed container

(usually glass or metal) to kill microorganisms. Canning normally

requires temperatures of 212°. Most, if not all enzymes are destroyed in

this process.

Irradiation

Irradiation is a relatively new process that exposes food to as much

as 300,000 Rads (about the same amount of radiation as 30 million chest

x-rays). There is evidence that irradiated foods lose vitamins that are

important enzyme cofactors, especially B complex vitamins, plus vitamins

A, C and E.

Preservatives and Flavor Enhancers

Sodium Nitrate can reduce the activity of digestive enzymes in the

small intestines. Many artificial flavorings can cause allergic reactions

and some may also inactivate many of the body’s enzymes. For example, the

flavoring agent, benzaldehyde, made synthetically through the oxidation

of toluene or from benzol chloride and lime, effectively inactivates

glutathione peroxidase, an important antioxidant enzyme. This enzyme is

responsible for removing hydrogen peroxide from the brain. Inactivating

the enzyme may interfere with nerve transmissions.

Salt and Sugar are both enzyme destroyers. Salt is an

enzyme inhibitor because it denatures proteins.

Excessive Alcohol Consumption

High alcohol intake can impair the digestion and absorption of

nutrients, especially the B vitamins needed as coenzymes.

Acetaldehyde, a by-product of alcohol metabolism, causes B vitamin

deficiencies and deactivates an enzyme involved in prostaglandin

production.

A number of enzymes, especially trypsin and chymotrypsin, which help

digest proteins, are inhibited by alcohol and acetaldehyde. The higher

the alcohol consumption, the greater the enzyme inhibition.

The Sun Rays

A recent study analyzed the activities of the antioxidant enzymes

superoxide dismutase (SOD) and catalase in the body. One-half hour after

UVB radiation, they found enzyme activity had decreased to almost 60% of

the control values.

Medications

Drugs can affect your enzymes and your nutritional status in many

ways including decreasing the appetite, altering food digestion and

interfering with the absorption of nutrients. They can affect

metabolism and excretion. In addition, drugs

can directly affect specific enzymes and enzyme systems.

According to Professor Devlin, Ph.D., author of Textbook of

Biochemistry (New York: Wiley-Liss, 1993), enzyme inhibition is

the goal of almost all modern drug therapy. Many drugs, including

antibacterial, antiviral and antitumor drugs are designed to inhibit

specific enzymes and, therefore, interfere with certain metabolic

processes.

For example, antacids neutralize stomach acid which is necessary to

activate the enzyme pepsin.

Should one supplement with enzymes?

The answer is a resounding, YES.

Dr. Howell states, “The length of life is inversely

proportional to the rate of exhaustion of the enzyme potential of an

organism. The increased use of food enzymes promotes a decreased rate of

exhaustion of the enzyme potential.”

Phyto Opti-Zymes™ by New Spirit Naturals

Phyto Opti-Zymes™ is a complete food grade multienzyme complex composed

of all plant based enzymes. (no animal source enzymes are used)

Phyto Opti-Zymes™ are formulated to work in a wide pH range (from 3 -

9+). This is the most common range in the body.

Phyto Opti-Zymes™ contain a powerful combination of enzymes,

including:

Three Proteases (protein digesting enzymes)

Seven Carbohydrases (carbohydrate digesting enzymes), including alpha and

beta amylase, cellulase, lactase, sucrase, invertase and maltase.

A proprietary acid stable lipase along with peptizymes and bromelain from

pineapple. A special proprietary hemicellulase is included to assist in the

breakdown of indigestible fiber.

Phyto Opti-Zymes™ are prepared in a special base of enzyme enhancers

(Jerusalem Artichoke and fructo-oligosac-charides) that help cultivate

healthy probiotics which aid in digestion and absorption.

Recommendations for Using Phyto Opti-Zymes™

When taking enzymes, consume at least 6 to 8 oz. of water. Water is

required to activate the “water craving” hydrolytic enzymes. The moisture

in the mouth may not be sufficient.

To improve digestion: enzymes should be taken just before, during

or just after meals.

To complete the digestive process while you sleep: Take enzymes

just before retiring.

For systemic therapy: Take enzymes either one hour before meals or

at least two hours after a meal. Taking them on an empty stomach is

suggested so that they can be absorbed quickly and assist various body

systems in fighting inflammation as well as acute and chronic diseases.

To obtain the best level of enzyme concentration within the body:

Spread the dose over the day. i.e. rather than taking 9 capsules at once,

it is better to take 3 capsules, three times a day.

Therapeutic use of Enzymes

Dr. Cichoke in his book, The Complete Book of Enzyme

Therapy, cites the use of enzymes in the following conditions:

Malabsorption

Malnutrition

Intestinal endotoxins

Dysbiosis

Leaky gut syndrome

Food Allergies

Autoimmune diseases

Inflammatory bowel

Constipation

Diarrhea

Detoxification

Bloating

Flatulence, abdominal gas

Fibromyalgia

Shingles

Sport injury

Sinusitis

Sciatica Rheumatoid Arthritis

Prostate problem PMS Steatorrhea Poor digestion

Pancreatic insufficiency

Pancreatitis Candidiasis

Canker Sores

Carbohydrate intolerance

Lactose intolerance

Cancer

Chronic Fatigue Syndrome

Dermatitis

References

Dr. J. Cichoke,

The Complete Book of Enzyme Therapy, Avery Publishing Group, New York,

1999.

Dr. Howell, Enzyme Nutrition, The Food Enzyme Concept, Avery

Publishing Group, New York, 1985.