AVENA’ S - CULTURED ENZYMES
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ENZYMES—the Key to Life! Every living thing depends on enzymes. Enzymes are especially valuable in producing the energy required to run our bodies, and are essential for digestion. They help our bodies break down the foods we eat so that the nutrients can be utilized. When we have eaten cooked or processed food (which destroys most enzymes) our bodies actually sacrifice their own metabolic enzymes to digest that food. Our bodies contain a limited amount of “enzyme potential”– our ‘enzyme bank’ for metabolic ability, which has to last us a lifetime.
To maintain our optimum enzyme potential for metabolism etc., we really only have two choices when it comes to digestion:
1. Eat only foods high in natural enzymes, such as fresh raw fruits, vegetables, nut, seeds and berries, or
2. Use supplemental plant-based enzymes to offset those lost in cooking or processing.
Avena’s N-Zymes are plant-based, multiple, full-spectrum, high-potency, high activity level cultured Enzymes—active in a wide pH-range. Designed to assist the body in the assimilation and utilization of food nutrients, they should be taken with meals to replace the naturally-occurring enzymes lost during cooking and processing. They perform many different jobs including biological reactions in the body, without themselves being changed or destroyed. Unlike vitamins and minerals, enzymes are used over and over again by the body until completely utilized.
Because they are the kick-starters for the chemical reactions involved in breathing, growth, reproduction, blood coagulation, regenerating, healing, combating disease, and every action and reaction that goes on in our bodies, it is vitally important for us to also take Avena N-Zymes on an empty stomach in between meals. You might say that if your body was a construction site, N-Zymes would be the Prime Contractors, ensuring that the ‘workers’ (friendly bacteria) and the building materials (vitamins, minerals, amino acids) are utilized in order for the job to be completed. One of the first, or most obvious signs of an enzyme deficiency is poor or disturbed digestion, including excess gas, indigestion, heartburn, diarrhea and constipation, premature skin wrinkles, joint stiffness, gray hair, or a decrease in or a general lack of energy—these should not be accepted as ‘signs of aging’ as we are often lead to believe!
Avena’s GASTRIC N-Zymes are multiple plant-based cultured Enzymes minus the protease, providing high potency enzymes and herbals to assist our bodies in healing gastric conditions, or sensitive stomachs as a preparation towards being able to utilize Avena’s full spectrum multi N-Zymes. Gastric N-Zymes are intended to be taken with meals to replace naturally occurring enzymes lost during processing and cooking.
Consider Enzyme Therapy with Avena’s Individual Cultured Enzymes:
Amylase is excellent for ingestion between meals when amylase deficiencies may be detected. Amylase enzymes break down carbohydrates (such as grains, bread, potatoes, noodles, pasta), and may be beneficial in cases of asthma, hay fever, air-borne allergies, joint immobility, insect bites, & poison oak/ivy, skin eruptions, acne, rashes, histamine reactions, mood swings, PMS, depression, fatigue, hot flashes, writer’s cramps, neck and shoulder aches, and sinus conditions. Amylase will also help ease muscle soreness and pain following exercise.
Protease is intended for ingestion between meals when protein deficiencies may be detected. Protease digests protein (such as meats, fish, eggs) breaking it down into smaller units called amino acids. Not only protein from food, but also organisms composed of protein such as the protective coating on certain viruses or tumours, and toxins from dead bacteria, etc, found at any sites of injury or inflammation. Protease may be beneficial in cases of infection, fever, lowered immune response, hypoglycemia, PMS, osteoporosis, candida, high blood pressure, constipation, insomnia, hearing loss, gingivitis, colds/flu’s, back problems, and acute traumatic injuries. Protease helps purify the blood.
Lipase is excellent for ingestion between meals to break down lipids and neutral fats (triglycerides) into glycerol and fatty acids. Lipase is important for cell permeability. Before Lipase can digest fat, bile (an emulsifier or degreaser) must break down the fat into smaller units. People who are low in HCl cannot make adequate bile for this complete process. As these are inter-related, lipase and protease deficiencies also contribute to low HCl. Lipase is beneficial in chronic inflammatory conditions, lymphatic swelling, joint pain with swelling, or acne. Excellent results are experienced when used in weight management programs. Lipase deficiencies may show up as psoriasis, gallstones, cystitis (bladder infection), heart problems, incontinence, diarrhea, etc.
Faulty fat digestion in the digestive tract because of poor lipase activity is often a factor in cardiovascular diseases, such as the cholesterol that is similar to fat which can clog arteries. The fat in animal and fowl tissue contains lipase, as do some plants such as avocados and coconuts. However modern butter, for example, lacks the lipase of unpasteurized butter. In fact, fat in human obesity and in fatty tumors contain less lipase than does normal fatty tissue! When fats are eaten along with their associated enzymes the arteries and heart do not suffer.
Cellulase increases intestinal absorption of nutrients and is intended for ingestion between meals. It digests soluble fiber that is eventually converted to glucose. It is the only enzyme that our bodies cannot produce, therefore it must be obtained from food sources (all raw fruits, veggies, whole grains), or from plant-based enzyme supplements. It may be beneficial in cases of food allergies, toxicity, chemical blockage, mental fog, metal taste in mouth, liver swelling/pain, drug withdrawal, inability to digest raw foods and nuts, a yeast overgrowth from sugar intolerance (helps digest yeast-fungi), and pain syndromes. Cellulase helps to digest certain neurotoxins in the colon that would cause facial pain or facial paralysis (Bell’s palsy). Cellulase transports nutrients into our cells while transporting toxins (including heavy metals) out of our cells.
According to the Surgeon General’s report on nutrition and health, 8 out of 10 leading causes of death in the USA are diet related! This fact points to the ‘average’ diet as the reason for our high rate of degenerative diseases. Wild animals are incapable of ‘firing’ foods (cooking is the biggest difference between their food and ours), and they are virtually free of diseases such as Cancer, AIDS, Diabetes, etc. However, when kept in captivity and fed a diet of ‘fired’, preserved foods, they surprisingly develop the same disease conditions as humans! Realizing this gives us the
knowledge to reverse our dis-ease conditions by improving our daily dietary habits. So, let’s look at the differences between ‘fired-foods’ and living raw foods. Upon cooking, proteins, fats, and fibre, though still present are seriously altered. Some vitamins and minerals may be replaced by fortification during processing stages. But what about the naturally-occurring enzyme factors naturally found in all foods before cooking, processing, or preservation? Research has proven that heating at temperatures above 118 degrees destroys virtually all naturally-occurring enzymes in food!
And as society continues to suffer the effects of an enzyme-deficient diet, we see it is too costly to our health and quality of life to ignore the negative effects of ‘dead’ food.
Enzymes power all physical movement, regulate organ function, generate the immune system, and help to digest our food. Even thinking and breathing depend on enzymes! Without the required enzymes in our food to sustain dietary integrity, our body is forced to continually sacrifice its “enzyme bank”.
Continual robbing of our metabolic enzymes for digestion purposes sacrifices the integrity of our immune system–. This is clearly shown by our high rate of immune-related diseases (Dr. Kutchacoff, “The Effects of Food Cooking on the Blood Formulas of Man”).
Without proper assimilation and utilization of nutrients in the gastric stomach area, the result is poorly digested, or worse, undigested foods moving into the colon, putrefying while creating extremely toxic by-products on the long trip to excretion. Life-giving enzymes within food (or introduced as a supplement at the beginning of your meal) have the ability to begin, and even complete the digestion of food adequately—well before the body would be required to draw upon its own bank of enzymes. However, in the absence of enzymes, any remaining undigested material bypasses the uptake sites (villi) in our small intestines, collecting in the colon. Enzymes called from the pancreas by the pituitary gland are soon exhausted, leaving undigested foods to bacterial toxic breakdown and putrefaction—producing toxic byproducts! These toxic by-products are then re-absorbed by the body, creating an even greater strain on an already overtaxed system (referred to as intestinal toxemia, which is associated with aging, degeneration and disease). Our livers, when working well, remove many of these harmful toxins, only to empty them directly back into the intestine!
Toxins not handled by the liver get released for general circulation throughout the body. Proteins are the building blocks for the body and are necessary for the transport of vitamins and minerals to the bloodstream, and are required in order for the body to make hormones and enzymes. A weakened pancreas fails to deliver the necessary proteins to the needed areas, contributing to degeneration. Without utilizable forms of protein, our bodies must use raw materials from our inner sources (catabolism) in order to function. An extensive study by Dr. Henry Pottenger revealed that ‘enzyme potential’ is passed in genetic structure from one generation to the next. Groups of cats fed only raw enzyme-rich foods passed their abilities for high potential levels of enzymes to their younger generations.
While groups fed only cooked enzyme-void foods rapidly deteriorated and passed their deterioration into the genetic structure of their offspring. Quite clearly, adequate levels of enzymes are essential in order for our bodies to utilize proteins, vitamins, and minerals. Enzymes truly are the KEY to life!
Assist your body by eating more fresh, raw and living foods, preferably in season and hopefully grown locally; buying foods with a “fresh” smell (as in tomatoes); trying to buy organically grown foods, buying the “whole” fruit or vegetable instead of cut food where enzymatic changes have been initiated. When cutting your food at home for serving, slice it on a slant or angle to help preserve its electrical viability. Supplement your meals with Avena’s multi N-Zymes. Consider enzyme therapy using Avena’s Individual Cultured Enzymes in between meals on an empty stomach along with multi N-Zymes when the need is indicated.
Enzyme Measurements and Labeling When comparing enzyme products it is important to note if there are fillers on the label. Fillers can be many things including leftover fibers or cellulose. Looking at the label of a high quality enzyme product, you will find measurement units you may not be familiar with. These are from the Food Chemical Codex (FCC). The FCC is published by the National Academy Press and is the accepted standard of the U.S. Food and Drug Administration. The system for determining enzyme potency used by the American food industry is derived from the FCC.
This is the ONLY National Standard for evaluation of plant enzymes. This system establishes activity levels and potency for enzymes.
The following are the most common enzymes used and their FCC abbreviations:
Alpha-Galactosidase-GALU (Galactosidase units)
Amylase - DU (Dextrinizing Units)
Bromelain - GDU (Gelatin Digesting Units) or FCCPU
Catalase - Baker Units (Named after the Author)
Cellulase - CU (Cellulase unit)
Glucoamylase - AG (Amyloglucosidase Units)
Hemicellulase - HCU (Hemicellulase Units)
Invertase - INVU (Invertase Activity unit)
Lactase - LacU (Lactase unit)
Lipase - FCCFIP (Federation Internationale Pharmceutique)
Maltase - DP (Degrees of Diastatic Power)
Nattokinase - FU (Fibrinolytic Units)
Pectinase - AJDU (Apple Juice Depectinizing Units)
Phytase - PU Phytase Units
Protease-HUT (Hemoglobin Unit Tyrosine base)
Xylanase - XU (Xylanase Units)
For vibrant health
Avena’s full-spectrum Cultured Enzymes—active in acid or alkaline conditions!
http://www.avenaoriginals.com/
