ENZYMES: The active materials in the digestive juices, which cause the chemical breakdown of food, are called “Enzymes.” They are complex proteins capable of inducing chemical changes in other substances without themselves being changed. Enzymatic action originates in four areas of the body: the salivary glands, the stomach, the pancreas, and the wall of the small intestine. There are three types of enzymes, each of which are very functionally specific and cannot be substituted.
METABOLIC ENZYMES: Enzymes of this class take proteins, fats, carbohydrates, starches and sugars and structure them into healthy body building blocks. Every organ and tissue has its own particular metabolic enzyme to do specialized work. Hundreds of metabolic enzymes are necessary to repair damage and decay and help heal diseases.
DIGESTIVE ENZYMES: Digestive enzymes have only three main jobs: digesting protein, carbohydrate, and fat. Enzymes in the PROTEASE family are used to digest proteins, those in the AMYLASE family digest carbohydrates, and those in the LIPASE family digest fats.
RAW FOOD ENZYMES: This family of enzymes cannot be manufactured in the body and can only be obtained by eating raw fruits and vegetables. These enzymes are essential in initiating the digestion process of all food.
Life could not exist without enzymes. Our breathing, sleeping, eating, working, and even thinking are enzyme-dependent. Enzymes convert the food we eat into chemical structures that can ultimately pass through cell membranes and perform the life sustaining functions each is designed to perform.