Raw Food
Enzymes
Enzymes work by speeding up chemical reactions in our bodies.
Enzymes are proteins, which are needed for every chemical
reaction that occurs in our body. There are over 1,000
different enzymes in human cells. These enzymes can combine
with coenzymes to form nearly 100,000 diverse chemicals that we
need to live.
Digestive enzymes are only a few of the thousands we need.
Digestive enzymes are made to break down food into necessary
building blocks that we can use.
The three major digestive enzymes are protease, lipase and
amylase. The enzymes are used to completely digest the food, so
that it is small enough to absorb in the small intestine, into
the bloodstream.
Protease enzymes are very significant in digestion as they
breakdown the bonds in protein to free the amino acids needed
by the body to construct cells, tissues, glands, and
organs.
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Amylase breaks down lipids or fats, carbohydrates and sugars.
Carbohydrates start digesting as you chew your food. If you
chew a piece of bread or potato for a moment it will taste
sweet. That is why it is important to chew our foods
thoroughly.
Lipases coat and emulsify large fat droplets into smaller
droplets. This increases the surface area of the fat. This
allows the lipase to break apart the fat more effectively.
Raw Food enzymes
One of the major benefits of the raw food diet is enzymes.
Most of the foods in natural state contain the enzymes needed
to break them down. When food is cooked, these enzymes are
destroyed. This means we have to break them down ourselves
using digestive enzymes our body has to make. This takes energy
and ours aren’t as efficient as the natural ones, and our body
has to work hard to make them. If we eat raw food that has the
enzymes that helps digest it; we don’t use our body’s energy to
do this and our food digests better.
Cooking food kills its enzymes and alters nutrients,
hormones, phytonutrients and other life giving goodness. Whole,
ripe, raw, organic foods in their natural state are what your
body needs to be vibrant and free of disease.
George B. Siba
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