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Thank You Burma Hicks and Unicity
"Burma Hicks"
ENZYGEN AND ENZYGEN PLUS AND THE INTERN-OL HELPS
ALSO--Go to www.burmahicks.com to read more
https://secure.unicity.net/unicityusa/ShoppingCart/Shop.cfm?CurrPage=FrontPage&NextPage=CategoryDetail&CategoryID=114&pid=27010026240700701
ENZYME SUPPLEMENTS
People suffering from an acidified internal cellular
environment are generally not eating enough
vegetables, the principal food source for alkaline
minerals. The result is a deficiency not only of
alkaline substances, but also of enzymes. Enzymes play
an important role for maintaining the acid-alkaline
balance.
Enzymes are protein-based molecules that act as
catalysts in biochemical reactions, triggering and
supervising the reactions. Enzymes perform numerous
transformations in the body without which it could not
survive.
Every enzyme has a specific function that no other
enzyme can perform. Enzymes are necessary for the
digestion of proteins, fats, and carbohydrates and for
their assimilation and incorporation into the tissues;
for the production of energy; for cellular repair; for
the breakdown and elimination of toxins; for the
body’s defense system; and so forth. There are
thousands of enzymes in the body, acting in synergy.
As each is responsible for only a specific part of the
work, different enzymes work together, each stepping
in at a specific moment and at a precise place in the
long chain of biochemical transformations.
Enzymes are distributed throughout the cells and
tissues, each type of enzyme located at the exact spot
the body needs it. The body is constantly producing
new enzymes to replace those that have been used. This
production is not a quick-and-easy process, though. It
is sufficient to compensate for the normal loss of
enzymes, but not when abnormal demands are made on the
body at this level. Such demands are made in the
digestion of cooked food.
Foods also contain enzymes, but they are very
sensitive to heat. Too high a temperature during the
cooking process destroys them. Cooked foods, whether
boiled, steamed, or baked in an oven or microwave, are
more or less impoverished of enzymes, depending on the
mode of cooking used. Only the enzymes that survive
the heat can take part in the digestion of the food
from which they came. The body consequently has to
supply the enzymes that were destroyed when the food
was cooked, which gradually reduces its own reserves,
especially if meals consist primarily or exclusively
of cooked foods, if the individual overeats, or if the
foods are refined (refined foods have already been
stripped of a portion of their enzymes).
With these eating habits, which are followed by the
majority of people today, over the long term the
body’s enzymatic capability shrinks. This means that
biochemical transformations are not being performed as
well, and that much more acid waste is produced during
the metabolic process than normal. So just how does
this occur? For example, let’s take the transformation
of glucose--that is, sugar--into energy. Because of
the activity of various enzymes, glucose is first
transformed into citric acid, then pyruvic acid,
succinic acid, and fumaric acid in succession, ending
finally as lactic acid. This acid is then attacked by
another enzyme that transforms it into energy.
Normally, these transformations are carried out to the
final stage, and the acids do not survive as acids
because they have been converted into energy. But if
there is an enzyme deficiency, the glucose
transformation comes to a halt during the acid stages,
and the result is acidification of the body’s internal
cellular environment, which would not occur if enough
enzymes were available.
Transition through a series of acid stages also takes
place when the body converts fats and proteins for its
use. This process is so extensive that the inevitable
consequence of any enzyme deficiency is acidification
of the body. Of course, the more extensive the enzyme
deficiency, the more acidic the body becomes,
eventually resulting in illness. This process is
exacerbated by the fact that an acid organic
environment inhibits enzyme activity, which reduces
the enzymes’ effectiveness and increases the
production of acid wastes even more.
To escape this vicious cycle, it is crucial to give
the body the enzymes it needs. One way of doing this
is to sharply increase consumption of raw vegetables
at the two major meals of the day, noon and evening.
Raw foods can be eaten either in the form of salad
greens or as a side dish of colored vegetables like
carrots or beets, or even as a mixed salad
incorporating both. Thoroughly chewing these raw foods
increases the benefit of this intake, because this
frees more enzymes from the cellulose framework that
binds them.
The benefits offered by a larger intake of enzymes can
be easily seen: a cooked meal is digested more easily
when raw foods have been added to it. We feel lighter
after a meal accompanied by salad or raw vegetables
because the digestion of the enzyme-poor cooked foods
has been facilitated by the extra enzymes contributed
by the raw foods.
Another way for the body to obtain the enzymes it
needs is via enzymatic supplements. This additional
support is often essential, because eating more raw
foods is sufficient to address only minor enzyme
deficiencies and maintain the proper acid–alkaline
balance; if an individual’s enzymatic capacity has
been overdrawn, deacidification requires a
contribution of enzymes from supplements in addition
to those supplied by the food in the diet.
The enzymes in commercial supplements are prepared so
that they retain their properties even after they have
entered the digestive tract, resisting stomach acids
and other substances that could destroy them on their
way to the cells. Taken on a daily basis in
combination with a diet high in raw vegetables, the
enzymes supplied by supplements should cause a sharp
reduction in the body’s level of acidification. They
help the body burn acids away, contributing to a
quicker restoration of the body’s pH.
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