Lack of enzymes, especially lipase deficiency, may cause vascular problems such as cardiovascular disease and high blood pressure. If the lack of lipase occurs in certain parts of the body, it may also cause obesity. It has been reported that obese patients have less lipase in adipose tissue. Dr. David Galton studied obese adults in Tufts University School of Medicine in the United States, and found that they all have enzyme deficiency in their adipose tissue, and even some people lack fat in their lipomas.

Usually animal tissue contains many lipases, but why do these people lack fat? Many experiments have shown that when food is cooked, lipase will disappear, such as some high-calorie foods such as meat, potatoes, etc., but these foods originally contained many lipases before cooking. The enzymes contained will almost be lost. Without lipase functioning, after excessive calorie intake, it will accumulate in the body to form fat, which accumulates in the liver, kidneys, arteries, and microvessels.

Foods lacking enzymes will cause a burden on the body. In addition to increasing body weight, it will also cause changes to organs. For example, exquisite foods that have been heat-treated, due to extreme lack of enzymes, will cause significant changes in the size and function of the pituitary gland. In contrast, if the secretory glands in the animal are removed surgically, the amount of enzymes in the blood will also change. Enzymes affect the glands that produce hormones, which in turn affect the secretion of enzymes.

The cooked food style will cause the pancreas and pituitary gland to fail due to excessive effects, and also the thyroid gland, which will make the body’s reaction become dull and the body weight will increase. Calories in raw food are relatively less irritating, but can help the body maintain weight.

For example, pig farmers know that if they feed raw potatoes, the pigs will not gain weight, so they will cook the potatoes before they are fed to the pigs, so that they can be fattened and sold at a higher price. Think about it, the meat sold in the market is produced in this way. It contains high fat and low enzymes. After cooking, the enzymes are lower. This saturated fat makes it difficult for us to digest, so it accumulates in the body’s arteries.

Without proper decomposition by lipase, the fat eaten will be absorbed in an undesirable way, and will eventually run into the blood vessels and arteries, causing symptoms such as arteriosclerosis, hypertension, and high cholesterol. In the blood vessels, fat will settle in the blood vessels, blocking blood flow, making it difficult for blood to return to the heart, so that the heart will expand. These problems are caused by the following components:

. Saturated fat. (Partly from animal products eaten)

. Hydrogenated fat.

. Polyunsaturated fat.

We all know that polyunsaturated fats lower cholesterol, which is true, but polyunsaturated fats act like drugs. As stated in the book The McDougall Plan: “Polyunsaturated vegetable oils may cause health hazards. After people eat them, these polyunsaturated fats will lower cholesterol like drugs and cause the body to store A large amount of cholesterol is released into the gallbladder through the liver and then enters the colon. In the colon, excessive cholesterol is one of the causes of colon cancer.” (In the rat experiment, feeding a lot of cholesterol and polyunsaturated fat, compared with feeding a lot of cholesterol and saturated fat, will cause more cancer.)

We know that the amount of enzymes in the blood and tissues of young people is higher than that of the elderly. Dr. Berker and Meyers have conducted experiments to find a group of people who have lipase in their blood. The content of is only half of that of young people. As a result, people who lack lipase will have symptoms such as arteriosclerosis, hypertension, and slow fat absorption rate.

Research conducted by researchers at Stanford University has similar results. Patients with arteriosclerosis have lipase deficiency, and the more severe the arteriosclerosis, the lower the lipase content. There is another experiment that proves that patients with arteriosclerosis who lack enzymes in the blood can also digest fat too slowly and hyperlipidemia, but after taking lipase, the condition of fat metabolism becomes good immediately.

The fat in the blood will make the blood circulation rate worse, so that the white blood cell function of the immune system is damaged, which may be the reason why obese patients are more susceptible to infection. The high fat content in the blood can also prevent insulin from functioning. Insulin is a hormone that regulates the absorption of sugar in tissues. Due to the blockage of fat in the blood, blood sugar rises, which may lead to diabetes.

Do you know when enzymes begin to be produced in the human body? The answer is that they existed during the egg and sperm period. It is also because of the activity of the enzyme that the egg and sperm can be combined. Cell division must use enzyme as the medium, so that the egg and sperm can combine in the mother body to produce new life. From birth to death, enzymes have been active in the human body. After the cells’ nutrients are gradually lost to death, the enzyme will lose its effectiveness. The organs that make enzymes are the digestive organs and internal organs. The enzymes produced are mixed in the blood and flow to various work positions to carry out their own work.

When we eat, saliva immediately produces an enzyme called sialidase, which breaks down the starch in rice into maltose. Secondly, when food enters the stomach, an enzyme called gastrin appears immediately, decomposing proteins such as meat to some extent. Next is the small intestine, which contains enzymes such as intestinal enzyme, amylase, lipase, etc., which can decompose protein and fat. After these procedures, food is decomposed into a form that can be easily digested and absorbed. These nutrients are converted into energy and substances that constitute cells.

It can be seen from the above digestion process that the smooth operation of enzymes can make the various functions of the human body function normally. Without enzymes, the human body immediately died. Therefore, we believe that enzymes are the source of life.

Our way of life and diet are constantly changing. In order to increase the shelf life of foods, more and more foods have been specially processed. As a result, many of the digestive enzymes inherent in the food itself that help the body absorb nutrients may have been exhausted during this process. In order to make food consumption safer, our bodies have to work harder to break down and digest food.

Enzymes can provide these important digestive enzymes and beneficial microorganisms for your body recovery, so that you can fully absorb the nutrition of food and make up for the defects of processed food. The six functions of enzymes are listed below:

Maintain good physical condition

This function is to keep the blood weakly alkaline, maintain a balanced bacteria in the intestine, strengthen cells to promote digestion, and strengthen the resistance to pathogenic bacteria.

Anti-inflammatory effect

It is also a conditioning function of the internal environment. The so-called inflammation refers to inflammation caused by local cell damage and destruction. In fact, the enzyme has no healing power, but it can transport a large amount of white blood cells to give the cells the power to heal wounds. No matter what kind of disease, the most basic treatment still depends on the body’s self-healing ability. Even special effects drugs and antibiotics can only destroy pathogenic bacteria.

Antibacterial effect

In addition to promoting the fungus-eating effect of white blood cells, the enzyme also has an antibacterial effect, which is eliminating the original bacteria. On the other hand, enzymes have a role in promoting cell regeneration and can fundamentally treat diseases.

Decomposition

This is an important function of enzymes. Decompose and eliminate the pus and dirt in the affected area or remaining in the blood vessel, and restore the body to normal state. In addition, promoting the digestion and absorption of food is also one of the decomposition effects.

Blood purification

Decompose and excrete waste products in the blood and viruses produced by inflammation. In addition, it can break down cholesterol, keep the blood weakly alkaline, promote blood circulation, and at the same time treat diseases such as baldness, shoulder pain, and bruises.

Cell activation

It has the function of promoting the metabolism of cells and is a part of generating basic physical strength. In addition, it can also promote the regeneration of injured cells.

In 1752, the French physiologist Leoma discovered that the meat stuffed in the metal tube had dissolved, but he did not know why.

In 1785, the Italian scientist Lazzalo Sparanzoni put the pieces of meat in an empty metal tube with holes to feed the eagle. Soon after, the metal tube was taken out and the meat inside was dissolved. But he did not know why the meat dissolved, so he continued to experiment for decades. Later, a substance with a meat-dissolving effect was discovered and named pepsin. He was the original discoverer of proteolytic enzymes.

In 1833, France’s Peian and Pelori applied the liquid of ground malt to starch, and it was found that the starch was broken down. So he named this starch-decomposing substance Diastase, which is now called amylase. Later, Diastase became the name used to represent all enzymes in France.

In 1836, a professor at the University of Leuven in Germany discovered that there was a substance that had a meat-dissolving effect in the gastric juice. This substance will lose its effect once it is exposed to heat, and it will only work under a strong acid state.

This substance that can dissolve meat in gastric juice is named pepsin, and many enzymes have been discovered. A small amount of enzyme can act on a large number of substances. The reaction is activated in water. The reaction is most activated when the pH is near neutral, around 37 degrees Celsius (except for pepsin, which works under strong acids).

The use of the name “enzyme” began in the second half of the nineteenth century. In Greek, enzyme means “something in yeast.”

There are microorganisms in yeast that are used for fermentation when making wine, which is also called enzyme. Even if crushed yeast is used instead of live yeast, alcohol can still be fermented. This was the first discovery by the Bufner brothers, but he did not know what the enzyme is made of.

In 1926, the American biochemist Summer (J.B. Sumner, 1887-1955) successfully extracted urease crystals from concanava. In fact, this crystal is a protein. Sumner extracted the protein-decomposing enzyme and named it pepsin. And the enzyme that breaks down the protein of pancreatic juice is named trypsin.

The entity of the enzyme is a protein. In 1946, Summer and the American biochemist Northrop (J.H. Northrop, 1891-1987) won the Nobel Prize in Chemistry. Another winner of the Nobel Prize in Chemistry in the same year was Stanley, an American biochemist and virologist (M. Stanley, 1904-1971).

In addition, the molecules of proteins are huge molecules formed by a series of amino acids with a molecular weight ranging from 10,000 to millions, and the number of amino acids is linked from one hundred to tens of thousands.

Protein is the entity of the enzyme, but it is not the essence, just the skeleton of the enzyme. The wrong idea of “enzymes are proteins” has made research on enzyme nutrition slow. Sumner believed that “enzymes are proteins” and won the Nobel Prize, but the result was a misunderstanding that “enzymes can be taken by ingesting protein.” Based on this, enzymes are not included in the six nutrients.

Dairy products are an indispensable part of daily life for each of us. Strangely, we often hear that someone will have abdominal pain and diarrhea after drinking pure milk, and this reaction is definitely not caused by food spoilage.

There is such a disease called lactose intolerance. People who are lactose intolerant cannot effectively digest lactose, and lactose is precisely an important ingredient contained in most dairy products. If the adverse symptoms after drinking milk are bloating, colic, and diarrhea after drinking a certain amount of safe and healthy milk, then the so-called allergy may be the lactose intolerance discussed here. For most adults, among the foods we come into contact with daily, the most frequent dairy products with high lactose content are milk. So many people with lactose intolerance will show the above symptoms to a certain extent. Some studies have pointed out that the incidence of lactase deficiency in Chinese Han people is 75% to 95%, and that of ethnic minorities is 76% to 95.5%.

If lactose is not absorbed, it will be discharged into the intestine and fermented by intestinal microorganisms to produce acid and gas, resulting in gastrointestinal dysfunction and causing the loss of valuable proteins and minerals, such as the loss of iron, zinc, calcium which is related to rickets in children and osteoporosis in adults. The investigation results of the experts show that patients with lactase deficiency have a poorer bone structure than normal people. More seriously, if the body lacks lactase, lactose will not be hydrolyzed into monosaccharides for human absorption. And galactose can promote the synthesis of brain glycosides and mucopolysaccharides, thereby playing a role in promoting the intellectual development of children.

Lactose malabsorption is not only accompanied by signs of lactose intolerance, but also accompanied by a loss of appetite, resulting in a reduced diet, diarrhea, and also the loss of a certain amount of digested food. These digested foods could have been absorbed but not absorbed (including valuable proteins, microbes, minerals and some sugars in milk), making the utilization of milk extremely low and wasting this precious dietary resource.

With the development of modern biological science and technology, people use lactase to directionally hydrolyze a large amount of lactose in cow milk, thereby making it possible to fundamentally solve the medical problem of lactose intolerance that has trapped the world for many years. Lactase, also known as β-galactosidase, can hydrolyze lactose into glucose and galactose, which reduces the lactose content in milk to below 0.01% and achieves 99% lactose removal. Lactose-free milk is no different from ordinary milk in taste and nutrient composition. The hydrolyzed cow’s milk can be made into lactose-free milk powder, lactose-free yogurt, cheese, ice cream and other milk-containing nutritional foods, so that lactose intolerant people can also eat milk and other foods in a safe, healthy and safe manner.