Essentially there are four different kinds of enzymes, they are:

• Food enzymes: These are found in raw foods.  There are sufficient enzymes in each raw food to digest it.  The level of active enzymes in a food is affected by many things – including:  food additives, radiation, long term storage, and any kind of food processing, especially heat.  Enzymes in foods are destroyed when they reach a heat over 116°F.

• Digestive enzymes:  These help break food down into basic components so you can absorb the nutrients that are required to build cells, maintain organs and repair tissue.  These types of enzymes are present in the digestive juices your body produces, starting with the saliva in the mouth continuing down to and including the intestines.  These enzymes include protease, amylase, lipase, malt diastase, invertase, lactase, pectinase and alpha galactosidase.  Digestive enzymes break down different food groups.

• Metabolic enzymes: These enzymes enhance and support metabolic processes. They are made by the body and drive chemical reactions within the cells.  On a cellular level,  metabolic enzymes direct body systems and are interconnected with every functional organ and biological system in the body.

• Supplemental enzymes: These are cultured from plant enzymes. Plant enzymes are grown from food such as mushrooms, soy and wheat in a laboratory setting with specific actions rendered in units.  They are nonpathogenic Aspergillus Niger species and are free of mycelium contamination.  Removal of all aspergilli and fungi leave only the enzymatic action.  Supplemental enzymes are a concentrated form of enzymatic action.

Yours In Health!

G.E. Moon II