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Re: Enzymes - the amazing facts.
 
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Published: 20 y
 
This is a reply to # 390,642

Re: Enzymes - the amazing facts.


quote;"Actually no. If they are talking about enzymes released by the body then why talk about "raw vegetables"? They are talking about the enzymes liberated from raw vegetables by the act of chewing." endquote

The author talks about chewing raw vegetables and states that the enzymes are released in the mouth and come in contact with the food. If these enzymes were in the food to begin with why is chewing needed to make these enzymes come in contact with the food that contains them. I believe that my interpretation is correct unless you can explain the above.

"Now notice how these food digestive enzymes have been trransformed into "food enzymes".....This is the result fo a sloppy quote by the author and should have read the "food digestive enzymes" rather than food enzymes!!"

No again. The quote is not sloppy - your interpretation of it is incorrect. You presumed he was talking about enzymes in saliva, whereas the passage itself clearly demonstrates that he is talking about enzymes in food.

No I don't think this is a correct interpretation. The act of chewing releases the digestive enzymes from the salivary glands which then aremixed and come nto contact with food. I'll look into his research in more detail later today while your working on supplying the names of the enzymes derived from food which participate in the diogestive process.





"Professor Artturi Virtanen, Helsinki biochemist and Nobel prize winner, showed that enzymes are released in the mouth when raw vegetables are chewed: they come into contact with the food and start the act of digestion. These food enzymes are not denatured by stomach acid, as some researchers have suggested, but remain active throughout the digestive tract. Extensive tests by Kaspar Tropp in Wurzburg, Germany, have shown that the human body has a way of protecting enzymes that pass through the gut so that more than half reach the colon intact. There they alter the intestinal flora by binding free oxygen, reducing the potential for fermentation and putrefaction in the intestines, a factor linked to cancer of the colon. In so doing they also help to create conditions in which lactic acid-forming beneficial bacteria can grow."




 

 
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