{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"Episode #29 Enzymes- Are You Getting Enough?","description":"·        “Discovered in the late 1930’s- 80 initially identified- today we have discovered over 5,000 different enzymes.\r\n·        Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body.\r\n·        Their activity is dependent on the presence of adequate vitamins and minerals, particularly magnesium.\r\n·        Many enzymes incorporate a single molecule of a trace mineral, such as manganese, copper, iron, or zinc- without which the enzyme cannot function \r\nThree types:\r\n·        Biggest group is metabolic enzymes- play a role in all bodily functions like breathing, talking, moving, thinking, behavior, maintenance of the immune system.\r\n1.     Poison neutralizers – poisons and carcinogens like DDT and tobacco smoke- changing them into less toxic forms that can be excreted.\r\n2.     Digestive enzymes – about 22 total- most of which are manufactured by the pancreas- secreted in the duodenum- upper small intestine- and help to break down the bulk of partially digested food leaving the stomach.\r\n3.     Food enzymes- cooked and processed foods are devoid of these active enzymes- need to supplement and eat raw foods to get them- proteases for digesting protein ,lipases for digesting fat, amylases for carbs. Amylases in saliva start to break down carbs while chewing- make sure you are chewing properly and enough (30-50 times per bite) to break down the food and mix the Amylases in- will cut down on intestinal gas- stomach churning helps to distribute and mix enzymes in with food.\r\n \r\nResearch:\r\n·        Enzyme research has revealed that raw and fermented foods are needed to supply certain enzymes- these foods reduce the body’s need to produce digestive enzymes- a strain of the pancreas, stomach, and other glands that produce and distribute enzymes in the body.\r\n·        Enzymes are deactivated at temperatures over 118 F wet heat and 150 F dry heat.\r\n·        A good measure is that foods at 117 F can be touched without pain but liquids over 118 F will burn. This is a built in mechanism to help us not overcook foods (low and slow…) and kill the activity of the enzyme content.\r\n·        Much more in the podcast.\r\n \r\nSource: Nourishing Traditions by Sally Fallon","author_name":"Structural Performance Podcast","author_url":"http:\/\/therolfworkshop.libsyn.com\/webpage","html":"