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Roots, berries and raw meat aren’t
exactly our dream of a delicious feast, I know, but this is what the
human digestive system was originally designed to deal with.
These raw foods
come with their own supply of enzymes, which are
essential not only for digestion, but for life itself. Any farmer
knows that soil deficient in enzymes, is soil incapable of
supporting life! Every action and reaction in your body is
dependent on enzymes, and not only are we getting too few of them in
our over-cooked, over-processed foods, but stress, aging, and
environmental factors also render them less numerous and less
efficient in our bodies.
It is no surprise that digestive
problems are a serious concern these days, but not everyone realizes
that conditions as seemingly unconnected as asthma and both
constipation and diarrhea can be the result of enzyme
deficiencies, as can many colon diseases.
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Most people who watch TV, when
they think of the more common day to day digestive problems such as
heartburn, gas, bloating, or stomach cramps, are programmed to reach
for the antacids.
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These may be safe when used occasionally
basis, but in the long run, they inhibit the stomach's production of
something called "pepsin", necessary for the proper digestion of
protein. This is a serious problem, since protein molecules that
have not been properly digested can enter the blood stream , trigger
allergic reactions in the body and lead, as I mentioned above, to
widely different problems.
Altering the acidity in the stomach leads also to
problems absorbing the larger mineral molecules such
as calcium and magnesium, and a number of published studies
have demonstrated that acid blockers can contribute to anemia over
time - one study using human volunteers revealed that these
medications can inhibit dietary iron absorption by an alarming 52
percent.
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Not only that, but since
many of the symptoms are the same for a lack of sufficient
stomach acid as those for too much, in many cases people are
exacerbating the problem.
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When the food in the stomach is
inadequately digested , and in in the absence of the correct acid
environment (not to be confused with the body pH), not only are nutrients not absorbed but incompletely
digested proteins are dumped into the intestines, leading to
problems with allergies, inflammation , leaky gut, Candida and more.
Regular use of antacids can lead
to malnutrition from poor absorption, bowel irregularities, and even
to kidney stones. In fact, a convincing body of research links many
chronic health conditions, including diabetes and asthma, and even
hyperactivity in many children, to low levels of hydrochloric acid
(HCL) in the stomach and consequent acidic body pH: the TV induced perception that heart burn is
ALWAYS caused by too much stomach acid when in fact it is often the
result of too little, means that people who are popping antacids
like candy may actually be making the situation worse.
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The stomach naturally has a pH of
2 to 3. Antacid medications work by raising the pH level, and
providing temporary symptomatic relief. In the long run, with
chronic use (or rather, misuse!), they open the door for the growth
of bacteria , harmful flora and yeast overgrowth and subsequent inflammation.
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Acid is not always the
villain, however. There are many other enzymes for
digesting proteins, fats and carbohydrates, the deficiency of
which can be responsible for much discomfort. A more
constructive approach is to make sure at the first signs of any digestive problem that one
is supporting the digestive function with the necessary enzymes.
In view of the truly astonishing number of people
who are taking antacids, this research is of great
importance:
| Keywords: |
HEARTBURN, ACID REFLUX,
STOMACH ULCER - Vitamin B12, B12
Deficiency, Proton-Pump Inhibitors, PPI,
Histamine(2) Receptor Antagonists, H2 Blockers |
| Reference: |
"Do Acid-lowering agents
affect vitamin B12 status in older adults?"
Dharmarajan TS, Norkus EP, et al, J Am Med Dir
Assoc, 2008; 9(3): 162-7. (Address: Department
of Medicine, Our Lady of Mercy Medical Center,
Bronx, NY, USA. E-mail: dharmarajants@yahoo.com
). |
| Summary: |
In a cross-sectional study
involving 659 elderly subjects, aged 60-102
years, results indicate that prolonged use of
proton-pump inhibitors (PPI) may be associated
with a significant decline in serum vitamin B12
levels. Patient demographics, serum B12 levels,
use and duration of use of histamine(2) receptor
antagonists (H2 blockers) and PPIs, and oral
vitamin B12 supplementation were assessed.
Acid-lowering agents (H2 blockers and PPIs) were
used by 54% of the participants, where the
average duration of use was 18.2 months. No
association was observed between the use of H2
blockers and serum vitamin B12 levels. On the
other hand, PPI use was associated with
diminished vitamin B12 levels. Additionally,
oral vitamin B12 supplementation (RDA) during
PPI use was observed to slow the decline in B12
status, but not prevent it. Thus, the authors of
this study conclude, "B12 status declines during
prolonged PPI use in older adults, b ut not with
prolonged H2 blocker use; supplementation with
RDA amounts of B12 do not prevent this decline.
This report reinforces that B12 deficiency is
common in the elderly and suggests that it
appears prudent to monitor periodically B12
status while on prolonged PPI use, to enable
correction before complications ensue." |
B12
Status Declines during Prolonged Use of Proton-Pump
Inhibitors (Acid-Lowering Agent) |
Finding the enzyme formula that is right for your situation can
turn night into day as the body finally is enabled to correct
the problems that have been plaguing it. In the
RESOURCES
at right, you will find a simple test for determining what
your body is crying out for in the way of enzymes.
For those whose discomfort has
progressed beyond the point of preventative therapy, even to the
point of ulceration, I have found a natural
(patented) combination from Japan which is effective against this type of
problem, carrying with it no side effects, and overcoming the
problem not by altering body chemistry, but by activating the body's
defenses. It is a patented combination of L-Carnosine and
Zinc, and it helps to repair and protect the mucous lining of the stomach in a soothing
way. Jarrow makes it available under the name
PepzinGI
Dr.
Jonathan Wright, who first introduced me to the importance of
Hydrochloric Acid in health and digestion, links low levels of HCL to:
diabetes, under and over-active thyroid, RA, chronic hives or
shingles, lupus, weak adrenals, chronic hepatitis, vitiligo and
rosacea, and gallbladder problems among other things.
HCl and pepsin are essential for digestive
function, and hypo- (low) or a- (lack of) chlorhydria hampers the
function of ALL digestive enzymes, often bringing the feeling that
food is just sitting there, together with nausea, no desire
for food, and bloat.
He points out though, that
Hydrochloric Acid must be used with caution.
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Levels of stomach acid can be
measured
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directly via a test using the Heidelburg capsule, which is
inserted into the stomach on a string and then withdrawn. .
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There is
also a pressure point which may suggest a need for supplementation:
have a friend ascertain the point on your sternum where the last
ribs meet, right above the abdominal cavity. Then, move along the
left rib two inches, and press against it and slightly under the
edge. If this is really, really, sore - suspect a deficiency.
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Another pointer is finding six or more minerals (excluding sodium
and potassium) low on a hair analysis or blood test.
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There is also a
urine test, called the Indican test, which can be very
revealing. See
RESOURCES
at right
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cracked and peeling
nails, and dry, thinning hair can also point to an HCL
deficiency
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Dr. d'Adamo (Eat Right for
your Blood Type) states that ALL blood type As tend to be
lacking in HCL, and some B types as well.
Here is my article on the blood type, lectin, health connection.
My experience is that anyone whose health problems suggest
deficiencies of B12, B6, magnesium, zinc and protein would do well
to consider a possible HCL shortage as the cause. An inveterately
acid pH can also be due to a deficiency of HCL.
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The Vitamin Lady Line offers a formula with
Betaine Hydrochloride, which I highly recommend, called
SUPERZYMES |
Dr. Wright
suggests the following protocol:
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Remember
that HCL must be used with CAUTION!! Never
use it at the same time as aspirin or other blood thinners or
anti-inflammatories such as Motrin. Discontinue at once if you
experience any side effects, such as pain, burning, or additional
gas.
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Start with one capsule of HCL
with pepsin just before a meal.
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Do this for 2 or 3 days.
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After that time, if you have
experienced no problems, add two capsules before each meal.
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Stay at this level for 2 or 3
days, then increase to three capsules before each meal.
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Continue increasing in this
gradual way until you start to feel a warm glow in your stomach
after eating. This indicates you have reached the level efficient
for you. This is usually in the range of 4 to 9 ten grain
capsules (650 mg per grain) per meal
-
If this adds up to a large
number of capsules with each meal - more than 5 or 6 - split the
dosage and take half before and half during the meal.
-
Many people find that this
process encourages their body to begin manufacturing its own HCL
again, and they can cut back a little on their supplementation.
This is good.
Dr. Wright states that people who
have had resistant anemia for years have experienced
improvement with this protocol, and that some who have started to
lose bone from their jaw have seen a reversal of the condition. He
also points out that HCL is necessary for the production of
Intrinsic factor, without which B12 cannot be absorbed. He also
states that in his clinic, he encounters frequent Candida
problems in people with low HCL production. If you have
recurrent problems with yeast, - suspect a problem with HCL
production! If your blood type is A - be sure!
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There is also some evidence to
suggest that low levels of HCL allow overgrowth by a bacterium
called Helicobacter Pylori.
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Notice I say "over growth",
because once again, it seems that balance, not elimination, is the
key. We have had H. Pylori in our systems for many thousands of
years, which suggests to me that a symbiotic relationship may well
exist. Consider that while an excess of H. Pylori is
associated with ulcers, and even cancer of the stomach, a deficiency
of it has been connected with persistent diarrhea and oesophageal
cancer.
Gallbladder problems are becoming
almost epidemic, and unfortunately, the recommended remedy is to
"whip it out" Before you acquiesce I recommend reading this report:
What conventional medicine won't dare tell you about gall bladder removal surgery
Dr. Jonathan Wright
works a lot with gallbladder problems,
and this advice is from his book Guide to Healing with Nutrition.,
where he states that many cases gallbladder problems are
brought on or aggravated by food allergies.
He recommends
first using an
elimination diet, and if that is not successful, a five day fast. Either
way, the gallbladder is then challenged with possible allergens.
The list of foods for the elimination
diet follows. This method of allergy elimination was developed by
Dr. Breneman, former Member of the board of Regents at the American
College of Allergists. It isn't guaranteed to work, but in
most cases it leads to elimination of pain, and no need for surgery.
Do not eat anything that's not
on the first list for one week, then look at the second
list, add one of those foods in at a time, and see what your
gallbladder tells you.
These are the
foods to eat: (assuming there is no existing allergy to
them) beef, rye, soy. cherry. peach, apricot, beets and spinach.
Drink only water.
These are the
common allergens for gallbladder problems, followed by the
percentage of patients affected:
Egg 93%
Pork 64%
Onion 52%
Fowl 34.8%
Milk 24.7%
Coffee 21.7%
Orange 19%
Beans 14.5%
Corn 14.5%
Nuts 14.5%
Apple 8.7%
Tomato 8.7%
Cabbage 5.8%
Peas 5.8%
Peanut 4.3 %
Spices 4.3%
Fish 2.9%
Rye 1.5%
Medications 20.3%
Insufficient bile salts can contribute to sluggish gallbladder
function, and you can either take the actual bile salts, or
lipotropic vitamins (these would be Choline, Inositol and Methionine)
to try and stimulate your own production. Another connection is to
low stomach acid, see above for more about Betaine Hydrochloride.
After all that bad news, what is
there one can do to help cope? The first thing, and the most
important, is to alter one's diet to include
as many raw foods as
possible
- even adding the proverbial apple-a-day is a step in the
right direction. However, juicing raw foods is
absolutely the most effective way to instantly deluge one's
deprived body with high quality enzymes. Visit the
Living Foods
website, and click on the "Save up to 50%" link
(scroll down the page a bit). This
will take you to a page with the best selection and best prices
on juicers I have ever seen' plus links to many recipes.
One of the pioneers in this field, Dr. Edward
Howell, recommended eating 75% of one's diet as raw food: there's
something to aim for! Avoiding fried foods, pops and large amounts
of caffeine is also a positive step: these are closely linked to
attacks of heartburn. Since I myself am a moderation advocate, I
have to admit I do not go entirely raw food, only going so far
as to recommend a proportion of one's diet every day should be
raw. There are many people whose health was in serious
jeopardy who have benefited enormously from this change to raw
foods, however.
There are enzyme preparations
available that address each particular aspect of the problem - papaya
enzymes for heartburn, cellulase for bloating and gas, pancreatic
enzymes for breaking down protein, lipase for fat digestion, and
many combinations for overall digestive health.
One of the most useful long term solutions I
have found is to take an enzyme preparation which is designed to
replace the enzymes that cooking destroys. With this approach, by
taking the enzyme at the time you eat, the breakdown of food
components can begin before your own enzymes have to go to work .
This means less stress on your lower stomach and intestines, and a
far more efficient absorption of the nutrients in the food with less
demand on the pancreas.
The main things to remember about
introducing needed enzymes to your regimen:
1) some people
are inherently lacking in enzymes
2) even if you were fortunate
enough to be able to eat iron bars in your youth, as we age we
produce fewer enzymes and
3) adding them is replacing a natural
deficit, and produces nothing but positive benefits .
Dr. Anthony Cichoke ( see his book
in
RESOURCES)
cites research that shows proteolytic enzymes ( those which break down protein) can: improve
circulation, help fight plaque build-up on blood vessel walls,
decrease LDL and triglyceride levels, and maintain proper
equilibrium between blood clotting and the break-up of blood clots.
He says that proteolytic enzymes help in 5 ways:
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they are a natural
inhibitor of inflammation which can occur in the (blood) vessels
,
they aid the efficiency of blood flow,
they decrease pain and
edema,
they increase circulation and thereby improve supply of
nutrients to the tissues,
they dissolve micro thrombi and inhibit
clot formation. |
At a time when our diet tends to be extremely high
in fat and protein, this is information we need to digest! He goes
on to say in his book The Complete Book of Enzyme Therapy that these same enzymes taken systemically (i.e. between
meals) will reduce inflammation (as in Osteoarthritis) and stimulate
the immune system, improve circulation, help speed tissue repair,
bring nutrients to the damaged area, and remove waste products.
Dr. Cichoke also points out in his book that to a
certain extent the development of cancer may be dependent on the
efficiency of the body’s enzyme systems: he explains that in a
healthy body, cancer cells are unable to avoid detection because
there is a sufficient supply of the proteolytic enzymes to strip
away the fibrin that disguises them, allowing the natural defenses
of the body to destroy them. He feels that cancer cells are able to
grow only in the absence of sufficient enzymes.
About two things there can be
no doubt: our life styles these days do not promote a
healthy state of enzyme production in the body, and healthy
enzyme levels are incredibly important, not only for the enjoyment
of our food, but for our overall state of health.
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