What are the benefits of ginger?

Ginger is an herb that is used as a spice and also for its therapeutic qualities. The underground stem (rhizome) can be used fresh, powdered, dried, or as an oil or juice. Ginger is part of the Zingiberaceae family, as are cardamom, turmeric and galangal.

This MNT Knowledge Center feature is part of a collection of articles on the health benefits of popular foods. It highlights the history of ginger, its therapeutic benefits, and some important precautions you should be aware of before taking the herb.

According to the National Library of Medicine, part of the NIH (National Institutes of Health), ginger is widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, fratulance, stomach upset, colic, morning sickness and motion sickness.

Some people find ginger helps them with the symptoms of upper respiratory tract infection ,bronchitis, cough, menstrual cramps, arthritis and muscle pain.

In some parts of the world, ginger juice is applied to the skin to treat burns.

Ginger is also used as a flavoring by the food and drinks industry, as a spice and flavoring in cooking, and for fragrance in soaps and cosmetics.

Ginger contains a chemical that is used as an ingredient in antacid, laxative and anti-gas medications.

According to Kew Gardens, England's horticultural royal center of excellence, ginger has a long history of usage in South Asia, both in fresh and dried form.

History of ginger

Fresh ginger rhizome (subterranean stem)

The University of Maryland Medical Centre  writes that ginger has been used in China for over 2,000 years to help digestion and treament of diarrhea , nausea and stomach upsets.

The Mahabharata (circa 4th century BC), one of the two major Sanskrit epics of ancient India, describes a stewed meat meal which includes ginger. Ginger has also been a key plant in Ayurvedic medicine, a system of traditional medicine native to the Indian subcontinent.

Approximately 2000 years ago, ginger was exported from India to the Roman empire, where it became valued for its therapeutic as well as culinary properties.

Ginger continued to be traded in Europe after the fall of the Roman empire, where its supply was controlled by Arab traders for hundreds of years. During medieval times it became a popular ingredient in sweets.

During the 13th and 14th centuries ginger and black pepper were commonly traded spices. By the sixteenth century one pound in weight of ginger in England would cost the equivalent of one sheep.

What are the therapeutic benefits of ginger?

Below are examples of some scientific studies on ginger and its current or potential uses in medical treatment.

Inflammation of the colon

A study carried out at the University of Michigan Medical School found that Ginger Root Supplement administered to volunteer participants reduced inflammation markers in the colon within a month.

The study was published in the journal Cancer Prevention Research.

Experts say that inflammation of the colon is a precursor to colon cancer. Co-researcher Suzanna M. Zick, N.D., M.P.H., explained that by reducing inflammation in the colon a person reduces their risk of developing colon cancer.

Zick said "We need to apply the same rigor to the sorts of questions about the effect of ginger root that we apply to other clinical trial research. Interest in this is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effective way."

Muscle pain caused by exercise

A study involving 74 volunteers carried out at the University of Georgia found that daily ginger supplementation reduced exercise-induced muscle pain by 25%..

Patrick O'Connor, a professor in the College of Education's department of kinesiology, and colleagues carried out two studies on the effects of 11 days of raw and heat-treated ginger supplementation on exercise-induced muscle pain.

The volunteers consumed the ginger supplements for 11 consecutive days. On the 8th day they performed 18 extensions of the elbow flexors with a heavy weight. The aim was to induce moderate muscle injury to the arm. Each participant's arm function, inflammation, and pain levels were assessed before exercise and three days afterwards.

The researchers noted that the pain-reducing effect was not enhanced by heat-treating the ginger.

The study was published in The Journal of Pain.

Nausea caused by chemotherapy 

Ginger supplements administered alongside anti-vomiting medications can reduce chemotherapy-induced nausea symptons by 40%, a PhaseII/III study carried out at the University of Rochester Medical Center found.

Lead researcher, Dr Julie Ryan, presented the study findings at the American Society of Clinical Oncology meeting in Orlando, Florida, in 2009.

Dr. Ryan explained that about 70% of cancer patients who receive chemotherapy experience nausea and vomiting. The vomiting is usually easy to control with effective medications. However, the nausea tends to linger.

Dr. Ryan said "By taking the ginger prior to chemotherapy treatment, the National Cancer Institute-funded study suggests its earlier absorption into the body may have anti-inflammatory properties."

Ovarian cancer

A study found that exposing ovarian cancer cells to a solution of ginger powder resulted in their death in every single test.

The cancer cells either died as a result of apoptosis (they committed suicide) or autophagy (they digested/attacked themselves).

The researchers, from the University of Michigan Comprehensive Cancer Center added that the ginger solution also prevented the cancer cells from building up resistance to cancer treatment.

The study findings were presented at the American Association for Cancer Research annual meeting in Washington D.C., 2006.

Asthma symptoms

A team at Columbia University carried out a study to determine what effects adding specific components of ginger to asthma medications might have on asthma symptoms.

Team leader, Elizabeth Townsend, PhD, explained "In our study, we demonstrated that purified components of ginger can work synergistically with β-agonists to relax ASM (airway smooth muscle)."

The scientists took ASM tissue samples and exposed them to acetylcholine, a compound that causes bronchoconstriction (narrowing of the airways).

They then mixed the β-agonist isoproterenol (asthma medication) with three different components of ginger:

• 6-gingerol
• 8-gingerol
• 6-shogaol

Contracted ASM tissue samples were exposed to each of the three mixtures as well as isoproterenol on its own.

The team found that ASm tissues exposed to isoproterenol combined with the purified ginger components exhibited greater relaxation than those treated with just isoproterenol.

Ginger component 6-shogaol had the greatest impact in enhancing the effects of isoproterenol.

Dr. Townsend said "Taken together, these data show that ginger constituents 6-gingerol, 8-gingerol and 6-shogaol act synergistically with the β-agonist in relaxing ASM, indicating that these compounds may provide additional relief of asthma symptoms when used in combination with β-agonists. By understanding the mechanisms by which these ginger compounds affect the airway, we can explore the use of these therapeutics in alleviating asthma symptoms."

The study findings were presented at the American Thoracic Society International Conference 2013 in Philadelphia, Pennsylvania.

Liver damage caused by acetaminophen

Acetaminophen, known more commonly as "Tylenol" in the USA and "paracetamol" elsewhere, is a popular painkiller and antipyretic (reduces fever). However, acetaminophen is also associated with a higher risk of chemically-driven liver damage (hepatotoxicity), especially among patients with liver disorders.

Scientists at the National Research Centre in Egypt wanted to determine whether ginger pretreatment might reduce the incidence of acetaminophen-induced liver damage in rats.

The researchers wrote in the Journal of Dietary Supplements "Our results demonstrated that ginger can prevent hepatic injuries, alleviating oxidative stress in a manner comparable to that of vitamin E. Combination therapy of ginger and acetaminophen is recommended especially in cases with hepatic (liver) disorders or when high doses of acetaminophen are required."

High blood pressure (hypertension)

A study reported in the journal Pharmaceutical Biology found that cassumunar ginger extract was more effective than prazosin hydrochloride in reducing blood pressure in hypertensive laboratory rats.

The researchers, from Chiang Mai University in Thailand wrote "The cassumunar ginger extract exhibited the maximum decrease of mean arterial blood pressure at 39.83 ± 3.92%, which was 3.54-times that of prazosin hydrochloride."

Dysmenorrhea (painful menstruation)

Ginger can help reduce the symptoms of pain in primary dysmenorrhea (period pains), researchers from the Islamic Azad University in Iran reported in the Journal of Pakistan Medical Association.

Seventy female students were divided into two groups:

• The ginger group - they took capsules containing ginger
• The placebo group - participants took capsules containing placebo

The participants took their capsules for three days at the beginning of their menstruation cycles.

The researchers found that the 82.85% of the women taking the ginger capsules reported improvements in pain symptoms compared to 47.05% of those on placebo.

Migraines

A study performed at the VALI-e-ASR Hospital in Iran and published in the journal Phytotherapy Research found that ginger powder is as effective in treating common migraine symptoms as sumatriptan. Sumatriptan is a common medication for migraine treatment (Imitrex, Treximet, Imigran, Imigran).

The double-blind, randomized clinical trial involved 100 participants. They all suffered form acute migraine without aura. They were randomly selected to receive either sumatriptan or ginger powder.

The study authors concluded "Efficacy of ginger powder and sumatriptan were similar. Clinical adverse effects of ginger powder were less than sumatriptan. Patients' satisfaction and willingness to continue did not differ. The effectiveness of ginger powder in the treatment of common migraine attacks is statistically comparable to sumatriptan. Ginger also poses a better side effect profile than sumatriptan."

Precautions

According to the University of Maryland Center, the use of herbs can interact with other herbs or medications.

Therefore it's important to talk to your doctor before taking ginger.

You should not take ginger if you suffer from a bleeding disorder or take blood-thinning medications (such as warfarin or aspirin).

Side effects of consuming ginger are rare, but may include:

• Diarrhea
• Heartburn
• Stomach upset
• Mouth irritation

Written by Christian Nordqvist

http://www.medicalnewstoday.com/articles/265990.php

7 Super spices for super health

Spice up your life

The word "antioxidants" typically conjures up thoughts of fruits, vegetables, tea, and even chocolate. But did you know that spices and herbs are also teeming with antioxidant power?

ARE HIGH
IN ANTIOXIDANTS

Dr. Wendy Bazilian, author of The SuperFoodsRx Diet: Lose Weight with the Power of SuperNutrients, recommends using more spices and herbs as a way for you to improve
 the overall quality of your diet.

Health-conscious chefs and nutritionists have long recommended including spices and herbs in dishes
to add flavor without the fat, salt or sugar. But studies on the antioxidant richness of spices and herbs
suggest using these flavor powerhouses as a way to add more health to your meals, too.

"It's the ultimate in good nutrition news when adding a favorite ingredient increases the health benefits of the foods we're already enjoying," says Dr. Bazilian. For example, one teaspoon of ground cinnamon has the equivalent level of antioxidants as a half cup of blueberries and one cup of pomegranate juice. Just think of
all the foods to which you add cinnamon!

The health benefits of spices and herbs

To advance the science of spices and herbs, Mcormick created the McCormick Science Institute, an independent research organization where researchers are looking at antioxidants as well as other health-promoting advantages offered by consuming more spices and herbs.

Antioxidant power. Research has shown that antioxidants are substances -- found in foods like fruits and vegetables --that may protect cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Antioxidants can protect you against heart disease, cancer and other diseases. Antioxidants include beta-carotene, lutein, lycopene, selenium and vitamins A, C, and E.

Anti-inflammatory properties. Researchers are investigating the unique protective properties of spices and herbs, and their role in possibly reducing inflammation. Inflammation has been identified as a precursor to many chronic diseases, such as heart disease, allergies, and Alzheimer's to name a few. Spices and herbs can be included in an anti-inflammatory diet to not only add flavor but to also assist in healing the body.

Weight loss. Researchers are exploring the potential of spices to boost metabolism, promote satiety, aid weight management and enhance the overall quality of a diet. The capsaicin in peppers are believed to have metabolic boosting properties. In addition, if the food you eat is flavorful and satisfying, there is a good chance you will eat less and consume fewer calories, too.

What are the seven super spices?

Spices and herbs are botanically classified as fruits and vegetables. And since they no longer contain the water that makes up a significant part of the fresh produce, spices and herbs offer an even higher level of antioxidants. In addition, spices and herbs also are rich in phytonutrients, such as carotenoids, flavonoids and other phenolics, all of which possess health-promoting properties. Many spices and herbs appear to have some beneficial effects, but here are the seven super spices with the greatest health-enhancing potential and tips to include them in your meals.

1

Cinnamon

Dr. Bazilian says cinnamon is easy and versatile (and delicious!). "Put 1/2 to 1 teaspoon in your coffee grinds before brewing or stir into your honey to sweeten your tea," she suggests.

The health expert also recommends mixing cinnamon into yogurt or sprinkling it on oatmeal, stirring it into pumpkin or whipping it into smoothies. "Cinnamon is a great addition to sprinkle into a traditional PB&J, too. Make it extra healthy by using whole grain bread, natural peanut butter, and all-fruit preserves," she adds.

According to Dr. Bazilian, cinnamon is also rich in natural compounds called polyphenols. Research suggests that these compounds may act like insulin in our body to help regulate blood sugar levels.

2

Oregano

Dr. Bazilian considers oregano a
mini salad because "one teaspoon has
as much antioxidant power as three
cups of chopped broccoli (but don't
ditch the broccoli – have both!)."

Oregano is among the highest in
antioxidants of the dried herbs
and it goes seamlessly and
flavorfully into familiar, everyday
foods as well as new recipes.
Dr. Bazilian recommends adding
oregano to commercial or homemade
pasta or pizza sauce or even sprinkle
oregano onto a grilled cheese sandwich.

She adds, "Sliced tomatoes become
exceptionally pretty and tasty with
a sprinkle of oregano, a grind of pepper
and a drizzle of extra virgin olive oil."

3

Rosemary

The compounds in rosemary appear to help reduce inflammation in the body and inflammation is a trigger and indirect risk factor for many chronic diseases. Rosemary is also being studied for its role in heart health.

Include rosemary in marinades for meats and tomato sauces as well as whole grain breads and rolls. And for the adventurous palate, try ground rosemary in cakes and sweet quick breads.

4

Turmeric

This bright yellow spice is commonly found in curry powder. Researchers are looking into the role of turmeric in brain health and protecting against cognitive decline associated with aging. In addition, curry is a heart-healthy condiment.

Stir curry into egg salad, chicken salad and tuna salad mixes for lunch. Add curry to simmer sauces for poultry. Whisk curry into dips and even vinaigrettes for cooked vegetables.

5

Thyme

According to Dr. Bazilian, in addition to the antioxidant advantages, research is looking at the role of compounds in thyme in relation to respiratory function.

To get more thyme in your diet, whisk it in salad dressings and creamy dips, sprinkle it on cooked vegetables and fish, and include it in stir-fries or sautes.

6

Ginger

It may surprise you but one teaspoon of ginger has similar antioxidant levels as one cup of spinach. And ground ginger can be used in both sweet and savory dishes.

To satisfy a sweet tooth, Dr. Bazilian recommends this pungent spice be sprinkled onto fresh fruit slices or stirred into frozen yogurt or ice cream.

For savory fare, ground ginger can be mixed with honey and heated to provide a sweet gingery glaze on steamed carrots or broiled salmon fillets. Ginger also livens up marinades and sauces.

In addition, Dr. Bazilian says, "Scientists are looking at the role compounds in ginger for digestive issues (nausea and others) along with its role in reducing pain."

7

Dried Red Peppers

Spices derived from red peppers include
cayenne, crushed red pepper and
paprika. In addition to adding fiery
flavor, these spices may just be a
tasty friend to dieters, too. Dr. Bazilian
says, "Red pepper in its various forms
is showing promise for enhancing
metabolism, increasing satiety and
potentially stimulating fat burning, too."

She recommends using cayenne,
crushed red pepper and paprika
to spice up hummus, guacamole,
cottage cheese and even mashed
potatoes. She adds, "Give marinades
or dressings a kick with a little cayenne
or sprinkle paprika onto fish for a taste
and pretty change."

How much of a spice or herb will deliver health benefits?

More than a dash will do you. Dr. Bazilian recommends including spices and herbs at every meal. However, there is not yet a specified amount.

"Just like foods, it's not possible to provide a specific 'prescription' (like we do with medications) for [spices and herbs]," she explains. "Just have an herb and/or spice at every meal."

Using more herbs and spices is also a tasty way to boost the nutrition of your diet because with the added flavor, you can cut the salt, fat, and added sugar in your recipes.

Does heating spices and herbs kill their nutritional potential?

Dr. Bazilian says, "The science on spices and herbs and their properties and functions is still emerging."

Researchers are looking into the effects of heat and preparation techniques and there is no official answer on whether or not certain compounds or nutrients are altered when exposed to heat or other practices.

According to Dr. Bazilian, some research has suggested that heat may actually enhance the bioavailability (the ability of the body to absorb and use a nutrient) of certain compounds, while others may be potentially decreased.

She says, "It is likely that we will discover there are great benefits to be had from including herbs and spices along with other health-promoting superfoods, regardless of preparation techniques."

Spice – and herb – up your meals

To make it easy and delicious SpicesFoeHealth,com has a unique collection of tasty recipes and a variety of tips to get more spices and herbs in your meals. You can try a new healthy recipe every day or every week!

http://www.sheknows.com/health-and-wellness/articles/803694/seven-super-spices-for-super-health

Apples walk away with most health accolades, and spinach leads the healthy veggie brigade. Compared to them, celery is somewhat unsung, but once you read its incredible–and nearly endless–list of health benefits, you will quickly join its growing list of lovers.

• Celery is a great choice if you are watching your weight. One large stalk contains only 10 calories! So, add celery to your shopping list and enjoy it in your salads, soups and stir-fries.
• 
  
• Celery reduces inflammation. If you are suffering from joint pains, lung infections, asthma, or acne, eating more celery will bring much-needed relief.
• 
  
• It helps you calm down: Celery for stress-relief? Oh yes! The minerals in celery, especially magnesium, and the essential oil in it, soothe the nervous system. If you enjoy a celery-based snack in the evening, you will sleep better.
• 
  
• It regulates the body’s alkaline balance, thus protecting you from problems such as acidity.
• 
  
• Celery aids digestion: some say celery tastes like “crunchy water,” and that is the reason it is so good for your digestive system.  The high water content of celery, combined with the insoluble fiber in it, makes it a great tool for easy passage of stool. Note: because celery has diuretic and cleansing properties, those with diarrhea should avoid eating it.
• 
  
• It contains “good” salts. Yes, celery does contain sodium, but it is not the same thing as table salt. The salt in celery is organic, natural and essential for your health.
• 
  

• It cares for your eyes. One large stalk of celery can deliver up to 10 percent of your daily need for Vitamin A, a group of nutrients that protects the eyes and prevents age-related degeneration of vision.
• 
  
• Celery reduces “bad” cholesterol: There is a component in celery called butylphthalide. It gives the vegetable its flavor and scent. Guess what: this component also reduces bad cholesterol! A Chicago University research shows that just two stalks of celery a day can reduce bad cholesterol (LDL) by up to 7 points!
• 
  
• It lowers blood pressure: An active compound called phthalides in celery has been proven to boost circulatory health. Raw, whole celery reduces high blood pressure.
• 
  
• It can amp up your sex life: and this is not just hearsay. Dr. Alan R. Hirsch, Director of the Smeel and Taste Treatment and Research Foundation, says two pheromones in celery–androstenone and androstenol–boost your arousal levels. They are released when you chew on a celery stalk.
• 
  
• Celery can combat cancer: Two studies at the University of Illinois show that a powerful flavonoid in celery, called luteolin, inhibits the growth of cancer cells, especially in the pancreas. Another study suggests that the regular intake of celery could significantly delay the formation of breast cancer cells.
• 
  

Useful Tips:

Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp.  When selecting celery, remember this rule of thumb:  The darker the color, the stronger the flavor.

Freshly chopped celery retains its nutrients much better than if you chop and store it even for a few hours.

Steamed celery not only retains its flavor, but also most of its nutrients–up to 99 percent of them, in fact!

http://www.care2.com/greenliving/11-super-health-benefits-in-just-1-celery-stalk.html

The Type of Food that Will Slow Nearly EVERY Inflammatory Disease...

You've probably heard of enzymes, and you probably already know they are important for your digestion. But you may not be aware of just how necessary enzymes are to every cell in your body—not just for digestion but for ALL your physiological processes.

Enzymes are composed of amino acids and are secreted by your body to help catalyze functions that would normally not occur at physiological temperatures. They literally make magic happen and are absolutely vital to your life.

More than 3,000 different enzymes have been identified, and some experts believe there may be another 50,000 we have yet to discover. Each enzyme has a different function—like 3,000 specialized keys cut to fit 3,000 different locks. In this analogy, the locks are biochemical reactions.

Enzymes drive biological processes necessary for your body to build raw materials, circulate nutrients, eliminate unwanted chemicals, and the myriad of other biochemical processes that go on without your even thinking about it.

For starters, here are just some of the activities in your body requiring enzymes:

• Energy production
• Absorption of oxygen
• Fighting infections and healing wounds
• Reducing inflammation
• Getting nutrients into your cells
• Carrying away toxic wastes
• Breaking down fats in your blood, regulating cholesterol and triglyceride levels
• Dissolving blood clots
• Proper hormone regulation
• Slowing the ageing process

And small amounts of enzymes can affect profound changes! Enzymes are the catalysts that cause many essential biochemical reactions to happen—but they are not "used up" IN the reaction. They merely assist—meaning, they accelerate reactions—sometimes to a mind-boggling several million reactions per second!

Enzymes lower the amount of energy needed for a reaction to occur. Without them, some reactions simply would not function in your body.

But enzymes don't work alone.

Enzymes rely on other elements to accomplish their tasks, such as certain vitamins and minerals. These elements are called "coenzymes."

You are probably already familiar with one of these—coenzyme q10. CoQ10 is found in the mitochondria (power centers) of your cells where it is involved in making ATP, every cell's principal energy source. Another example is magnesium, which participates in over 300 enzyme reactions.

The Concept of "Enzyme Potential"

Dr. Edward Howell spent his entire professional life studying enzymes and can be credited with catalyzing enzyme research.

Whether or not this is true, Howell believed you were born with a limited enzyme-producing capacity, and that your life expectancy depends on how well you preserve your "enzyme potential." His theory was that if you don't get enough enzymes from the food you eat, great strain is placed on your digestive system to "pick up the slack," i.e., produce enough enzymes to accomplish the task.

A deficiency in digestive enzymes then reduces availability of your metabolic enzymes. Howell believed this metabolic enzyme deficit was at the root of most chronic health problems.

Enzyme Basics

There are three basic categories of enzymes:

1. Digestive
2. Metabolic
3. Food based

Digestive enzymes, as their name implies, help you break down food into smaller parts that can be absorbed, transported and utilized by every cell in your body. Digestive enzymes are extra-cellular—meaning, they are found outside your cells.

Metabolic enzymes are intra-cellular—meaning, inside your cells, where they help the cell carry out a variety of functions related to its reproduction and replenishment.

Your pancreas produces most of these digestive and metabolic enzymes.

Fortunately, you get (or should be getting) many enzymes from the foods you consume—particularly, raw foods. These directly help with your digestive process.

The more raw foods you eat, the lower the burden on your body to produce the enzymes it needs, not only for digestion, but for practically everything. Whatever enzymes are not used up in digestion are then available to help with other important physiological processes.

Your Meal's Journey through Your Digestive System

Once consumed, your meal begins a complicated, multi-phased journey of breakdown and conversion into nutrients your body can use. This process is, of course, called digestion, and enzymes play a key role.

There are eight primary digestive enzymes, each designed to help break down different types of food:

1. Protease: Digesting protein
2. Amylase: Digesting carbohydrates
3. Lipase: Digesting fats
4. Cellulase: Breaking down fiber
5. Maltase: Converting complex sugars from grains into glucose
6. Lactase: Digesting milk sugar (lactose) in dairy products
7. Phytase: Helps with overall digestion, especially in producing the B vitamins
8. Sucrase: Digesting most sugars

Digestion begins in your mouth, starting with saliva. Did you know that you produce about 1.7 litres of saliva each day? Your mouth is where enzymes (primarily amylase) begin to exert their action. Amylase in your saliva begins to break down carbohydrates.

As food passes into your stomach, proteins are worked on by protease. From there, the bolus of food passes into your small intestine, where lipase begins to break down fats, and amylase finishes off the carbohydrates.

Did you know that 90 percent of your digestion and absorption takes place in your small intestine?

From here, the micronutrients are absorbed into your bloodstream through millions of tiny villi in the wall of your gut. But what happens when this process goes awry?

Disease—or "dis-ease."

Aftermath of the Western Diet: Enzyme Deficiency

Insufficient enzyme production is at the root of much "tummy trouble" in our country. Digestive problems cost Americans $50 billion each year in both direct costs and absence from work.

It is a sad fact that 90 percent of the food Americans buy is processed food. Diets heavy in cooked, processed, and sugary foods, combined with overuse of pharmaceutical drugs such as antibiotics, deplete your body's ability to make enzymes.

Enzymes may be relatively large, but their protein structures are fragile. The amino acids in the molecular chain link together to form certain patterns and shapes, which give enzymes their unique characteristics and functions. When something disrupts the chain's structure, the enzyme becomes "denatured"—it changes shape and loses its ability to perform.

Heating your food above 116 degrees F renders most enzymes inactive.

This is one of the reasons it's so important to eat your foods raw. Raw foods are enzyme-rich, and consuming them decreases your body's burden to produce its own enzymes. The more food that you can eat raw, the better. Ideally, you should get 75 percent of your digestive enzymes from your food.

In addition to heat, enzymes are also very sensitive to shifts in pH, which is why different enzymes work in different parts of your digestive tract, based on the pH each enzyme needs in order to function.

Enzyme deficiency results in poor digestion and poor nutrient absorption. This creates a variety of gastrointestinal symptoms, including:

• Constipation
• Bloating
• Cramping
• Flatulence and belching
• Heartburn and acid reflux

Chronic malabsorption can lead to a variety of illnesses. Think about it—if your body doesn't have the basic nutritional building blocks it needs, your health and ability to recover from illness will be compromised.

Besides breaking down food, enzymes (particularly the proteases) can help with gut healing, controlling pathogens, and immune support. Your immune system begins in your gut—and if you have enzyme and digestive issues, chances are your immune system isn't functioning as well as it should be.

Complicating matters, your capacity for enzyme production also declines with age.

How Aging Affects Your Enzyme Production

Research has shown that your natural enzyme production starts to decline by the time you're about 20.

Studies show that, every ten years , your body's production of enzymes decreases by 13 per cent. So by age 40, your enzyme production could be 25 percent lower than it was when you were a child. And by the time you're 70, you could be producing only ONE-THIRD of the enzymes you need.

Making matters worse, your stomach produces less hydrochloric acid as you age, and hydrochloric acid is crucial in activating your stomach's digestive enzymes.

When digestion of foods requires such a heavy demand, enzyme supplies run short and your enzyme-producing capacity can become exhausted. Why does this matter? The high demand for digestive enzymes depletes your body's production of metabolic enzymes, which every cell in your body needs in order to function.

The Many Roles of Metabolic Enzymes

Now that you know how important digestive enzymes are for getting nourishment, let's take a look at another type of enzymatic activity—your metabolic enzymes. Metabolic enzymes are intimately involved with running your circulatory, lymphatic, cardiac, neurologic, endocrine, renal, hepatic, and reproductive systems, and maintaining your skin, bones, joints, muscles and other tissues.

Every one of your 10 trillion cells depends on these enzymes and their ability to catalyze energy production. As I said before, each of these enzymes is highly specialized as a function of its particular molecular structure.

Consider these two examples:

• RNA polymerase is an enzyme your body uses to transcribe DNA into RNA, which is used to make proteins.
• Lysosomal enzyme, produced in the lysosome of each cell (also called the “suicide bag”), breaks down macromolecules and other foreign particles the cell has ingested (such as bacteria) so they can be disposed of. The lysosome is a microscopic garbage disposal!

One of the most important functions of metabolic enzymes happens in your blood. If you think about it, it makes sense. We know that bacteria, fungi, and parasites are comprised of protein, as is the shell encompassing viruses. Enzymes in your blood—primarily proteases (proteolytic enzymes)—serve to break down protein-based foreign bodies, effectively cleansing your blood.

As blood cleansers, these enzymes combat chronic inflammation, which left unchecked can lead to everything from autoimmune diseases, to cardiovascular disease and even cancer. Enzymes reduce inflammation in your body by:

1. Breaking down foreign proteins in the blood that cause inflammation and facilitating their removal via your blood stream and lymphatic system
2. Removing “fibrin,” a clotting material that can prolong inflammation
3. Reducing edema in the inflamed regions

It follows, then, that any disease caused by inflammation—which is practically every chronic disease we face today—can be benefited by increased levels of functional enzymes in your blood.

I will discuss oral enzyme supplementation shortly. Although taking an enzyme supplement may be helpful, NO manufactured product can duplicate the positive effects of a nutrient-rich diet.

Boosting Your Enzyme Levels Naturally

There are four ways to naturally increase your enzyme levels:

1. Increase your intake of raw, living foods
2. Eat fewer calories
3. Chew your food thoroughly
4. Avoid chewing gum

The very best way to get enzymes into your body is by consuming at least 75 percent of your foods raw. For many of you, you'll have to work toward this goal gradually.

While all raw foods contain enzymes, the most powerful enzyme-rich foods are those that are sprouted (seeds and legumes). Sprouting increases the enzyme content in these foods tremendously. Besides sprouts, other enzyme-rich foods include:

• Papaya, pineapple, mango, kiwi, and grapes
• Avocado
• Raw honey (the enzymes actually come from the bee's saliva)
• Bee pollen
• Extra virgin olive oil and coconut oil
• Raw meat and dairy

The best way to bump up your metabolic enzymes is to provide your body with raw materials and energy it needs to make them. By eating these types of foods, you supply your body with the amino acids and the enzyme co-factors needed to boost your own natural enzyme production.

Another way to lower your body's demand for enzymes is to reduce your caloric intake. Did you know the average person spends 80 percent of his available energy simply digesting food?

By reducing overall consumption, as well as introducing more living foods, you reduce your need for digestive enzymes, which allows your body to put more of its energy into producing metabolic enzymes.

Which brings us to chewing. Quite apart from the esthetic pleasure of an unhurried meal, there are important physiological reasons to chew your food well.

Chewing stimulates saliva production, and the more time you spend chewing, the longer your saliva enzymes have to work in your mouth, lessening the workload of your stomach and small intestine. Chewing also stimulates a reflex that sends a message to your pancreas and other digestive organs, "Gear up—we've got incoming!"

And don't chew gum.

Chewing gum fools your body into believing it is digesting something, so it pumps out digestive enzymes unnecessarily. Why waste those precious resources?

Digestive Enzyme Supplementation

If you suffer from occasional bloating, minor abdominal discomfort, and occasional constipation and suspect your enzyme production is low, you might want to consider a digestive enzyme supplement in addition to eating more of your foods raw.

Digestive enzymes should be taken WITH a meal. There are hundreds on the market, so how do you choose a good one? You should look for an enzyme formula with the following characteristics:

• It should contain a mixture of different types of enzymes, to help digest all of the different components of your diet (including lipase, protease, and amylase)
• The ingredients should be high quality, all-natural, and free of allergens and additives
• The supplement should be labeled as to the enzymatic strength of each ingredient, not just its weight
• It should be made by a reputable company with rigorous quality control and testing for potency

Besides digestive enzyme supplementation, there is another way to use oral enzymes—for systemic use. This requires taking enzymes between meals so they can be absorbed through your gut and into your bloodstream, where your cells can use them metabolically.

Systemic Enzymes—Playing Catch-Up with European Medicine

Getting enzymes from your digestive tract into your bloodstream isn't as easy as it would seem. As I've already discussed, enzymes are very susceptible to denaturing and must be helped to survive the highly acidic environment in your stomach. They are often given an "enteric coating" to help them survive the journey through your digestive tract.

And then, there is the matter of absorption.

For nearly 100 years, medical dogma insisted that enzymes taken orally were too large to pass through the digestive tract wall.

However, there is now a good deal of research that they can indeed pass through your intestine intact and into your bloodstream and lymphatic system, where they can deliver their services to the rest of your body... one of the mysteries of medical science.

Now that we know this is possible, systemic oral enzymes have been used to treat problems ranging from sports injuries to arthritis to heart disease and cancer, particularly in European countries. But most of the research has been published in non-English language journals.

This systemic use of enzymes is just now taking off in the United States.

It is crucial that, in order for enzymes to be used systemically, they must be ingested on an empty stomach. Otherwise, your body will use them for digesting your food, instead of being absorbed into the blood and doing their work there.

Let's take a look at how systemic enzymes can benefit your health by examining their applications for two major health problems we face today: heart disease and cancer.

How Systemic Enzymes Battle Heart Disease

It is now fairly well recognized that heart attacks and strokes are related to inflammation, which is why C-reactive protein (an inflammatory marker) can be predictive of cardiac events.

However, according to an excellent article about systemic enzymes by Michael Sellar, French researchers have proposed that bacteria might be a causative factor in coronary artery disease. Very high levels of bacteria were found in their patients' arterial plaques, possibly explaining elevations in C-reactive protein.

C-reactive protein functions to stop the spread of bacteria in your body.

Since enzymes inhibit platelet aggregation, help your immune system combat pathogens, and break down fibrin (which makes up clots), they may offer significant benefits for vascular diseases like thrombosis, phlebitis, and varicose veins.

Sellar quotes enzyme researcher Rudolph Kunze:

"Although enzymes reduce inflammation and we used to think that was all they did, we now believe that the central target of systemic enzymes is the immune system. It is my belief that heart disease is an immune disease very much, although obviously not totally, related to bacterial pathogens and other invaders."

Systemic Enzymes in the Treatment of Cancer

The use of enzymes to treat cancer has its roots all the way back to 1911 with John Beard's The Enzyme Treatment of Cancer and Its Scientific Basis. Beard believed cancer was a result of diminished pancreatic enzymes, impairing your immune response.

A study in 1999 suggests he may have been right on target.

Ten patients with inoperable pancreatic cancer were treated with large doses of oral pancreatic enzymes (along with detoxification and an organic diet), and their survival rates were 3 to 4 times higher than patients receiving conventional treatment. Proteolytic enzymes can be helpful in treating cancer because they help restore balance to your immune system.

Dr . Nick Gonzalez in New Youk city, NY has also done a lot of work on enzymes in cancer treatment and has written a book on the subject.

Some of the ways proteolyc enzymes can be helpful in the fight against cancer are:

• Boosting cytokines, particularly interferon and tumor necrosis factor, which are very important warriors in destroying cancer cells.
• Decreasing inflammation.
• Dissolving fibrin: Cancer cells hide under a cloak of fibrin to escape detection. Once the cancer cells are “uncloaked,” they can be spotted and attacked by your immune system. It is also thought that fibrin makes cancer cells “stick together,” which increases the chance for metastases.
• German studies have shown that systemic enzymes increase the potency of macrophages and killer cells 12-fold.

For more about the difference between digestive enzymes and systemic enzymes, click here for a video interview with enzyme expert Nena Dockery.

Hopefully you can now appreciate just how important enzymes are to your overall health, right down to the cellular level. Once you understand this, you may begin to see just how important it is to eat a diet rich in fresh, organic, raw foods. You may even want to try juicing some of your vegetables as a way of getting more nutrients—and enzymes—into your body.

It has been said, "You are what you eat." But really, "You are what you digest" is closer to the truth.

http://articles.mercola.com/sites/articles/archive/2011/08/21/enzymes-special-report.aspx