QUESTION: I’ve been studying digestive enzymes for a few years now and primarily focus on enzymes that are prepackaged in raw food, since any cooked or processed foods are void of them, and they’re effect on our system; so to speak. I’ve found that older folks, who have eaten foods for several years that have been cooked or processed, have worn out their enzyme production due to overcompensation for the lack of packaged enzymes in the food. This is where I’ve felt the supplemental enzymes have become exceptionally useful, but I am a little wary about younger people who most definitely have better digestive systems than older folks. They are loading with, so to speak, foreign enzymes to supplement enzymes they already produce. Conventional wisdom would say that the natural production would slow down and eventually stop producing. Such as the adrenal glands with steroid production when excess is present in the blood. What are your thoughts on that?
ANSWER: I am going to answer you thought process with some Data. This is very much according to scientific thinking and I cannot fault you except to say that we are in a critical time with our children and young people. Many years ago I felt the way you now do but no longer. Here is why:
When we are yet an embryo, we are given an estimated 20,000 to 25,000 genes carrying 3 billion bits of genetic information that constitute an instruction book for our proteins for our life time. Enzymes are proteins.
As a fetus between the ninth and twelfth weeks in mother’s womb we develop our digestive enzyme potential for our lifetime. Our genes and the health of mother and father will determine this outcome. Our DNA will carry out the instructions when to turn on our digestive enzymes.
I can attest to this being a fact because I had mumps while carrying one of my children in my first trimester. She was born with an inability to properly digest food and we almost lost her. It took me many years to understand this and that is why I have dedicated my life’s work to enzyme science and enzyme therapy.
What does my time as a fetus or baby have to do with my digestion now?
- We first make digestive enzymes (enzyme potential) while in mother’s womb during our 9th to 12th week
- This enzyme potential is to last throughout our life
- The only digestive enzymes turned on at birth are meant for our own Mother’s breast milk!
- This remains so for at least 18 months and then babies may begin to slowly digest some carbohydrates added in their diet.
- It is not until they are around 36 months old and have begun to cut 12 to 14 teeth will they be able to utilize natural sugars in foods.
- They will need the teeth for chewing/grinding and the environment of their gut will then be able to handle natural sugars.
- This is all dependent on their own genes instruction and directing their DNA as to when to turn on their digestive enzymes.
Consider this with me:
- If we do not breast-feed our children for 18 months what will be the consequences?
- If we feed our children carbohydrate foods before they can properly break them down – what are the consequences?
- What if we feed them sugar before three years – what is the added consequence?
Now, lets add genetically modified foods (GMO) that contain proteins from animal, insects, bacteria and virus mixed in our foods, which our human body can’t recognize. The consequence is allergies, asthma, ADD, ADHD that are up from 400 to 600 %. Autism used to be one in a million children in the 60s, to one in a thousand in the 80s, one in 150 children in 2009 and now in 2013 1 in 67 children in the United States.
What about the fact that several companies are using human fetal cells modifying our drink and food? This was to make us “want” to drink Pepsi and some of the other products. I personally question their thought process and ethics!