Question & Answer

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QUESTION:  Hi Dr. Fuller,  just wondering what’s the difference compared to taking just basic papaya and pineapple tablet enzymes compared to your digest enzymes? I’m guessing there must just be a higher concentration and variety?

ANSWER:  They are actually different forms of enzymes.  The two you are asking about are “plant” enzymes and the other contains “plant based” enzymes.

Plant enzymes include bromelain, a proteolytic enzyme and a milk-clotting enzyme derived from the pineapple stem, and papain, an enzyme derived from the papaya tree. They were first used as meat tenderizers and ingredients in beer until they became more refined to be used in supplements. There are some who experience bowel irritation from the use of papain which is similar to the bloating from eating at salad bars.  These plant enzymes work at a higher pH than the plant based enzymes and most of digestion is over with before they begin to activate.   Bromelain should be used for inflammation rather than digestion in the human body.

Plant-based supplemental digestive enzymes have the ability to aid digestion throughout the entire digestive process. Therefore, these enzymes are more useful to the body’s digestion than the other type of enzyme supplement.

Supplemental plant-based digestive enzymes are grown on plant foods (as their host) in a laboratory where they are fed to become whatever digestive enzyme is required, but they do not contain their host. The host is a plant food source and its use is just a platform to host the mycelial or biochemical enzymes. They must be grown on a plant form and extracted without chemicals in a laboratory process. The remainder is a pure fluid that is dried to a fine pure powder substance. They are known as plant enzymes but they are really mycelial or microbial produced bio-identical enzymes to the human body. Enzymes cannot be made like man-made synthetic vitamins and minerals and are considered a food substance.

 

Can Supplemental Digestive Enzymes Cause Pain?

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UntitledDuring the many years I have served as a health practitioner there have been some patients sensitive to supplementation. It has been my experience that these people have a hidden or silent condition that they may not recognize until they try to change their normal food habit.  To explain this many of us get into a habit of eating certain foods every day and our choice is based upon what we “like” or how it makes us “feel”.  You probably have heard the term “comfort foods”.

One of my earned degrees is in Dietetics.  I was suspicious that food played a role in disease issues.  However, contrary to what I was taught I found it hard to accept the theory that all food is good for everyone nor could we all digest the food properly.  I never lost my drive to understand why one mans food is another mans poison.   This goes back to the years I spent in researching Biochemical Individualism.  The scientific truth is that each and every one of us has to discover his or her own personal safe diet.  I have tried to make it easy for my patients by teaching them their Diet Type.

Today, fortunately, there is a growing awareness that correct eating and good health go hand in hand. With the discovery of food allergies and/or genetic food intolerance and the recognition of their widespread harmful effects, the door has been opened for the cure of a wide variety of diseases.  It has been estimated that over half of all illnesses reported to doctors are caused or worsened by toxic foods, so this condition is not rare.

An allergy to the food you are eating every day can take the edge off your enjoyment of life, can cause you to feel under the weather without anything definite to complain about or can actually be the cause of severe inexplicable illness. But the vast majority of people do not know that this is what is happening to their bodies and their state of mind. They simply accept that mystery symptoms which come and go are just normal.

Can you have a hidden allergy or food incompatibility?

It is common for us to think of food allergy in terms of the type of illness which results from an allergy to nuts, strawberries or shellfish. These foods, however, are not eaten on a day-to-day basis, and the violence of the reaction when encountered leaves little opportunity for the source of the illness to remain unsuspected.

Officially, figures still claim that food allergy affects only between 1% and 7% of the population.  These statistics are misleading since they concern only extremely violent food reactions that are “immediate hypersensitivity” and which can lead to anaphylaxis and death.

There is an entirely different clinical picture when the food to which you are allergic is a staple item of your diet that you eat every day of your life, perhaps several times each day. Under these circumstances, the body adapts to the allergic process and the reaction disappears to become a masked or silent allergy. This adaptation of the body may last a lifetime or may become exhausted at any time under stress. When the adaptation by the body is complete there are no symptoms, but if the strain of coping with the allergy wears down the adaptive process then a whole variety of symptoms can show up.

Any bodily system can be upset by food allergy or genetic food intolerance and in any person one or more systems can be involved. Incidentally, even the targeted system involved can change from one period of life to another.  Example: A child with eczema moves on to asthma, then grows out of asthma and develops irritable bowel syndrome. Stress helps to exhaust the adaptive process of the body and aggravate the symptoms.  This often makes it appear as though stress is the cause of the trouble. The patient may have to endure psychotherapy, and when this fails to cure the trouble, drugs may be used to suppress the symptoms.  Remember that individuals can express their conditions differently.

It has been my experience that these are the very people who are reactive to supplemental digestive enzymes when they try to take them.

Consider the results of silent inflammation that has been masked for years.  Now you now decide to add supplemental digestive enzymes to properly breakdown these foods.  How may your body react to the change?  If your toxic food is a protein the reaction of pain may be in the stomach.  If it is a lipid (fat) derivative you may have nausea as in gallbladder or even diarrhea.  If it is a carbohydrate it may show up as bloating and/or gas.  If it several different foods, then the liver is involved and you may have night sweats and or migraines.  

What can you do if you have a reaction?

In my practice I determined their type and we adjusted their diet.  I gave them the supplemental digestive formula for sensitive people and followed it with a formula to smooth the digestive tract along with a sensitive probiotic formula to assist in their microbial balance.  They stayed on the sensitive protocol until they could graduate to the stronger formula for balancing.

If you can’t see a Transformation trained practitioner, then you can read my book and determine your type and follow the food choices in the book. “The Healing Power of Enzymes” has been updated during 2015.

Another suggestion you might not to want to hear is to take as many digestive enzymes your body requires to make the reaction stop.  This isn’t very popular but some people who are afraid of the supplementation may take so few they just stir up their problem.  The truth is they need more than the average person to begin with.

 

Do Enzymes Cause Constipation?

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I recently spoke in Mexico City on one of my favorite subjects, “Supplemental Digestive Enzymes” and their many positive uses.  I do not speak Spanish and required an interpreter. From what I have been told she was excellent in keeping up with me. However, in a large audience of a couple thousand people it is impossible to take questions.

When delivering in a venue of this size I do my best to present some of the common questions I receive. One of the questions I often receive is about constipation and enzyme use. There are those of us who were constipated before experiencing supplemental enzymes, but did not realize it.  I have been asked to go into more detail than I was able to when in Mexico.

Let me give you an example: a person can be experiencing at least one bowel movement a day. However, they begin taking supplemental enzymes with meals and all of a sudden their bowel is no longer moving.   They may be concerned that the enzymes made them constipated.

Our gallbladder isn’t an organ that gets a lot of attention – unless it is causing nausea, bloating and/or pain. 

Until then we are not aware that our gallbladder is in stress. The gallbladder is a little sac that stores bile from our liver and is found just beneath the liver. It is there to release bile during digestion to breakdown the fatty foods we eat.

Poor eating habits causes stress in the gallbladder. At first more bile is produced when too many man-made fatty and carbohydrate rich foods are ingested. This causes peristalsis producing a bowel movement. It can go from nausea and diarrhea and then eventually to constipation.

Many Latinos are brought up on seasoned foods, rich carbohydrates (tortillas)!  When this happens over a long period if time, the gallbladder cannot empty itself on demand and the liver is not stimulated to produce the correct amount of bile.

The undigested fat combines with any iron or calcium contained in the food to form insoluble soaps, which prevent minerals from reaching the cells. These hard soaps can cause constipation, anemia and bone loss. In addition, the lack of bile acids also prevents the absorption of carotene, Vitamins A, D, K, and essential fatty acids. This leads to a multitude of deficient disorders. Lack of proper digestion of food or inappropriate foods can cause many problems.

Supplemental enzymes balance digestion. There is no excessive bile to stimulate bowel peristalsis and they think they are now constipated. 

When this happens we have the solution by adding more capsules of digestive enzymes with meals. You can also add probiotics with meals or increase your intake in the evening before bed. In time your bowels will be back to normal, which is more than one bowel movement a day if you eat more than one meal a day.

You may have had your gallbladder removed and that simply means that your liver now has to release bile on demand. It also means it is now putting more stress on your liver. This is why I suggest supplemental lipase enzymes, which do not require bile to work.

 

 

 

 

 

 

DISEASE QUESTIONS

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My Dear Friends,

Daily I am asked questions about disease issues. I am not trying to be un-sensitive to your concerns by not answering your questions. I hold degrees in Health Science, Dietetics and Naturopathic Studies. I am not an Oncologist which is a medial doctor that treats and diagnosis cancer.

I personally believe that we have the power to begin our own healing by addressing our digestive system. In other words we can prevent disease by addressing those parts of our system where most cancer begins. The digestive system holds within it 80% of our immune system plus our entire enteric or autonomic nervous system which is embedded in our gastrointestinal system.

The University of Washington explains it best:  “The autonomic nervous system controls the tone of the digestive tract. The integumentary system reduces water loss, contains receptors that respond to touch, regulates body temperature, and protects the inside of the body from damage. 

I personally experienced cancer in three different areas of my body. I am a cancer survivor. When I was diagnosed with my cancer I made changes in my beliefs, food intake and worked on forgiveness. My cancer would go into remission but then show up in another place of my body. Finally during my last cancer diagnosis I added to my regime supplemental plant based enzymes and this time the cancer went away. Oncologists do not like to say I was cured however; this was 38 years ago next month.

Supplemental digestive enzymes assists in the digestion of our food, carries the nutrients from what we eat into our cell and assists the cell to clear waste. This is no small thing. I just taught while in Mexico City the importance of our metabolic enzymes and our cells.

  • We all begin as just one cell.
  • That one master cell contains all our specific information (3 billion bits) that we need for life and we are only 5 days old.
  • These 3 billion bits of information is our genes, DNA and what our enzymes are to do according to their information.
  • That one cell splits into various cells creating all our organs while in Mothers womb.
  • By the time we are adults we contain around 100 trillion cells.
  • Each cell (no matter the type) requires the same things: 45 known nutrients and 20,000 enzymes to stay alive.
  • Plus a Queen Mother enzyme called “Kinase” to make more proteins and enzymes in the cell.
  • For just one cell to duplicate it requires another 13,000 enzymes.
  • Every mineral and or nutrient is co-enzymes, which means it requires an enzyme to work.
  • Every cells enzymes uses these 45 nutrients to make 125,000 different chemicals every second.

I hope you are getting the picture. Blended supplemental digestive enzymes are taken orally with meals to assist proper digestion. Systemic enzymes (those which work in the blood) are blended to the proper pH for the blood and do not assist in the digestive tract. All enzymes from metabolic (those your body produces from proteins) to those we take supplementally all require the same things the proper pH to do their work and water to make them work.

There are supplemental digestive plant based enzymes blended for carbohydrate digestion, lipases blended for lipid digestion and proteases blended for protein digestion into amino acids.

The supplemental systemic enzymes require a different pH to work within our blood and organ systems by assisting the body during inflammation and improved blood flow and/or circulation.

When you ask me about bodily dysfunction or disease I will suggest forgiveness, changing stress habits, an improved diet (organic and no sugar) with supplemental enzymes. Ingest systemic proteolytic enzymes three to four times a day and the proper Probiotics at bedtime!  These are the basics.  It may not always be easy but it can be life changing.

HAVE YOU NOTICED?

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WHAT WORKS FOR ONE DOES NOT NECESSARILY WORK FOR ALL

Have you noticed how people appear to be one of four basic shapes? At any shopping mall in the Midwest, for example, it is not unusual to observe many shoppers who carry most of their weight in their tummy or upper torso, but not their buttocks. A cowboy who has trouble holding up his jeans because his hips are smaller than his tummy falls into this category. You will also see women with large breasts and shoulders but have small flat buttocks (great legs but no ass at all). On the West Coast, health- conscious men and women tend to carry their weight evenly all over their bodies. They would rather have fatigue problems than suffer from weight problems. In the East, many people, especially women, have large hips wider than the shoulders and oversized thighs.

You will also find people whose body shapes mature later than others everywhere. These types have boyish or childlike shapes. This does not mean that these shapes are peculiar to specific geographic locations. However, when a particular nationality is concentrated in one state, this often accounts for a preponderance of one of the body types in that locality. We inherit our body shapes, with their strengths and weaknesses, from our ancestors.

What does this have to do with you, or this blog? Everything, because different body shapes come with different needs and different digestive needs. The key word is “different.” This difference makes it impossible to have one perfect food or diet that works for everyone.

Now as you think about these varied body shapes, consider the distinct cravings that go along with each of them. One person may be drawn to very sweet foods, while another strongly dislikes desserts. Another may prefer a good steak rather than a slice of chocolate fudge cake. Doctors ask their patients about their own health and that of their families. These doctors are very aware that certain weaknesses and disorders are inherited and various medications and foods affect people very differently.

Dating back to the ancient Egyptians, over forty-four books have been written on the subject of body typing. For example, Ayurvedic medicine, originating in India 5,000 years ago, is completely based on doshas or the way we are driven to different tastes whether salty, sour, or sweet. Another problem has been that not everyone fits the three medical types known as “ectomorph, endomorph, or mesomorph”. Nor do you fit in the ancient Ayurvedic types known by their dosha tastes as Vata, Pitta, or Kapha. Because of this they have altered their three types, which now includes a mixed type. Last is our American Apple, Pear, or Banana and/ or triangle, inverted triangle, or rectangle. This does not mean you do not fit anywhere since there are countries you are very prevalent.

As you may see, the study or biochemical science of body typing is not new. Health professionals have always been very aware of the differences, and similarities, in body types and muscle tones. I believe that one of the major reasons why any body type suffers weaknesses and gets out of balance is due to digestive enzyme deficiencies. These are inherited and compounded through poor eating habits and stress on the system.

bodytype womenmen-body-shape

Do you see yourself or someone you know?  More tomorrow!

ARE THESE CALORIE STATEMENTS TRUE?

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WHY CALORIE MATH DOESN’T WORK FOR WEIGHT LOSS:

  • A calorie is not a calorie when you eat it at a different time of day.
  • A calorie is not a calorie when you eat it in a different processed form.
  • A calorie is not a calorie if two people eating the same food utilize it differently.
  • Always eat carbohydrate calories in a very calculated way.
  • The more you exercise, the more your body will tolerate carbohydrates.
  • Most people will burn fat faster when restricting fat.

Biochemical Scientists do not accept the measurement of calories. In fact, they do not believe you can truly measure calories based on so many different and diverse reasonings. Many of these reasons have to do with the energy expenditure of the foods themselves—how they were grown, prepared, and who eats them. People vary in the particular digestive enzymes they produce.

  • Some people produce more proteases for digesting proteins, others different lipase for fat breakdown, and carbohydrate-splitting enzymes for digesting carbohydrates.
  • Digestive enzyme production is as different as fingerprints because it is based on their own DNA.
  • People differ immensely as the bacteria that live within them.
  • Extra or diverse bacteria make them more efficient at metabolizing food: so instead of being lost as waste, more nutrients make their way into the circulation, or if they go unused, get stored as fat.
  • Calorie math will never be precisely accurate because the amount of calories we extract from food depends on such a complex interaction between food and each human body with its many microbes.

I believe the summation is correct and have spent more than the last 30 years trying to make sense out of all of it. Dr. Rogers J. Williams first coined the phrase, “Biochemical Individualism” back in the 1960s while working at the University of Texas. I grabbed onto his theory because it made so much sense to me and have been diligently making it a science ever since.

EVERYTHING YOU KNEW ABOUT CALORIES IS WRONG

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You will not see references made to calorie-counting in my book or articles. The only time a calorie may be mentioned is when making a point. I earned a PhD in Dietetic Nutrition and the theory about calorie calculation has bothered me for more years than I want to mention. Food is energy for the body. Digestive enzymes in the mouth, stomach, and intestines break up complex food molecules into simpler structures, such as sugars and amino acids that travel through the bloodstream to all our tissues. Our cells use the energy stored in the chemical bonds of these simpler molecules to carry on business as usual. This is a simplistic statement about nutrition based on perfect conditions. If only we were perfect.

I was taught a scientific theory on calorie calculation based on American chemist Wilbur Olin Atwater from the 19th century. The available energy in all foods was calculated with a unit known as the food calorie, or kilocalorie—the amount of energy required to heat one kilogram of water by one degree Celsius. Fats provide approximately nine calories per gram, whereas carbohydrates and proteins deliver just four. Fiber offers a piddling two calories because enzymes in the human digestive tract have great difficulty breaking it up into smaller molecules. Atwater was doing his best, but no food is average. Each food source we eat is digested or unable to be digested in its own way.

According to Rob Dunn, a biologist at North Carolina State University, new research has revealed that this assumption is, at best, far too simplistic. To accurately calculate the total calories that someone gets out of a given food, you would have to take into account a dizzying array of factors, including whether that food has evolved to survive digestion; how boiling, baking, microwaving, genetically modifying it, or barbecuing it changes its structure and chemistry; how much energy the body expends to break down different kinds of food; and the extent to which the billions of bacteria in the gut aid human digestion and, conversely, steal some calories for themselves. Nutrition scientists are beginning to learn enough to hypothetically improve calorie labels, but digestion turns out to be such a fantastically complex and messy affair that we will probably never derive a formula for an infallible calorie count.

Rachel N. Carmody working in research states: “Even if two people eat the same sweet potato or piece of meat cooked the same way, they will not get the same number of calories out of it.”