Can Supplemental Digestive Enzymes Cause Pain?


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.


Gluten Sensitivities



I presented several slides on lectins while in Europe and told the audiences that the human body does not make all the necessary enzymes to properly break down lectins/glutens which are found in carbohydrates and are part of our inflammation and disease processes. We have recognized lectins/glutens for more than one hundred years.

Why has it now become such a problem?  To better, understand we first need to be educated in what they are.  Think of lectins/gluten as a protein containing a key that fits a certain type of lock. This lock is a specific type of carbohydrate.  All life forms, plant and animal, insect and fungus have cell membranes that contains carbohydrates, which sit within, and project from the membrane.  When a lectin/gluten with the right key comes in contact with one of these ‘locks’ on the gut wall, artery, gland or organ it ‘opens the lock’, and disrupts the membrane and damages the cell. This in turn initiates a cascade of immune and autoimmune events leading to cell death. I went on to explain supplemental enzymes formulated for this problem can assist in eliminating the cause.

Being gluten intolerant should not stop you from quality of life.  Because it is difficult to test conclusively, many people will be diagnosed based on a wide variety of screenings and observations. The most common symptoms are gastrointestinal problems (or gastrointestinal distress) such as diarrhea, flatulence, gas and bloating. Other symptoms may include joint pain, fatigue and headaches.  Think about the fact that there can be 250 or more symptoms, related to gluten intolerances.  In fact, it can manifest itself as Candida.

Is gluten intolerance a wheat allergy?  Unbelievably you can have wheat allergies but not have gluten intolerance.  Confusing to be sure but they are two different responses in your body.  Gluten intolerances or sensitivities happen slowly over a period of time and are more nutritional deficient.  Symptoms of wheat intolerance will manifest itself as a typical allergy; quickly with a single exposure.

Exposing the problem: in answer to the question posed earlier in this document. Why is it now such a problem if it has been in our foods for hundreds of years?  The answer to the question is simple but with serious consequences. Much of our food has been genetically modified and in doing so they have transferred lectins from animal, plant, bacteria, human and virus DNA into our foods to enable them to last longer on the shelf or into the seeds to grow foods quicker in a smaller area.   They are called GMO (genetically modified organisms).  This has confused our digestive systems and since around 80% of our immune system is present in our digestive system, the response is an allergy to these foods simply because the body does not recognize them.

What can one do if suffering from gluten sensitivities?  Now that we understand, what gluten/lectin and/or wheat intolerances are and why we are having such a reaction to them.  I want to remind you that they are not just a protein problem but also proteins combined with carbohydrates referred to as glycoproteins in food.

When asked to formulate a supplemental enzyme product for these intolerances the formula must have specific blended proteases required for gluten/lectins found in food.  Proteolytic enzymes are necessary for the proper beakdown of casein and wheat proteins.  The formula also needs several different carbohydrate splitting enzymes called “polysaccharolytic” which work differently from each other because carbohydrates have many different kinds of linkages. The carbohydrate on gliadin is very complex, consisting of xylose, glucose, galactose, and arabinose all plant sugars. It is typical of plant cell walls, which require hemicellulase, pectin, and lignin, for proper degration.  An additional yet specific probiotic named Bifobacterium Lactis to block the toxic effects and balance the increased permeability to the gut.  This type of formula can be a benefit to those suffering from these intolerances and require gut balance.

I received a question about these allergies and the comment was that enzymes do not work for this problem.  Actually, supplemental digestive enzymes are necessary when the human body does not genetically produce the enzymes needed for these confusing modified organisms we now find in our food sources.

History of gluten intolerance is to remove the foods containing gluten out of the diet; you might ask yourself if this is possible?  Avoiding the genetically modified organisms by purchasing organic or growing, your own food makes sense. Nevertheless, when you travel or eat out quality of life begins to take a back seat.  Those of us suffering from this intolerance might benefit by taking the supplemental enzymes and probiotic formulated to address these hidden in foods.