There are multiple enzymes all across any living organism, capable of multiple different functions. They don't just perform 1 sole function for obvious reasons. Here's a standard description of proteases which not only help digest proteins but also provide a wide number of other functions in the rest of a living organism, not just the digestive system:-
http://en.wikipedia.org/wiki/Protease
One obvious flaw in all these enzyme arguments is this:- the body supplies enzymes in the saliva to help break down food. Why would the body need to do that, if all enzymes get destroyed anyway, later on in the stomach, and the foods then all supposedly get digested by pancreas- etc./generated enzymes? Makes no sense. Clearly, enzymes, whether in or outside foods, do therefore have a role to play re predigesting foods, especially raw foods, before the foods enter the lower stomach. So the rawist idea that the pancreas etc. gets worn out after constant overuse re enzyme-production does appear to have merit.
Geoff
> Date: Fri, 29 May 2009 09:19:46 -0400
> From: [log in to unmask]
> Subject: Re: enzyme loss in boiling meat?
> To: [log in to unmask]
>
> Are you sure about this? You produce digestive enzymes in your gut, but I'm
> pretty sure you don't produce any in your eyeballs, your brain, your skin,
> or... your muscles. Cells don't all produce all possible enzymes - that
> would be a huge waste of resources. Your muscles don't need any digestive
> enzymes, and neither do an animals. If you ate from the contents of an
> animal's digestive system at each meal, that would be one thing, but most of
> us don't.
>
> I'll cede this point to a bio or medical person who tells me that we do
> produce significant quantities of digestive enzymes inside our muscle
> tissue, but I'm really quite sure that just isn't the case.
>
> >
> > Re the claim that digestive enzymes in the meats of living animals would
> > kill those animals:- That's just ridiculous. If that were truly the case,
> > we'd all be dead along with all other animals and plant-life, billions of
> > years ago. Enzymes are useful for certain specific functions(such as
> > breaking down dead tissue), but they are not all-inclusive in their
> > function.
> >
> >
> >
> >
> >
> > Another point made by many Raw-foodists is that raw aged meats/plants is
> > much easier to digest than even fresh, raw meats as the former include a lot
> > more bacteria in them. While the gut does annihilate most bacteria, it
> > doesn't annihilate all of it, so that the aged, raw foods can help replenish
> > the bacteria in the gut. Needless to say, many followers of cooked-diets
> > often have to eventually take extra bacterial supplements(less effective
> > than bacteria-rich raw foods, IMO) in order to cope with their wrecked
> > digestive systems, after being decades on such processed, bacteria-deficient
> > diets.
> >
> >
> > Geoff
> >
> >
> >
> >
> >
> >
> > > Date: Thu, 28 May 2009 13:45:04 -0400
> > > From: [log in to unmask]
> > > Subject: Re: enzyme loss in boiling meat?
> > > To: [log in to unmask]
> > >
> > > Eating digestive enzymes may be great (to aid in digestion), but any
> > other
> > > enzymes are unlikely to make it through the gut undigested (and hence
> > > denatured) and into the blood. How many digestive enzymes do you really
> > > think you'll find in raw meat? If there were such enzymes in the flesh of
> > > an animal wouldn't they break down the animal's muscle tissue during
> > life?
> > >
> > > The list of enzymes in wikipedia sounds great, but taking almost any of
> > them
> > > (any but the ones that are active in the stomach) should be no more
> > > beneficial than taking an equivalent amount of any other protein. Taking
> > > great pains to "preserve" such enzymes in food just so that they can be
> > > digested in the gut seems like a waste of energy.
> > >
> > > On Thu, May 28, 2009 at 1:02 PM, Geoffrey Purcell
> > > <[log in to unmask]>wrote:
> > >
> > > > There are, indeed, enzymes in raw foods, but no enzymes in cooked
> > foods,
> > > > due to the excess heat destorying them.
> > > >
> > > > This gives an idea of the various classes of different enzymes that
> > exist:-
> > > >
> > > > http://www.healthboosters.com/archive/digestive_enzymes.htm
> > > >
> > > >
> > > > http://en.wikipedia.org/wiki/List_of_enzymes
> > > >
> > > > re enzymes/hot weather in other post:- Like I said, enzymes only start
> > > > getting
> > > > damaged at c.40 degrees celcius, and completely destroyed at c.60
> > degrees
> > > > celsius. So, on most hot days, enzymes would be unaffected.
> > > >
> > > > Geoff
> > > >
> > >
> > >
> > >
> > > --
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> > > http://karateconditioning.supersized.org
> >
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>
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