Geoffrey Purcell wrote:
> That's the trouble with a cooked-food diet. It involves the human body having to make an extra effort to produce enzymes all on its own in order to digest the unhealthy cooked-foods it consumes. The result is that a very large number of older people are therefore forced to take additional enzyme supplements to make up for the fact that their own body's enzyme-producing capabilities have become seriously compromised...[snip]. 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.

You don't mention any studies here, but I'll assume you've read some. 
These older people, or cooked-diet people - what were they eating? Were 
they consuming grains? Dairy? What? How was it determined that whatever 
wrecked their guts was due to 1) lack of enzymes as a result of eating 
cooked foods 2) deficiency of bacteria due to lack of raw and/or 
fermented foods? If they were eating a regular mixed diet (ie: SAD), 
could that in itself not result in a compromised gut, regardless?

Something to think about:
Gastroenterology 2003 Jan;124(1):275. El Asmar Rahzi [corrected to El 
Asmar Ramzi].
Host-dependent zonulin secretion causes the impairment of the small 
intestine barrier function after bacterial exposure.El Asmar R, 
Panigrahi P, Bamford P, Berti I, Not T, Coppa GV, Catassi C, Fasano A.
Department of Pediatrics and Center for Vaccine Development, University 
of Maryland School of Medicine, Baltimore, Maryland 21201, USA.

BACKGROUND & AIMS: Enteric infections have been implicated in the 
pathogenesis of both food intolerance and autoimmune diseases secondary 
to the impairment of the intestinal barrier. On the basis of our recent 
discovery of zonulin, a modulator of small-intestinal tight junctions, 
we asked whether microorganisms might induce zonulin secretion and 
increased small-intestinal permeability.

METHODS: Both ex vivo mammalian small intestines and intestinal cell 
monolayers were exposed to either pathogenic or *nonpathogenic* 
enterobacteria. Zonulin production and changes in paracellular 
permeability were monitored in Ussing chambers and micro-snapwells. 
Zonula occludens 1 protein redistribution after bacteria colonization 
was evaluated on cell monolayers.

RESULTS: Small intestines exposed to enteric bacteria secreted zonulin. 
This secretion was independent of either the species of the small 
intestines or the virulence of the microorganisms tested, occurred only 
on the luminal aspect of the bacteria-exposed small-intestinal mucosa, 
and was followed by a decrease in small-intestinal tissue resistance 
(transepithelial electrical resistance). The transepithelial electrical 
resistance decrement was secondary to the zonulin-induced tight junction 
disassembly, as also shown by the disengagement of the protein zonula 
occludens 1 protein from the tight junctional complex.

 CONCLUSIONS: This zonulin-driven opening of the paracellular pathway 
may represent a defensive mechanism, which flushes out microorganisms 
and contributes to the host response against bacterial colonization of 
the small intestine.

>
> 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
>>>
>>>       
>>
>> -- 
>> Visit my Training blog:
>> http://karateconditioning.supersized.org
>>     
>
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