Balanced Lives Newsletter

The following is a portion of an article appearing in Life Science Discoveries published by Life Science Publications

Scientists and worldwide health professionals identify protein malabsorption as the #1 key to many chronic disorders

    Most Americans eat plenty of protein, BUT it’s not getting absorbed. It’s not being used. It’s not helping to build strong bodies. It’s not helping us to bounce back from illness. Why is this protein clog-up happening to so many millions of people?

    Doctors and scientists agree that antibiotic usage, environmental pollution, stress and other lifestyle factors inhibit the steady, easy assimilation of protein. Why is this so important?

    Protein provides the connective and structural building blocks of tissue and primary constituents of enzymes, hormones and antibodies. In short, it’s the basic stuff of muscles, bone, hair, heart, teeth, blood, brains, skin, and the zillion biochemical activities going on at this very minute in your body.

    Without the proper infusion and digestion of protein, we automatically lower our immune response to germs and bacteria. Alternative health doctors attribute a host of chronic conditions to this malabsorption problem including chronic fatigue, fibromyalgia, colitis, irritable bowel syndrome, constipation, diarrhea and arthritis.

    Now, scientists have developed SEAZYME® the ultimate, easy-to-assimilate protein source that’s rich in health-enhancing properties like nothing we have ever seen.

The History Behind this Miracle SEA Protein

    SEAZYME® emerged out of a global research effort to develop a marine protein source to supplement the diets of undernourished or starving children in the third world.

    Throughout the 1960’s, researchers at the Fisheries Research Institute in Uruguay worked to perfect fermentation technology that would readily convert available fish into a highly absorbable protein concentrate.

    Donald G. Snyder, Ph.D, was director of a Fisheries Research Laboratory at the University of Maryland and a member of a committee formed by the U.S. National Research Council to review this international protein project.

    “The work in Uruguay stood out above all other international efforts,” says Snyder. “It involved a method for the controlled enzymatic digestion of fresh deep-ocean fillets with a natural fermentation process. The tissue components are broken down and ‘predigested’ into a mushy liquid by a unique marine microorganism. A delicate drying method yields a fine powder which is suitable for use as a supplement to human diets or for the formation into tablets or capsules. The concentrated end product contains the vital fish nutrients, including beneficial omega-3 fatty acids.

    When the supplement was put into clinical use, it was immediately found to be extremely effective and well tolerated. Not only was this particular preparation helping undernourished and premature babies in a spectacular way, but the doctor’s were telling me it was helping people of all ages with a wide variety of conditions, even in the remission of pain.”

    The formula was widely used by physicians in Uruguay and adjacent countries during the 1970’s. However, when the key developer of the technology passed away some ten years ago, production stopped. Subsequently, Snyder formed a partnership to obtain the technology know-how to produce the supplement. Today, he is CEO of Pennsylvania-based Proper Nutrition, Inc., the company producing SEAZYME® worldwide.

    The fruit of the Garcinia cambogia tree has been used in Asia for its culinary and health giving benefits for centuries. This fruit contains a natural extract called hydroxycitric acid, the active ingredient that has been found to be responsible for many of Garcinia cambogia's beneficial properties.

    In the body, carbohydrates are broken down into glucose, the special blood sugar the body uses for energy. Glucose molecules that are not immediately used for energy are stored in the body's liver and muscles as glycogen. When glycogen stores become full, excess glucose is converted into fat and cholesterol. Garcinia inhibits your body's conversion of excess glucose into fat and cholesterol. Animal studies have shown that garcinia can reduce fatty acid synthesis from excess glucose by approximately 40-70% for eight to twelve hours following a meal. Research suggests that the result is an increase in the body's glycogen storage capacity. This increase in glycogen stores, help significantly reduce cravings for food and curtails appetite while delivering increased energy.

    Garcinia cambogia is definitely the dieter's friend - in several ways.
a) It works as a "partitioning agent." This means that calories primarily obtained from carbohydrate are diverted away from the production of fats and towards the production and storage of glycogen-the muscles' main source of energy.
b) It reduces appetite by filing glycogen stores, sending signals to the brain that you're full. Unlike chemical stimulants it doesn't act on the central nervous system. Result: You don't suffer nervousness, insomnia, hypertension, rapid heart rate or other typical side effects.
 

    Last month we had an article by Dr. Paul Yutsis entitled “Homocysteine or Cholesterol – Which is Worse. We now have a second opinion from Dr. William Campbell Douglass' REAL HEALTH

LOW CHOLESTEROL can be much deadlier than high cholesterol

    Here too, even the American Heart Association is now admitting...

    LOW CHOLESTEROL CAN TRIGGER THE DEADLIEST KIND OF STROKE. It's called a 'massive stroke,' and it happens when blood vessels in your brain are so weak, they burst open.

    EVEN MODERATELY LOW CHOLESTEROL LEVELS can raise your risk of these strokes. By this, I mean under 200. Yet many doctors routinely prescribe cholesterol-lowering drugs if it's over 200! No wonder the British Medical Journal recently announced:

'CHOLESTEROL SCREENING IS NOT WORTHWHILE!'

    When they actually looked at the figures, guess what? Folks with lower cholesterol were just about as likely to develop heart disease as those with higher levels. It simply doesn't matter.

    So what's the real cause of heart disease? Well, for one thing: Too little RED MEAT in your diet

    See how pleasant real health can be? Your friends might say 'YOU'RE NUTS,' but the actual biochemistry behind my EAT LIKE A HUMAN diet is now endorsed by just about every serious heart researcher.

    You see, of all the different substances they can measure in your blood, the deadliest risk factor for heart disease is not cholesterol, but a chemical called HOMOCYSTEINE. Because...

    Cholesterol doesn't do diddly unless it 'catches' on a ridge or a pit in your artery walls. And the secret cause of these 'cholesterol traps' is homocysteine. Too much homocysteine and your arteries corrode like a rusty pipe.

But it's so easy to cut down your homocysteine levels! Three vitamins do the trick quickly, including vitamins B6 and B12. And by far the richest source of these vitamins is... You got it. Red meat .

The following is taken from:

Online Health & Nutrition Newsletter
Vol. 6 Issue 8a - Enzymes: How Vital in One's Diet?

Food Enzymes, Doctor Francis Pottinger, Doctor Weston Price #2

<http://web.archive.org/web/20010909171431/
www.lifestar.com/Pages/WhyEnzymes2.html>

    Cells can even create "customized" enzymes for specific purposes. For example, prior to 1947 cyanocobalamin, the commercial form of vitamin B-12, did not exist, yet the body is usually able to custom manufacture an enzyme to split off the cyanide molecule from the cobalamin which was added in the manufacturing process to stabilize the product and increase shelf-life. Unless the appropriate enzyme is created and removes the cyanide, cyanocobalamin is biologically inert in the body. There have been documented cases where infants have been harmed or worse from receiving B-12 (cyanocobalamin) shots because the infants body lacked the ability to make the appropriate enzyme to split the cyanide molecule off. The result was cyanide poisoning.
Enzymes do things that in a laboratory require up to 2,000 degrees Fahrenheit to duplicate. They are present in raw food in direct proportion to the proteins, complex carbohydrates, lipids and other food constituents that exist there. Food enzymes break food down so its constituents are small enough to pass into the blood or lymph system, enabling the body to effectively utilize them.

Eating cooked or manufactured food forces the body to call upon the immune system to donate enzymes in the digestive process, a process nature did not intend the immune system to participate in habitually. It was meant to function as a back up. But when it is chronically called upon to fulfill this roll, it creates a stress upon the body that contributes to premature aging and a pathological enlargement of the pancreas, with chronic depletion of metabolic enzymes from white blood cells. The immune systems primary defense mechanism in the blood is the secretion of appropriate enzymes by specialized blood cells that disassemble foreign substances that threaten the local ecology. When food is eaten that does not have sufficient enzyme levels within it to accomplish digestion, the condition such an insufficiency creates triggers the immune response. The sleepy, lethargic feeling many people get after eating is a symptom of the depletion the body suffers in this process. There are simply not enough metabolic enzymes left in the blood after eating to run the body at pre-meal levels. The depletion results in a loss of energy taken from operating the body to digest what was ingested.

How Does the Body Get Its Enzymes?

We are born with the ability to produce our own metabolic enzymes, an ability that appears to be limited. Dr. Edward Howell equated it to being born with an enzyme bank account that is finite. We have an enzyme capability designed to last our entire lifetime. How often we make withdrawals and how big they are determines our enzyme "balance," and that balance affects the level of health we enjoy. It may also affect the length of our life span. Constantly writing checks out of our enzyme account without making deposits ends up running our body on deficits. These deficits inevitably show up as problems in the body. Those who write lots of checks and make few deposits, sooner or later are likely to end up with degenerative and other disease.

Of course, we also get enzymes from outside sources other than food, such as those made by a variety of intestinal bacteria. Lactose intolerance, is a deficiency in ß-galactosidase, a lactose digesting enzyme made by certain strains of acidophilus bacteria living in the intestine. If the bacteria in the intestine does not exist in sufficient numbers to produce enough ß-galactosidase, an intolerance to dairy products may result.

Due to modern food processing, packaging, and preparations that make longer shelf-life possible, prepared food is essentially dead relative to human and animal nutritional needs. Over 90% of the average American diet today is comprised of processed and cooked food. Food is even irradiated without being labeled to give consumers an informed choice, thereby destroying enzymes without cooking.

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August 28, 2002