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‘Live’ Enzyme Foods are Nature’s Secret for Health & Beauty

Health and beauty are depen­dent on the proper func­tion­ing of every cell in the body.  Cel­lu­lar dam­age and, ulti­mately cel­lu­lar death can be attrib­uted to enzyme break­down and col­lapse caused by aging, stress, ill­ness, and envi­ron­men­tal pol­lu­tion.  Research proven “LIVE ENZYME FOODS” act as “CELLULAR SIGNALING MOLECULES” ^{(See 1)}, result­ing in an increase in the pro­duc­tion or the opti­miza­tion of inter­cel­lu­lar antiox­i­dant enzyme levels.

INTRODUCTION

Keep­ing cur­rent about health, fit­ness, and life exten­sion in the 21st cen­tury means adding some new terms to your vocab­u­lary. This decade brings with it an explo­sion of research and writ­ing about free rad­i­cals and free rad­i­cal biol­ogy, antiox­i­dant enzymes and live enzyme foods. What fol­lows is a pre­mier on this bur­geon­ing area of sci­ence to help make sense of what you read in the months and years ahead.

WHAT ARE FREE RADICALS?

Like all mat­ter, our bod­ies are com­posed entirely of tiny par­ti­cles called mol­e­cules. Each mol­e­cule is made up of atoms, and each atom is made up of a cen­ter or nucleus and elec­trons which spin in orbits around it. Ordi­nar­ily, the elec­trons occur in bal­anced pairs. This keeps the atom and the mol­e­cule sta­ble. Some­times a mol­e­cule loses one of it’s elec­trons or gains an extra one. This causes the the mol­e­cule to become unbal­anced and highly reac­tive. Such a mol­e­cule is called a free rad­i­cal.

WHERE DO FREE RADICALS COME FROM?

Some free rad­i­cals occur as nor­mal by-products of the healthy body’s meta­bolic processes. Over­pro­duc­tion of free rad­i­cals occurs when the body is sub­jected to stress in any of it’s forms: chem­i­cal, emo­tional, phys­i­cal, and infec­tious. Some com­mon sources of stress to the body are aging, envi­ron­men­tal pol­lu­tants, trauma, and dis­ease, as well as the pace and the pres­sure of life in the mod­ern world.

HOW DO FREE RADICALS HURT THE BODY?

Hav­ing unpaired elec­trons is not an ener­get­i­cally favor­able or sta­ble state for a mol­e­cule. A free rad­i­cal will try to return to a state of sta­bil­ity by tak­ing an elec­tron from some other mol­e­cule and restor­ing it’s own bal­ance. It is this lit­tle act of elec­tron thiev­ery that causes the dam­age. The stolen elec­tron may be from a mol­e­cule in a nor­mal healthy cell. The end result is that the healthy cell is dam­aged and the body’s proper func­tion­ing is impaired.

HOW DOES THE BODY DEFEND ITSELF AGAINST FREE RADICALS?

Nature equips the body to pro­duce spe­cial enzymes called antiox­i­dants which cat­alyze the removal of the free rad­i­cals before they cause cel­lu­lar dam­age. Under nor­mal con­di­tions, these nat­u­rally occur­ring antiox­i­dant enzymes can han­dle the free rad­i­cals pro­duced by the body’s own meta­bolic processes. Unfor­tu­nately, the many stresses of life in the mod­ern world and the nutri­tional inad­e­qua­cies of a con­tem­po­rary diet result in an excess of free rad­i­cal in the body and a defi­ciency in the avail­able sup­ply of antiox­i­dants to remove them. The neg­a­tive state of affairs is called free rad­i­cal pathology.

WHAT CAN BE DONE TO MAXIMIZE THE BODY’S NATURAL DEFENSES?

The first line of defense is to eat cer­tain whole, nat­ural, live foods that are rich in enzymes them­selves, and which appear to stimulate

the body’s own pro­duc­tion of antiox­i­dants. The live enzyme foods include raw veg­eta­bles, wheat and bar­ley grass, sprouts, and blue-green algae. Unfor­tu­nately. mod­ern agri­cul­tural prac­tices have greatly depleted the nutri­tional value of the foods we eat, even raw fresh foods. Veg­eta­bles are bred for longer shelf life, con­ve­nience in ship­ping, and high yield, but not nec­es­sar­ily for high nutri­tion.  Impor­tant trace ele­ments and other co-factors which make the enzymes usable to the body often are miss­ing. The nutri­tional con­tent is even fur­ther reduced by the heat of cook­ing which destroys the live enzymes.

WHAT IS THE BEST WAY TO GET LIVE ENZYME FOODS?

It’s not always con­ve­nient to eat fresh whole foods, and unless you grow them your­self, and the nutri­tional value of the fresh pro­duce you do eat may be ques­tion­able.  For­tu­nately, an expo­nen­tial increase in our inter­est in the ben­e­fi­cial com­po­nents of plant flavones, and the mech­a­nisms by which they might be absorbed,  has enlight­ened our insight in plants and human genet­ics.  Researchers with Biotec Foods have devel­oped sev­eral strains of spe­cially grown, pro­bi­otic, flavone rich sprouts which when con­sumed, appear to sig­nal an increase in the pro­duc­tion of antiox­i­dant enzymes in the human body. Care­ful selec­tion and pro­cess­ing of these sprouts appears nec­es­sary to main­tain their bio-active sig­nal­ing effect:  The sprouts are dehy­drated at low tem­per­a­tures to pre­vent harm to the live enzymes, and are com­pressed into a con­ve­nient tablet form. Thanks to Biotec Foods, you don’t need to have your own organic farm to enjoy the ben­e­fits of eat­ing live enzyme foods. The nutri­tion your body needs is as con­ve­nient as your health food store or pharmacy.

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