Date:   3/30/2004 5:56:02 PM ( 20 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=390748

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Hi Mike,
,
The polymer cellulose is broken down into its monomers of glucose catalysed by the enzyme Lysozyme, as an example of enzyme action. Cellulose is component of fruits and veggies.

EZ: yes and lysozyme is secreted by the salivary glands. Most cellulose is the "fiber" in our diet and is essentially indigestable.

MS:
The starch of unripe banana is called ‘resistant starch’. This means it is resistant to the enzymes in the gastro-intestinal tract that normally break down starch into absorbable carbohydrates. The table shows data on the digestibility of bananas. You can see that only fully ripe bananas (full yellow with little brown spots) are completely digestible. The digestibility of banana starch increases with ripeness: this is caused by the presence of enzymes in the banana itself. During ripening these enzymes break down the resistant starch into well-absorbable sugars.

EZ: this same phenomena is observed with potatoes or other starchy foods, eg. beans. This type of starch is almost undigestable when eaten uncooked...however, cooking makes the starch digestable and in fact makes it almost 100 times more digestable...see Kataria and Chauhan [1988], Bornet et al. [1989]


MS: However, Lapis and Garcia are at the very least right that the enzymes in food are important in preparing that food for our bodies to digest it. Every fruit that I can think of at the moment (and that's certainly a limited number and not comprehensive) gets sweeter as it ripens. As the materials in the fruit are broken down through the action of enzymes contained in the fruit to convert the cellulose (and I'm sure other materials I'm not familiar with since I'm not a comprehensive expert by any means) into it's component glucose monomers.

EZ: while this is certainly true to some extent in the case of food derived enzymes this is not mentioned or indicated. What is claimed is that "chewing releases enzymes" which are then utilized by the body to reduce the amount of enzymes the body needs to produce. This is the major point of contention in that no one can provide evidence for a detection system by which the body can recognize these food derived enzymes and transmit this information to the organs producing digestive enzymes telling them not to make specific enzymes. The further one digs the more one finds that the claims extend to and include the claims that the production of digesitve enzymes robs the body or precursors necessary to make other enzymes....none of this has ever been demonstrated to be true only assumed to be true without supporting evidence of any type.
Actually some radiolabeled experiments demonstrated that it is indeed not true.
 

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