I have read plenty on Enzymes, however i can still not get a straight answer.
Enzymes make living and functioning possible. They also breakdown food. I know this much....
1. Do we only have a one time supply from birth ?
2. Do raw foods that contain enzymes actually help breakdown the food we eat?
3. Are those enzymes just made for those particular raw foods in there own nature, making them useless to humans?
. If 2 is true , the foods would just breakdown themselves , they wouldn't require someone to chew them and digest them.
I think we make our own enzymes , and foods that contain enzymes are useless to us. however do we continue to make them or is it a one time supply... Help !!!
Thanks!! Capt Geezy
This is not digestive leukocytosis. DL was a an alleged elevation in white blood cell count after eating cooked food, with no mechanism proposed by Kouchakoff. No one has reproduced this effect since. Undigested proteins passing through the gut, such as gluten, are intestinal permeability.
Rather than repeat yourself, how about providing a scholarly reference to prove me wrong.
Cooked foods cause unnatural binding to occur in dietary proteins which make these proteins unable to be enzymatic ally broken down. If we absorb the protein in this state, our immune cells recognize this as a foreign substance. There will be an elevation in WBC count. With gluten, the lymphocytes are responding. Plasma cells release antibodies. You are correct that the antibody release is NOT DL. I am simply stating that any foreign protein absorbed into our blood will elicit an increase in WBC count.
A reference from 1932? Seriously? How many other basic digestive phenomenon have not been revisited in 80 years? Please provide a contemporary reputable reference to postprandial leukocytosis.
You seem to be describing either Celiac or gluten sensitivity. If this were generally true of cooked proteins you shouldn't have to rely on gluten in your explanation.
Here is a 1948 reference stating: The alleged digestive leukocytosis has not been confirmed by modern investigations
I have no degrees in biochemistry, by the way. I also know the answer you ask about candida in the blood.
OK...that reference sucked. I will keep looking.
I was stating that gluten sensitivity can be tested via IgA or IgG. I am positive for IgG which is in teh blood, meaning that the gluten protein was absobed intact. Same would go, I assume, for undigested proteins in cooked foods (or from improper food combining). My biochemistry degree is simply allowing me to make this inference at this point.
I would love to know what you know about Candida in the blood. This is one of the statements dr. Graham makes that I question. Thanks!
Hypotheses and inferences need to be empirically confirmed, just as with scientific-soundinging mumbo jumbo about vaccines. Gluten intolerance is most likely a genetic issue. Some proteins which pass whole through the intestinal wall are actually health promoting (cancer fighters).
You know the answer about candida, too. I just won't say it here.
The missing link:
Well, the article simply states that digestive leukocytosis has not been confirmed by modern investigations, and this was back in 1948. So, I will have to see if any recent studies have shown this to be true. I remember Joel Fuhrman, MD discussing digestive leukocytosis in a teleseminar. If I can find these transcripts, maybe I can see what references are listed.
What proteins that pass the small intestinal lining are protective (cancer fighting)?
As far as candida is concerned, I seriously have never heard of there being a base-line level of this organism in the blood. However, just because I have never read this doesn't mean that it is not true. Is this subject taboo or something? I also would like to learn more about fat levels in the blood and how elevated levels of fat affect the ability of insulin to bind to its receptors. If you know, please share.