Tips for matching enzymes and foods
Some enzyme-food pairings are obvious: lactase with lactose (dairy) and cellulase for cellulose (fibrous foods). But most enzyme names are somewhat ambiguous as to which foods they affect. So I have listed some enzyme-food pairings along with an explanation for the not-so-obvious groupings. Let's talk about - steaks - vegetables - fruits - dairy Steaks - Most would assume that high protease formulas would be best for a nice juicy beef steak. After all, proteases break down protein and muscle is protein, right? That is true, but what gives many problems after a steak dinner is not digesting the protein, but the fat that permeates the meat. Fats can delay the emptying of the stomach, which in turn can cause problems such as heartburn and reflux. I don't usually recommend taking a large amount of protease with steak dinners, especially for the last meal of the day. When proteases break down proteins, the result is a thinned liquid mixture in the stomach. Combine that with lying in bed and fat-delayed stomach emptying and you have a recipe for a night of tossing and turning. I recommend using a lipase and lower protease enzyme product such as Zyme Prime or ZyCarb to break down the fats, which in turn results in normal times for stomach emptying. Vegetables - Not all veggies are created equal or require the same set of enzymes.
- Starchy types - These would be potatoes, sweet potatoes, corn, turnips, etc. Starches can be a problem if not thoroughly broken down. Carbs and starches are excellent food sources for the bacteria and yeast in our gut and will increase their population. The best enzyme pairing is a combination of amylase and glucoamylase, which act together to convert the starch to monosaccharide sugars like glucose. These enzymes are found inZyme Prime, ZyCarb, and TriEnza.
- Leafy veggies - Lettuce, broccoli, cabbage and such can create havoc in those with sensitive guts. The "roughage" tends to go right through them causing frequent bowel movements and loose stools. These types of foods are worked on by cellulase and xylanase enzymes, such as in No-Fenol. The specialized structures found in leafy plants are broken down by these enzymes- resulting in smoother digestion, and less cramping and gas. As a side benefit, a good portion of the insoluble fiber is converted to soluble fiber.