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Updated: June 19, 2025
Their metabolic system is designed to enable them to take alien material from outer nature and to transform it through the forces of the various digestive enzymes; in the course of this process the material passes through a condition of complete 'chaos'.
*Tissue Enzymes.*—The important part played by enzymes in the digestion of the food has suggested other uses for them in the body. It has been recently shown that many of the chemical changes in the tissues are in all probability due to the presence of enzymes. An illustration of what a tissue enzyme may do is seen in the changes which fat undergoes.
Starting from this basis, he analyses and rejects the explanations which have been offered in terms of the analogy of ferments, enzymes, or catalytic processes. In particular, he disputes Ostwald’s “Energismus” and Verworn’s Biogen hypothesis.
Once this happens, pancreatic enzymes no longer fit and cannot separate all the amino acids. Cooked proteins may churn and churn and churn in the presence of acid and pancreatic enzymes but they will not digest completely. Part becomes water soluble; part does not. But, indigestible protein is still subject to an undesirable form of consumption in the gut.
First of all, margarine is almost indigestible, chemically very much like shortening an artificially saturated or hydrogenated vegetable fat. Hydrogenated fats can't be properly broken down by the body's digestive enzymes, adding to the body's toxic load.
As vital force inevitably declines with age, the quantity and quality of digestive enzymes decreases, then the ability to breakdown and extract soluble nutrients from food is diminished, frequently leading to serious deficiencies. These deficiencies are inevitably misdiagnosed as disease and as aging.
Essential amino acids must be contained in the food we eat. . Few proteins are water soluble. When we eat proteins the digestive apparatus must first break them down into their water-soluble components, amino acids, so these can pass into the blood and then be reassembled into the various proteins the body uses. The body has an interesting mechanism to digest proteins; it uses enzymes.
And the most dangerous misdigetion comes from the sad fact that cooked proteins are relatively indigestible no matter how strong the constitution, no matter how concentrated the stomach acid or how many enzymes present. It is quite understandable to me that people do not wish to accept this fact.
To make them soluble, enzymes break down the proteins, separating the individual amino acids one from the other, because amino acids are soluble. Enzymes that digest proteins work as though they are mirror images of a particular amino acid. They fit against a particular amino acid like a key fits into a lock.
It knows well the part played by carbon, oxygen, and hydrogen in organic chemistry, that without water and carbon dioxide there could be no life; it knows the part played by light, air, heat, gravity, osmosis, chemical affinity, and all the hundreds or thousands of organic compounds; it knows the part played by what are called the enzymes, or ferments, in all living bodies, but it does not know the secret of these ferments; it knows the part played by colloids, or jelly-like compounds, that there is no living body without colloids, though there are colloid bodies that are not living; it knows the part played by oxidation, that without it a living body ceases to function, though everywhere all about us is oxidation without life; it knows the part played by chlorophyll in the vegetable kingdom, and yet how chlorophyll works such magic upon the sun's rays, using the solar energy to fix the carbon of carbonic acid in the air, and thereby storing this energy as it is stored in wood and coal and in much of the food we consume, is a mystery.
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