Digestive Enzymes: Why They Matter More Than You Think
Enzymes are one of the most powerful—and overlooked—foundations of good health. Every function in the human body relies on enzymes, and even the latest “breakthrough” supplements (like MSM, HGH, 5‑HTP, and DHEA) depend on enzymes to work effectively.
What Exactly Are Enzymes?
Enzymes are specialized proteins that:
- Carry an electrical charge
- Act as catalysts, speeding up chemical reactions without being used up
- Target specific bonds in food or tissues
- Work with incredible efficiency—one enzyme can break down millions of bonds
Three major factors influence how well enzymes work: temperature, pH, and inhibitors.
- They function best at slightly elevated temperatures, which is why the body creates a fever during infection.
- Most enzymes are destroyed at temperatures above 118°F—meaning cooking and processing food eliminates natural food enzymes.
- Each enzyme has its own ideal pH range. Outside that range, it becomes inactive.
- Certain substances, like venom or even aspirin, can inhibit enzyme activity.
Where Do Enzymes Come From?
Enzymes are sourced from plants, animals, or microbes:
- Plant enzymes (like bromelain and papain) work across a wide pH range but digest only certain proteins.
- Animal enzymes (like pepsin and pancreatin) work in a narrow pH range and digest limited food groups.
- Microbial enzymes are the most versatile—they function across a broad pH range and break down all food groups.
Understanding pH in Digestion
The digestive tract has varying pH levels:
- Saliva: pH 6.5–7.5
- Upper stomach (fundus): pH 4.0–6.5 — where predigestion begins
- Lower stomach: pH 1.5–4.0 — where hydrochloric acid and pepsin take over
- Small intestine: pH 7.0–8.5 — where 90% of nutrient absorption occurs
- Colon: pH 4.0–7.0
This shifting pH landscape determines which enzymes can function at each stage.
The Enzyme Pyramid and a Lifetime of Digestion
The human body was designed to thrive on raw, enzyme‑rich foods. When we eat raw foods, their natural enzymes help “predigest” the meal before the body’s own enzymes step in.
But when we rely heavily on cooked, processed, or pasteurized foods—foods stripped of natural enzymes—the body must supply all the enzymes needed for digestion. Over time, this drains the lower levels of the Enzyme Pyramid:
- Food enzymes (from raw foods)
- Digestive enzymes (produced by the body)
- Metabolic enzymes (responsible for all internal functions)
According to the Law of Adaptive Secretion (1943), the body produces only the enzymes it absolutely needs. After years of enzyme‑deficient eating, the body can exhaust its digestive enzyme reserves. This often leads to symptoms like:
- Acid reflux
- Bloating
- Gas
- Heartburn
- Indigestion
- Nausea
These issues aren’t caused by too much stomach acid—they’re often signs of too few enzymes.
When digestive enzymes run low, the body begins pulling from its metabolic enzyme supply. This is where deeper health issues may emerge, especially if there are genetic predispositions such as heart disease, diabetes, or cancer. Metabolic enzymes are essential for repair, immunity, and overall vitality—so depleting them accelerates aging and deterioration.
Why Supplementing Digestive Enzymes Helps
Taking digestive enzymes with meals can support the body by easing the digestive workload and helping restore balance. Benefits often include improved digestion, reduced discomfort, and better nutrient absorption.