Hey, everybody. It’s Dr. Christine, The Digestion Doc, and today I’m going to talk to you about, well, not only food, but something very specific about food. Food makes up these six things, and the sixth thing is what I’m going to specialize and focus on today with you. So, let’s talk about food. You’ve got carbs, proteins, we have fats. These are your macro nutrients, your big nutrients, right? Then we have vitamins, minerals, and enzymes, and that’s what we are going to focus on today. Enzymes are special proteins. Basically, they are magic. They truly, truly are. So, let’s talk about it. What are enzymes? Well, there are three classifications of enzymes. There are three types.
One, there are food enzymes. In nature, you’ll see a green banana that probably looks more like a gallbladder sac or something else, but anyways, we have a green banana. Then a few days later, it turns into a yellow banana. A few days after that, it turns into a yellow banana with spots, right? I can’t get my black ink up, but anyways, it gets some spots on it. Which one do you think is the most ripe? Well, this one, right? Therefore, which one do you think has the most enzymes? If you guessed this one, you would be correct. As a fruit ripens, so too does its enzyme content. The enzymes increase as a fruit or vegetable ripen. All plants, all animals, have enzymes, but when we’re talking about food enzymes, that’s the first classification, we get them from our food, but here’s the problem.
The problem is that we have this temperature. We have this temperature, and once we cook our enzymes, once we cook them, pretend that’s a flame, once we cook our food over 118 degrees Fahrenheit, the enzymes in that food are destroyed. Enzymes are destroyed at this temperature, so this means anything that’s been cooked, heat-treated in any way, microwaved, grilled, steamed … You get the idea. Dairy products that are pasteurized, or anything that’s pasteurized, even cider, and so on. Once this occurs, once the food is processed in this way and that temperature now hits this, the enzymes are dead. This is why we need to add them back at the beginning of meals, and that’s exactly what Smart Carb does. Smart Carb is my custom formula that I created. It’s my recipe, and it is full of food enzymes, not to mention black pepper, turmeric, and cinnamon.
Let’s move on. We’ve talked about food enzymes. The second classification of enzymes are digestive enzymes. Digestive enzymes. In your mouth and your salivary glands you have some enzymes, and it’s pretty amazing what they do. You have salivary amylases. You also have a little bit of lipases and a little bit, tiny bit, of proteases. What does this mean? Well, as I told you, we’ve got carbs, proteins, and fats. Think of fats as lipid. Same thing. Interchangeable. Fats, lipid. Same thing. Amylases are going to digest carbs and starches. This is why we need carbohydrates. This is why carbohydrates are the easiest to digest is because out of carbs, proteins and fats, more digestive power exists in the mouth to digest carbs because they’re the best, and the only thing they do is give us energy, but they’re the best, easiest form for us to utilize right away.
You’re going to get energy from proteins and fats as well, of course you are, but this is so easy for the body to digest, and the brain is a glucose hog. It wants an easy way to be able to get carbs. I talked about in a previous video that up to 40% of carbohydrates are available to the body in just 15 minutes after that food hits the stomach. Why is that? Because in the first instant you mix your food with your saliva, you have a boatload of enzymes in there for carbohydrate starch digestion, and then you have a little bit for proteins and fats. Most of the salivary digestive enzymes are to break down carbs or starches. As I mentioned before, you have this special window of time where the food’s sitting about right there for 45 minutes. This special window is called predigestion.
Why is that able to be so miraculous in getting your body energy? Because it takes about 45 minutes for hydrochloric acid to come into the stomach from the blood. You’ve got hydrogen ions and chloride ions coming in from the blood, but that takes time. When your stomach is empty, it’s like a flat envelope, okay? It’s not this percolating vat of acid. There’s not this brew going on of hydrochloric acid at all given times in the stomach. Of course that’s not what happens, but that’s what people think, right? That’s why people think they make too much acid, because they think that all this acid is brewing in here and it just has nowhere to go, so it comes up. That’s not the case. Most often, heartburn or issues with that is because this flap right here, the lower esophageal sphincter, it’s not suctioning. It’s not tight. It’s not secure like it should be.
At any rate, what happens in this 45-minute window is up to 80% of your food is now predigested before it hits the duodenum, or the small intestine. What does that mean? I’ll tell you what it means, in a word. Ready? Bet you’re going to guess what it is. That means your body’s going to have a boatload more of energy so that it doesn’t have to use so much of the energy to expend on digesting food. That’s why enzymes are so important. Specifically food enzymes, but also the digestive enzymes, and also this predigestion window. It’s amazing that 80% of your food can now be predigested before it even hits the small intestine. This is why probiotics should not be the focus, because everything I’ve been mentioning up to this point has nothing to do with a bacteria like a probiotic. Of course, they’re important. I have my own probiotic formula. But it also has enzymes in it, so we need to be focusing on that first 45 minutes, and that’s what Smart Carb helps to do as well.
So, we’ve covered food enzymes, we have covered digestive enzymes, and now, let’s talk about the third and final type of enzyme. So you got food enzymes, digestive enzymes. By the way, you also have digestive enzymes in your pancreas, in your stomach, in your gallbladder. There’s enzymes a lot of different places to help digest food, but they first start showing up in your saliva. That’s my point of telling you about that. Then the third and final form of enzyme are called metabolic enzymes. Metabolic enzymes or, I like to call them also healing enzymes because that’s really what they are. Let’s discuss what metabolic enzymes are. According to Dr. Edward Howell, he says, “Our bodies, all our organs and tissues, are run by metabolic enzymes. These enzyme workers take proteins, fats and carbs, starches and sugars, et cetera, and structure them into our healthy bodies, keeping everything working properly. Hundreds of metabolic enzymes are necessary to carry on the work of the body to repair damage, decay, and heal diseases.”
What? Right? Let’s write that down. That’s a writer-downer. Metabolic enzymes repair damage, get rid of decay, and they heal diseases. Wow. Wow, wow, wow. That’s what my formula, Smart Lymph, is. It’s also a healing enzyme. You’re taking it in the body to help with cellular repair because it’s working in the extracellular fluid.I hope that this video has helped you understand the three areas of enzymes, but really, when it comes down to it, if we’re going to really talk about what enzymes do, it’s two things, as I say. One, enzymes help to digest our food. Two, enzymes help to heal the body. Specifically, the immune system. 80 to 90% of your immune system lives in your gut, so if you’re not paying attention to diet, digestion, and so forth, you’re missing out on why your body is not the best that it could be because it all begins there.
This is Dr. Christine, The Digestion Doc, signing off. If you would like to work with me, the first step is getting on the phone and having a consultation. Could also be in person as well. Longdistancedoc.com. If calling is easier, give us a call at (586) 685-2222. I look forward to working with you very soon. Thank you for watching my videos. I always appreciate it. Catch me anywhere at @TheDigestionDoc, and don’t forget to listen to my podcast, Smart Digestion Radio. Thanks for listening. Talk to you soon.