Digestive enzymes and food enzymes basically serve same function, which is to digest our food so it can be absorbed through walls of small intestine into blood stream. From this viewpoint only real difference between food enzymes and digestive enzymes is whether they come from inside our body or from food we eat.

This is accomplished in one of two ways. Food enzymes are already present within foods we eat. Food enzymes exist naturally in raw food. If food is cooked, however, high temperature involved in cooking process will destroy enzymes. An alternative source, then, of enzymes is required. Such food sources as “enzyme rich” supplements, i.e., “greens” (not leafy stuff like lettuce, etc.), is called for.

Why are enzymes so important for digestion?

Most food, when it is uncooked, contains enough natural food enzymes to digest that food. When you cook food enzymes are inactivated (denatured) and can no longer assist in digestive (breaking down) process. Eating raw food is totally acceptable in some cases and quite unacceptable in others. We eat raw fruit and many raw vegetables, but less often do we eat raw meat, raw fish (not withstanding sushi), or raw pork. Eating uncooked rice is nearly a guaranteed trip to your dentist! So, obviously, we cook our food.

Here's where problem occurs. Cooked food contains no enzymes because they have been destroyed. If you eat a meal consisting of a salad, a steak and a baked potato, there are likely enough food enzymes contained in salad to digest it (break it down so your body can use its nutrients). But, there are no extra enzymes available to help digest steak or baked potato. Because steak and potato are cooked, there are no FOOD ENZYMES available to digest them, so our body must take over and internally create needed amount of DIGESTIVE ENZYMES to handle digestive task.

The more we depend on our internally generated DIGESTIVE ENZYMES, more stress we put on our body's systems and organs and less time these systems and organs have for rebuilding and replacing worn out and damaged cells and tissue and keeping our immune system strong. Your body’s top priority is making sure it has enough nutrients to run its systems. This means digesting food and converting it into nutrients. There is no activity more important to body than this. This takes a lot of energy and enzymes, particularly if body must make most or all of these enzymes. Remember that no food can be digested without digestive enzymes.

Dr. DicQie Fuller, in her book The Healing Power of Enzymes, emphasizes importance of enzymes for digestion: "Eighty percent of our body's energy is expended by digestive process. If you are run down, under stress, living in a very hot or very cold climate, pregnant, or are a frequent air traveler, then enormous quantities of extra enzymes are required by your body. Because our entire system functions through enzymatic action, we must supplement our enzymes. Aging deprives us of our ability to produce necessary enzymes. The medical profession tells us that all disease is due to a lack or imbalance of enzymes. Our very lives are dependent upon them!"

In Part II of this article we will discuss which enzymes digest which type of food, whether I have an infinite supply of enzymes, what happens when I start to run low on digestive enzymes, what I can do to maintain my enzyme level and whether there are certain enzymes I can take for specific health conditions.

Disclaimer: These articles in no way should be taken as medical advice on any product or condition, nor do they constitute in any way medical advice endorsing any specific product, specific result, nor any possible cure for any condition or problem. They are meant as a source of information upon which you may base your decision as to whether or not you should begin using a greens product as a dietary supplement. If in doubt, or if you have questions, you should consult your physician and, if possible, consult a second physician for a possible different opinion. The author bears no responsibility for your decisions nor for outcome of your actions based upon those decisions.

And just what is toll on our pocketbooks for all of “this food that may or may not be better than products we normally use, but probably isn’t better”? Well, putting “organic” label on your food (see my opening comment about milk) simply doesn’t mean anything except that you can charge a higher price for product. How much higher? Typical markups for “organic” products run from 50% to 200% above similar products which are not claimed as “organic”.

But, remember that above information is dated 2000. This is 2005 and there are now some rather severe restrictions on use of words “natural”, “organic” and “certified organic”. To even claim to be organic you must now comply with an entire list of USDA (and sub-agencies) qualifications. You must also “provably” be at a minimum 70% organic. And if you claim “certification” you must display USDA Seal or drop claim. OK – but after acceptance by USDA you need to wait 18 months until seal is authorized! You must also clearly label your product as to manufacturer and address.

Did you get that? At least 70% organic! How about I pour you a drink that’s 71% good organic orange juice and 29% poison. Well, according to USDA standards, I can call this “organic” – but how organic is it if other 29% – nearly a third – will kill you? Let’s say I make a product that is provably 98% organic and only 2% manufactured from products grown using ceptic tank treated residues as fertilizer. Just what does 2% potential poison mixed with 98% really good stuff make resultant 100% product? Judge for yourself.

Whoa! Hold on just a second here. How about newer regulations. You want to get USDA certification now? Once you do you’ve gotta wait 18 months before you can either claim it or display USDA Certified Seal. The rules are getting into place to protect us consumers, slowly but surely. But we all need to be aware of just what is going on.

Let me close this article with a small personal advisory. If it says “organic” and there is nothing on that label to “prove organic claim”, run as fast as you can to some other product. The survey above clearly indicates there is big trouble ahead for consumers and “organic” labeling. But, even if it does say “organic” and does hold appropriate certification, there is really no evidence that it is healthier, better for you, more nutritious – only that it will cost at least approximately double what your regular “non-organic” product will cost.