This compilation of information is Copyright 2005 by http://www.organicgreens.us and Loring Windblad. The references for this series of articles is
author’s personal knowledge and experience, book “Enzymes for Autism and other Nurological Conditions. This article may be freely copied and used on other web sites only if it is copied complete with all links and text, including this header, intact and unchanged except for minor improvements such as misspellings and typos.We have dealt with internal destruction of supplemental enzymes once they enter acid environment of our stomach. It’s nice to know that vegetable-based enzymes, such as those found in Bio88+ (Plus), actually thrive in our stomach and intestines. But…can proteases be dangerous?
Used appropriately, these enzymes pose no danger to consumer. The biggest problem with enzymes is inhalation of large quantities of enzyme dust by people who work around enzymes a great deal, or getting large quantities on one’s skin, such as in manufacturing plants. In both circumstances, enzymes can cause irritation, itching, and discomfort. It is rarely a problem with normal digestive use.
Well, how about will enzymes digest my mouth, stomach or intestines?
If this were true, enzymes produced by your own body would have already digested you away. These enzymes much prefer denatured (cooked or damaged) proteins found in foods. Most proteins, in their healthy state, are coiled and globular in structure. This prevents enzymes from having access to cleavage sites. When heated or in extremes of pH (like stomach acid), proteins uncoil, exposing sites where enzyme can bind and cleave.
Also, cells of our bodies and mucosal lining of gastrointestinal tract contain protease inhibitors that inactivate certain protease enzymes. The mucosal layer acts as a physical barrier to proteolytic activity on living cells. The pancreas exposes your small intestine to a barrage of enzymes every time you eat, and enzymes do not break down intestine. If enzyme powder remains on lips or gums for a prolonged time, it may break down some of layer of dead cells that covers our mouth and throat (the whitish_colored layer). When fresh, raw layer of tissue comes into contact with saliva, person may feel slight irritation. If you open a capsule to mix it with food, make sure you drink something afterwards to wash any enzyme residue down. Because amylase is in saliva, you have a constant supply of enzymes in your mouth all time anyway.
