However, where one problem has been solved, another has emerged. While it is beneficial for people to know that their food contains a specific amount of nutrients and/or vitamins, there are variations within those elements that are not captured by a typical food label. This is illustrated clearly when examining protein.

Many consumers are well aware of importance of protein in daily diet. Protein constitutes very building blocks that sustain life, from digestion through to muscle maintenance[ii]. However, eating Recommended Daily Intake (RDI) of 50 grams of protein may not be as healthy as it should be, due to differences in protein sources and protein qualities.

The variation of protein used in products is almost as wide as variation of products themselves. Manufacturers may use whey, soy, caseinate and other protein types to fortify their products with protein. And within each of these protein types are further refinements called ‘protein grades’ such as whey concentrate, whey isolate, whey hydrolysate, and so on. Though specific type and grade of protein used in a product is not captured on Nutrition Facts or Supplement Facts panel of a product, it is an important distinction.

The type and grade of protein determines how well body will digest and assimilate it. Certain proteins such as whey isolate are readily digested after physical activities. Other proteins such as caseinates are ideal for sustained energy and anti-catabolism, and therefore best taken when there will be a long lapse before next meal (catabolism is state in which body breaks down muscle tissue for energy).

One special grade of proteins - hydrolyzed proteins - is used in a very small percentage of products because of its high cost to manufacture. It is most often found in infant formula because it is very gentle on stomach; it is easy to digest and assimilate. Hydrolyzed proteins are derived from complete proteins oftentimes through an enzymatic process of breaking down protein into smaller constituents called peptides. The process divides long protein molecules into shorter molecules called peptides. Generally, smaller peptide (measured in Daltons), easier protein is to digest and absorb.

Hydrolyzed proteins also owe their popularity to fact that, as compared to standard proteins, they are less susceptible to denaturing (a process by which proteins are broken into structures that body cannot easily digest).

First, we need to have an understanding of just exactly what enzymes are and what they do for us.

Enzymes are proteins made by cells in our bodies and by all living organisms. They are specialized proteins that do work, such as synthesizing chemicals, rearranging molecules, adding elements to compounds, and breaking down compounds. Enzymes are protein catalysts. They cause biological reactions to occur under conditions that sustain life. Many types of enzymes exist and each type does one specific function. For an enzyme to work, material it works upon must be present. If no such material is available to enzyme, enzyme performs no function. There are also metabolic enzymes in our body, but this discussion is limited to digestive enzymes that help break down food.

We see in this description of enzymes that they break down compounds. In our gut – stomach and intestines – they help to break down food into basic nutritional bits our bodies can use for nourishment. Without this enzymic activity our bodies could not extract nutrition from food and we would wither and die. Let’s see exactly how enzymes work.