What is the Maltase Enzyme?

Maltase is a carbohydrate-digesting enzyme that cleaves the bond linking the two parts of the maltose sugar molecule. Maltose is a naturally-occurring sugar that is produced as the body breaks down starches from long chains into shorter molecules using the amylase enzyme and also in germinating seeds as preparation for sprouting. It is also a by-product of heating sugar during various cooking processes, specifically during carmelization at higher temperatures in which the the sugar present in food turns brown.

Maltase breaks down the disaccharide maltose in to two glucose molecules, which are easily oxidized by the body for energy. In simple words, maltase is an important part of the enzymatic process that our bodies use to effectively digest starches and sugars present in grains and other plant-based foods we eat daily.

This enzyme is synthesized in the lining of the intestinal wall and used with the cells inside our mucous membranes. Beginning in the oral cavity, maltase works with other carbohydrate-digesting enzymes to break down starches and complex sugars into simpler, more-digestible pieces. This process is reduced or temporarily halted during the more acidic phases of digestion in the stomach but is resumed in the relatively neutral pH of the small intestine where maltase is again secreted. The vegetarian supplement form of this enzyme is produced by a natural fermentation process of Aspergillis oryzae.

Continue reading: “The Health Benefits of Maltase”

Nobody enjoys a visit to the dentist. It’s the sort of thing most of us go well out of our way to avoid whenever possible. There are times, however, when even the most vigilant daily flossers have no choice but to bite the bullet and go visit the dentist.

Since the early 19th century, mercury amalgam fillings have been used to repair decaying teeth. This practice has come under increasing fire in recent years as more and more people come forth reporting health problems which could be related to the mercury amalgam fillings.

At a U.S Food and Drug Administration sponsored town-hall meeting held in Orlando a few weeks ago, agency officials spoke publicly with over a dozen concerned anti-mercury activists regarding the continued use of the toxic material in dental repairs.

Anti-mercury advocates traveled from all over the nation to participate in the debate. Among them, three practicing dentists, including Dr. James Hardy, author of the book “Mercury Free,” who strongly opposes the use mercury amalgam fillings, and does not offer them as an option to his patients. Although dental fillings made with tooth-colored porcelain or other non-toxic materials, have been available for decades, many people still opt for amalgam because of its comparatively lower cost. Critics argue that this perceived value is one of the primary reasons that mercury continues to make its way into people’s mouths.

Continue reading: “FDA Announces They Will Consider Ban on Mercury Amalgam Fillings”

What is Lipase?

Lipase is an essential enzyme for the digestion of fatty (lipid) substances either in the diet or as a part of normal human metabolism. It is responsible for breaking down (hydrolyzing) fats into smaller components that can readily be absorbed through the intestines.

Computer-generated image of a type of pancreatic lipase (PLRP2) from the guinea pig. source

This process occurs as lipase acts as catalyst during hydrolysis in which solid fats and oils are disassembled into their components, yielding monoglycerides, diglycerides, glycerol, and free fatty acids.

Basically this means that it can take a triglyceride molecule, the basic fatty unit found in food, and strip off the fatty acids, leaving either none, one, or two fatty acids attached to the glycerol backbone. This enzyme is produced mainly in the pancreas except in the case of disease and digestive imbalance as discussed below. While excess amounts of poor quality fat in the diet can be a precursor to health conditions like heart disease, diabetes and cancer, we do need some good forms of fat for the functioning of every cell and organ system in the body.

In fact, all of our cells are actually using lipids (fats) to create their structure and protection. And so, just as we must concern ourselves with getting proper amounts of healthy fats, we must also make sure that we have the good pancreatic enzymes that can absorb this fat along with many fat-soluble nutrients including vitamins A, D, E, and K. This is the role of lipase. And, without this enzyme, we are left with some of the typical types of digestive upset such as indigestion and heart burn.

Continue reading: “The Health Benefits of Lipase”

What is Invertase?

Invertase is a carbohydrate-digesting enzyme that splits sucrose (common table sugar) into its component parts, glucose and fructose. It is generally derived from a beneficial strain of Saccharomyces cerevisiae and then purified to be used either by itself or as a part of a multi-enzyme formula. Combined with other carbohydrases, it enhances the overall digestion of starch, sugar and other carbohydrates.

Invertase’s ability to break down (hydrolyze) the bond between fructose and glucose makes it a vital part of the digestion of complex sugars into blood sugar (glucose) which can be used as a ready fuel source by the body. It is also known as beta-fructofuranosidase and may be listed under this name on some product labels and scientific literature.

Invertase is one of the essential enzymes nature uses to help us digest sugars. Commonly found in bee pollen and yeast sources, invertase plays a key role not only in digestive processes, but also, and perhaps more importantly, in overall human disease prevention, physical rejuvenation and anti-ageing processes. As we age, we have less access to this natural enzyme, resulting in a reduced ability to extract the vital nutrients from the food we eat. It can also slow our digestive process, as sugars and starches are such a big part of most American diets. And, while some forms of sugar and carbohydrates are good for the body, they cannot be absorbed or digested well without the help of the invertase enzyme.

It is also created naturally by bees, who use its ability to hydrolyze the sugars in raw nectar to create the delicious honey that we eat. Honeybees produce massive amounts of the enzyme as it breaks the bond between glucose and fructose, adding hydrogen and hydroxide. In contrast to many other enzymes, invertase has the distinct ability to remain active within a wide range of pH levels.

Continue reading: “The Health Benefits of Invertase”

A few weeks ago, I posted a video on our blog about a new documentary coming out called Mercury Undercover. This new documentary will discuss the dirty truth about mercury, the dangers it poses to your health and how the people in power want nothing more than to “protect” you from the real truth about Mercury.

Well, I was just sent another teaser clip featuring a clip from my interview, specifically discussing Mercury Amalgam Fillings. Check it out below and let me hear your thoughts in the comments below.

Continue reading: “VIDEO: Dr. Group Speaks About Mercury Amalgam Fillings”