What are enzymes and why do we need to have more of them?
An enzyme is a type of protein found within a cell. Enzymes create chemical reactions in the body which actually speed up the rate of a chemical reaction to help support life. The enzymes in your body perform very important tasks, including:
- Destroying toxins
- Breaking down food particles during digestion
- Building muscle
Enzymes are naturally produced in your body and can also be gained from raw fruits and vegetables, however, enzymes can be lost and the production of enzymes can reduce due to a variety of factors, including:
Enzyme production declines as you age because of the deteriorating state of your organs.
Stress can exacerbate the decline in enzyme production. If your body is under chronic pathologic (bad) stress, its ability to repair and recuperate diminishes.
Poor diets consisting of processed foods that lack nutrients can also diminish digestive enzyme production.Enzymes need minerals as cofactors to help them perform their tasks efficiently. So when your diet lacks nutrients the quality of your digestive enzymes are compromised. You certainly can deplete your own supply of digestive enzymes.
Enzymes are easily lost when heated over 40C.
One EASY and DELICIOUS Japanese Superfood that is FULL of enzymes is UNPASTEURISED MISO! Unpasteurised miso is a treasure trove of digestive enzymes which are fabulous for a healthy gut! (Remember: healthy gut = stronger immune system = clear skin = happy mind = weight loss)
~ The 3 digestive enzymes in Miso ~
- Amylase: break down starch and carbohydrates into sugar.
- Protease: break down protein into amino acids.
- Lipase: breakdown lipids.
Even though many raw fruits and vegetables are naturally abundant in digestive enzymes, unpasteurised miso contains the THREE MAJOR digestive enzymes that raw fruit and vegetables may not. Rice miso also contains about 100 different types of enzymes… basically miso is a treasure trove of enzymes.
ONLY UNPASTEURISED MISO CONTAINS ENZYMES!
Unfortunately, most miso in the market are pasteurised.
If the miso keeps fermenting, it will be a darker colour, meaning it doesn’t look so nice and that it won’t be able to sell. So most companies heat the miso to kill the enzyme. They even added chemicals to keep the colour nice and make sure to stop further fermentation.
So the best miso for quality enzymes is unpasteurised miso! Or make your own fresh miso! Home made miso has much more nutrients, enzymes and taste fabulous. Also you can choose quality ingredients to make the most of it. E.g. quality mineral rich sea salt as most store-bought miso uses chemical sodium…
You can learn to make homemade miso in one of my cooking classes that usually takes place during winter! So stay tuned to find out when I will be holding my next class or click HERE for my class schedule!
If you can not wait until then…
Check out my Top 3 Japanese Superfoods for Natural Weight Loss Cookbook! I use a lot of miso (and fresh ingredients!) in this cookbook where you can find EASY and YUMMY recipes that will increase the level of enzymes you consume for a healthier you this year!
Here’s to an enzyme rich 2019!
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