Plant Enzymes and Your Digestive Health

Speaking of the many types of enzymes produced in the human body, it’s important to recognize that we can support our digestive health by nourishing our gut with plant foods rich in these same enzymes.  But surrogate sources of digestive enzymes need to be the right ones – primarily fruits and certain vegetables – and they need to be eaten uncooked.

For instance, experts tell us that lipase, the digestive enzyme secreted from the pancreas for the digestion of fats, is found in abundance in avocados.  Since these are rarely cooked, we are always benefiting from their plentiful enzymes when we enjoy this superfood.

Ginger contains protease, the class of enzymes that includes pepsinogen, which is produced in the stomach for the digestion of protein.   Grinding it fresh, and using it in your salad dressing, is probably a great idea.

Many other plants are rich in different enzymes that might be deficient in the digestive system.  Honey, mangos, pineapples and bananas are just a few. 

High heat destroys these enzymes, so eating your fruits and vegetables raw is essential.  A place to study this topic is the website of the Food Enzyme Institute:

One of the exceptions to fresh fruits and vegetables as a source of digestive enzymes is fermented foods.  Miso, sauerkraut, kimchee are rich in enzymes and have been proven to be highly beneficial to our digestion, but these, too, are fermented at unelevated temperatures. 

Understanding that so much illness begins in the digestive tract, Sadanori Ito developed HARAI with organic plant sources rich in digestive enzymes, applying a slow fermentation process that utilized no excipients or heat, thereby insuring a plentiful and effective supply of enzymes.  Use HARAI to supplement a diet rich in fresh fruits and vegetables, and enjoy a steady improvement in your digestion and overall health.

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