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›› Proper diet for Longevity
›› Enzymes and Longevity
›› Caloric Restriction And Aging

The average diet of an individual is predominately heat-treated. The food possesses only a partial amount of its original enzyme content. It has been seen that people of younger age have a high value of enzyme reserve in their tissues. In older people, the potential enzyme tissue reserve is lesser and tends to gets extinguished with time. Enzymes and longevity has a strong connection. When a young person eats cooked food, there is a more outpouring of enzymes from the organs and body fluids than compared to adults. This happens because years of eating a cooked food diet reduces in adults than young person since the tissue reserve is still at maximum.

Enzyme Reserve

An experiment in relation to saliva and its amylase content was performed. In this experiment, young adults from the ages of 21 to 31 and another group between ages 69 to 100 were assessed. The experiment showed that the younger group had 30 times more amylase in their saliva than the elderly group. This is the reason why younger people can consume a diet of white bread, starches and cooked food. As our enzyme reserve gets reduced over the years, the same food if consumed can cause illnesses like constipation, blood diseases, bleeding ulcers and arthritis. In older people, the enzyme content of the body gets depleted and such food is not properly digested. The food ferment in the digestive tract and leads to producing toxins. These toxins are then absorbed into the blood and then get deposited in the joints and other soft-tissue areas in the body.

Impact of disease on enzyme: Study

A chronic disease is a disease which remains in the body for many weeks or months and sometimes even many years. A constant drag on the body, reduction of enzymes, minerals, vitamins and trace minerals causes problem. During chronic diseases, usually there is a low body reserve of enzymes. In an experiment where 111 Japanese patients who had tuberculosis were tested, 82% of them had lower enzyme contents than normal individuals. Studies of feces in the body showed incomplete digestion of meat and fats in many of the cases. In some five of six diabetic cases, the lipase and trypsin of the pancreatic juice was found to be decreased. In a similar study pattern, the results showed low blood amylase levels in skin infections like psoriasis, dermatitis, and pruritis. Another interesting experiment in the study of enzymes and longevity showed that 40 patients suffering from liver diseases like hepatitis and cholecystitis showed very low levels of amylase. In the experiment, it was found that when there was an increase in blood amylase level, there was an enhancement in the general condition of each patient. There was also improvement in the liver condition.