What diseases lead to deficiency of an enzyme ?

Enzymes associated with any disease by the immune system. Much of the immune protection cells are disposed in the walls of the small and large intestine . Lining of the colon is the first and most important defense against toxins . If food is not completely degraded , this is reflected by the gastrointestinal tract of the body's defenses .During acute and chronic diseases of the enzymes are consumed more quickly than usual. Other substances , such as vitamins and minerals daily recovered through the food consumed . Production of enzymes can not be restored. This leads to fatigue, premature aging and lack of energy .A deficiency of only one enzyme may cause improper flow of a series of metabolic reactions in the body and thereby to prevent the full development of a vital function.Chronic malnutrition and indigestion lead to deficiencies in essential nutrients - amino acids, minerals , vitamins , fatty acids, because they remain inaccessible to the cells. At the same time you can feel a lack of energy, get sick easily and often fall into depression. Most people rely on such symptoms as fatigue and stress, but many people with low levels of enzymes and indigestion exhibit a number of symptoms such as fear , anger, poor memory , slowness or haste , avarice , grief. They surprisingly improve after normalization of digestion.Digestion starts in the buccal cavity and the outlet ends of the intestine. Includes liver, gall bladder , stomach, pancreas cancer, small intestine and colon.If even one of the major nutrients ( carbohydrates, protein or fat) is not used properly, can then exist:Poor digestion and excessive intake of inappropriate carbohydrates and fats - the main reason that obesity , high blood pressure , coronary heart disease, cysts , tumors , etc.
    Syndrome of increased intestinal permeability - a condition in which , if the protein is not digested completely undegraded particles penetrate the blood along with other nutrients through the intestinal walls . This may result in allergic reactions , according to the state of the immune system have not been used and loaded proteins rot liver and kidneys , leading to migraine or asthma attacks , and other skin problems . When the source of these proteins is separated meat many purines, which are responsible for gout.
    Obesity and flatulence as a result of taking too many carbohydrates that the body has failed to assimilate and razgladi to glucose.Deficiency of enzymes impairs the functions of the body and makes it susceptible to acute conditions such as colds , flu and headaches. The body , however, has a magical property is only treatable , so : the large amount of enzymes produced in the body , the stronger our immune system is the healthier we are and we do!What are the most important for the body digestive enzymes ?

    amylaseBreaks down complex carbohydrates such as starch , glycogen , etc. .

    lipaseHelps the body to break down fat. No lipase fat in our organism stagnate and accumulate in the arteries, which can lead to diseases of the cardiovascular system . This enzyme has an influence on the control of cholesterol , which is also a derivative of some fat .

    proteaseIt has the ability to hydrolyze proteins in acidic environments.

    Alpha - galactosidaseContributes to the breakdown of complex carbohydrates such as raffinose , stachyose and verbaskoza . We need this enzyme to prevent intestinal discomfort after eating beans , cabbage, peas or lentils .

    lactaseDegrades lactose ( carbohydrate which is found in milk ) .

    cellulaseDegrade cellulose. We need it when we consume more vegetables , fruits and whole grains .

    bromelainSupporting the overall digestion and absorption of nutrients. Suppresses inflammation , reduces swelling , aids digestion of proteins and acts purification.

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Healthy food trends for 2014

" Permissible indulgence "The sale of snacks made ​​from functional foods and offered in convenient packaging for the end customer will be on the rise next year. To functional foods are assigned as algae , dried legumes, flax , hemp and chia , coconut oil and exotic flavors of hummus .Consumers will look for " permissible indulgence " - this is the most modern and frequently used term used to mean a healthy alternative to today offered products rich in empty calories like chips , snack bars , cookies and energy drinks.In 2014 are expected final humus to establish itself as the preferred food of all flavors and additives , and the boom can be expected of functional beverages made with chia , hemp and linen.
Allergen-free for allA huge percentage of the population in developed countries suffers from food allergies * . Studies show that people who have "officially" do not suffer from any allergies feel better when they quit the consumption of foods containing allergens such as gluten , nuts and dairy products.For food manufacturers is essential to continue to continue to certify their products as certificates for "gluten-free " vegan , organic , Kosher , raw product , etc. are more than required and ensure increase in the number of users.In addition , the label "no genetically modified substances" will be mandatory for producers who wish to continue their relationship with Whole Foods and other conservation retailers. Gluten-free and vegetarian options will become widespread, and even chain restaurants and cafes such as Starbucks.
2014Zelenolistni vegetables in everythingMore and more consumers use products rich in nutrients and a variety of creative ways in your daily menu.In the U.S. for example, 34% of packaged leafy vegetables ( lettuce , spring mix, spinach, arugula , iceberg , etc. . ) Are used for other purposes , but not exactly in the preparation of salad , 27% is consumed in the same raw form as a supplement sandwiches , 7% used in the preparation of hot meals and soups , 4% are prepared separately - steamed or sautéed , and 3% are used in the making of troubled or other drinks.In 2014 is expected to grow at the rate of 12% in the sale of leafy green vegetables and a change in consumption habits in the direction of using an unconventional way so far - in the composition of breakfast consumption and pureeing cooked with proteins or as stuffing delicious and healthy dishes.

clean eatingNew Year means new trends , and for 2014 the new trend is " clean eating ." This is not just wash lettuce before you make a salad, and the idea is to eat, they contain substances more natural and genuine . And as more and more evidence is found for problems proiztiashti of food processing , the pure diet is trying to fight with it and that is to stay as close to the real nature of the food we eat .In 2014 increasingly will meet fans of pure food, pure and choosing lean meats, low - starch vegetables, legumes and nuts , fruits, and "smart" carbs such as spelled - an ancient cereal and modern healthy food, which regulates blood pressure, blood sugar and bad cholesterol .Clean eating is not a diet that focuses on calorie restriction . It is more like a test konsumiranete enjoyment of food close to its nature and avoid all refined and processed foods , artificial chemicals, fragrances and preservatives.People do not want to feel deprived of food, and to feel its abundant and nutritious power.This is a sustainable approach that focuses less on meat than on Paleo approach to nutrition .

beyond baconIn 2013 , the bacon was placed in every conceivable foodstuff , but in 2014 without meat alternatives will increase . Research shows that one in three Americans consume meat alternatives , although only 7 % of consumers indicate that they are vegetarians. The study clarifies what the main reason consumers buy meat alternatives such as tofu and it's benefits for their health!According to leading chefs in the United States, genetically modified foods are already past. The focus will be on seafood , which will constitute the majority of starters in 2014 in restaurants .Savesem new protein that will gain momentum next year 's shrimp burger . According to experts , it will be a great alternative for all those lovers of veal burger that hold the texture of veal burger, but with less fat and high nutritional value.Sweetener without caloriesStevia and other low-calorie natural sweeteners will become more prevalent and used in 2014 as people increasingly closely monitor your intake of sugars.According to the U.S. study , the size of the global market for non- sugar sweeteners reached $ 9.3 billion in 2011 and expected to grow to $ 9.9 billion by 2016
 Monk fruit or fruit monastic (MONK FRUIT) does a newcomer to product natural low calorie sweeteners . With a low glycemic index, natural ingredients and devoid of criticism of any other alternatives to sugar have faced in recent years, this fruit is about to conquer the sweeteners market in 2014 .About 150-220 times sweeter than sugar , natural sweetener from monk fruit is heat and acid , soluble in water and without the bitter taste inherent in stevia . It combines well with his natural rival , and their combination gives sweetness with close to sugar profile.American Commission for Food and Drug Administration (Food and Drug Administration, FDA) gave approval of this type of sweetener , so soon we will see how different food producers put monk fruit in baked goods , beverages and other works of culinary art in 2014.

Brussels sprouts - a vegetable of the year!This green , perfect for bite -sized vegetable now saw sales rise by 30 % annually over the past four years.Experiments with Brussels sprouts made ​​in cooking shows and restaurants helped sprouts to acquire glory . Moreover, consumers buy brussels sprouts as a health food supplement or as a snack .Brussels sprouts have a wide range of applications and is characterized by relatively mild flavor . Whether in a salad , sliced ​​in half and overflows with balsamic vinegar, or pureed into soup , its texture and taste can easily be transformed based on the way is prepared and seasoned .

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