LiveingWell Health News Letter




By Ron Harder

One of the most common health problems in North America today is poor digestion. There are several reasons

for poor digestion, but the two biggest reasons are the inability of your body to produce enough enzymes, and

the lack of digestive enzymes in the food that you eat.

What are digestive enzymes? They are organic protein molecules that break down food particles such as

proteins, carbohydrates, and fats; and convert them into smaller absorbable nutrients that your body can use to

build cells, tissues, and organs.

What do they do? Digestive enzymes are responsible for breaking down the food that you eat so that your food

can be more easily absorbed and digested by your small intestine.

It works something like this. You put some food into your mouth and by chewing it you break this food up into

smaller segments and mix it with saliva. The enzymes in your saliva start the pre-digestive process in your

mouth, and this continues while your food is on its way to your stomach. In the stomach your food is mixed with

hydrochloric acid that helps to digest starches. More enzymes are added at this point which helps to break

down your food even further and turn it into a paste-like substance called chyme. After several hours this

chyme moves from the stomach to your small intestine where pancreatic enzymes are added to help with further

digestion. The more enzymes you have available the better your digestion will be. Any food that you are not

able to digest will be passed along to your large intestine where it will await elimination from your body.

Where do digestive enzymes come from? You obtain most of your digestive enzymes from the food that you

eat, and your body also produces enzymes of its own.Unfortunately, because of soil depletion, herbicide sprays,

etc., we do not obtain anywhere near the number of enzymes that we need. Another major problem is that

modern processing and preserving techniques, such as boiling and pasteurization, destroy most of the enzymes

that ever were in your food. Enzymes are also destroyed by exposure to air, exposure to light, alcohol

consumption, temperatures over 118 degrees, caffeine, cigarette smoke, and prescription drugs. Parasites,

pesticides, pollutants, ultra-violet radiation, and fluoridated water also destroy enzymes.

Enzymes are either obtained from plants, or they are manufactured by the pancreas. Pancreatic enzymes are

animal based and only function in your small intestine. If pancreatic enzymes are taken with food they will be

destroyed by the acids in your stomach, and therefore, they are not nearly as effective as plant enzymes.

Plant enzymes are much more effective because they begin pre-digestion in your mouth, they are not destroyed

by the acids in your stomach, and they function in both an acid and in an alkaline environment.

As we age, our body looses its ability to produce its own enzymes, and so we have to include them in our diet.

There are only two ways to accomplish this. One method is by eating raw organic food, and the other method is

by taking enzyme supplements.

Copyright Ron Harder 2001


Kava kava, can relieve tension headacks Feverfew and Ginkgo biloba are often recommended to prevent

migraines.  Speak with your nutritionist or homeopatic doctor testing can be done to see why you are having



Run yourself this warm bath to alleviate tension and relax blood vessels.Combine the following essential oils

with an emulsifier (cream or honey) 3 drops of chamomile, 3 drops of lavender, and 3 drops of rosemary. Add

the mixture to the bathwater.

Avoid These for Effectiveness

To give your homeopathic remedies the best chance of working for you, avoid these common substances that

are known to antidote remedies: coffee, camphor, eucalyptus, tea tree oil (Melaluca products), menthol, and



Combing herbs with certain drugs may alter their action or produce unwanted side effects. Tell your health care

practitioner immediately about any prescription or nonprescription drugs you 're taking.


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Spicy Stuffed Zucchini

Serve this recipe as is for a side dish or add cooked

ground beef to create an entree.

Serves 4

2 large Zucchini

1 1/2 teaspoons Oil

1/2 cup Onion, diced

1 teaspoon Garlic, minced

2 Tablespoons Jalapeno, diced

1/2 cup Tomatoes

1 1/2 cups Bread crumbs

1 tablespoon Chili powder

3/4 cup Monterey jack, grated


Split the squash lengthwise. Scrap out most of the pulp.

Reserve. Heat the oil in a skillet. Add the onion and

garlic. Cook until just soft. Toss in the remaining

ingredients and the reserved pulp. Stuff the squash shells

with the mixture. Bake at 350 for 40 minutes or until

lightly browned. Garnish with salsa.

LiveingWell health news letter

By Lillian Waugh

Dedicated to alternative healing. Through body balance, health, nutrition & Fitness.

Insuring a healthy and vital tomorrow!

Thought of the day: Is "Life a game or a Battle?" You are the only one who can make this choice. 

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Disclaimer: All information supplied is for personal information only, it should not replace the Advice of your doctor or naturopath, always see your practitioner.