"Enzyme In Pineapple Can Harden Your Bones" Article

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"Enzyme In Pineapple Can Harden Your Bones"

I have discovered, that enzymes in pineapple fruit can harden your bones. Great for people with brittle bone disorders, fractures, and a wide verity of other medical conditions.

Author: Steven Montes

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“Enzyme In Pineapple Can Harden Your Bones”

By Steven Montes,

Enzymes are considered proteins, and like other protein, enzymes consist of long chains of amino acids held together by peptide bonds. They are present in all living cells, where they perform a vital function by controlling the metabolic processes whereby nutrients are converted into energy and fresh cell material. Fruits contains natural enzymes. Pectolytic enzymes bring about a gradual ripening of fruit causing it to become softer. Because fruit contains a substance called pectin. In the unripe fruit, this is present in an insoluble form called proto pectin, but as the fruit ripens, the pectolytic enzymes break down the pectin to more soluble forms.
This effect can be seen clearly in an over-ripe apple where the enzymes have broken down most of the insoluble pectin that is responsible for the firm structure of the apple. As a result the apple has become soft and mushy on the outside.
Furthermore, enzymes take part in the breakdown of food materials into simpler compounds. Some of the best-known enzymes are those found in the digestive tract where pepsin, trypsin and peptidases break down proteins into amino acids, lipases split fats into glycerol and fatty acids, and amylases break down starch into simple sugars.
Enzymes are capable of performing many tasks because, unlike food proteins such as casein, egg albumin, gelatine or soya protein, they are catalysts. This means that by their mere presence, and without being consumed in the process, enzymes can speed up chemical processes that would otherwise run very slowly, if at all.
After the reaction is complete, the enzyme is released again, ready to start another reaction. In principle, this could go on forever, but in practice most catalysts have a limited stability (lifetime), and sooner or later their activity becomes so low that it is no longer practical to use them. This is particularly true for enzymes, and most enzymes are therefore used only once and discarded after they have done their job.
Enzymes are very specific in nature, contrary to inorganic catalysts such as acids, bases, metals and metal oxides, enzymes are very specific. In other words, each enzyme can break down or synthesize one particular compound. In some cases, they limit their action to specific bonds in the compounds with which they react. Most protease, for instance, can break down several types of protein, but in each protein molecule only certain bonds will be cleaved depending on which enzyme is used. In industrial processes, the specific action of enzymes allows high yields to be obtained with a minimum of unwanted by-products.
Enzymes are very efficient catalysts. For example, the enzyme catalase, which is found abundantly in the liver and in the red blood cells, is so efficient that in one minute one enzyme
molecule can catalyze the breakdown of five million molecules of hydrogen peroxide to water and oxygen. As I mentioned earlier, enzymes are present in all biological systems. They come from natural systems and when they are degraded, the amino acids of which they are made can be readily absorbed back into nature.

Enzymes work only on renewable raw materials. Fruit, cereals, milk, fats, meat, cotton, leather and wood are some typical candidates for enzymatic conversion in industry, Both the usable products and the waste of most enzymatic reactions are non~toxic and readily broken down. Finally, Bio-technologic industrial enzymes can be produced in an ecologically sound way where the waste sludge, is recycled as fertilizer.
How enzymes work in our bodies, the best way to describe this process is that enzymes are at work when we eat. One enzyme that is already at work in your mouth while you chew is an alpha-amylase. The amylaceous break down starch into smaller sugars - dextrins and maltose. Such as in starchy foods are potatoes, pasta and rice.
Like other protein, enzymes consist of long chains of amino acids held together by peptide bonds. They are present in all living cells, where they perform a vital function by controlling the metabolic processes whereby nutrients are converted into energy and fresh cell material.
What I have discovered is that the pineapple fruit has an enzyme that is not present in any other fruit. This enzyme which I will call Nc3 has been found to prevent, and reverse the process of brittle bone disease in people, by harding the bones. The fruit in its natural form, when consumed is at its most potent state, verses caned or possessed fruit, or juices from this fruit.
For more information feel free to call me at 520-749-1105 or contact me by e-mail at: smontes@scientist.com

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