Your Digestive System and How It Works

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_http://digestive.niddk.nih.gov/ddiseases/pubs/yrdd/_

(http://digestive.niddk.nih.gov/ddiseases/pubs/yrdd/)

Table sugar is another carbohydrate that must be digested to be useful. An

enzyme in the lining of the small intestine digests table sugar into glucose

and fructose, each of which can be absorbed from the intestinal cavity into

the blood. Milk contains yet another type of sugar, lactose, which is changed

into absorbable molecules by an enzyme called lactase, also found in the

intestinal lining.

Protein. Foods such as meat, eggs, and beans consist of giant molecules of

protein that must be digested by enzymes before they can be used to build and

repair body tissues. An enzyme in the juice of the stomach starts the

digestion of swallowed protein. Further digestion of the protein is completed

in the

small intestine. Here, several enzymes from the pancreatic juice and the

lining of the intestine carry out the breakdown of huge protein molecules into

small molecules called amino acids. These small molecules can be absorbed from

the hollow of the small intestine into the blood and then be carried to all

parts of the body to build the walls and other parts of cells.

Fats. Fat molecules are a rich source of energy for the body. The first step

in digestion of a fat such as butter is to dissolve it into the watery

content of the intestinal cavity. The bile acids produced by the liver act as

natural detergents to dissolve fat in water and allow the enzymes to break the

large fat molecules into smaller molecules, some of which are fatty acids and

cholesterol. The bile acids combine with the fatty acids and cholesterol and

help these molecules to move into the cells of the mucosa. In these cells the

small molecules are formed back into large molecules, most of which pass into

vessels (called lymphatics) near the intestine. These small vessels carry

the reformed fat to the veins of the chest, and the blood carries the fat to

storage depots in different parts of the body.

Vitamins. Another vital part of our food that is absorbed from the small

intestine is the class of chemicals we call vitamins. The two different types

of

vitamins are classified by the fluid in which they can be dissolved:

water-soluble vitamins (all the B vitamins and vitamin C) and fat-soluble

vitamins

(vitamins A, D, and K).

Water and salt. Most of the material absorbed from the cavity of the small

intestine is water in which salt is dissolved. The salt and water come from

the food and liquid we swallow and the juices secreted by the many digestive

glands

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Where I got the info

_http://www.diet-and-health.net/articles.php?cont=lipases_

(http://www.diet-and-health.net/articles.php?cont=lipases)

Fats, such as the fats in milk, need to be digested by your body. They are

broken down into fatty acids and glycerol by an enzyme called lipase. Gastric

lipase, secreted by the stomach lining, has a pH value for optimal activity

around neutrality and would appear, therefore, to be essentially inactive in

the strongly acid environment of the stomach. It is suggested that this enzyme

is more important for infant digestion since the gastric pH in infancy is

much less acid than later in life. Most lipid digestion in the adult occurs in

the upper loop of the small intestine and is accomplished by a lipase

secreted by the pancreas.

In recent years our knowledge of lipases has increased dramatically,

especially in the areas of molecular structure and mechanism of action. The

term

lipase usually refers to triacylglyceride lipases, rather than the related

phospholipases.

Lipases are enzymes which catalyse the hydrolysis of triglyceride to give

di- and mono- glycerides, glycerol and free fatty acids. Enzymes such as

proteases and carbohydrases have been used industrially for a number of years

and

corner the largest share of the world wide enzyme market. Whilst lipases at

present account for less than 5% of the market, this share has the potential to

increase dramatically via a wide range of different applications. Possible

medical applications of lipase are under consideration, for example inhibition

of the human enzyme as a method of reducing fatty-acid adsorption is being

investigated as a possible treatment for obesity.

Lipase breaks down neutral fats (triglycerides) into glycerol (an alcohol)

and fatty acids. Before lipase can digest fat, bile, an emulsifier, must break

the fat down into smaller units. People who are low in HCl cannot make

adequate bile. HCl deficiency is caused by protease deficiency (required to

provide adequate acidity) and lipase deficiency (required to carry chlorides).

Thus

lipase deficiency, inadequate HCl, and stagnation of bile are interrelated.

There are two types of lipase-deficient people. The first are those who are

truly fat intolerant, get sick when they eat fat, and have gallbladder

problems. These people substitute sugar for fat. The second are people who are

complex-carbohydrate intolerant and make up for it by eating excessive amounts

of

fat. These people gradually develop a lipase deficiency.

No information in this letter should be construed as medical advice.

This information is for educational purposes only.

Jeff el

10360 Pine Lakes Blvd

North Fort Myers, Fl 33903

http://www.msprotocols.com/

No information in this letter should be construed as medical advice.

This information is for educational purposes only.

Jeff el

10360 Pine Lakes Blvd

North Fort Myers, Fl 33903

http://www.msprotocols.com/