Re: Enzymes working again!!!!/metals again

[Guest guest]

I am very relieved as well to hear Tom is up and about again!!! I am

working on a Chelation and Enzymes document for the Files after doing

days of research on this. Unfortunately, it is not straightforward

(as usual) but not so chaotic either. Here are the basics, and I have

references for all this stuff:

1. It may not be entirely that chelation deactivates all the enzymes,

but also by giving the chelator with food/enzymes, the chelator can

start working on the food/enzymes and thus not get into the blood

stream and effectively grabbing metals. So by giving the chelator and

enzymes separately, they do not interact and both can perform

optimally. Many sites on chelation advised giving enzymes, especially

the famous proteases inbetween meal, to assist in nutrient support,

free radical elimination, and metal binding (details in the File).

2. Having sulfur foods/supplements during chelation may or may not be

helpful depending on if you are high or low in sulfur to begin with

(consistent with Moria's and Valentina's posts).

3. There are different types of enzyme inhibition. The way a metal

inhibits enzymes is not by competiting for the same sulfur site as

the enzyme target, but by binding at another place on the enzyme and

inactivating it. Then the metal may or may not stick on the enzyme.

This part is consistent with Andy Cutler's description on sulfur

foods (details later).

4. Depending on how the metal is bound and to what it is bound, it

may still be able to damage an enzyme in passing without becoming

unbound (consistent with a decrease in enzyme function as metals pass

through the gut). If you add in that there is usually some free metal

ions floating around during chelation, this can add to enzyme

deactivation.

5. A little bit of heavy metals can do a looooooooooooot of damage.

So if a little mercury or other metal happened to be put into

circulation we can reasonably expect the worse. Example from the ag

industry: chlorimuron is an active ingredient in many herbicides

(chlorine does the damage). Classic is one of these products from

DuPont. It takes 0.008 pounds to treat one acre. That is like putting

on granule of sugar on an entire acre to kill millions of weed

seedlings! Take into consideration that a lot of the spray gets on

the ground, and that only 5% of what hits the plant leaf surface

actually gets absorbed into the plant and does the damage. A little

goes a very long way.

There is a bunch of other stuff I found to round this out. At this

point, we could benefit greatly from individual personal accounts, so

if anyone is chelating and using enzymes, we would all benefit from

hearing how it goes. Thanks.

.