Tag: Enzyme production

Worldwide, over 60% of adults are naturally lactase non-persistent, meaning their ability to digest lactose declines after childhood. For those who go vegan, this genetic trait is the primary factor, not the diet itself; vegans do not stop producing lactase due to their lifestyle.

The belief that long-term vegetarians lose the ability to digest meat is a widespread dietary myth, often leading to anxiety about reintroducing animal products. Unlike with lactose intolerance, where a specific enzyme can diminish, the human body retains the core enzymatic machinery needed for protein digestion, regardless of dietary habits.

According to research, trypsin is an essential serine protease enzyme found in the digestive systems of many vertebrates, where it breaks down proteins. Learning where you can find trypsin reveals a fascinating pathway from natural biological processes in animals and humans to advanced biotechnological and commercial production methods.

Despite common online searches, the proteolytic enzyme serratiopeptidase is not found in any food sources. It is instead produced by bacteria found within the intestines of silkworms and is available commercially only as a dietary supplement or pharmaceutical ingredient.

Did you know that catalase is one of the most efficient enzymes in the human body, capable of converting millions of hydrogen peroxide molecules per second? Understanding what foods increase catalase levels is key to supporting this vital antioxidant enzyme and protecting your body from cellular damage.

An estimated one billion people globally have inadequate protein intake, and even a mild deficiency can profoundly affect digestive function. Understanding what happens to your stomach when you don't get enough protein is crucial for maintaining overall digestive and systemic health.