From Start to Finish‒Digest, Refresh, Remove

Steven Horne

A recording of this webinar will be available at www.nspwebinars.com

A phone recording will be available at

1-712-432-0453 PIN 8067844

(not a toll-free call)

Recordings available 6/13

Transformational Habit of Health

A natural, holistic pathway to lasting health and wellness.

Steven Horne

President and CEO of Tree of Light Publishing

Past President of American Herbalist Guild

Current Professional Member of the Guild

We Know Nutrition Is Important, But…

To get the benefit of thefood we eat we also need to:Be able to digest it properly

Absorb and utilize the nutrients

Eliminate waste products efficiently

Digestive System Functions

ManufactureEnzymes, HCl, intrinsic factor, mucus

Vitamin K and some B-complex in

large intestine

Absorption of nutrientsSmall intestine into blood via capillaries

Digestive System Functions

Reabsorption and Elimination

Reabsorbs water for reuse

Eliminates bile

Forms feces

Produces defecation

The Process of Digestion Simplified

Chewing physically breaks apart food and starts the digestion of starches and fats.

Adequate hydrochloric acid (HCl) in the stomach is required for pepsin to break down proteins.

The Process of Digestion Simplified

After food leaves the stomach, bile salts emulsify fats and increase pH (alkalize), while pancreatic and intestinal enzymes complete digestion in the small intestines.

Disaccharides are broken down into simple sugars by enzymes from the small intestines.

Digestive Process

Nutrient Fats Proteins Carbohydrates Minerals

Digestive Secretions

Bile salts, pancreatic and intestinal lipases

Hydrochloric acid, pepsin, pancreatic and intestinal proteases

Saliva, pancreatic and intestinal amylases

Hydrochloric acid

Organs Involved Pancreas, gall-bladder, small intestines

Stomach, pancreas, small intestines

Mouth, pancreas, small intestines

Stomach, gall bladder, small intestines

End Products Fatty acids, glycerol

Amino acids Simple sugars Must be chelated to fatty acids or amino acids for absorption

Digestive Enzyme Facts

Human and animal research has demonstrated that digestive enzyme levels produced by the pancreas reduce with age.

Likewise, studies have shown that the ability to secrete hydrochloric acid decreases with age.

More than half of people over 60 have low stomach acid.

Digestive Enzyme Facts

Bile production may similarly decline.

Lack of pancreatic enzymes and hydrochloric acid may be also be associated with many health problems.

Dr. Weston Price discovered that the more cooked foods a people consumed, the more cultured foods they ate.

Acid Indigestion

Overacid(hyperchlorhydria)

Underacid(hypochlorhydria)

Tends to occur only in people under 35

More common in people over 45

Tends to involve acute burning, sharp pain with a red tongue

Duller pain about an hour aftereating, tongue pink or pale

Usually brought on by stress or irritating substances

Caused by fermentation due to poor digestion

Use cooling herbs or nervines Use bitter and pungent herbs and/or supplement acid

Stomach Comfort

Calcium carbonate

Alginic acid

Papaya fruit

Guar gum

Slippery elm bark

Ginger rhizome

Licorice root concentrate

Stomach Comfort

Lowers stomach pH

Stimulates digestive enzyme secretion

Absorbs irritating substances

Soothes mucus membranes

Helps neutralize acid

Sooths occasional acid indigestion, heartburn or gas

The Importance of Bacterial Balance

The colon is home to a large number of friendly bacteria (probiotics).

The small intestines, however, should have low concentrations.

The Importance of Bacterial Balance

Too many bacteria can interfere with sugar-digesting enzymes and ferment the sugars for food causing excessive gas, bloating and belching.

A healthy balance is the key.

Causes of Imbalance

Insufficient HCl

Lack of peristalsis (migrating motor complexes)

Insufficient HCl

HCl is part of our immune system.

It helps to disinfect the food we eat and inhibits the growth of microbes in the small intestines.

Food Enzymes

Mycozyme (alpha-amylase)

Bentain HCl

Bile salt

Bromelain

Lipase

Pancreatin

Papain

Pepsin

Food Enzymes

Aids with digestion of proteins, carbohydrates and fats

Very helpful for most people over 45 with digestive issues

Younger people may do better with Proactazyme.

Proactazyme®

Protease

Amylase

Glucoamylase

Lipase

Cellulase

Hemicellulase

Invertase

Malt Diastase

Alpha-galactosidase

Peptidase

Proactazyme

Plant-based enzymes for digesting fats, proteins and carbohydrates

Also helps to digest fibers that feed intestinal bacteria that produce gas

Lack of Peristalsis

In between meals, after food has been digested, peristaltic waves known as migrating motor complexes, sweep microbes out of the small intestines.

We experience this as “stomach” rumblings or hunger pains.

Motilin is a hormone that causes these movements.

Anthraquinone Glycosides

Yellow-brown dyes found in herbs

Acted on by intestinal bacteria, they increase peristalsis and inhibit water and electrolyte absorption in the intestines.

They do not directly irritate mucus membranes.

Major Herbs with Anthraquinones

Cascara sagrada

Buckthorn

Turkey rhubarb

Aloes (green part, not the gel)

Senna

Yellow Dock (small amount)

Illustration of Cascara from Wikipedia

LBS II®

Cascara sagrada

Buckthorn

Licorice

Capsicum

Ginger

Oregon grape

Turkey rhubarb

Couch grass

Red clover

LBS II

Stan Malstrom’s lower bowel formula

Contains carminatives (capsicum and ginger) and alteratives (Oregon grape and red clover)

Ileocecal Valve Problems

The ileocecal valve is the valve between the small and large intestines.

It prevents “back wash” of bacteria and waste material into the small intestines.

Ileocecal Valve Problems

If this valve doesn’t close properly, material from the colon will migrate into the small intestines.

Gastro Health

Deglycyrrhizinated licorice root extract

Pau d’arco bark extract

Clove flower extract

Indian elecampane root extract

Capsicum fruit

Gastro Health

Helps regulate intestinal microflora

Soothes digestive membranes

The Green “Blood” of Plants

The green color we associate with plants is due to the presence of chlorophyll.

The Green “Blood” of Plants

Chlorophyll allows plants to capture light energy from the sun and produce carbohydrates, the basic energy source for both plants and people.

Natural Chlorophyll

Natural chlorophyll is built around a molecule of magnesium, surrounded by three nitrogen atoms.

Natural Chlorophyll

Natural chlorophyll (in green plants) is a good source of magnesium and has a mild laxative action.

It captures photons (light) and uses this energy to combine carbon dioxide and water to make carbohydrates.

Chlorophyll and Hemoglobin

Chlorophyll Heme

Sodium Copper Chlorophyllin

Water soluble chlorophyll-based compound

Magnesium has been replaced with copper and sodium has been added to the molecule.

Research on Chlorophyllin

Little research has been done on chlorophyllin as a supplement.

Research that has been done suggests that it:Can bind to certain toxins in the intestines inhibiting absorption (specifically polycyclic aromatic hydrocarbons found in tobacco smoke, heterocyclic amines found in cooked meat, aflatoxin-B1)

Research on Chlorophyllin (cont.)

Research that has been done suggests that it:

Has a deodorizing effect to reduce stool and body odor.Source: Linus Pauling Institute, http://lpi.oregonstate.edu/infocenter/phytochemicals/chlorophylls

Experiences with Liquid Chlorophyll ES

Oxygenation

Energy pick-me-up

Pet deodorizer

Mild carminative

Copper supplement