AIM PrepZymes ™
- Supplements body's enzyme supply
- Aids digestion
- Improves assimilation and utilization of food
- Increases energy
- Specially made for high-sugar, high-fat diets commonly found in "industrialized" countries
- Contains cultured enzymes
- Unique formula contains 50 mg of alpine wild garlic and 40 mg of papaya leaf
- 100-count bottles.
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Digestive problems comprise the number one health problem in North America. These concerns, encompassing everything from hemorrhoids to colon cancer, result in more time lost - at work, school, and play - than any other health problem. They also appear to be occurring with much more frequency - while many of them were almost unheard of in our grandparents' times, they are cropping up more and more and at an earlier and earlier age.
One way to help maintain digestive health is to be sure you get enough food and digestive enzymes. Enzymes are an important part of the living well equation.
Enzymes are the sparks that start the essential chemical reactions our bodies need to live. They are necessary for digesting food, for stimulating the brain, for providing cellular energy, and for repairing all tissues, organs, and cells. Humbart Santillo, B.S., M.H., in his book Food Enzymes, quotes a Scottish medical journal that says it well: "Each of us, as with all living organisms, could be regarded as an orderly, integrated succession of enzyme reactions."
There are three types of enzymes: metabolic enzymes, digestive enzymes, and food enzymes. Metabolic enzymes catalyze, or spark, the reactions within the cells. The body's organs, tissues, and cells are run by metabolic enzymes. Without them, our bodies would not work. Among their chores are helping to turn phosphorus into bone, attaching iron to our red blood cells, healing wounds, and seeing that our hearts beat.
Digestive enzymes are secreted by the pancreas and break down foods, allowing their nutrients to be absorbed into the bloodstream and used in body functions. They ensure that we get the greatest possible nutritional value from foods. Digestive enzymes include protease, which digests protein; amylase, which digests carbohydrates; lipase, which digests fats and oils; and maltase, which digests malt sugars and grains.
Food enzymes are enzymes supplied to us through the foods we eat. They include digestive enzymes, but also enzymes unique to the particular foods. Food enzymes help us "predigest" foods; that is, start breaking down foods before our bodies' enzymes begin to do so. According to Santillo, the enzymes found in raw foods digest 5 to 75 percent of the foods themselves without the help of other enzymes. This way, our bodies' digestive enzymes have help in the digestive process, and we do not use as many of the body's "in-house" enzymes.
Dr. Edward Howell, who has written two books on enzymes, theorizes that humans are given a limited supply of enzyme energy at birth, and that it is up to us to replenish our supply of enzymes to ensure that their vital jobs get done. If we don't replenish our supply, we run the risk of ill health.
In the enzyme nutrition axiom, Howell postulates that "The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential."
In other words, the more enzymes you get, the longer and healthier you live.
The key is to remember that food enzymes are destroyed at temperatures above 118 °F. This means that cooked and processed foods contain few, if any, enzymes, and that the typical diet found in industrialized countries is enzyme-deficient. When we eat cooked and processed foods, we could well be eating for a shorter and less-than-healthy life.
This points back to the importance of eating raw fruits and vegetables because they are "live foods"; that is, foods in which the enzymes are active. The more enzymes you get, the healthier you are. And the more raw foods you eat, the more enzymes you get.
The benefits of providing your body with more enzymes are many. As noted, getting more enzymes aids the body's own enzyme supply, which may lead to a longer and healthier life.
Digestive enzymes help us digest foods more completely. This means more nutrients (and maybe eating less!) and the good health that goes with them.
There is another advantage to being sure that foods are well-digested. When foods are not well-digested, they remain in the stomach and can rot and putrefy. This results in a buildup of waste in the colon. This fecal matter begins to decay, producing bacteria and toxins. The toxins eventually seep through the bowel wall, where blood capillaries pick them up and distribute them throughout the body. This can result in health problems. These problems include constipation, stomach bloat, poor digestion, gas, fatigue, weight gain and weight loss, headaches, and more. Using digestive enzymes ensures that your foods are more completely digested, helping to eliminate potential problems due to toxins.
AIM PrepZymes ™ combines cultured enzymes with papaya and alpine wild garlic. This breakthrough product has been specially formulated to
- replace the naturally occurring enzymes lost during food processing, food preparation, and cooking, as well as due to irradiating or the cultivation of depleted soils; and
- meet the digestive needs of the diet found in industrialized countries, which typically includes fats and proteins, hidden sugars, dairy products, snack foods, and processed foods.
Each capsule of AIM PrepZymes ™ contains enzymes to help you digest the foods you eat, plus two special features. The enzymes are
- protease I for protein digestion
Aspergillis oryzac, a fungus
- protease II for protein digestion
Carica papaya, a plant
- alpha/beta amylase for carbohydrate
Aspergillis oryzac, a fungus
- lipase for fats and oils digestion
Aspergillis niger, a fungus
- cellulase for dietary fiber digestion
Trichoderma, a fungus
- lactase for dairy products digestion
Aspergillis oryzac, a fungus
- maltase for malt sugars and grain digestion
Aspergillis oryzac, a fungus
- invertase for white sugar digestion
Saccharomyces cerevisiae, a yeast
AIM PrepZymes ™ contains cultured enzymes, which are a breakthrough in enzyme production. Most enzymes are derived from animal organs, notably the pancreas. Although these pancreatic enzymes can be valuable, they are inefficient as digestive enzymes. This is because pancreatic enzymes are limited by their environment-they require an alkaline environment of pH 7.5 or more before they begin to work. This makes predigestion impossible, as the stomach is acidic, with a pH of well below 6.
Cultured enzymes have a very wide work environment: from 2.0 to 12.0 pH. In other words, they are active in both acidic and alkaline environments. This makes them the best possible choice for predigestion.
The papaya leaf found in AIM PrepZymes ™ contains papain, an enzyme similar to pepsin, which helps break down protein. This is helpful for those who may not have enough hydrochloric acid to activate pepsin in the stomach. Alpine wild garlic aids in digestion and also contributes antioxidant activity to the formula.
When you combine cultured enzymes with papaya and alpine wild garlic, you get the best possible digestive product: one that provides you with important digestive enzymes, as well as the materials to fight metabolic damage.
The unique combination of enzymes (and more) found in AIM PrepZymes ™ means better digestion for you. Of particular importance is the digestion of fats and sugars.
The lipase found in AIM PrepZymes ™ ensures that fats and oils are properly broken down early in the digestive process. This eliminates the possibilities of proteins becoming coated with oil, which means they may escape predigestive action.
To see firsthand the power of AIM PrepZymes ™, try this experiment.
Prepare a bowl of oatmeal, and let it sit overnight. Then mix into the oatmeal the ingredients of one capsule of AIM PrepZymes ™.
Within 15 minutes, you will notice that the oatmeal becomes more "liquid." Within one hour, you will practically be able to drink it! This is the action of the enzymes breaking down the oatmeal. This is what AIM PrepZymes ™ does for the foods you eat!
- To aid in digestion, take 1 capsule before or during each meal. You may take more or less depending on your needs.
- Shelf life is 3 years, sealed. Store in a cool, dry, dark place (70-75 °F; 20.1-23.8 °C). Do not refrigerate.
If you believe that you are not digesting foods well, you should use digestive enzymes. In addition, we have fewer enzymes as we age, so we should always consider using digestive enzymes as we grow older.
Both children and pregnant women should take the usual adult serving of one capsule before or during each meal.
It is recommended that those with gastritis or gastric/duodenal ulcers not use AIM PrepZymes ™.
According to Santillo, this is not true. In his book Food Enzymes, he cites university research that has shown that supplemental digestive enzymes pass through the stomach uninjured. In one study, the enzyme amylase digested starch in the stomach and then moved into the small intestine, where it continued digestion.
Santillo also notes that foods are predigested by enzymes in the upper portion of the stomach, which is known as the cardiac stomach. According to Gray's Anatomy, "The cardiac portion of the stomach is a food reservoir in which salivary digestion continues. The pyloric [lower stomach] portion is the seat of active gastric digestion."
The enzymes found in AIM PrepZymes ™ are cultured from Aspergillus niger and Aspergillus oryzac, two types of fungi.
AIM PrepZymes ™ was specially designed to meet specific needs, and the exact amount of active units for each enzyme is proprietary information.
Can I take Prepzymes while taking FloraFood.
Yes, although not at the same time. AIM FloraFood ™ should be taken on an empty stomach, 30 minutes before or two hours after a meal. AIM PrepZymes ™ should be taken just before or during meals.
- Santillo, Humbart, B.S., M.H. Food Enzymes: The Missing Link to Radiant Health. Prescott Valley, AZ: Hohm Press, 1987.
Howell, Edward. Enzyme Nutrition, The Food Enzyme Concept. Garden City Park, NY: Avery Publishing Group, Inc., 1981.
Howell, Edward. Food Enzymes for Health and Longevity. Silver Lake, WI: Lotus Light Publications, 1981.
Bland, Jeffery, Ph.D. Digestive Enzymes. New Canaan, CT: Keats Publishing, Inc., 1993.