One
day my friend, the Lipase, said to me:” Use me and I will guard your health.”
LIPASE and the FAT METABOLISM
by Walter Last
Lipase is the fat-splitting enzyme. Lipase has vast importance for our
health, not just in regard to the commonly recognized diseases of the fat
metabolism such as overweight and underweight, cardiovascular disease,
diabetes, strokes and degenerative muscle diseases, but also for skin problems,
autoimmune diseases, cancer, degenerative diseases of the brain and nervous
system, and also for rejuvenation and regeneration in general. How can lipase
be important with all of these problems and diseases?
The answer lies in the overriding importance of fats and oils not only
for our energy metabolism, but even more so for the structural integrity of our
body. Fats, oils and related fat-soluble vitamins and other biochemicals, such
as lecithin and cholesterol, are collectively called lipids. Most of our brain,
nerves and cell membranes consist of lipids. Lipase is important to
maintain optimal cell membrane permeability; this allows adequate nutrient
supply into the cells and wastes to flow out. P.G. Seeger, the most prolific
researcher into the relationship between nutrition and cancer, has clearly
shown that the first biochemical step towards cancer is a deterioration of the
cell membrane.
Fats are chemically called triglycerides, and consist of three fatty
acid molecules combined with the alcohol glycerol. The biochemical function of
lipase is to split fats into their components, specifically to remove two or
all three fatty acids from their glycerol base in order to transport the
individual components through the intestinal wall. There are several lipases
for different functions, including phospholipases, which split phospholipids,
such as lecithin. Phospholipids are important structural components of brain,
nerves and cell walls. Lipase is not only needed to digest and absorb lipids
from food, but also for the internal use of lipids.
Most of our digestive lipase is released by the pancreas. It is
water-soluble and works at the interface between water and lipids. Therefore,
lipase can only do its work properly if the lipids in our food are finely
emulsified which is done by bile released from the liver and gallbladder. The
sulfur-amino acid taurine is a major component of bile. A deficiency of lipase,
taurine or lecithin can lead to a lack of bile and the formation of gallstones
from cholesterol. This can then lead to malabsorption of lipids and liver
problems. Lipase and lecithin added to meals help to avoid deficiencies of
essential lipids after gallbladder removal, and are also beneficial with liver
diseases.
Another common cause of lipid and mineral malabsorption is gluten
sensitivity. Gluten causes irritation and inflammation of the intestinal wall
and this erases the absorption villi. Instead of long and slender they now
become blunt with a greatly reduced absorption surface. Fat malabsorption is
called steatorrhea. It leads to fatty, bulky and smelly stools that may be
noticed to frequently stick to the side of the toilet bowel. The stickier it is
the higher is the fat content. In this case the fat is split into fatty acids
but instead of being absorbed, these combine with mineral ions, especially
calcium, to form insoluble soaps. This causes chronic deficiencies of minerals,
essential fatty acids and fat-soluble vitamins.
As we age, also pancreatic lipase production declines. This combination
of declining lipase production, reduced bile flow, reduced intestinal
absorption surface, and poor food choices leads to internal lipid deficiencies,
especially in regard to fat-soluble vitamins, phospholipids and essential
omega-3-fatty acids. This, in turn, causes or contributes to the common
symptoms of aging and the development of degenerative diseases. Widespread
mineral deficiency despite an adequate diet is commonly due to a lack of
gastric acid, or fat malabsorption, or usually a combination of both.
After passing the intestinal wall, the
individual components are put together again to form fats and phospholipids.
Now they are combined with protein carriers, called chylomicrons,
and carried in the bloodstream to all the cell structures. Chylomicrons belong
to the class of lipid carriers called lipoproteins. They are the largest and
least dense lipoproteins because of their high fat content.
Another group is the VLDL or Very Low Density Lipoproteins.
They are made in the liver to carry fats synthesized in the liver from glucose
and fructose to the body cells. As they lose some of their triglycerides they
collect cholesterol from other lipoproteins and are then called LDL
or Low Density Lipoproteins. They carry cholesterol to tissue
cells and fat stores. HDL or High Density Lipoproteins
are the smallest and densest lipoprotein, they carry cholesterol and
phospholipids back from the cells to the liver for recycling or disposal.
As you can see from this short description, there is a lot of internal lipase required to keep the body functioning and in good working order. If there is not enough liver lipase, we may develop fatty degeneration of the liver, if there is a deficiency in the blood, the blood vessels may clog up, if it is lacking in fat cells, then we may only be able to deposit fat but not mobilize it again when needed, and when lipoprotein lipase is in short supply, then chylomicrons and VLDL build up in the blood and cause a range of problems, while cells are starved of lipids for energy production or structural regeneration.
Internal lipase deficiency may develop when more lipase is needed for fat digestion and absorption than can be produced in the pancreas. Then lipase is taken from the internal lipase store to prop up the pancreas. Actually, lipase is recycled similar to bile. For the purpose of fat digestion bile and lipase are released, but unused amounts of each are reabsorbed in the lower parts of the small intestines, and re-supplied to the liver and pancreas through the blood and lymph circulation. Internal lipase deficiency arises when we habitually eat food low in lipase. Then the body has difficulties reabsorbing and generating enough lipase as we get older, and we develop age-related degenerative body changes.
Another problem is the increasing incidence of genetic, inherited or familial lipoprotein lipase deficiency, also called familial chylomicronemia. This leads to all of these problems already at a younger age. The most severe form is seen when a genetic lipoprotein lipase deficiency is inherited from both parents. Fortunately, this is rare with a frequency of only one in a million. Much more common is a relative deficiency inherited from only one parent. In this case problems may be mild in childhood, and become more disabling as we get older.
Depending on the exact nature of the deficiency, cholesterol may accumulate and lead to cardiovascular disease, or problems may be due to excess triglycerides. This may cause enlargement of liver and spleen, inflammation of the pancreas or chronic pancreatitis; fatty deposits, fatty tumors or lipoma under the skin; deposits in the retina of the eye, white inner eyelids, yellow-brown skin patches, inflammatory skin and muscle diseases, chronic muscle pain, spasms and cramps, varicose veins and fragile arteries, and generally lack of energy. A frequent sign is the early formation of an arcus senilis – a bluish-white opaque arc in the top part of the iris, which may later become a full ring around the iris.
With this I see lipase deficiency causing or contributing to a wide range of health problems and diseases such as aging skin, Alzheimer’s disease, arteriosclerosis and atherosclerosis, auto-immune disease, cancer, cardiovascular disease, chronic fatigue syndrome, cystic fibrosis, dementia, depression, diabetes, eye diseases, fibromyalgia, lateral sclerosis (A.L.S.), liver diseases, malabsorption, multiple sclerosis, muscular dystrophy, obesity, pancreatitis, Parkinson’s disease, psoriasis, Raynaud’s disease, stroke, and vertigo (labrynthis or Meniere's Disease).
The medical solution for elevated triglycerides and cholesterol levels, apart from drugs, is a low fat diet. However, this has its own problems. It leads to severe deficiencies in essential lipids, such as fat-soluble vitamins, essential fatty acids and phospholipids; while a high carbohydrate diet predisposes to the development of diabetes, and any excess carbohydrate is converted in the liver into saturated fat and cholesterol, and is a main cause of obesity. This applies to genetic as well as acquired forms of elevated lipids.
Overweight
If we have a good metabolism, then we can easily gain or lose weight. When the metabolism becomes inefficient, we have difficulty either gaining or losing weight. I see the present epidemic of overweight mainly as a symptom of lipase deficiency. This is especially a problem with high-carbohydrate diets because of their low satiety value.
The problem is this: the less fat there is in a meal, the faster it is released from the stomach into the small intestine. Unlike fats, carbohydrates are easily and rapidly absorbed. This can lead to damaging high blood sugar levels. To prevent this, the pancreas releases large amounts of insulin. This helps glucose to enter cells more quickly but if you are not doing hard work or exercise at the time, the excess glucose is either converted to lactic acid, thereby causing overacidity and mineral deficiency, or the glucose is converted to fat (mainly in the liver).
Fat is then stored in fat cells. When the blood sugar level drops, this stored fat can now be used to generate energy – but only if you have sufficient internal lipase. If lipase is deficient, fat remains in the fat cells and you feel hungry again, having another carbohydrate meal with a replay of the same story. After several years of repeating this cycle with habitually elevated blood sugar levels, diabetes may be diagnosed.
There are two ways to solve this problem, and it is best to use both simultaneously. Firstly get plenty of lipase, preferably from raw fats and oils, or otherwise from lipase supplements. Secondly slow down the absorption of carbohydrates. This may be done in several ways. You may use a low carbohydrate diet, or slow down the emptying of the stomach by mixing carbohydrates with sufficient oil or fat. You may, for instance, eat fruit mixed with (coconut) cream.
Alternatively, you may eat mainly slow-digesting carbohydrates, such as legumes, especially chickpeas and sprouted mung beans and lentils, in addition to vegetable salads. Another possibility is snacking - nibble, space out the food intake. Ingest only as much carbohydrate as you need to produce energy during the next 30 to 60 minutes so that nothing is converted into fat. Then have another snack. Finally be aware that if you do have a high-calorie meal in the evening, then it just cannot help but enrich your fat cells.
However, lipase deficiency is only one factor that may prevent converting body fat into energy. Others necessary nutrients are L-carnitine, coenzyme Q10, choline or lecithin, inositol, methionine, and vitamin B3 (niacin and niacinamide). Furthermore, fat burning can be accelerated by drinking diluted lemon juice, grapefruit juice or cider vinegar before meals.
The natural solution to these
problems originating from lipase deficiency is to use a diet that is high in
lipase. All fatty or oily foods naturally have a high content of lipase. Lipase
is destroyed by heating over 40 to 45ºC.
Therefore, to improve genetic or age-related problems of the fat metabolism, we
need to maximize our intake of raw, unheated and unrefined fats and oils.
Raw butter, for
instance, has formerly been used to cure psoriasis but pasteurized butter
causes or aggravates it. The healing effect of raw butter is due to its high
content of lipase. The same is true for heart and liver problems, which are
caused or aggravated by processed cheese and butterfat. Such health problems
did not occur in the inhabitants of the
Raw milk was
formerly used to cure tuberculosis but pasteurized milk is more likely to cause
it. Carnivorous wild animals have diets high in fat and cholesterol but no
signs of atherosclerosis and heart disease. In contrast, dogs and cats on
canned food, pasteurized milk or cooked meat develop the same diseases as their
masters.
All lipid-rich
foods also are high in lipase. However, you need to be aware that lipase is
water-soluble while at the same time being attracted to the lipid phase.
Therefore, you cannot get much lipase by using only the lipid phase, such as
vegetable oil. Even extra virgin olive oil does not contain lipase, except as
unfiltered, milky or turbid oil, but this is not commercially available because
lipase would cause it to spoil quickly. The same applies to avocado oil or
coconut oil.
This is not a
problem with fresh avocado, coconut flesh or raw animal lipids as they usually
retain enough water and, with this, all their lipase. Cream, for instance, has
still about 60% water, butter 16% and egg yolk about 50%. Other animal sources
of lipase (and protein-digesting enzymes) are minced raw meat and raw, possibly
marinated fish (see The Raw Food Diet).
In
addition to a high intake of refined carbohydrates, I see the current epidemic
of diseases, such as Alzheimer’s disease, cardiovascular disease, diabetes, and
obesity, largely as long-term manifestations of lipase deficiency, caused by
the restrictions of health departments on the sale of unpasteurized milk
products. To overcome this in countries where pasteurization is mandatory,
groups of people could become part owners of a cow or a small herd managed by a
farmer.
Preferably
do not use Friesian cows (which give the largest volume of milk) but rather
In order to obtain
a high lipase intake from vegetable sources, we need to consume the whole food.
This means eating the avocado instead of using just the oil, or pressing,
juicing or blending the coconut flesh to make and use coconut milk or cream.
This needs then to be refrigerated or frozen because the high enzyme content
causes it to deteriorate rapidly at room temperature.
We encounter
another problem with nuts and oily seeds. Even if we do eat them whole, we may
not get much benefit from it because of the presence of enzyme inhibitors.
Eaten frequently or in high amounts these inhibitors tend to cause indigestion.
The solution is to soak and possibly sprout or ferment these seeds (see Recipes). In one reported experiment all enzyme
inhibition had been removed after 24 hours of soaking.
Unfortunately, the
richest food sources of lipase, raw butter and cream, have been outlawed in
most Western countries. Individuals with genetic or age-related lipase
deficiency will find it difficult to obtain enough lipase in commercially
available raw food. Fortunately, lipase powder has in recent
times become more easily available.
Originally lipase could only be obtained in relatively low
concentrations as an ingredient of pancreatin from animal sources. In order to
protect it from de-activation in the stomach, pancreatin is commonly available
as acid-resistant or enteric-coated tablets that dissolve only in the
intestines. While these can be helpful with malabsorption syndromes such as
cystic fibrosis, because of their late activation, they are less effective than
pancreatin released from the pancreas or enzymes already present in the food.
Furthermore, in children high spot concentrations of pancreatin from
dissolving tablets in the lower intestines have been reported to cause damage
to the intestinal wall. Another problem of mixing high levels of protease with
a low level of lipase is that lipase is a protein. Its activity can be
diminished by being partly digested by close contact with proteases.
Presently pancreatin and lipase from animal sources are increasingly
replaced with enzymes from plant and microbial sources. One well-known enzyme
factory is papaya or pawpaw, especially the white sap in under-ripe fruit and
in leaves and twigs. The highest concentration is in the green skin of unripe
fruit. Besides the protease (protein-digesting enzyme) papain, it also contains
appreciable amounts of lipase.
Commercially lipase is produced mainly from special strains of fungi and
bacteria. It is highly purified with no contamination from fungal or bacterial
protein. Its main advantage is its activity over a wide pH range. Therefore, it
is not de-activated by stomach acid, and is effective when mixed with the food
in powder form before ingestion. With some fatty or oily food, it can be mixed
already up to one hour before mealtime and kept in a warm place to react.
However, if waiting too long an off-flavor may develop, especially in the
presence of short-chain fatty acids.
The advantage of using pre-mixed enzyme powder rather than pancreatin
tablets can be seen from a reported case in which enteric-coated pancreatin
tablets failed to arrest the progression of cancer of the pancreas, while
fungal enzyme powder pre-mixed with food helped this patient to survive.
Tests have revealed that under favorable conditions about 40% of
pancreatic lipase powder added to food is being absorbed into the bloodstream.
I assume that by taking lipase in juice or water before meals this percentage
will be even higher.
Pre-mixing of lipase with food overcomes a common problem with microbial
lipases: they tend to be degraded by the pancreas enzyme trypsin in the small
intestine. Pre-mixing gives lipase time to react not only before ingestion but
also for a considerable time before the meal becomes too acid in the stomach and
lipase becomes dormant. Lipase activity tests measure the amount of free fatty
acids liberated from olive oil per minute; however for complete hydrolysis much
longer reaction time is required.
On the other hand, if we want to maximize absorption of lipase into the
bloodstream, then we need to avoid the release of trypsin by taking it on an
empty stomach and with a reasonably large volume of liquid. I have experimented
with absorbing small amounts of high-strength lipase under the tongue, and
believe that this is an effective way of getting lipase into the bloodstream,
although it may be equally effective carrying it across the skin with DMSO but
I have not tried it.
Cod liver oil and other fish oils are highly beneficial for most
individuals who do not eat much cold-water fish. If you suspect fat
malabsorption or lipase deficiency, shake a tablespoon of cod liver oil or
several opened capsules of fish oil together with some lecithin and lipase in
juice before ingestion, or alternatively emulsify the oil by swishing the
mixture around the mouth for a while. The omega-3 fatty acids in fish oils have
been shown to reduce elevated fat levels in the blood. Cells containing plenty
of omega-3 fatty acids in their walls produce up to 7 times more energy than
cells with other fatty acids in their walls.
As a general rule, fat or oil, or fatty food such as egg yolk, ingested
without thoroughly chewing together with other food, or by emulsifying it with
lecithin, are not well absorbed and may lead to indigestion and deficiencies.
If you just swallow capsules of fish oil or vitamin E, or a spoonful of cod
liver oil, the oil may just remain in a puddle and not be absorbed because
lipase cannot penetrate a blob of oil or fat. Therefore always try to emulsify
oils and fats by shaking, swishing or, the natural way, by thoroughly chewing
with other food.
Lipase is also used for other purposes, such as in washing powders.
Therefore, when trying to source lipase, look for food-grade or supplement
quality lipase. I have not been able to find single ingredient lipase
supplements in the retail market. They are always in tablet form, usually in
low concentration, and mixed with other enzymes. While pancreatin tablets have
their place, I believe that tablets or capsules of microbial lipase are
relatively inefficient as they start working only in the small intestine where
they may soon be degraded by trypsin. Alternatively you may, of course, open
capsules and pre-mix their content with the meal.
For individuals with genetic or advanced age-related lipase deficiency,
and no access to raw butter or cream all this is not satisfactory. Therefore,
search on the Internet for enzyme manufacturers, you may be able to obtain
lipase powder in kilogram quantities. Preferably store lipase powder
refrigerated in a closed container. At room temperature the loss of activity is
generally stated as 10% per year if kept in a tightly closed container.
The activity is commonly expressed as Lipase Units or LU, and in the
Depending on the nature of your health problem you may use up to 500,000
LU daily, although no research on maximum amounts is available. Start with
small amounts, such as 20,000 LU daily, and increase gradually according to
your observations of any benefit or reaction. Half a level teaspoon of lipase
80,000 LU/g provides about 120,000 LU. Lipase powder easily dissolves in water.
Mix more with meals high in fats or oils, and less with food of lower fat
content. With cooked food always add after cooling to below 45ºC. Also add some
lecithin and mix and chew well.
For better absorption to clean congested blood vessels, or with
lipoprotein lipase deficiency, or to lose weight, stir lipase in a glass of
juice, herb tea or water and take before meals. Drink more afterwards.
Alternatively try absorbing 100,000 to 200,000 LU under the tongue, possibly
best at bedtime.
Two
To remove fatty lumps (lipoma), or
yellow-brownish skin marks (xanthomas), or to rejuvenate aging or damaged skin,
mix a suitable amount of lipase with a carrier agent, such as unheated honey,
MSM in water or fresh aloe vera gel. It may also help to add a small amount of
lecithin and fish oil (possibly odorless). Apply this to the problem area and
cover to leave overnight or for several days. Repeat from time to time if and
as required. You may also try it on external tumors, skin cancer, moles and
boils, but in this case also add a capsule of halibut liver oil. I would use
this method for skin cancer on a sensitive area such as the lips in preference
to any harsher measures. Also applying the south pole of a magnet to lipomas,
moles or skin cancer may help, while xanthomas may respond to rubbing on lemon
juice or vitamin C.
To regenerate aging skin, you may rub on a
mixture of lipase with aloe vera gel, deodorized fish oil and vitamin E oil, or
add some lipase to your favorite natural skin lotion just before you rub it on.
Alternatively, you may rub the skin with a lipase-rich nutrient, such as
unpasteurized cream, or mix some raw egg yolk or avocado with your skin
lotion. Unheated coconut milk is highly
germicidal, and especially good for areas affected by Candida and other fungi.
To lose weight from specific parts of the
body, such as thighs, buttocks or stomach regularly rub on lipase dissolved in
an agent that easily penetrates the skin such as aloe vera gel, vanishing cream
or, possibly most effective, DMSO. In addition frequently stimulate this area
by rhythmic tensing and relaxing the involved muscles, by massaging the area
and using alternating hot and cold showers on it.
Safety
In regard to safety, tests with rats did not show any side-effects after
intakes of 2 g/kg of high-potency lipase for several months. For a human that
would be equivalent to taking 100 to 150 g daily. Also there are no reported
health incidents. Therefore health authorities generally do not have any
concerns about lipase as nutritional supplement. A committee report of the
Australian TGA states:” Authors of safety studies and reviews indicated that
they could find no reports of adverse reactions for oral consumption of
microbial-derived enzymes in humans”(CMEC47).
Caution: There is a
theoretical possibility that a continued high intake of lipase supplements,
especially in combination with elevated blood fat levels, may cause the blood
to become high in free fatty acids. This can cause overacidity, and in addition
fatty acids may enter cells too rapidly. Over time, this may cause muscle
problems. Therefore, if you notice overacidity or any kind of muscle problems
developing, temporarily stop lipase supplementation, and possibly re-introduce
it at a later date at a lower dose.
Furthermore, as enzymes are proteins, there is always the possibility of
an allergy against the used lipase developing. Therefore watch out for this
possibility, and possibly switch to a lipase produced by a different strain if
you suspect any allergic reaction.
The information in this article has been
provided in good faith according to my experience and understanding. I cannot
guarantee results or accept responsibility for any side effects.