why bromelain is not recommended for people who have active gastric and duodenal ulcer?What will happen if it will taken?PLEASE ANSWER...THANK YOU

Ulcers are points of rupture, which bleed.. So....

~~~~~~~~~~~~~
People with peptic ulcers should not use bromelain. People with other digestive disorders should consult a qualified healthcare professional before using bromelain.

Theoretically, bromelain may increase the risk of bleeding, so people with bleeding disorders and those taking medication that can increase the risk of bleeding should only use bromelain under the supervision of their physician. It should not be taken two weeks before or after dental procedures or surgery.

From Altmedicine dot about dot com
~~~~~~~~~~~~
Many ulcers are caused by H-Pyloribactor,which dies on contact with Horseradish. Treating it with anything else is to mistreat.

Whenever I mention Horseradish I try to include this recipe. In a food processor, blend 4-6 Beets, add horseradish until the mixture is a brilliant magenta. The flavor is Wonderful!!

I mean what will happen to people who have active gastric ulcer if they will take bromelain?

It may increase the bleeding of their ulcers.

Thanks you :)

Mr.Ken,another question,Why is not advisable to patients taking warfarin?And also how does free radicals and anti oxidant work?connected to bromelain.

Warfarin is a blood clot preventer. Taking any substance(like bromelain)that can increase bleeding could be a disaster.

In general, free radicals are chemicals with an excess of weakly bonded oxygen molecules, which can attach to the tissues in a body, oxidizing them, which ruins them. antioxidants are chemicals that have a structure that can absorb oxygen on contact. It's like eating a bunch of tiny oxygen hungry vacuum cleaners in an attempt to absorb the extra oxygen from the free radicals before they can hurt your tissues.

Mr.Ken,can I ask?

How can I explain free redicals work in bromelain?I don't get the connection of these 2.

I cant adequately answer that, it is beyond my knowledge. I called Luanne Panessi, the best food biochemist I know and left a request for her to log in here and help you. You may do the same, or leave her your number, she will call you back when she can. Her office number is 1-631-504-6198. Or you can leave a message for her Toll free number at Gary Nulls office (where she helps out), at 1-877-627-5065 Extention 5432. Try the toll free one first.

thanks you again for the help :)