Unraveling the Complexities of Pancreatic Enzyme Deficiency

Pancreatic enzyme deficiency, now formally recognized as pancreatic exocrine insufficiency, has emerged as a notable health issue, marked by the body's incapacity to produce adequate pancreatic enzymes for digestion.

Pancreatic enzyme deficiency can manifest in various symptoms, including:


  • Digestive discomfort: Individuals may experience abdominal pain, cramping, or discomfort, particularly after meals.
  • Difficulty digesting certain foods: There may be challenges in digesting high-fiber or fatty foods, leading to bloating, gas, and indigestion.
  • Floating stools: Stools may appear bulky, greasy, and float in the toilet due to inadequate digestion and absorption of fats.
  • Nutrient deficiencies: Malabsorption of nutrients, particularly fat-soluble vitamins like A, D, E, and K, can lead to deficiencies and related health issues.
  • Weight loss: Inadequate absorption of nutrients can result in unintended weight loss or difficulty maintaining a healthy weight.
  • Chronic diarrhea or loose stools: Poor digestion and absorption of nutrients may lead to frequent or chronic diarrhea and loose stools.
  • Weakness and fatigue: Nutrient deficiencies and digestive issues can contribute to overall weakness, fatigue, and a lack of energy.
  • Foul-smelling stools: Unabsorbed fats can cause stools to have a strong, foul odor.


Overall this deficiency presents an array of symptoms, from digestive distress to compromised nutrient absorption, warranting closer attention and proactive management.


Identifying pancreatic enzyme deficiency entails keen observation of subtle indicators, such as struggles with roughage and fiber digestion, coupled with persistent discomfort in the left ribcage post-meals. Addressing this deficiency typically involves supplementation with pancreatic enzymes, offering relief from symptoms like floating stools, indigestion, and bloating. It also begs the question WHY? Because knowing why is the at the heart of functional nutrition therapy, it's also where the fix is.


Understanding the underlying causes of pancreatic enzyme deficiency is pivotal for effective treatment.


Three primary factors contribute to its onset:


1. Hypochlorhydria: Beginning with a "north to south" approach, rectifying low stomach acid levels often resolves pancreatic enzyme deficiency. By optimizing gastric acid production, the digestive process can regain efficiency, potentially reducing the reliance on enzyme supplements.


2. Chronic hyperinsulinemia: Prolonged fluctuations in blood sugar levels and recurrent insulin surges can strain the pancreas, culminating in enzyme deficiencies. Managing conditions such as diabetes and metabolic syndrome can alleviate this strain on pancreatic function, potentially obviating the need for enzyme supplementation.


3. Gut inflammation: Inflammatory processes in the gastrointestinal tract may prompt the release of pancreatic enzymes as a protective measure. Chronic inflammatory disorders, including intestinal autoimmune conditions or infections, may necessitate ongoing enzyme supplementation to manage inflammation and uphold digestive well-being.


However, it's crucial to recognize that relying solely on pancreatic enzymes for life is not a sustainable solution. Addressing the root causes of pancreatic enzyme deficiency through holistic interventions is imperative. By identifying and remedying factors like hypochlorhydria, chronic hyperinsulinemia, and gut inflammation, healthcare providers can foster optimal pancreatic function and alleviate the associated symptoms.


In conclusion, comprehending the intricacies of pancreatic enzyme deficiency sheds light on its significance in digestive health and overall wellness. By unraveling the underlying contributors to this condition and implementing targeted interventions, individuals can find relief from digestive discomfort and enhance their quality of life.


Interested in getting a comprehensive assessment of your digestive health? Let's take a functional "north to south" approach to explore and address any issues you may be experiencing. Sign up for a free discovery session to learn more about my process and how it can benefit you. Reach out today to schedule your session and take the first step toward optimizing your digestive well-being!



Don't Miss Out!

Heidi Toy Functional Medicine Blog

Fermented Foods: A Side of Sauerkraut

By Heidi Toy • June 14, 2025
Did you know most people didn’t have refrigerators in their homes until well into the 1900’s? It wasn’t even invented for large scale commercial use until the mid 1800’s [1]. So how did people keep their milk cold and make their food last longer? Fermentation. It sounds like a gross concept, because we often associate fermentation with a bad odor, but foods like cheese, yogurt, sauerkraut and pickles are all fermented foods. And those aren’t gross, are they? Well, some might disagree with me about sauerkraut, but that’s beside the point. Fermented foods are digestive aids. Microscopic living organisms in fermented foods help extend the food’s shelf life, enhance flavor, and help the body absorb minerals. These organisms pre-digest the food, getting rid of harmful components, and create more vitamins and enzymes than the food began with. Enzyme-rich foods have many benefits including [2]: Increase digestibility of food we eat Boost immune system Increase alkalinity; neutralizing pH levels Provide a healthy balance of friendly flora in the gut (Learn more about your microbiome in my other blog posts ) Tone the colon and help with elimination Control cravings for unhealthier foods Eliminate toxins and undigested wastes in the body In the “old days,” people use to ferment all kinds of foods through pickling, canning, pasteurization and added salt. Nowadays, however, large scale fermentation has lost many of its nutritious benefits due to the need for speed to get the product on the shelf as fast as possible and as cheap as possible. The only true fermented foods you will find are sauerkraut, kombucha, yogurt and kefir, beans, wine and beer, some meats (such as salami and pastrami), legumes and nuts (such as tofu, soy sauce and miso), sourdough bread, and various kinds of vegetables [3]. Fun facts about sauerkraut: The Germans “stole” it from the Chinese! Sauerkraut (probably not labeled as such for the Chinese, but the same recipe) was one of the main foods for those who built the Great Wall of China. Genghis Khan brought it to Eastern Europe during an invasion. It also contains high levels of vitamin C, and sailors often took it on long journeys to prevent scurvy.

Embrace The Fat

By Heidi Toy • May 14, 2025
How can we best keep blood sugar stable? Do what our body is designed to do – use fat for energy. Our species did not survive the Ice Age because of vanilla coffee lattes and cheesecake. Throughout most of our history, we ate a diet that was likely 50-70 percent fat. Look at the old family photo albums, specifically pictures of people in the first half of the 1900s, before we had so many processed foods. You won’t see many fat people--in fact, most look darn skinny. If they lived on the farm, they ate lots of eggs, meat, milk, and vegetables out of their own backyards. “Diet foods” were non-existent. Heart disease was almost non-existent. Our metabolism is designed to work much better with fats better than with sugar. Fats provide the slow and steady fuel our body likes to use for energy. Think of fats as a slow-burning log on the fire. One log (i.e. one meal containing fats) lasts for hours. Starchy carbs, on the flip side, are like kindling. You constantly have to throw more twigs (chips, pasta, bagels) to keep the fire burning. The first step is to know your sugars by reading the labels, and then avoid said sugars as much as possible.

Balancing Blood Sugar: A Key to Autoimmune Remission

By Heidi Toy • May 1, 2025
How Stabilizing Blood Sugar Can Help Put Autoimmune Conditions into Remission and Promote Healing

Benefits from Omega-3 and Omega-6

By Heidi Toy • April 14, 2025
Omega-3 and Omega-6 are considered “essential” fatty acids because they cannot be produced by the body--we get them from the food we eat. They are biologically active upon ingestion, which means the body utilizes them right away and cannot store them up for later. They are essential because they help with both inflammatory and anti-inflammatory responses.

Getting Candid About Candida Part 4

By Heidi Toy • March 14, 2025
Kill the Candida!

Getting Candid about Candida Part 3

By Heidi Toy • March 14, 2025
Hangover or Too Much Yeast?

The Psychology Behind Cravings: What’s Really Going On?

By Heidi Toy • March 10, 2025
Food Cravings Explained: The Hidden Causes of Sugar, Salt, and Carb Cravings (and How to Take Control)

Getting Candid about Candida Part 2

By Heidi Toy • February 28, 2025
Why Did I Get Candida and How Can I be Sure?

Why CoQ10 is the Unsung Hero of Heart Health (And Why You Need It)

By Heidi Toy • February 17, 2025
Discover How CoQ10 Supports Heart Health, Energy Levels, and More—Especially During Heart Health Month.
Candida yeast overgrowth

Getting Candid about Candida Part 1

By Heidi Toy • February 14, 2025
Good Yeast, Bad Yeast
More Posts