I am aware of what these inhibitors can do, and I have heard that there are different types in nuts and seeds than in grains and legumes. But I could be wrong. My question is: does anyone know the extent of the damage caused by the trypsin inhibitors in just nuts and sees, how much is damaged based on an average amount eaten? And also if the enzymes they destroy or alter are able to regenerate sufficiently or with more effort; or if they regenerate at all? Thank you for anyone who has any advice or who has tried to help.
Protease inhibitors (trypsin is a protease) stop digestive enzymes from breaking down proteins. Seeds have them so that even if they're swallowed, they won't get digested and will be crapped out while still viable.
Table 1 of the paper April linked shows that meat contains a tiny fraction (1/17th) of the trypsin inhibitors that nuts do PER GRAM OF PROTEIN, which is the important statistic.
Note that the Table 1 statistics are for uncooked foods, which is why the figure for eggs is so high. Egg whites contain a number of protease inhibitors which are broken down during cooking. Same with potatoes and other veggies: PIs are often deactivated by cooking. That's why raw chia seeds, raw flax seeds, and raw nuts are a big issue...and it's why eating only 6-8 raw red beans will put you in the hospital.
Digestive enzymes are secreted on demand and as needed. If their action is inhibited by a protease inhibitor, this will affect digestion of the protein you're eating right now...but AFAIK this won't have a direct effect on enzymes secreted at subesequent meals.
However, the other issues caused by incompletely digested protein could have longer-term effects.