The Importance of Enzymes

Chronic Disease Notes and Reports by the US department of Health and Human services Volume 9 number 1, 1996 states that 8 out of 10 leading causes of death in the United States is diet related.

Dr. Howell, who is the foremost doctor in enzyme education, states in his book, Enzyme nutrition, that the average person age of 50 has only thirty percent of their endogenous enzymes in tact. This is why skin wrinkles and this is why our bodies are acidic. An acidic body is the cause of ALL disease. AIDS and all other diseases cannot exist in a body that is alkaline.

Robert O. Young, Ph.D. and Shelley Redford Young co-authors of "The pH Miracle" explain their theories through The New Biology According to Dr. Robert O. Young's book, "Sick and Tired", the New Biology, most simply stated, is that the over-acidification of the body is the single underlying cause of all disease. Dr. Young has found that when the body is in healthy alkaline balance, germs are unable to get a foothold.

Taking this information into consideration, we must look at the average diet as the reason for the high rate of degenerative diseases in this country. To draw a proper comparison we must find a biological population not highly subject to degenerative disease conditions. As human populations worldwide suffer from this condition we must turn to the wild animal populations for our answers. As we compare these populations on a dietary scale we will see the one predominant difference is the heating a processing of foodstuff. The wild animal population in incapable if firing foods and are also virtually free of diseases such as cancer, AIDS, etc. However these same creatures when kept in captivity and fed a "nutritionally balanced" diet of fired, preserved foods, do in fact develop the same exact disease conditions as the "more intelligent" species that are caring for them. This simple comparison allows us to determine the primary problems in our dietary intake, giving us the ability to change these conditions through the intelligent manipulation of dietary habits. Having determined that cooking is the mail variation between wild animal and human dietary life-styles we have a very solid foundation on which to build. The next logical step must establish a clear difference between fired foods and raw foods.

Although at the onset there are many noticeable changes to food when it's cooked, the nutritional components remain fairly intact. Proteins, fats and fibers though seriously altered, are left intact. Vitamins and minerals that are damages are replaced by fortification during processing. This leaves one area of consideration to provide an answer to our question. This is the naturally occurring enzyme factor found in all foods before cooking, processing and preservation. This not only applies to plant food but to "all foods" including carnivore diets. When consumed in their natural states all foods including animal or vegetable have high amounts of enzymes.
Research has proven that heating, even at relatively low temperatures, destroys virtually all naturally occurring enzymes in food. Why are enzyme so important" What do enzymes do that help the wild animal population maintain a higher level of health? Although enzymes are responsible for every biological function that takes place in all living organisms, and are the determining factor between living and dead matter, the primary function they provide from the dietary perspective is the digestive capacity. Exogenous enzymes (enzymes from food) have the ability to begin and possibly complete the digestion of food upon consumption before the body is called upon to manufacture the pancreatic enzymes necessary to digest and to properly assimilate the dietary constituents of that food.

THE ENZYME DEFICIENT DIET

As science continues to create new ways to extend the shelf life of food by the removal or destruction of enzymes, consumers continue the use of standard culinary practices. Society continues to suffer from the effects of an enzyme deficient diet. Although these practices seem both pleasant and necessary in our modern world, we can no longer ignore the negative effects of enzyme deficiency. Any food that is cooked, steamed, canned, pasteurized, baked, broiled, or irradiated has lost virtually all enzyme activity. Commercially grown produce is irradiated.

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