#1 Food Enzymes, Doctor Francis Pottinger, Doctor Weston Price

[Guest guest]

http://web.archive.org/web/20010909171400/www.lifestar.com/Pages/WhyEnzymes1.htm\

l

 

 

WHY ENZYMES?

If you were to take only one thing to supplement your diet, Lifestar believes

that due to the prevalence of cooked and processed foods, enzymes may be the

single most important support for your health and well being. The following will

provide you with sufficient information to gain your own understanding and make

up your own mind.

 

The Missing Link to Health

 

There is convincing evidence derived from the works of Drs. Francis Pottinger,

Jr.,1 Weston Price2 and Edward Howell3 that the destruction of enzymes in the

cooking and processing of food is, perhaps, the most significant factor in

chronic and degenerative diseases in both humans and animals. It begins with a

phenomenon known as digestive leukocytosis.

 

" Leukocytosis " is a pathological condition defined in Dorlands Illustrated

Medical Dictionary as " a transient increase in the number of leukocytes in the

blood, resulting from various causes, such as hemorrhage, fever, infection,

inflammation, etc.”

 

Leukocytosis was first discovered in 1846. At first, it was considered normal

because everyone who was tested had it. Paul Kautchakoff, M.D.4 later found that

leukocytosis was not normal. In fact, the major cause of leukocytosis was

discovered to be the eating of cooked food. An entire category of leukocytosis

was classified as " digestive leukocytosis, " that is, the elevation of the white

blood cell level in response to the lack of enzymes in the cooked food in the

intestine. It is pathological because the pancreas was never intended to provide

100% of the digestive enzymes needed.

 

Dr. Kautchakoff divided his findings into four classifications according to the

severity of the pathological reaction in the blood:

 

1.. Raw food produced no increase in the white blood cell count.

2.. Commonly cooked food caused leukocytosis.

3.. Pressure cooked food caused even greater leukocytosis.

4.. Man-made, processed and refined foods, such as carbonated beverages,

alcohol, vinegar, white sugar, flour, and other foods, caused severe

leukocytosis. Cooked, smoked and salted animal flesh brought on violent

leukocytosis consistent with ingesting poison.

This phenomenon occurs after eating cooked food, since prolonged heat above 118

degrees Fahrenheit destroys enzymes in food. Three minutes in boiling water

destroys the enzymes; pasteurization destroys 80% to 95%; and baking, frying,

broiling, stewing and canning destroys 100%. Nature designed food with

sufficient enzymes within it to digest that food when it is ingested. When

enzymes are destroyed by cooking or other processing, ingesting that food

triggers the body's immune system, and it responds with leukocytosis.

 

Many health professionals are coming to the conclusion that this syndrome is an

abusive scenario that puts significant stress on the pancreas, accounting for

the enlarged pancreases of people in industrialized societies, and contributing

to blood sugar problems such as diabetes and hypoglycemia, as well as the

proliferation of chronic degenerative disease.

 

What Is An Enzyme?

 

The medical dictionary defines an enzyme as “a protein produced in a cell

capable of greatly accelerating, by its catalytic action, the chemical reaction

of a substance (the substrate) for which it is specific.”

 

This is the standard definition taught in medical school. But more

significantly, enzymes are the body's workers. Enzymes operate on a biological

and chemical level, perhaps even the radiological level, and although vitamins,

minerals, hormones, proteins and other substances are essential to life, it is

enzymes that perform the work and utilize these substances in restoring,

repairing and maintaining health and life. Enzymes are the closest thing to what

can be described as a " life force. " Without them, life would not exist. In fact,

when enzyme levels fall below a given level in any living system, life ceases.

 

Attempts to produce synthetic enzymes have failed. Science has identified over

80,000 different enzyme systems, and it is suspected that there may be hundreds

of thousands, even millions of different types of enzymes. Yet although science

endeavors to know what certain types of enzymes are made of, no one has yet been

able to directly measure or take a picture of one.

 

What Do Enzymes Do?

 

Enzymes build, orchestrate and unify the physical expression we call " life. "

They seem to know precisely what to do and when to do it. They “assemble”

molecules during their formative growth and they take molecules apart when

individual cells are fractured. Enzymes create and modulate every system in the

body. Enzymes help assemble a human body from a one-cell organism into a 50 to

70 trillion-cell life form. Enzymes are involved in repairing the body when it

is damaged; they transport, use, and transform oxygen molecules and every other

nutrient the body needs; they break down metabolic waste and the by-products of

cells; they quench free radicals, and they split off unwanted molecules from

nutrients, adding necessary ones. The physical existence of every human being

and the existence of all other living organisms is totally dependent upon the

ability of enzymes to do their job.

 

 

 

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[Guest guest]

Elaine

Do you have a " favorite " enzyme product that you can recommend, that will,

presumably, compensate for the enzyme losses, inflammation, " leucocytosis, "

etc., that the body suffers after eating cooked, artificial, noxious, etc.,

foods?

John P.

-

" Elaine " <mem121

<Undisclosed-Recipient:@usermail.com;>

Wednesday, August 07, 2002 12:42 AM

#1 Food Enzymes, Doctor Francis Pottinger, Doctor

Weston Price

 

 

 

 

 

http://web.archive.org/web/20010909171400/www.lifestar.com/Pages/WhyEnzymes1

..html

 

 

WHY ENZYMES?

If you were to take only one thing to supplement your diet, Lifestar

believes that due to the prevalence of cooked and processed foods, enzymes

may be the single most important support for your health and well being. The

following will provide you with sufficient information to gain your own

understanding and make up your own mind.

 

The Missing Link to Health

 

There is convincing evidence derived from the works of Drs. Francis

Pottinger, Jr.,1 Weston Price2 and Edward Howell3 that the destruction of

enzymes in the cooking and processing of food is, perhaps, the most

significant factor in chronic and degenerative diseases in both humans and

animals. It begins with a phenomenon known as digestive leukocytosis.

 

" Leukocytosis " is a pathological condition defined in Dorlands Illustrated

Medical Dictionary as " a transient increase in the number of leukocytes in

the blood, resulting from various causes, such as hemorrhage, fever,

infection, inflammation, etc. "

 

Leukocytosis was first discovered in 1846. At first, it was considered

normal because everyone who was tested had it. Paul Kautchakoff, M.D.4 later

found that leukocytosis was not normal. In fact, the major cause of

leukocytosis was discovered to be the eating of cooked food. An entire

category of leukocytosis was classified as " digestive leukocytosis, " that

is, the elevation of the white blood cell level in response to the lack of

enzymes in the cooked food in the intestine. It is pathological because the

pancreas was never intended to provide 100% of the digestive enzymes needed.

 

Dr. Kautchakoff divided his findings into four classifications according to

the severity of the pathological reaction in the blood:

 

1.. Raw food produced no increase in the white blood cell count.

2.. Commonly cooked food caused leukocytosis.

3.. Pressure cooked food caused even greater leukocytosis.

4.. Man-made, processed and refined foods, such as carbonated beverages,

alcohol, vinegar, white sugar, flour, and other foods, caused severe

leukocytosis. Cooked, smoked and salted animal flesh brought on violent

leukocytosis consistent with ingesting poison.

This phenomenon occurs after eating cooked food, since prolonged heat above

118 degrees Fahrenheit destroys enzymes in food. Three minutes in boiling

water destroys the enzymes; pasteurization destroys 80% to 95%; and baking,

frying, broiling, stewing and canning destroys 100%. Nature designed food

with sufficient enzymes within it to digest that food when it is ingested.

When enzymes are destroyed by cooking or other processing, ingesting that

food triggers the body's immune system, and it responds with leukocytosis.

 

Many health professionals are coming to the conclusion that this syndrome is

an abusive scenario that puts significant stress on the pancreas, accounting

for the enlarged pancreases of people in industrialized societies, and

contributing to blood sugar problems such as diabetes and hypoglycemia, as

well as the proliferation of chronic degenerative disease.

 

What Is An Enzyme?

 

The medical dictionary defines an enzyme as " a protein produced in a cell

capable of greatly accelerating, by its catalytic action, the chemical

reaction of a substance (the substrate) for which it is specific. "

 

This is the standard definition taught in medical school. But more

significantly, enzymes are the body's workers. Enzymes operate on a

biological and chemical level, perhaps even the radiological level, and

although vitamins, minerals, hormones, proteins and other substances are

essential to life, it is enzymes that perform the work and utilize these

substances in restoring, repairing and maintaining health and life. Enzymes

are the closest thing to what can be described as a " life force. " Without

them, life would not exist. In fact, when enzyme levels fall below a given

level in any living system, life ceases.

 

Attempts to produce synthetic enzymes have failed. Science has identified

over 80,000 different enzyme systems, and it is suspected that there may be

hundreds of thousands, even millions of different types of enzymes. Yet

although science endeavors to know what certain types of enzymes are made

of, no one has yet been able to directly measure or take a picture of one.

 

What Do Enzymes Do?

 

Enzymes build, orchestrate and unify the physical expression we call " life. "

They seem to know precisely what to do and when to do it. They " assemble "

molecules during their formative growth and they take molecules apart when

individual cells are fractured. Enzymes create and modulate every system in

the body. Enzymes help assemble a human body from a one-cell organism into a

50 to 70 trillion-cell life form. Enzymes are involved in repairing the body

when it is damaged; they transport, use, and transform oxygen molecules and

every other nutrient the body needs; they break down metabolic waste and the

by-products of cells; they quench free radicals, and they split off unwanted

molecules from nutrients, adding necessary ones. The physical existence of

every human being and the existence of all other living organisms is totally

dependent upon the ability of enzymes to do their job.

 

 

 

§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§*§

 

*§ - PULSE ON WORLD HEALTH CONSPIRACIES! §*

 

Subscribe:......... -