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

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Cells can even create " customized " enzymes for specific purposes. For example,

prior to 1947 cyanocobalamin, the commercial form of vitamin B-12, did not

exist, yet the body is usually able to custom manufacture an enzyme to split off

the cyanide molecule from the cobalamin which was added in the manufacturing

process to stabilize the product and increase shelf-life. Unless the appropriate

enzyme is created and removes the cyanide, cyanocobalamin is biologically inert

in the body. There have been documented cases where infants have been harmed or

worse from receiving B-12 (cyanocobalamin) shots because the infants body lacked

the ability to make the appropriate enzyme to split the cyanide molecule off.

The result was cyanide poisoning.

Enzymes do things that in a laboratory require up to 2,000 degrees Fahrenheit to

duplicate. They are present in raw food in direct proportion to the proteins,

complex carbohydrates, lipids and other food constituents that exist there. Food

enzymes break food down so its constituents are small enough to pass into the

blood or lymph system, enabling the body to effectively utilize them.

 

Eating cooked or manufactured food forces the body to call upon the immune

system to donate enzymes in the digestive process, a process nature did not

intend the immune system to participate in habitually. It was meant to function

as a back up. But when it is chronically called upon to fulfill this roll, it

creates a stress upon the body that contributes to premature aging and a

pathological enlargement of the pancreas, with chronic depletion of metabolic

enzymes from white blood cells. The immune systems primary defense mechanism in

the blood is the secretion of appropriate enzymes by specialized blood cells

that disassemble foreign substances that threaten the local ecology. When food

is eaten that does not have sufficient enzyme levels within it to accomplish

digestion, the condition such an insufficiency creates triggers the immune

response. The sleepy, lethargic feeling many people get after eating is a

symptom of the depletion the body suffers in this process. There are simply not

enough metabolic enzymes left in the blood after eating to run the body at

pre-meal levels. The depletion results in a loss of energy taken from operating

the body to digest what was ingested.

 

How Does the Body Get Its Enzymes?

 

We are born with the ability to produce our own metabolic enzymes, an ability

that appears to be limited. Dr. Edward Howell equated it to being born with an

enzyme bank account that is finite. We have an enzyme capability designed to

last our entire lifetime. How often we make withdrawals and how big they are

determines our enzyme " balance, " and that balance affects the level of health we

enjoy. It may also affect the length of our life span. Constantly writing checks

out of our enzyme account without making deposits ends up running our body on

deficits. These deficits inevitably show up as problems in the body. Those who

write lots of checks and make few deposits, sooner or later are likely to end up

with degenerative and other disease.

 

Of course, we also get enzymes from outside sources other than food, such as

those made by a variety of intestinal bacteria. Lactose intolerance, is a

deficiency in ß-galactosidase, a lactose digesting enzyme made by certain

strains of acidophilus bacteria living in the intestine. If the bacteria in the

intestine does not exist in sufficient numbers to produce enough

ß-galactosidase, an intolerance to dairy products may result.

 

Due to modern food processing, packaging, and preparations that make longer

shelf-life possible, prepared food is essentially dead relative to human and

animal nutritional needs. Over 80% of the average American diet today is

comprised of processed and fast food. Food is even irradiated without being

labeled to give consumers an informed choice, thereby destroying enzymes without

cooking.

 

 

 

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