The Essentials of EnzymeNutrition Therapy

[Guest guest]

Parts 2 and 3 of the article can be seen at:http://www.nexusmagazine.com/articles/Enzymes2.htmlhttp://www.nexusmagazine.com/articles/Enzymes3.htmlMore info at http://enzymestuff.com/ as well. This site may look like it ismainly addressing autistic children and enzymes, but there is a lot ofgeneral info in there as well.Its long, but a VERY interesting article. I posted it to a couple othergroups a little while back, and have since gotten involved in taking enzymesmyself. I am combating leaky guy, fibromyalgia, candida, food sensitivities,etc.I have been doing non-stop research since I read this article, and reallybelieve enzymes to be a powerful missing element in people's health (espsince we all eat cooked food which kills all enzymes).I'd be happy to share any info I have gained with anyone interested :-)_jason_> > > > The Essentials of Enzyme Nutrition Therapy> Part 1/3 > > Food enzymes in raw food are vital for digesting that food, but their> destruction during cooking is a key factor in today's rising levels of> allergies and chronic degenerative diseases.> > http://www.nexusmagazine.com/articles/Enzymes1.html> > -- > > Extracted from Nexus Magazine, Volume 10, Number 6 (October-November 2003) PO> Box 30, Mapleton Qld 4560 Australia. editor Telephone: +61 (0)7 5442 9280; Fax: +61 (0)7 5442 9381> From our web page at: www.nexusmagazine.com> > © 2003 by Mark Rojek> 785 N. Dancer Road> Dexter, MI 48130, USA> Telephone/fax: +1 (734) 433 9267> Email: mrojek1 Website: http://www.radianthealth.cc> > -- > > In August 1971, the US Department of Agriculture published "An Evaluation of> Research in the United States on Human Nutrition; Report No. 2, Benefits from> Nutrition Research".> > The US government spent approximately $30 million analysing the relationship> diet has to disease. According to the study:> >  Major health problems are diet related;>  The real potential from improved diet is preventative;>  Benefits would be shared by all∑especially by lower economic and non-white> population groups;>  Major benefits are long range∑ Early adjustments of diet could prevent the> development of undesirable long-range effects;>  There exist geographical, regional differences in diet-related problems.> > > It's now known that within a very short time after its release, all copies of> the report were seized by the federal government. It was not until the> campaign in 1993ˆ94 for the Dietary Health Education and Supplement Act that a> copy was mysteriously forwarded to the grassroots organisation, Citizens for> Health, to help in its fight to prevent the Food and Drug Administration from> classifying food supplements as drugs.> > Within any group that seeks control and power over a population, even health> is a legitimate target.> > If you can manipulate the population's health or induce disease by modifying> what they consume, you can create a pseudo healthcare system that seems to> care but is busy making billions off disease that is relatively easy to> prevent or cure through diet alone.> > With the multimillion-dollar backing of an industry, you can also discredit> any alternative to current, popularly accepted treatments by labelling them> "old wives' tales", "quackery" or "unscientific".> > In 1988, "The Surgeon-General's Report on Nutrition and Health" addressed the> overwhelming evidence of the connection between diet and chronic disease.> > In his report, then Surgeon-General C. Everett Koop wrote: "For the two out of> three adult Americans who do not smoke and do not drink excessively, one> personal choice seems to influence long-term health prospects more than any> other: what we eat∑> > The weight of this evidence and the magnitude of the problem at hand indicate> that it is now time to take action. In the cause of good health for all> citizens, I urge support for this Report's recommendations by every sector of> American society." (Italics added.)> > > As reported in the Journal of the American Medical Association (vol. 280,> November 11, 1998), a nationwide survey on the use of alternative medical> therapies revealed that "[e]stimated expenditures for alternative medicine> professional services increased 45.2% between 1990 and 1997 and were> conservatively estimated at $21.2 billion in 1997, with at least $12.2 billion> paid out of pocket".> > The article concluded that "[a]lternative medicine use and expenditures> increased substantially between 1990 and 1997, attributable primarily to an> increase in the proportion of the population seeking alternative therapies,> rather than increased patient visits per patient".> > Not only in America but in other countries, the populace is demonstrating a> preference to what are referred to as "alternative therapies". People are> seeking natural therapies, drawing upon cultural heritages of healing aligned> with their own philosophies and beliefs.> > These therapies include acupuncture, herbal medicines (both Eastern and> Western botanicals), homoeopathy, Reiki and other so-called energy treatments,> and nutrition. > > It has become overwhelmingly clear that diet and lifestyle influence health> and disease. Yet, within the field of nutrition, there are differing opinions> on just what constitutes a healthy diet. This is most evident with popular> books on diets which flood the market.> > Is the low fat/low protein, high complex carbohydrate diet that Pritikin> advocated correct? Or is the Atkins diet with high protein/fat, low> carbohydrate the one we should favour? Should we eat according to our blood> type? What about raw versus cooked foods? Is soy good for you, or is it> harmful? Do the media drive our choices through advertising? What about the> "friendly" doctor staring from your television set, telling you how dangerous> this herb or that vitamin is? Are nutritional supplements effective or not?> The debate seems endless.> > Over the last decade, sales of nutritional supplements have generated a US$4> billion industry worldwide. Almost every month, new companies claim to have> the "magic bullet" for what ails us. Multi-level/network marketing companies> are quick to get on the bandwagon, knowing how much profit is available thanks> to members of the baby-boomer generation who pride themselves on "looking> good" and staying healthy, no matter what the cost.> > The rush to discover new drugs from medicinal herbs in Third World countries> keeps pharmaceutical companies abreast of all that is under the sky.> > Pioneers in Enzyme Nutrition Therapy> > Within the field of nutrition, enzymes have become the buzzword. Every company> now has its own "super-concentrated enzyme formula", and boasts how powerful> it is and how it contains 10 times the enzyme power as the other company's> product. > > Yet, understanding enzymes and their role in human nutrition requires more> than just knowledge of the chemistry. We also need to be familiar with the> history and pioneers behind the development of enzyme nutrition therapy and> the rationale behind its clinical use.> > Historically, there is recorded evidence of diverse cultural groups developing> foods high in concentrated enzymes. Many of these cultures discovered the> health benefits of enzyme-rich foods because of trial and error and probably> just plain luck, by leaving them out in the open for bacteria to work on them.> > Among these foods are fermented dairy products, such as yoghurt, kefir and> various soured-milk products; fermented vegetables, such as European> sauerkraut and Korean kim chi from cabbage; and soy products like miso and> tempeh, which were first developed in Asia. In tropical countries, certain> fruits such as papaya and mango were found to contain very high concentrations> of enzymes, and have been used traditionally for the topical treatment of> burns and wounds.> > Nonetheless, it was not until the early 1900s that Dr John Beard, a Scottish> embryologist, filtered the pancreatic liquid of freshly slaughtered young> animals for the active enzyme content.> > He reasoned from observation that young animals had to have greater and more> powerful concentrations of enzymes because the energy required for growth was> greater. > > Dr Beard injected this concentration into veins, gluteal muscles and sometimes> directly into tumour sites of cancer patients. He observed the rapid shrinkage> of tumour masses and cancer cell growth inhibition. Some patients experienced> allergic reactions because the unpurified juice contained foreign proteins.> In spite of this, more than half of the cancers completely disappeared, while> other patients' lives greatly improved and were prolonged far beyond what was> expected. > > Dr Beard's enzyme treatment caused turmoil in the allopathic medical community> in England. He was called a charlatan and received threats to close down his> practice. > > However, patients of other doctors requested Dr Beard's enzyme treatment. To> satisfy them, doctors ordered pancreatic juice from local pharmacists who, in> turn, ordered it from the slaughterhouses.> > Doctors were sold pancreatic juice from older animals whose enzyme content was> inactive. Unfortunately, the results were not successful and patients were> very disappointed.> > In all, Dr Beard treated 170 cancer patients and recounted his enzyme therapy> in his book, The Enzyme Treatment of Cancer and its Scientific Basis,> published in 1907.> > Not much followed from the early part of the 20th century. Indeed, it was not> until the 1930s that clinical use of enzymes began to pique the interest of a> few physicians. > > In 1930, at the First International Microbiology Conference, held in Paris, Dr> Paul Kautchakoff, a Swiss doctor, presented a paper entitled "The Influence of> Food Cooking on the Blood Formula of Man".> > In it, he explained how digestive leukocytosis occurred every time cooked food> was ingested by subjects of differing age and sex. This phenomenon was> observed in patients as early as 1843 and was considered a normal occurrence.> > Digestive leukocytosis is the dramatic increase in the amount and activity> level of white blood cells (leukocytes) in the blood due to a stimulus˜that> stimulus being undigested cooked food crossing the gut wall. With canned and> cooked foods, the increase was moderate.> > With heavily processed foods such as packaged meats, the increase was> identical to food poisoning! The only difference was the absence of the> bacterium associated with food poisoning.> > Cooked foods are missing essential enzymes which prevent adequate digestion.> > Dr Kautchakoff made note that there was no increase leukocyte count/activity> in subjects who ate only raw food. This is because all raw food contains food> enzymes which completely digest what we eat.> From 1932 to 1942, Dr Francis Pottenger, Jr, of Monrovia, California, began> one of the most intriguing clinical studies undertaken in the field of> nutrition. > > His study ran for 10 years, covering four generations of over 900 cats. In> this groundbreaking study, Dr Pottenger simply controlled the food cats were> fed. The original group was fed raw, unpasteurised milk, cod liver oil and> cooked meat scraps. The other two groups were fed uncooked meat/pasteurised> milk and cooked meat/pasteurised milk respectively. The fourth group was fed> uncooked, raw meat and raw, unpasteurised milk.> > Dr Pottenger's observations should have shaken the foundations of modern> medicine. Nonetheless his work, like that of so many others, has largely been> ignored. > > He meticulously recorded his observations with exacting measurements and> photographs. Here is a brief summary of his discoveries. In the group of cats> fed only raw food, there were no chronic degenerative diseases! The cats lived> to grow old and were easily handled. They primarily died of old age, living> much longer than cats from the other groups.> > In the first generation of the combination cooked-food groups, cats showed> symptoms of chronic degenerative disease that we are familiar with: allergies,> asthma, arthritis (both rheumatic and osteo), cancers, heart disease, kidney,> liver and thyroid disease, dental disease and osteoporosis.> > The second generation manifested the same diseases, albeit even more severely.> Most kittens were stillborn or born with disease, and died within six months> in the third generation. By the fourth generation, the study ended because the> cats were infertile and could not reproduce.> > In drawing his conclusions, Dr Pottenger reported the underlying nutritional> factor had to be a "heat-labile substance".> > Unfortunately, he had not deduced them to be enzymes, because so little was> known about them at the time.> > In the early 1930s, a "special substance" was discovered in the blood of> healthy individuals which was proficient at attacking and destroying cancer> cells. > > However, this substance was found only very slightly or was missing altogether> in patients suffering from cancer.> > Working during those years in New York, Dr Max Wolf became one of the most> celebrated doctors of his time. He was fascinated to hear of this substance> and began investigating on his own. He convinced Dr Helen Benitez to join him> from her post in the neurosurgical department at Columbia University, and they> performed thousands of tests to determine exactly what this substance was.> > They concluded it had to be enzymes.> Dr Wolf then had to isolate which of the many dozens of known enzymes were> responsible for several activities, i.e., controlling inflammation, correcting> degenerative disorders and breaking down cancer cells.> > After years of testing various enzyme mixtures on animals, with no harmful> reactions, he was able to offer his enzyme therapy. It soon earned him a> reputation with many famous clients in politics and the arts. Even a few> Presidents and European leaders sought him out. He developed one of the most> widely used enzyme products available˜Wobenzyme˙.> At the same time that Dr Pottenger was overseeing the clinical study in> California and Dr Wolf was researching in New York, Dr Edward Howell of> Chicago was questioning the use of cooked, processed food for human> consumption. > > He found that heating food to 118°F (47.78°C) for more than 15 minutes> destroyed all the enzymes. Obviously then, heating foods at higher> temperatures for shorter periods also destroys enzymes.> > The current technology of "flash pasteurisation" of milk and juice is an> example. > > Enzymes are the only substances capable of digesting food.> > They exist in raw food in order to digest (break down) that food.> > Enzyme Deficiency and Degenerative Disease> > In 1940, Dr Howell posed the question, "Is chronic degenerative disease a> matter of severe enzyme deficiency?" To this end, he spent the rest of his> life researching and documenting clinical work throughout the world, and he> answered his query with a resounding "Yes!"> > In the early 1940s, Dr Howell created the first manufacturing facility for the> production of plant-based enzymes.> While Drs Beard and Wolf used animal-based enzymes produced from the pancreas> of animals, Dr Howell used certain species of fungus to "grow" highly> concentrated plant-based enzymes.> > This is where animal- and plant-based enzymes become markedly different in> their clinical use. And this is where Dr Howell's observations and research> have made all the difference in the world of enzyme nutrition.> > Dr Howell wrote two books reporting his life's work: Food Enzymes for Health> and Longevity and Enzyme Nutrition. Some of the most important revelations> about enzymes, nutrition and physiology are contained in these pages.> > He noted that all mammals have a pre-digestive stomach; he called it a "food> enzyme stomach". In humans, it is the uppermost portion of the stomach˜the> fundus or cardiac portion. It is here that enzymes found in raw food> pre-digest what has been ingested.> > Enzymes secreted from saliva and other glands will likewise pre-digest some of> the cooked food consumed. However, when cooked food is eaten, enzymes will be> supplied from other organs to digest the cooked food.> > This produces a constant drain of enzymes from the immune system and other> important organs. When this happens over a lifetime, organs fail and are> overcome with "disease".> > Howell discussed organ hypertrophy, noting that any organ or gland will grow> more cells, becoming larger because the demand placed on it exceeds its> ability to function.> > He found that, in particular, the pancreas in humans was 2ˆ3 times heavier and> larger in proportion to body weight as compared to the pancreas of other> mammals. He attributed this to consumption of an excessive amount of cooked> foods. > > > When enzymes are not present in the stomach for digestion, food passes into> the duodenum, the upper portion of the small intestine, where enzymes secreted> from the pancreas digest the food.> > This is the common teaching in medical schools.> > But what if the pancreas was not meant to be the major digestive enzyme organ?> What if digestion was meant to take place in the stomach, with enzyme-rich> food? > > Dr Howell cited studies suggesting this to be the case. Because food is not> digested in the stomach as Nature intended, the burden then falls to the> pancreas, causing it to hypertrophy.> > If the burden continues for long enough periods, it may lead to pancreatitis> or other more serious ailments.> > Howell referred to what he called "the law of adaptive secretion of digestive> enzymes"˜that the body will secrete exactly the right amounts and types of> digestive enzymes depending upon what type of food is ingested.> > Eating a piece of cheese will produce more fat-digesting enzymes than would be> produced if eating a piece of bread, which is primarily a starch and requires> a starch-digesting enzyme.> > Dr Howell remarked that during the early part of the 20th century when zoos> were being developed to house captured wild animals, the death rate was very> high. It was found that animals in their natural habitat ate everything raw.> They were now being fed cooked foods and experiencing many new diseases> unknown to their counterparts in the wild.> > It was found that the enzyme content of saliva from animals in the wild was> either hardly there or missing altogether.> > On the contrary, captured animals fed cooked foods had very high enzyme> content in their saliva. The animals were being forced to secrete enzymes from> other organs to digest the cooked food.> > When their diets were changed back to mostly raw foods, the enzyme content in> their saliva was reduced and the death rate dropped significantly.> > Before Dr Howell passed away in the late 1980s, Dr Howard Loomis journeyed to> Florida to spend time with him. He had been asked by Dr Howell's original> manufacturing facility to formulate a professional line of enzymes.> > Dr Loomis had become frustrated with the use of nutrition in clinical> practice. There seemed to be no rhyme nor reason in administering minerals,> vitamins or herbs to those in his care.> > As he said: "A patient comes in with a cold and you give him vitamin C, and> within a week he's feeling better. Another person comes in with a cold and> takes nothing. Seven days later, she's fine." Everywhere one looks, the common> discussion centres around deficiencies. "Oh, you have this or that mineral or> vitamin deficiency: take some of these."> > Nutrition today is practised much like pharmacology is. For every symptom,> there is a corresponding deficiency.> > The solution, then, is to take more of a particular mineral or vitamin.> > It is a matching game, much like with pharmaceutical drugs.> > And while it is true that in certain cases a deficiency can relate to a> symptom, it is not rock-solid evidence of a deficiency.> > "I have a deficiency in relation to what˜another mineral or vitamin? Isn't it> possible I have an excessive amount of something?"> > Making Sense of Decades of Misdiagnoses> > The progression of differing diagnoses over the last few decades is an example> of how symptoms alone can be misleading when it comes to finding root> causative factors in disease.> > In the 1960s, one of the common diagnoses in Western societies was> hypoglycaemia or low blood-sugar levels. Blood sugar is composed of glucose> which is metabolised from protein by the liver. Doctors told their patients> simply to eat more protein.> > And while it is true that low blood sugar can be the result of inadequate> protein intake, no one ever suspected it could be the result of an inability> to digest protein completely, i.e., a protein digestive enzyme deficiency.> > So even if you increase the patient's protein intake, what good is it doing if> they cannot digest it adequately? Was it a protein deficiency or a protease> deficiency which caused the low levels of protein leading to hypoglycaemia?> > In the 1970s, vitamin B12 deficiency was a popular diagnosis. Many of the> symptoms of B12 deficiency match those of hypoglycaemia. These include> fatigue, inability to concentrate, irritability, headaches, confusion, tremors> and even cold sweats. Patients were given vitamin B12 shots to alleviate the> symptoms. > > One of the functions of protein in the blood is that of a "universal carrier".> Protein transports vitamins, minerals, enzymes and hormones throughout the> body. Not having enough blood protein to transport these substances would lead> a doctor to diagnose a patient with a particular imbalance or illness. The> underlying assumption in the medical world is that patients' digestions are> working fine˜unless, of course, they complain to the contrary. Nevertheless,> if patients have inadequate protein levels, even though blood tests are within> reference range, they still may not be transporting or utilising vitamin B12.> > Moving into the 1980s, most everyone had become infested with yeast/fungal> organisms and/or parasites. Normally, various micro-organisms inhabit the> digestive tract and are kept in balance by "friendly" micro-organisms like> Lactobacillus and Bifidobacterium.> > Many of the symptoms of this new diagnosis were, again, very similar to> hypoglycaemia and vitamin B12 deficiency.> > When it comes to immune system function, protein is the most essential> nutrient. White blood cells, cellular complements and many other aspects of> this system are dependent upon protein. Enzymes themselves are composed of> protein and minerals.> > Additionally, Dr Howell reminds us of this "vital force" inherent in enzymes.> These microscopic entities we are dependent upon have something of an almost> mysterious nature.> Various white blood cells use enzymes literally to digest what they come up> against in our bodies.> > These processes are known as pinocytosis and phagocytosis. After engulfing an> offending pathogen or allergen, white blood cells secrete enzymes that destroy> and digest it. > > If the majority of enzymes from the immune system are being redirected to> digest food, how is it possible to maintain healthy immune system functions?> > As the 1990s progressed, patients were told they must have an environmentally> induced illness, which could include allergies and hypersensitivities.> Patients were told to avoid everything they were allergic to and take enormous> amounts of supplements. Usually this resulted in extremely limited diets and> very expensive bills. New "energy" techniques were developed supposedly to> remove blocked energy and rewire the nervous system to allow for accepting the> allergen into the body without the overt reaction.> > If we look at allergies from an enzyme point of view, it becomes apparent why> so many of these techniques work only temporarily. Allergies are the body's> reaction to something entering via the blood, skin, nasal cavity or other> source. > > When something enters the body in a healthy person, the immune system is> called upon to investigate and clear the allergen (substance) from the body.> This happens without any notice.> > Because there are enough enzymes available in a healthy person, the allergen> can be cleared unobtrusively. In someone with an allergic response to the same> substance, the immune system is called to do the same work but finds it cannot> handle the request.> > In a person who exhibits an allergic response, there are not enough enzymes> available for the white blood cells to break down the allergen and rid the> body of it. They then experience the typical histamine response, including> reddening of the eyes or local tissue, heat, runny nose and pain.> > People with allergies of an airborne source are typically those with a history> of excessive sugar and simple carbohydrate intake.> > Someone with this problem has depleted their reserves of the enzyme amylase.> > Amylase is an IgG histamine blocker.> > Like bioflavonoids, amylase stabilises the mast cells and basophiles that> release histamine as a reaction to the damaged area.> > Antihistamines are what these types of patients get from their doctors.> > Finally, in the last five years or so, patients were tested for something> called "Syndrome X", which happens to bear a striking resemblance to type II> diabetes. Syndrome X patients exhibit excess weight, cardiovascular issues,> lightheadedness and elevated glucose levels, among other symptoms. If this is> actually another name for diabetes II, it should be apparent how symptoms are> only one aspect of proper diagnostics.> > What the examples above point to are signs and symptoms of distress in the> body. Looking more deeply, one finds the same phenomenon exhibited in> Pottenger's cat study and Howell's life research: namely, that signs and> symptoms of disease are proof of chronic enzyme deficiencies!> > It is like coming upon a car accident and seeing the wreckage, but not knowing> exactly how it happened. The medical profession is seeing evidence of enzyme> deficiencies but is unable to correlate them to the actual disease. Governed> by their training in schools biased towards pharmaceutical drugs, surgery,> radiation and the latest in genome biotechnology and nanotechnology, doctors> today are further away from realising the truth of how the body can go out of> balance and end up in a diseased state.> > When Dr Loomis asked Dr Howell what the symptoms were for a particular enzyme> deficiency, Howell did not have an answer. He had not linked up the signs and> symptoms of enzyme deficiencies. Dr Loomis left with many unanswered questions> and began the work that has developed into Enzyme Nutrition Therapy.> > After 20 years of clinical work in the field of enzymes, Dr Loomis is> considered the foremost living authority. His trained associates continue> adding to the body of work he pioneered. Enzyme Nutrition Therapy is a> scientifically sound system of assessing enzyme deficiencies in patients.> Loomis has taken Howell's baton, carried it to the next stage and continues to> push it to a higher level.> > Over time, as Dr Pottenger observed in his study of cats, the continued use of> cooked, enzyme-deficient food not only leads to enzyme deficiencies but also> to subsequent generations of subjects with disease that's more intense with> each generation. > > Could this explain why 40 to 50 years ago childhood asthma and allergies were> rare, but today they affect the majority of children? What about obesity? Or> infertility? > > The percentage of infertile couples has risen sharply in the last several> decades. And while environmental toxins may play a part in this, are we now> not seeing the results of generations fed excessive amounts of cooked food˜as> Drs Howell and Pottenger foresaw?> > > Without ever knowing it, Drs Howell, Pottenger and Wolf confirmed each other's> work and left a legacy upon which Dr Loomis has demonstrated the solution to> humanity's many ills˜that enzymes are the key factors in health and healing,> but their destruction by heat leads to chronic degenerative disease.> > Enzymes ˆ the Vital Labour Force> Dorland's Illustrated Medical Dictionary (28th edition) defines an enzyme as> "a protein molecule that catalyses [increases the velocity of a chemical> reaction∑] chemical reactions of other substances without itself being> destroyed or altered upon completion of the reactions".> > While this may seem to be definitive, it does not clarify why an enzyme can do> what it does, nor how a protein can become an active enzyme. In other words,> if an enzyme is simply a protein molecule, why not manufacture enzymes> synthetically? > > The trouble begins here because, to date, no one has successfully created an> enzyme from synthetic material.> > Enzymes can only be created from living, organic material. It is evident that> there is something more to enzymes than can yet be accounted for> scientifically. > > Dr Howell observed enzymes giving off a "luminescent glow" when actively> working. > > He is famous for his statement, "Life itself could not exist without enzymes".> He surmised that there is a "vital force" inherent in all living beings, as> demonstrated by enzymes.> > For ages, humans have observed and deduced a "divine innate force" common to> all living things. Animation of animals and plants separates us from the soil,> dust and rocks on which we move around.> > Enzymes are considered the "labour force" in living things. They are the only> substances capable of doing work. They are busy putting things together or> splitting them apart. They initiate, speed up, slow down or stop all> biochemical processes in living beings.> > Enzymes are very specific in how they work on a substrate (the component upon> which they work). This has often been referred to as a "lock-and-key system".> The substrate is the lock, while enzymes are the keys that fit precisely into> the lock. They can only work on the exact substrate.> > > Enzymes are classified into several groups. Hydrolytic enzymes are the most> relevant in clinical nutrition, and they are of three major groups:> > 1) Digestive enzymes˜manufactured by digestive organs to assist in digesting> food; > 2) Food enzymes˜found in all raw, uncooked food;> 3) Metabolic enzymes˜manufactured by all cells to carry out their respective> functions. > Although there are many classes and sub-classes of digestive enzymes, there> are four general enzymes considered here:>  Amylase˜digests starches, including grains and starchy vegetables;>  Cellulase˜breaks down plant fibre;>  Lipase˜splits apart fats and oils into fatty acids;>  Protease˜breaks down protein into amino acids and small-chain peptides.> > > Probably the most familiar of the amylases is lactase. People who are lactose> intolerant are both deficient in and lack the ability to manufacture this> enzyme. > > All the above, except cellulase, are manufactured in the human body.> > Cellulase must come from the plants themselves, which is why it is so> important to chew one's food thoroughly.> > Cellulase is trapped inside the fibre itself and must be liberated in the> chewing process˜otherwise, one experiences the gas and bloating common to> those, especially the elderly, who cannot digest raw foods.> > Juicing fruits and vegetables also extracts cellulase from the fibre. But the> need for plant fibre in a world where many are dependent on laxatives cannot> be overstated and may outweigh unnecessary juicing.> > All raw, uncooked foods contain the exact types and amounts of enzymes> necessary for their breakdown (digestion). Fruit ripening is the consequence> of enzymes slowly breaking down the fruit's contents.> > If it has gone too far before we consume it, we say it is "rotten". There are> optimal times when fruit should be harvested and consumed. But due to "shelf> life", fruit is picked unripe and left to ripen in the warehouse or grocery> store. In this case, the vitamin, mineral and enzyme content is inadequate and > not desirable from a nutritional point of view. > > One study found that plants gave up their enzyme structures to return the > mineral portion of them back to the soil since it was lacking in minerals. > > Enzymes are the most heat-sensitive nutrients. > > As mentioned earlier, food enzymes are generally destroyed when heated at > 118°F (47.78°C) for longer than 15 minutes, and this happens whether the food > is baked, boiled, broiled, canned, fried, pasteurised, roasted, steamed or > especially microwaved. > > Dr Howell observed this and reasoned that enzyme-deficient food must force the > body to use up metabolic enzymes to digest food. He compared it to a bank > account. If you continually drain your resources and never replenish your > holdings, at some point you are bankrupt. In the case of enzymes, degenerative > disease occurs, with old age following soon afterwards. > > We are told all the time, "Oh, your symptoms are related to old age; better > get used to it". Culturally, this seems true because we have observed it since > childhood. We even expect to grow old with the accompanying health issues > associated with old age because we have been told so. > > Granted, our progression from infancy through adolescence and adulthood > involves changes and the appearance of "ageing". But what if there were > substances naturally occurring in the food and within our bodies that were > responsible for the rate at which we grew older? > > Dr Howell equated that the length of life was proportional to the amount of > enzymes exhausted in digestion. > > In other words, one's length of life is influenced by how much our metabolic > enzymes are used to digest cooked food. > > Since enzymes are shifted from their metabolic uses, especially from the > immune system, to digest cooked food, we will age faster. Could this be what > Ponce de León was looking for in his legendary "fountain of youth"? Some > researchers may have given us a clue. > > In the 1980s, Dr Roy Walford of UCLA conducted numerous laboratory experiments > on animals. He reduced their food intake and found that their length of life > extended beyond what was considered normal. He suggested that all one had to > do was not eat so much in order to have a healthier and longer life. Walford > stated the obvious, but he may have missed the real point. > > Dr Howell found that in fasting there is an increase in available enzymes in > the body due to the lack of food, especially cooked food. In the absence of > food, the body has more enzymes for repair and healing. > > As an example, there are approximately 64 different types of enzymes > circulating in the blood to clear waste and prevent the build-up of plaque. > > When the body is short-changed of these enzymes, there will be an unnatural > build-up of plaque. > > Why would there be a lack of these enzymes in the blood? When cooked food is > eaten, enzymes for digesting it must be found somewhere in the body. It is > here that metabolic enzymes are shifted from their normal functions to the > role of digestion, leaving the body primed for future disease. > > Signs of Enzyme Deficiencies > > Symptoms of mineral and vitamin deficiencies occur relatively quickly. They > are recognised to cause specific illness. Enzyme deficiencies, outside of > genetic or birth defects, take longer periods to be noticed and have only > begun to be recognised in some circles of the medical community. > > What, then, are typical signs and symptoms of the more common enzyme > deficiencies? > >  If you have problems digesting carbohydrates, you may experience > airborne-sourced allergies, diarrhoea, fibromyalgia or attention deficit > disorder (ADD or ADHD). >  If you cannot digest fats, you may experience constipation, gallbladder > problems, heart disease or hormone imbalances. >  If you cannot adequately digest protein, you may experience constipation, > arthritis or other inflammatory conditions, anxiety or panic attacks, > premenstrual syndrome or immune system disorders. >  If you are unable to break down plant fibre, you may experience > constipation, eczema or other skin-related problems, recurrent yeast/fungal > infestations or excessive weight gain. > > The above conditions are also the result of diets high in those foods > associated with the enzyme deficiency. In fact, the foods one craves are those > that create dietary stress due to one's inability to digest them completely. > > They are also the foods one has either allergies or hypersensitivities towards > because of the failure to be able to digest them, i.e., because of the > deficiency of that particular enzyme. > > People may crave certain foods because of the enzymes found within the food, > which the body needs. But being cooked and destroyed, those enzymes do nothing > for the craving˜so we eat more of the same thing, telling ourselves we should > not. >