Enzyme inhibitors-sprouting

[Guest guest]

Quote from the book, “Dining in the Raw” by Rita Romano

(This book is a “Must Have” for

any Natural Food Library)

From Page 21

Germination

 

“By converting

the proteins and starches during the sprouting process, a higher-quality

protein source develops. Here is a

list of some vegetarian sources of complete proteins: alfalfa, chickpeas, clover, buckwheat, sunflower seed, mung

bean, soybean, sesame seed, millet, lentil, quinoa, almond and pumpkin seed. By

unleashing their full potential, sprouted foods increase their original protein

content. During the germination

process, amino acids are released from their protein structures and new

proteins are synthesized. If there

is a complete protein present in the seed, it should be present in the

sprout. Sprouts are so readily

digestible because of their high quality and content of available enzymes. Tests have indicated that other

nutrients in sprouts can increase from 50 to 400% when germinated. For example, millet and wheat contain

over five times the amount of vitamin C when sprouted. Vitamin B content also grows

substantially with germination. If

you want to enrich the vitamin C as well as chlorophyll in your sprouts, expose

them to sunlight near the end of germination. These pre-digested foods rich in activated enzymes enhance

the body’s own internal enzyme activity. . . .

 

It is an incorrect assumption that our bodies

are only able to use ingested complete proteins. The Wendt doctrine describing 30 years of research debunks

this theory. We have the ability

to store proteins in our cells, and also convert these proteins into amino

acids that can move freely through out the body; excess moves to deficient

area. This makes combining

different foods to achieve a complete protein unnecessary because our bodies

have the ability to shift and combine stored amino acids internally to create

what is needed.

 

The Wendt doctrine also shows the damaging

effects of excess concentrated protein.

It clogs the system, creates acids, and depletes the cells of oxygen along

with other nutrients. Recent

studies show that our bodies do not require more than 30 grams of protein and

even less if we are consuming a raw, living diet. All in all, sprouted foods provide us with ample amounts of

quality protein that are better suited for the human digestive system.”. . .

“Enzyme Inhibitors”. Enzyme inhibitors are nature’s way of

preserving the life force for the purpose of future plant reproduction. They are present in cereal grains,

legumes, tree nuts and seeds. They

were recently discovered in the 1940’s and it is necessary to remove them from

our plant foods for proper digestion.

The addition of supplemental enzymes will inactive these inhibitors and

enhance enzyme activity. Cooking

will also destroy these inhibitors but the enzymes will be destroyed as

well. Another way we can

accomplish the same goal is sprouting.

These enzyme rich foods lay dormant until activated by water. As the enzymes come to life, they

inactivate the inhibitors and begin to sprout.

 

Therefore, in order to healthfully consume

substantial amounts of raw nuts, seeds, grains and beans, it is necessary to

germinate them first or supplement with external enzymes. Scientific studies have documented

serious physical degeneration in small animals when fed large quantities of raw

foods containing enzyme inhibitors over a period of time. Dr. Howell applied this research to the

process of human consumption.

Overall, it is more beneficial to eat cooked foods without enzymes, than

raw foods with inhibitors intact.

 

Research with laboratory animals further

indicates specific harmful effects from ingesting inhibitors. They include gastrointestinal problems,

an extremely enlarged pancreas, excretion of large quantities of wasted enzymes

and a condition of overall poor health.

In addition, the total loss of pancreatic enzymes will lead to death.

 

In conclusion, it is most important to soak

or sprout your nuts, seeds, grains and beans or eat them with supplemental

enzymes or cook them to avoid the harmful effects of enzyme inhibitors.

 

Page 27 “In

the special fruits category, lemons and papayas combine well with all plant

foods. This means that lemons and

papayas can be used as ingredients in dressings, soups, sauces and any other

recipes. Lemons easily replace all

types of vinegar. Avocados and

tomatoes combine well with acid and sub-acid fruits and high water content

vegetables, especially leafy greens.

Avocados and sun dried olives can be combined because they are both

high-fat fruit proteins. Apples,

unlike most other fruits combine well with vegetables when they are all in

juice form. By sprouting legumes

and grains they gain compatibility with soaked nuts and seeds. Sprouted grains also gain compatibility

with sweet fruits.”

Yours in Knowledge, Health and Freedom

Doc