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Enzyme Nutrition Therapy: Part 1

This is Part 1 of a 3 part article that appeared in the Australian magazine “NEXUS”. Part 1 appears  in the October/November (Volume 10, N°6) Australian-European and the November/December (Volume 10, N°6) North American Issues. Part 2 is in the December/January (Volume 11, N° 7) Australian/European and the January/February North American issues. Part 3 appears in the February/March Australian/European and March/April North American issues. The NEXUS magazine web site is located on this site’s links page. The articles have been posted on several website, used in the professional manual of an enzyme supplement manufacturer and parts have been plagiarized in at least one book on enzymes. Thank you to those people who felt the material was worthy of a broader audience.

“The Essentials of Enzyme Nutrition Therapy”  By Mark Rojek © 2003 All Rights Reserved*

In August of 1971, the Department of Agriculture published, “An Evaluation of Research in the United States on Human Nutrition; Report No. 2, Benefits from Nutrition Research.” The U.S. government spent approximately $30 million analyzing the relationship diet has to disease. According to the study:

Major health problems are diet related
The real potential from improved diet is in the prevention of chronic disease
Benefits would be shared by all, especially lower economic and non-white population groups
Early adjustments of diet could prevent development of adverse long-range effects
There exists geographical, regional differences in diet-related problems

Within a very short time after its release, all copies were seized by the federal government. It was not until the campaign in 1993/94 for the “Dietary Health Education and Supplement Act”, a copy was mysteriously forwarded to the grass-roots organization Citizens for Health to help in their fight in preventing the Food and Drug Administration from classifying food supplements as drugs. When any group seeks control 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-health care 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 multi-million dollar backing of an industry, you can also discredit any alternative to current popularly accepted treatments by labeling them as quackery, dangerous or un-scientific.

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 Volume 280, November 11, 1998 of the Journal of the American Medical Association, a nationwide survey on the use of alternative medical therapies revealed “Estimated 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, “Alternative 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 showing a preference for natural therapies drawing upon cultural heritages of healing aligned with their own philosophies and beliefs. Therapies range from acupuncture, herbal medicines (both Eastern and Western botanicals), Homeopathy, Reiki and other so-called energy treatments, and nutrition.

It has become overwhelmingly clear that diet and lifestyle influences 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 that flood the market. Is the low fat/low protein, high complex carbohydrate that Pritakin advocated correct? Or is the Atkins diet with high protein/fat, low carbohydrate the one we should favor? Should we eat according to our blood type? What about raw vs. 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 $4 billion dollar industry world-wide. 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 band wagon knowing how much profits are available thanks to 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 keep pharmaceutical companies abreast of all that is under the sky.

Within this field of nutrition, enzymes have become the buzz word. Every company now has their “Super Concentrated Enzyme Formulas”. They boast how powerful theirs is and how it contains ten times the enzyme power as the other guy’s. Understanding enzymes and their role in human nutrition requires more than a basic knowledge of the chemistry. It is important to be familiar with the history and pioneers behind the development of enzyme nutrition therapy and the rationale behind the clinical use.

Pioneers in Enzyme Nutrition Therapy

    Historically, there is recorded evidence of cultures developing foods high in concentrated enzymes. Many 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. Some of these foods are fermented from dairy such as yogurt, kefir and other soured-milk products. Others are fermented vegetables such as European sauerkraut and Korean Kim Chi from cabbage. Fermented soy products like miso and tempeh were developed in Asia. In tropical countries, certain fruits such as papaya and mango were found to contain very high concentrations of enzymes. Some were even used topically to treat burns and wounds.

Nonetheless, it was not until the early 1900’s that Dr. John Beard, a Scottish embryologist, filtered pancreatic liquid of young freshly slaughtered 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. He injected this concentration into veins, gluteus muscles and sometimes directly into tumor sites of cancer patients. He observed rapid shrinkage of tumor masses and that cancer cell growth was inhibited. Some patients experienced allergic reactions because the unpurified juice contained foreign proteins. In spite of this, more than half of the cancers were resolved. Other patients’ lives were prolonged far beyond what was expected. Their quality of life improved as well.

His enzyme treatment created havoc in the allopathic medical community in England. He was called a charlatan with threats of closing down his practice. Nonetheless, 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 either very low or inactive. Unfortunately, the results were not as successful and patients were quite 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 that century.

It was not until the 1930’s that clinical use of enzymes began to pique the interest of a few physicians. From 1932 to 1942, Dr. Frances Pottenger, Jr. of Monrovia, California began one of the most intriguing clinical studies undertaken in the field of nutrition. His study ran for ten years, covering 4 generations of over 900 cats. In this groundbreaking study, Dr. Pottenger simply controlled the food cats were fed. The original group was fed raw, un-pasteurized milk, cod liver oil and cooked meat scraps. The other two groups were fed uncooked meat/pasteurized milk and cooked meat/pasteurized milk respectively. The fourth group was fed uncooked, raw meat and raw, un-pasteurized milk.

Dr. Pottenger’s observations should have shaken the foundations of modern medicine. Nonetheless, his work like 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 that were fed only raw food, there were no chronic degenerative diseases! They were easily handled and 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 we are familiar with – allergies, asthma, both rheumatic and osteoarthritis, 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 still-born or born with disease and died within 6 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 liable substance.” Regrettably, he had not deduced them to be enzymes because so little was known at the time.

In 1930, at the First International Congress of Microbiology Conference held in Paris, Dr. Paul Kauchakoff, 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 ages and sex. This phenomenon of digestive leukocytosis was observed in patients as early as 1843 and 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. In 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 is the absence of the bacterium associated with food poisoning. Cooked foods are missing essential enzymes which prevent adequate digestion. Dr. Kauchakoff made note that there was no increase, however, in subjects who ate only raw food. This is because all raw food contains food enzymes which completely digest what we eat.

In the early 1930,’s it was discovered there was a “special substance” in the blood of healthy individuals which was proficient at attacking and destroying cancer cells. On the contrary, this substance was found either very slightly or missing altogether in patients suffering from cancer. While working at this time in New York, Dr. Max Wolf became one of the most celebrated doctors of his time. When hearing of this substance, he was fascinated and began investigating on his own. Convincing Dr. Helen Benitez to join him from her post in the neuro-surgical department at Columbia University, they performed thousands of tests to determine what exactly this substance was. They concluded these substances must be enzymes. He then had to isolate which of the many dozens of known enzymes were responsible for several activities; i.e. inflammation control, correcting degenerative disorders and finally cancer cell breakdown. After years of testing various enzyme mixtures on animals, with no harmful reactions, he was able to offer his enzyme therapy. His enzyme therapy earned him a reputation with many famous clients in politics, art and theater. Even a few presidents and other leaders of Europe sought him out. He developed one of the most widely used enzyme product available-Wobenzyme™.

At the same time, Dr. Pottenger was overseeing the clinical study in California and Dr. Wolf researching in New York, Dr. Edward Howell of Chicago was questioning the use of cooked, processed food for human consumption. He found heating food to 118F for more than 15 minutes destroyed all the enzymes found. Obviously, heating foods at higher temperatures for shorter periods also will destroy enzymes. The current technology of “Flash pasteurization” of milk and juice are examples. Enzymes are the ONLY substances capable of digesting food. They exist in raw food in order to digest (breakdown) that food.

Enzyme Deficiency and Degenerative Disease

    In the 1940’s, 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 that answered his query with a resounding yes! In the early 1940’s, 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 fungi 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 has 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 and nutrition are contained in these pages. He reported all mammals have a pre-digestive stomach. He called it a “Food Enzyme Stomach”. In humans, it is the upper most portion of the stomach; the fundus or cardiac portion. Enzymes found in raw food pre-digest that food after it 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 begin to fail and eventually display symptoms of disease.

Howell discussed organ hypertrophy – any organ or gland will grow more cells and become larger because the demand placed on it exceeds its ability to function. He found, in particular, the pancreas in humans was 2-3 times heavier and larger in proportion to body weight as compared to 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 digests the food. This is the common teaching in medical schools. But what if the pancreas was not meant to be a major digestive organ? What if digestion was meant to take place in the stomach with enzyme rich food? Dr. Howell sites studies suggesting this to be the case. Because food is not digested in the stomach as Nature seems to have intended, the burden 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”, which states the body will secrete exactly the right amount and types of digestive enzymes based on what type of food is ingested. Eating a piece of cheese will produce more fat digesting enzymes than would be eating a piece of bread, which is primarily a starch, which requires a starch digesting enzyme. Dr. Howell remarked that during the early part of this 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 contents in their saliva. The animals were being forced to secrete enzymes from other organs to digest the cooked food. When the diets were changed back to mostly raw foods the enzyme content in their saliva was reduced and death rates dropped significantly.

Before Dr. Howell passed away in the late 1980’s, Dr. Howard Loomis journeyed to Florida to spend time with him. He had been asked by Howell’s original manufacturing company to formulate a professional line of enzyme formulas. Dr. Loomis had a chiropractic clinic close to Howell’s company. Dr. Loomis had become frustrated with the use of nutrition in clinical practice. There seemed to be no rhyme or reason for 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 centers around deficiencies. “Oh you have this or that mineral or vitamin deficiency, take some of these.” Nutrition today is practiced much like pharmacology is. For every symptom, there is a corresponding remedy from an herb, mineral or vitamin. The solution is then to take more of a particular substance. It is a matching game much like drugs are. And while it is true 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, to another mineral or vitamin? Isn’t it possible I have an excessive amount of something?”

When asked what the symptoms were for a particular enzyme deficiency, Dr. Howell did not have an answer. He had not linked the signs and symptoms of enzyme deficiencies together. 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. He has taken the baton left by Howell and carried it to the highest level. Enzyme Nutrition Therapy is a scientifically sound system of assessing chronic stress and enzyme deficiencies in patients.

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. Take for example the next four conditions of hypoglycemia, vitamin B-12 deficiency, infestations from parasites and other harmful micro-organisms and lastly environmental illness. The first three relate to protein and protease deficiency while the last correlates to carbohydrates and amylase deficiency.

In the 1960’s one of the common diagnosis in western societies was hypoglycemia or low blood sugar. Blood sugar is composed of glucose which is, in part, metabolized from protein by the liver. Doctors told their patients to simply eat more protein. While it may be true that low blood sugar is the consequence of inadequate protein intake, no one suspected it could be the result of an inability to completely digest protein; i.e. a protein digestive enzyme deficiency. If you increase the patient’s protein intake, what good is it if they cannot digest it adequately? Is it then a protein deficiency or a protease deficiency which caused the low levels of protein leading to low blood sugar.

Later in the 1970’s vitamin B-12 deficiency was a popular diagnosis. Many of the symptoms of B-12 deficiency closely match those of hypoglycemia. Symptoms include fatigue, inability to concentrate, irritability, headaches, confusion, tremors and even cold sweats. Patients were given vitamin B-12 shots to alleviate the symptoms. A major concern of vegetarianism is the high incidence of vitamin B-12 deficiency documented. 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, the patient makes a complaint to the contrary. Nevertheless, if a patient has inadequate protein levels, even though blood tests are within reference range, they still may not be transporting or utilize vitamin B-12.

During the 1980’s many patients were diagnosed with immune function problems, in particular, yeast/fungal organisms, and/or parasites. Many of the symptoms of this new diagnosis were similar to hypoglycemia and vitamin B-12 deficiency. Normally various micro-organisms inhabit the digestive tract and are kept in balance by “friendly” micro-organisms like Lactobacillus and Bifidobacteria. The immune system fails when white blood cells cannot manufacture enough enzymes and when those they do make are re-routed to the digestive tract to digest cooked food. The body is more susceptible to infestation. Immune function relies on protein as 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, Howell reminds us of this “Vital Force” inherent in enzymes. Something of an almost mysterious nature, occupy these microscopic entities we are dependent on. Various white blood cells use enzymes to literally digest what they come up against in our bodies. It is 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 functions?

As the 1990’s progressed, patients were told they must have environmentally induced illness which included 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 to supposedly 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 an ineffective reaction to something entering via the blood, skin, nasal cavity or other source. When a substance enters the body in a healthy person, the immune system is called to clear the substance from the body. This happens without any notice. It is because there are enough enzymes available in a healthy person for the material to clear discreetly. In someone with an allergic response to the same substance, the immune system is called to do the same work but cannot handle the request. In a person who exhibits an allergic response, there are not enough enzymes available for the white blood cells to breakdown 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 airborne allergies are typically those with a history of excessive sugar and simple carbohydrate intake. Someone with this problem has depleted reserves of the enzyme amylase. Amylase is an IgG histamine blocker. Amylase, like bioflavonoids, stabilizes mast cells and basophiles that release histamine as a reaction to the damaged area. Typically, anti-histamines are prescribed to reduce the inflammation.

What the above examples point to are signs and symptoms of distress in the body. Looking deeper one finds the same phenomenon exhibited in Pottenger’s cat study and Howel’s life research. Could it be that Dr. Howell was correct; symptoms of disease are actually signs 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 chronic enzyme deficiencies but is unable to correlate these signs to disease. Governed by their training in schools biased towards pharmaceutical drugs, surgery, radiation and the latest biotechnology of genomes and nano-technology, doctors today are further away from realizing the truth of how the body becomes out of balance and ends in disease.

As with Pottenger’s observations in his cat study, over time, the continued use of cooked, enzyme deficient food, not only leads to enzyme deficiencies but subsequent generations of subjects with disease, more intense with each generation. Forty to fifty years ago, childhood asthma and allergies were rare but today they affect the majority. What about obesity? The percentage of infertile couples has risen sharply in the last several decades. While environmental toxins may play a part in this, are we now seeing the results of generations fed excessive amounts of cooked food as 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 – enzymes are the key factors in health and healing but their absence from cooked food destroyed by heat lead to chronic degenerative disease.

Enzymes – the Vital Labor Force

    Dorland’s Illustrated Medical Dictionary, 28th edition, defines an enzyme as “a protein molecule that catalyzes (an increase in 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 protein molecules, why not manufacture them 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 there is something more to enzymes than can be scientifically accounted for. 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 there is a” Vital Force” inherent to all living beings as demonstrated by enzymes. For ages, humans have observed and deduced a “Divine Innate Force” common among all living things. Animation of animals and plants separate us from the soil, dust and rocks we move around on.

Enzymes are considered the “labor 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 and stop all biochemical processes in living beings. Enzymes are very specific in how they work on a substrate (the component they work on). This has often been referred to as a lock and key system. The substrate is the lock while enzymes are the keys that precisely fit 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. Hydrolytic enzymes are of three major groups.

  1. Digestive enzymes are those manufactured by digestive organs to assist in digesting food
  2. Food enzymes are those found in all raw, uncooked food
  3. Metabolic enzymes are those manufactured by all cells to carry out their respective functions.

    Although there are many sub-classes of food enzymes, four general enzymes are considered here

Amylase digests starches including grains an starchy vegetables
Cellulase breaks down plant fiber
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 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 fiber itself and must be liberated in the chewing process. Otherwise, one experiences gas and bloating common to those who cannot digest raw foods, especially the elderly. Juicing fruits and vegetables also extracts cellulase from the fiber. But the need for plant fiber 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 its break down (digestion). Fruit ripening is the consequence of enzymes slowly breaking down its contents. If gone too far before consuming 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 are inadequate and not desirable from a nutritional point of view. One study found plants give up their enzyme structures to return the mineral portion of them back to the soil since it is lacking in minerals.

Enzymes are the most heat sensitive nutrients. Food enzymes are generally destroyed when heated at 118°F for longer than 15 minutes. This includes baked, boiled, broiled, canned, fried, pasteurized, roasted, steamed and especially microwaved. Howell observed this and reasoned 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 after. 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 observed it since childhood. We even expect to grow old with the accompanied health issues associated with old age because we are told so.

Granted, our progression from infants through adolescence and adulthood involves changes and the appearance of “aging”. 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 Leon was looking for in his legendary “Fountain of Youth”? Some researchers may have given us a clue.

Dr. Robert Wolford of UCLA conducted numerous experiments in the 1980’s on laboratory animals. He reduced their intake of food and found their length of life extended beyond what was considered normal. He suggested all one had to do was not eat so much in order to have a healthier and longer life. Wolford 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 sixty-four different types of enzymes circulating in the blood to clear waste and prevent the buildup of plaque. When the body is short-changed of these enzymes, there will be an unnatural buildup of plaque. Why would there be a lack of these enzymes in the blood? When cooked food is eaten, enzymes for digesting that food, 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 recognized to cause specific illness. With the exceptions of genetic or birth defects, enzyme deficiencies take longer periods to be noticed and have only begun to be recognized in some circles of the medical community. What then are typical signs of enzyme deficiencies? Listed below are symptoms of the more common enzyme deficiencies:

If you have problems digesting carbohydrates, you may experience:

Airborne allergies
Diarrhea
Fibromyalgia
Attention deficit disorder (ADD or ADHD)

If you cannot digest fats, you may experience:

Constipation
Gallbladder problems
Heart disease
Hormone imbalances (early menopause)

Not being able to adequately digest protein may cause you to experience:

Constipation
Arthritis and other inflammatory conditions
Anxiety or panic attacks
Premenstrual syndrome
Immune system disorders

Having an inability to break down plant fiber, you may experience

Constipation
Eczema and other skin related problems
Recurrent yeast/fungal infestations
Excessive weight gain

The above conditions associated with a specific category of food represent the exacting enzyme deficiency and over consumption of that food which depletes even more of the body’s reserves of that enzyme. Thus, when excessive consumption of simple carbohydrates occurs, the body’s reserves of amylase are used up more rapidly because of the greater demand for it. As stated before, amylase is known to be an IgG histamine blocker and when used up over long periods will result in a person being more likely to be susceptible to inflammatory conditions. Instead of filling up this type of person with anti-histamines, why not reduce the amount of simple carbohydrate consumption and fortify the body with amylase? Replace what has been lost to some degree. In clinical enzyme nutrition, this does work and those with airborne allergies can resolve their issues without the use of drugs and their known side-effects.

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