Those of us who are familiar and used to thinking about the importance of digestive enzymes can easily forget that enzymes are important to more than just the digestive system. In fact, if we did not have enzymes, there would be no chemical reaction anywhere in our body, because enzymes represent the potential “workforce” available to your body to drive each chemical reaction. Without enzymes there is no life.
But digestion requires a considerable investment of energy from your body in terms of enzyme activity. Since we only inherit a certain enzyme potential when we are born and it should last a lifetime, it only makes sense to nurture our potential to produce enzymes and supplement where possible. One of the reasons digestive enzyme supplementation is a natural conclusion among people researching the importance of enzymes is that our cooked diet is responsible for robbing us of enzyme activity that would have been available to us with a diet of raw food. . (And if you can understand how we outgrow natural enzyme intake from our cooked food diets, just think of the implications for your pets!)
To supply our saliva and pancreatic, gastric, and intestinal juices with the many enzymes necessary to digest our cooked food diet, our bodies need to divert the supply of enzymes to our brain, heart, kidneys, lungs, muscles, and other tissues. and organs. According to food enzyme researcher Dr. Edward Howell, that competition between our digestive tract and the other organ systems in our body can directly contribute to the development of several different chronic and incurable diseases.
In short, according to this Doctor, who has been treating chronic ailments through nutritional and physical methods for more than 40 years, the depletion of our “bank” of enzymes, which is the direct result of our diets dominated by cooked foods – “dead enzymes”. , is one of the main causes of premature aging and premature death.
An example that the doctor uses to illustrate his case is a comparison between the Neanderthal man and the primitive Eskimo. Neanderthal man lived in caves and made extensive use of fire to cook the meat that was the main part of the diet. There is ample evidence that they had fully developed chronic arthritis. On the other hand, the primitive Eskimo ate mostly raw meat or meat that was heated on the outside and still raw in the center. In other words, the natural enzymes in the Neanderthal diet were killed by cooking, but were left intact and active in the raw food of the Eskimos. Not only is there no evidence of arthritis in the primitive Eskimo, there is not even a healer tradition as there is with other native North American tribes (who, yes, cook their food).
For more than forty years, the physician has been collecting evidence to support his position that humans are deficient in food enzymes. In later articles I will continue to document what he has to say.