by
Paul
BenhaimEnzymes
Enzymes are biochemical catalysts secreted by the pancreas and
some of the other millions of glands and organs around the body.
The multi-billion pound world food industry seems to care little
about live, unprocessed foods. Sometimes radiating foods to
increase shelf life, we are offered less choice about how we fuel
our bodies. Enzymes are effectively killed at 108°F. If we consume
too much food without enzymes, our body becomes tired as it
must produce its own. When we process foods by heating them
above 110°F for half an hour, there is total enzyme annihilation.
Only in dry heat, up to about 105°F, are enzymes not destroyed.
Water boils at 212°F and milk is pasteurised at 140°F. Freezing
also destroys approximately one third of all enzymes. The less you
process the more alive food will be.
It has been found that calves fed on pasteurised milk were
either dead or dying within 90 days. Enzymes bring molecules
together. Enzymes need essential vitamins and minerals that we
get from food.
Every day 10 litres of digestive juices pour into our
digestive tract. If you become nutrient deficient, enzyme deficiency
will soon follow. An example is zinc. As well as producing stomach
juices, zinc produces a protein splitting enzyme called protease.
Therefore a zinc deficiency soon affects the breaking down of
protein. Undigested particles can also get inside the body where
they are seen as alien and are attacked. This is the most common
cause of food allergies which leads to symptoms including
indigestion, bloating, flatulence, Candida and Irritable Bowel
Syndrome.
Fresh fruit, raw vegetables, fermented products such as
miso, Hempso(tm), sauerkraut and live sprouts are good