IS YOUR BODY DEMANDING FOOD ENZYMES? continued
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Each plant, animal and human being can make the enzymes needed to do
that which needs to be done in the organism. Any high school student knows
that the human digestive glands can make the enzymes needed to digest our
foods. Some well informed students also know that human saliva and pancreatic
juice are fabulously rich in enzymes, far stronger than in any wild animal
living under the laws of nature. The uninitiated and perplexed reader may
reasonably ask why we need the enzymes in food when our digestive enzymes,
in the prime of life, can do the job so well. "Are not food enzymes superfluous
and nonessential, " some people may ask. Even those in high places have
been beset by difficulties in discerning the given facts. To clarify an
otherwise muddled situation, is precisely why I wrote this narrative. But
before proceeding, it is urgent to call attention to yet another important
pillar in the Food Enzyme Concept.
Let me repeat again the vast difference between vitamins and enzymes
in food, and the unique quality that separates enzymes from all other food
factors and establishes food enzymes as very special food ingredients.
I refer to their extreme vulnerability to destruction by heat. Whereas
most food factors, including vitamins, suffer only minor or no demonstrable
harm from heat preparation in the kitchen or factory, enzymes are completely
destroyed by manufacturing or culinary operations. Enzymes can withstand
no cooking boiling, frying, roasting, stewing, broiling or pasteurizing.
Cookery destroys them to the extent of -- not 99%, but 100%.
Now, permit me to return to the matter of why food enzymes are so important
and indispensable to the reader's present and future health -- possibly
even more so where the digestive juices ore overflowing with personal enzymes.
In the first place all of nature's creatures welcome and receive food enzymes,
in every morsel of food, in addition to the enzymes they produce. Fish
are surrounded by enzymes as they swim in the ocean water. Plants are dependent
on free enzymes in the soil to help make plant food, and suffer increased
susceptibility to disease when they must subsidize deficient soil enzymes
with their own metabolic enzymes. When you eat a raw food, the enzymes
within it are immediately released and begin to digest it in the mouth,
even before being swallowed, and before your own enzymes are even secreted.
The same happens with animals living on raw food. When birds, like
the chicken, swallow intact wheat or corn seeds, they go into the crop.
There the seeds swell with moisture and the food enzymes inside the seeds
begin to digest the starch, protein and fat before the seeds reach the
stomach of the bird. Snakes and many other creatures eat their food by
swallowing it entire without chewing. Small snakes swallow live rats, frogs
and such. Large snakes, such as the python, engulf live pigs. The body
of the hapless victim shows up as a large bolus in the midriff, causing
an enormous distention of the stomach of the snake, which allows no room
for the snake's enzymes or acid to enter.
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