HOW ENZYMES ARE DESTROYED

Apr 29 2009

Enzymes are present only in natural, unprocessed foods. Heating, cooking, canning, pasteurization, and processing destroy enzymes. Temperatures over 122° F are lethal to enzymes. This means that when you cook your fruits, vegetables or other foods, all enzymes are permanently destroyed.<íåèTherefore, if you want to benefit from the powerful effect of enzymes on your health, you have to eat your foods in their natural, raw state. You may say that you can’t eat all foods jaw, they would be unpalatable. Unpalatable, yes! I am glad you brought it up! Perhaps this is the only really dependable guiding rule as to which foods were intended by the Creator to be eaten by humans. All fruits, vegetables, nuts, seeds, honey, etc. are actually more delicious and palatable raw than cooked. And, of course, all raw foods are much easier to digest than cooked foods—provided your digestive system is not totally degenerated and diseased by the prolonged use of cooked and devitalized foods.<íåèIn order to give your digestive system time to rebuild itself and adjust to the new diet, it would be best to make a gradual transition from predominantly cooked and processed foods to raw foods. Start by adding more and more raw foods to your menu, and gradually arrive at the point where at least two-thirds of all your food is in a raw state. This is not difficult to achieve, since all fruits, vegetables, berries, milk and nuts, and most grains and seeds can be eaten raw. <íåèWild animals, who in their wild state eat only raw natural foods, do not become sick. When the same animals are kept in zoos and fed cooked food, they suddenly develop the same diseases which civilized man suffers from: cancer, tuberculosis, rheumatic diseases, etc. Very often the captive animals in zoos become sterile. Zoos today are learning to apply this knowledge by feeding animals raw foods and keeping them healthy.<íåèThere is no doubt that the day man learned how to cook his food he brought upon himself disease and premature death. “Primitive” man lived on raw fruits, nuts, berries, honey, and raw milk. He used ancient methods of preserving by fermentation. The word enzyme comes from the Greek enzymos, which means ferment or leaven. Man used enzymes, or ferments, to make sour milk and cheese. He fermented bread and made it rise with the help of enzymes. He preserved vegetables by the enzymatic process of “pickling” them, or making sauerkraut, sour pickles, etc. All these foods are storehouses of enzymes. Man knew no disease and lived to a great age, as we are told in mythology and in the Bible. Even today, Eskimos and many tribes of Africa and Central America who eat practically all their food raw, do not suffer from the diseases of civilized man, who largely exists on cooked food. Cooking destroys not only enzymes, but also vitamins, and changes proteins and fats to a form more difficult to digest.<íåèNow you can see why the young lady I was telling you about in the beginning of this chapter, who was dying from the inability of her organs to digest food, was saved by the raw food diet. The enzymatic system of this girl was paralyzed and out of order. Her stomach glands were not producing the enzymes necessary for the digestion of food. The foods her doctor was giving her were all well-cooked and totally void of enzymes. Naturally they stayed in her stomach undigested. When she received a dish of raw fruits, raw goat milk, and raw honey, foods containing all the enzymes necessary for their own digestion, these foods were, in fact, capable of digesting themselves! Both honey and raw fruits require virtually no digestion. Honey and fruit juices are absorbed directly to the blood stream “without digestion” due to their predigested form. And goat milk is now known to be a highly concentrated source of enzymes!