FRESH FOOD IS BEST
Enzymes are said to be protein molecules, and each enzyme acts in certain ways in the body, doing specific jobs. Enzymes digest all our food. There are over 100,000 enzyme particles in a single drop of blood. They take digested food and build it into blood, nerves, muscles, and glands. Enzymes assist in storing sugar in the liver and muscles. There is an enzyme that builds phosphorus into bone and nerve tissue. Once we cook food above 118 degrees, all the enzymes present in the food are completely destroyed, and are no longer able to perform their designated function. Although the physical protein molecule is still present, it has lost its life force. Like a flashlight battery that has lost its power, the physical structure remains, but the electrical energy is no longer present.
A protein molecule is actually only the carrier of enzyme activity. In experiments described in "Chemical Review", the activity of our protein molecule was transferred over to another protein substance, leaving the original molecule devoid of its original activity(1). This only proves further that an enzyme is the invisible activity or energy factor, and not just the protein molecule itself.
Enzymes are needed for every chemical action and reaction in the body. Our organs, tissues, and cells are all run by metabolic enzymes. Minerals, vitamins, and hormones need enzymes to be present in order to do their work properly. Enzymes are the labor force of the body. Enzymes are involved in every metabolic process our immune system, blood stream, pancreas, kidneys, spleen, etc.. Enzymes break down toxic substances so that the body can eliminate them without damaging the eliminative organs(2). Since 1968, thirteen hundred enzymes have been identified.
A diet high in cooked food lacks the enzymes that are in fresh food, and causes the endocrine glands to become overworked, thus encouraging the development of diseases such as hypoglycemia and obesity.
Enzymes may be divided into two groups, those found in raw food, and those produced within our bodies. The more enzymes one gets from the raw food, the less that will have to be borrowed from other metabolic processes and supplied by the pancreas. It is important to realize that the enzymes in raw food actual y digest 50% to 75% of the food itself without the help of the enzymes secreted by the body. Nature has placed enzymes in food to aid in the digestive process instead of forcing the body's enzymes to do all the work. It is to be remembered that we inherited an enzyme reserve at birth, and this quantity can be decreased as we age by eating an enzyme deficient diet. By eating most of our food cooked, our digestive system has to produce all of the enzymes, thus causing an enlargement of the digestive organs, especially the pancreas. It also places a drain on the body's immune system.
An experiment was performed at Michael Reese Hospital in Chicago in relation to saliva and its enzyme content. The younger group (aged 21 to 31) was found to have 30 times more amylase (an enzyme) in their saliva than those in the older group (aged over 69).(3)
In conclusion, this information is telling us that we need to eat more fresh fruits and vegetables. Our diet should consist of at least 50% fresh food. We should eat our fresh salads, etc., at the beginning of our meal. They are bulky and will give us a more full feeling, helping us not to overeat cooked food. As one gets older, the intake of fresh food should be increased to even more than 50%, since our bodies are more deficient of enzymes. Investigations show that in warm temperatures, enzymes are used up more rapidly than in cool temperatures. Additional fresh foods are therefore needed during the summer months, and for those who live in the southern United States.
(1) Chemical Review, 13:501-512, 1933.
(2) Howell, Dr. Edward, Food Enzymes for Health and Longevity, Omangod Press, 1986.
(3) Santillo, Humbart; Food Enzymes, The Missing Link to Radiant Health, AZ., Hohm Press, 1987.