WHY Enzymes? Doc Francis Pottinger, Doc Weston Price

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WHY ENZYMES?

 

If you

were to take only one thing to supplement your diet, Lifestar believes

that due to the prevalence of cooked and processed foods, enzymes may

be the single most important support for your health and well being.

The following will provide you with sufficient information to gain your

own understanding and make up your own mind.

The Missing

Link to Health

There is

convincing evidence derived from the works of Drs. Francis Pottinger,

Jr.,1 Weston Price2 and Edward Howell3 that the

destruction of enzymes in the cooking and processing of food is,

perhaps, the most significant factor in chronic and degenerative

diseases in both humans and animals. It begins with a phenomenon

known as digestive leukocytosis.

"Leukocytosis"

is a pathological condition defined in Dorlands Illustrated Medical

Dictionary as "a transient increase in the number of leukocytes in

the blood, resulting from various causes, such as hemorrhage, fever,

infection, inflammation, etc.”

Leukocytosis

was first discovered in 1846. At first, it was considered normal

because everyone who was tested had it. Paul Kautchakoff, M.D.4 later found that

leukocytosis was not normal. In fact, the major cause of leukocytosis

was discovered to be the eating of cooked food. An entire category of

leukocytosis was classified as "digestive leukocytosis," that is, the

elevation of the white blood cell level in response to the lack of

enzymes in the cooked food in the intestine. It is pathological because

the pancreas was never intended to provide 100% of the digestive

enzymes needed.

Dr.

Kautchakoff divided his findings into four classifications according to

the severity of the pathological reaction in the blood:

 

Raw food produced

no increase in the white blood cell count.

Commonly cooked

food caused leukocytosis.

Pressure cooked

food caused even greater leukocytosis.

Man-made,

processed and refined foods, such as carbonated beverages, alcohol,

vinegar, white sugar, flour, and other foods, caused severe

leukocytosis. Cooked, smoked and salted animal flesh brought on violent

leukocytosis consistent with ingesting poison.

 

This phenomenon

occurs after eating cooked food, since prolonged heat above 118 degrees

Fahrenheit destroys enzymes in food. Three minutes in boiling water

destroys the enzymes; pasteurization destroys 80% to 95%; and baking,

frying, broiling, stewing and canning destroys 100%. Nature designed

food with sufficient enzymes within it to digest that food when it is

ingested. When enzymes are destroyed by cooking or other processing,

ingesting that food triggers the body's immune system, and it responds

with leukocytosis.

Many

health professionals are coming to the conclusion that this syndrome is

an abusive scenario that puts significant stress on the pancreas,

accounting for the enlarged pancreases of people in industrialized

societies, and contributing to blood sugar problems such as diabetes

and hypoglycemia, as well as the proliferation of chronic degenerative

disease.

What Is An Enzyme?

The

medical dictionary defines an enzyme

as “a protein produced in a cell capable of greatly accelerating, by

its catalytic action, the chemical reaction of a substance (the

substrate) for which it is specific.”

This is

the standard definition taught in medical school. But more

significantly, enzymes are the body's workers. Enzymes operate on a

biological and chemical level, perhaps even the radiological level, and

although vitamins, minerals, hormones, proteins and other substances

are essential to life, it is enzymes that perform the work and utilize

these substances in restoring, repairing and maintaining health and

life. Enzymes are the closest thing to what can be described as a "life

force." Without them, life would not exist. In fact, when enzyme levels

fall below a given level in any living system, life ceases.

Attempts

to produce synthetic enzymes have failed. Science has identified over

80,000 different enzyme systems, and it is suspected that there may be

hundreds of thousands, even millions of different types of enzymes. Yet

although science endeavors to know what certain types of enzymes are

made of, no one has yet been able to directly measure or take a picture

of one.

What Do Enzymes Do?

Enzymes

build, orchestrate and unify the physical expression we call "life."

They seem to know precisely what to do and when to do it. They

“assemble” molecules during their formative growth and they take

molecules apart when individual cells are fractured. Enzymes create and

modulate every system in the body. Enzymes help assemble a human body

from a one-cell organism into a 50 to 70 trillion-cell life form.

Enzymes are involved in repairing the body when it is damaged; they

transport, use, and transform oxygen molecules and every other nutrient

the body needs; they break down metabolic waste and the by-products of

cells; they quench free radicals, and they split off unwanted molecules

from nutrients, adding necessary ones. The physical existence of every

human being and the existence of all other living organisms is totally

dependent upon the ability of enzymes to do their job.