Food Enzymes, Doctor Francis Pottinger, Doctor Weston Price #2

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Cells can even create "customized" enzymes for

specific purposes. For example, prior to 1947 cyanocobalamin, the

commercial form of vitamin B-12, did not exist, yet the body is usually

able to custom manufacture an enzyme to split off the cyanide molecule

from the cobalamin which was added in the manufacturing process to

stabilize the product and increase shelf-life. Unless the appropriate

enzyme is created and removes the cyanide, cyanocobalamin is

biologically inert in the body. There have been documented cases where

infants have been harmed or worse from receiving B-12 (cyanocobalamin)

shots because the infants body lacked the ability to make the

appropriate enzyme to split the cyanide molecule off. The result was

cyanide poisoning.

Enzymes do things

that in a laboratory require up to 2,000 degrees Fahrenheit to

duplicate. They are present in raw food in direct proportion to the

proteins, complex carbohydrates, lipids and other food constituents

that exist there. Food enzymes break food down so its constituents are

small enough to pass into the blood or lymph system, enabling the body

to effectively utilize them.

Eating cooked or

manufactured food forces the body to call upon the immune system to

donate enzymes in the digestive process, a process nature did not

intend the immune system to participate in habitually. It was meant to

function as a back up. But when it is chronically called upon to

fulfill this roll, it creates a stress upon the body that contributes

to premature aging and a pathological enlargement of the pancreas, with

chronic depletion of metabolic enzymes from white blood cells. The

immune systems primary defense mechanism in the blood is the secretion

of appropriate enzymes by specialized blood cells that disassemble

foreign substances that threaten the local ecology. When food is eaten

that does not have sufficient enzyme levels within it to accomplish

digestion, the condition such an insufficiency creates triggers the

immune response. The sleepy, lethargic feeling many people get after

eating is a symptom of the depletion the body suffers in this process.

There are simply not enough metabolic enzymes left in the blood after

eating to run the body at pre-meal levels. The depletion results in a

loss of energy taken from operating the body to digest what was

ingested.

How Does the Body Get Its Enzymes?

We are born with

the ability to produce our own metabolic enzymes, an ability that

appears to be limited. Dr. Edward Howell equated it to being born with

an enzyme bank account that is finite. We have an enzyme capability

designed to last our entire lifetime. How often we make withdrawals and

how big they are determines our enzyme "balance," and that balance

affects the level of health we enjoy. It may also affect the length of

our life span. Constantly writing checks out of our enzyme account

without making deposits ends up running our body on deficits. These

deficits inevitably show up as problems in the body. Those who write

lots of checks and make few deposits, sooner or later are likely to end

up with degenerative and other disease.

Of course, we also

get enzymes from outside sources other than food, such as those made by

a variety of intestinal bacteria. Lactose intolerance, is a deficiency

in ß-galactosidase, a lactose digesting enzyme made by certain strains

of acidophilus bacteria living in the intestine. If the bacteria in the

intestine does not exist in sufficient numbers to produce enough

ß-galactosidase, an intolerance to dairy products may result.

Due to modern food

processing, packaging, and preparations that make longer shelf-life

possible, prepared food is essentially dead relative to human and

animal nutritional needs. Over 80% of the average American diet today

is comprised of processed and fast food. Food is even irradiated

without being labeled to give consumers an informed choice, thereby

destroying enzymes without cooking.