Plant Eyzme Deficiencies from Cooked Foods

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Plant Enzyme Deficiencies from Cooked Foods

 

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In her practice, Dr. Lee has frequently seen the consequences of eating

a predominantly cooked-foods diet-various inflammations, pancreatic

hypertrophy (enlargement), a toxic colon, and allergies.

 

Because of inflammation, conditions such as bronchitis, sinusitis, cystitis,

rhinitis, and arthritis may occur, and may be accompanied by fever,

redness, swelling, and pain.

 

Pancreatic hypertrophy results when a diet lacking in enzymes puts an

extra strain on the enzyme production of the pancreas.

 

If the pancreas falls behind in its work, the organ will hypertrophy (enlarge)

just as a

thyroid grows a goiter when it cannot make enough hormones.

This happens anytime an organ cannot produce enough secretions and enlarges in

an attempt to make more secretion.

 

Low levels of enzymes can also lead to a toxic colon. Undigested food can remain

in the intestine and not be excreted.

Here, the molecules are converted into toxins that are transported by

the blood to the liver for detoxification.

 

If the liver is overworked, however, it will be unable to properly

detoxify the blood.

 

In his practice Dr. Loomis analyzes the urine and often finds toxins such as

phenols (an organic molecule with a structure similar to alcohol) present.

Presence of these phenols can lead to a wide range of problems, including

allergies, acne, sciatica, and breast pathology.

 

 

 

A meal of predominantly cooked foods can also lead to digestive

leukocytosis (an increased white blood count).

 

A rise in white blood cells is a sign that the immune system is being

mobilized. It accompanies many pathological conditions, including

infections and poisoning, but it can also immediately occur after eating

breakfast, lunch, or dinner.

 

 

Dr. Lee says, " Digestive leukocytosis occurs a mere thirty minutes

after eating cooked food.

This does not occur when a person eats raw food because of the presence

of plant enzymes in this food. "

 

 

Such a response puts added stress on the immune system. " The concept of the

immune system being stimulated every time you eat, was first

reported in 1897 by Rudolph Virchow, the father of cellular pathology.

 

In other words, your immune system is stimulated, as if you had an

infection, " confirms Dr. Loomis.

 

 

 

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References

 

6. Immerman, A. " Evidence For Intestinal Toxemia-An Inescapable Clinical

Phenomenon. " The American Chiropractic Association Journal of

Chiropractic 13 (Apr, 1979): S-25.

_________________

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JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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