Fw: [Mr_Tracys_Corner] enzymes howell

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tracy jones

Mr_Tracys_Corner

Saturday, December 25, 2004 7:18 PM

[Mr_Tracys_Corner] enzymes howell

 

 

Here are three introduction paragraphs from Howell's book which btw is located

in the files section.

 

Tracy

 

 

 

One fatal process may be the cause of all humanity's bodily ills. If you haven't

guessed already, it is the cooking of food, the subject of Chapter 5. Prolonged

heat over 118° F kills enzymes; cooking temperatures destroy 100 percent of the

enzymes in food. What is left is enzymeless food that makes up the bulk of the

modern enzyme-deficient diet. With such heavy withdrawals of enzymes needed to

digest an almost-all-cooked diet, it's not hard to see how we become

metabolically enzyme-poor even in middle age: heavy withdrawals and skimpy

deposits lead to eventual bankruptcy. Unfortunately, the glands and the major

organs, including the brain, suffer most from the unnatural digestive drain on

the metabolic enzyme potential. Howell shows how the pancreas swells to meet the

great demand for its juices while other glands also abnormally adapt, and how

the brain actually shrinks on the all-cooked and over-refined diet.

 

 

 

Putting enzymes to work for you is the focus of Chapter 6, in which Dr. Howell

explains the enzyme diet, enzyme therapy, and weight reduction techniques using

raw calories from enzyme-rich foods. Perhaps this is the first logical attempt

to explain the cause of overweight. Howell's solution is equally lucid: the

substitution of raw calories for cooked ones as much as possible. Raw milk,

bananas, avocados, seeds, nuts, grapes, and many other natural foods are singled

out as being moderately high in calories and in food enzymes too. Enzyme

supplements are suggested for use with all cooked foods, and in larger dosages,

under supervision, in enzyme therapy.

 

 

 

The question of enzyme inhibitors in raw foods, especially seeds, is put to rest

in Chapter 7. For while inhibitors do exist and can block the digestion of food

elements by inhibiting enzyme activity, Dr. Howell discusses the best methods of

eliminating them from foods altogether.

 

 

 

 

 

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