The Dangers of Plant Enzyme Deficiency

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The Dangers of Plant Enzyme Deficiency

JoAnn Guest

Oct 15, 2004 12:13 PDT

 

 

The consequences of eating a predominantly cooked-foods diet:

 

inflammations, pancreatic hypertrophy (enlargement), toxic colon,

and frequent 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 produces 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.

 

In these instances, the undigested 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 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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