ENZYMES: OUR LIFE SUSTENANCE

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ENZYMES: OUR LIFE SUSTENANCE!

JoAnn Guest

Aug 28, 2004 20:04 PDT

 

 

Have you ever wondered which was the best method of food

preparation - dehydrated and raw,

slightly cooked, moderately cooked or well done?

 

Do you know that just the way you prepare your food can determine

whether you derive all of the vitamins, minerals, amino acids,

fatty acids and simple sugars from your food?

 

Although ALL of the nutrients may initially be IN the food, when the

food is prepared INCORRECTLY the foods will not digest and metabolize

optimally so these nutrients become less available for use by our

body.

 

There is enough evidence to show that the more a food is cooked, the

more difficult it is to digest and metabolize.

The higher the temperature at which the food is cooked, the longer

it 'stays' in the gut.

 

This makes it more difficult for the food to absorb and work on a

cellular level where it needs to work.

 

http://ahha.org/articles/appleton2.htm

 

When food cannot work at the cellular level, the cells can

become deficient and/or even toxic. This leads to deficiency and

toxicity of the whole body making the body less able to function and

promoting disease.

 

All food 'deteriorates' during " commercial " food processing and

duringstorage.

 

Three different things happen to food that is overcooked,

pasteurized or over-processed:

 

1. Destruction of essential amino acids.

2. Decrease in digestibility.

3. Production of 'anti-nutritional' and 'toxic' compounds.

 

It is the liver's job to detoxify toxins, but the liver can become

overloaded and unable to do its job.

 

In the bloodstream, the undigested or partially digested food (in

the form of " macromolecules " ) is in too large a " particle " to

" get into "

the cell to function.

Undigested or partially digested food moves through the

*bloodstream* causing havoc in the body.

 

When food is heated past the *heat-labile* point, its " chemical

configuration " changes.

 

Pasteurization,deep-frying,and barbecuing

are all forms of cooking where food is heated past the

heat " labile " point.

 

The body does not understand these new chemical " configurations " and

does not have the " enzyme to digest the food easily.

However, the immune system comes to the " defense " of the body, and

turns these 'undigested particles' back into substances that the body

can use or escorts them out of the body.

 

So we're asking our immune system to do the job that our digestive

system could not do.

 

The immune system was not designed to do this on a daily basis,

every time we overcook foods or over-process foods.

Over time the

immune system becomes *exhausted* and the door is opened to

infectious and degenerative diseases.

 

Unfortunately it is not only foods heated past the heat " labile

point " , such as potato chips, other fried foods, barbecued foods,

dried milk, cake mixes and such, that cause this reaction.

There is evidence that shows that foods cooked past *112 degrees*

Fahrenheit are also more difficult to digest.

Foods in this category include fried foods, pressure cooked foods,

barbecued foods and most processed foods.

 

Refined sugar, caffeine, and alcohol, corticosteroids, antibiotics,

aspirin, and many prescription, over-the-counter and street drugs

upset body *chemistry*. This upset causes undigested food to get

into the bloodstream with

all of the consequences.

 

From this research and the principle of the heat labile point, it

seems that the best way to cook food is the " lighter " way. If you

cook your food, it is best to lightly steam, bake, stew, stir fry or

use a slow crock cooker. Eat as few over-processed and overcooked

foods as possible.

 

The state of " balance " (homeostasis) is the key to health.

As long as your body is in homeostasis, it is healing. When it is

out of homeostasis, it is in the degenerative disease process.

 

The foods that keep the body in balance are " natural " foods. God made

food for health. Man made foods are primarily geared to 'shelf

life', beauty and profit, and not necessarily in that order.

 

Nancy Appleton, Ph.D. is a nutritional consultant working in Santa

Monica, California. She has created advanced curriculum for National

Institute for Nutritional Education and authored numerous books

including " Lick The Sugar Habit " , " Healthy Bone " s, " Heal Yourself

With Natural Foods " and The Curse Of Louis Pasteur.

 

You can contact

her at (310) 315-9242

or via her web site

www.nancyappleton.com

http://ahha.org/articles/appleton2.htm

 

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I usually recommend slow cooking or steaming over other forms of

cooking as well. Steaming is beneficial for keeping the nutrients

intact while various other methods just tend to completely destroy

them.

 

" 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*.

 

" Digestive leukocytosis occurs a mere thirty minutes after eating

cooked 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. "

 

This does not occur when a person eats foods in their raw form

because of

the presence of plant *enzymes* in these foods. "

 

There is convincing evidence that the 'destruction' of enzymes in the

cooking and processing of food is, perhaps, the most 'significant'

*factor* in cancer and other 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 wasconsidered normal because everyone who was tested

had it.PaulKautchakoff, M.D. later found that leukocytosis was not

normal.In fact, the major cause of leukocytosis was discovered to be

theeating 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, refined sugar, white flour, and other processed

refined food, causes *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 frying, 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. "

 

While convalescing immediately after my heart attack I listened to a

dear lady on cable TV who had written a book on the importance of

eating raw foods. She emphasized during the course of the

conversation that she had used raw food enzymes to send her cancer

into remission using only a diet of 95% raw organic foods.

 

(no additional supplements involved)…amazing!! She also made the

bold assertion that anyone anywhere could heal illness just by

eating an abundance of enzyme/nutrient-rich raw foods.

All the information I've researched since seems to confirm this even

more. Here are a few more 'facts' I sorted out for you to ponder.

 

" A review of 206 human epidemiologic studies and 22 animal studies

on the relationship between fruits and vegetables and cancer risk

found that:

 

RAW VEGETABLES ARE THE NUMBER ONE PROTECTIVE FOOD AGAINST CANCER.

 

Steinmetz KA, Potter JD. Vegetables, fruit, and cancer prevention: a

review. J Am Diet Assoc 1996 Oct;96(10):1027-39

World Cancer Research Fund, London, England.

 

This is not to imply that you should eat more vegetables than fruit.

 

Vegetables are a better source of certain minerals than fruit, but

are a poor source of calories.

Fruits are a healthy source of

simple carbohydrates and other nutrients not abundant in vegetables.

As far as " cancer-protective foods " go, RAW fruits and veggies are

your best bet.

 

Sue Snider, Ph.D. Food and Nutrition Specialist -University of

Delaware Cooperative Extension

=====================================================================

Raw Vegetables Protect Against Cancer

http://www.rawfoodinfo.com/

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-Enzymes build, *orchestrate* and unify the physical expression we

call " life. "

 

Enzymes create and modulate every system in the body.

 

Enzymes helpassemble 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, addingnecessary ones.

 

The physical existence of every human being and the existence of all

other living organisms is TOTALLY dependent upon the " ability " of our

enzymes to do their job.

 

Refined, processed foods are totally lacking in enzymes! Just stop

fora moment and consider....life breeds life! The moment raw foods

are picked from the vine they start to lose their enzymes and health

giving nutrient dense quality. Whenever we are able to eat directly

from the vine, we can feel the energy and vitality permeate our

whole being. Food processing robs life giving foods of their ability

to feed and nourish. Choose raw, choose life!

 

Best regards,

JoAnn