
The Enzyme Deficient Diet Basic Principles: Science continues to create new ways to extend the shelf life of food by removal or destruction of enzymes and consumers continue using standard culinary practices, thus society continues to suffer from the effects of an enzyme deficient diet. The truth is any food that is cooked, steamed, canned, pasteurized, baked, broiled, or irradiated has lost virtually all enzyme activity. The human body is an incredibly resilient organism that uses enzymes to control every known biochemical process. Every cell in the body produces enzymes which are used to power physical movement, regulate organ function, and generate the immune system. Even thinking and breathing are processes that depend on enzymatic activity. Digestion of food is also dependent on enzymes. In fact, an enzyme is the only known compound capable of the hydrolysis of food. Digestion of foodstuffs in the absence of naturally occurring enzymes negates the process of pre-digestion and forces the body to produce pancreatic enzymes to digest 100% of the nutritional factors of that food. This is the beginning of degeneration of the organism. As the body is forced to provide digestive enzymes to sustain some level of dietary integrity, it is also forced to sacrifice metabolic enzymes in the process. This fact was best proven by Dr. Paul Kutchacoff in his studies entitled “The Effects of Food Cooking on the Blood Formulas of Man.” In this work, Kutchacoff found that shortly after ingestion of cooked foods, the white blood cell count was sharply increased. In contrast, the ingestion of raw foods showed no such increase. This fact would suggest that the body is isolating the enzymes of the immune system to assist in the digestion of enzyme void foods. The concept of robbing the metabolic enzyme pool for digestion becomes very dangerous when we sacrifice the integrity of the immune system, especially when we suffer such a high rate of immune related diseases. Unfortunately the body's attempt to complete digestion by this means proves most inadequate. This is because exposure to pancreatic enzymes is only possible after the food leaves the stomach, which means that digestion is beginning at the point where the system should be assimilating the nutritional factors for utilization. The result is poorly digested or undigested foods, some of which may pass into the system in an attempt to be utilized, but most of which will simply move into the colon and begin the putrefactive process before being excreted.

The Enzyme Deficient Diet

Basic Principles: Science continues to create new ways to extend the shelf life of food by removal or destruction of enzymes and consumers continue using standard culinary practices, thus society continues to suffer from the effects of an enzyme deficient diet. The truth is any food that is cooked, steamed, canned, pasteurized, baked, broiled, or irradiated has lost virtually all enzyme activity.

The human body is an incredibly resilient organism that uses enzymes to control every known biochemical process. Every cell in the body produces enzymes which are used to power physical movement, regulate organ function, and generate the immune system. Even thinking and breathing are processes that depend on enzymatic activity. Digestion of food is also dependent on enzymes. In fact, an enzyme is the only known compound capable of the hydrolysis of food. Digestion of foodstuffs in the absence of naturally occurring enzymes negates the process of pre-digestion and forces the body to produce pancreatic enzymes to digest 100% of the nutritional factors of that food. This is the beginning of degeneration of the organism. As the body is forced to provide digestive enzymes to sustain some level of dietary integrity, it is also forced to sacrifice metabolic enzymes in the process. This fact was best proven by Dr. Paul Kutchacoff in his studies entitled “The Effects of Food Cooking on the Blood Formulas of Man.” In this work, Kutchacoff found that shortly after ingestion of cooked foods, the white blood cell count was sharply increased. In contrast, the ingestion of raw foods showed no such increase. This fact would suggest that the body is isolating the enzymes of the immune system to assist in the digestion of enzyme void foods. The concept of robbing the metabolic enzyme pool for digestion becomes very dangerous when we sacrifice the integrity of the immune system, especially when we suffer such a high rate of immune related diseases.

Unfortunately the body's attempt to complete digestion by this means proves most inadequate. This is because exposure to pancreatic enzymes is only possible after the food leaves the stomach, which means that digestion is beginning at the point where the system should be assimilating the nutritional factors for utilization. The result is poorly digested or undigested foods, some of which may pass into the system in an attempt to be utilized, but most of which will simply move into the colon and begin the putrefactive process before being excreted.