
Why Are Supplemental Enzymes So Important? According to the Surgeon General's report on nutrition and health, 8 out of 10 leading causes of death in the United States are diet related. Taking this information into consideration, we must look to the average diet as the reason for the high rate of Degenerative Disease in this country. To draw a proper comparison we must find a biological population not highly subject to Degenerative Disease conditions. As human populations worldwide suffer from these conditions, we turn to the wild animal populations for our answers. As we compare these populations on a dietary scale, we will see that one prominent difference is the heating and processing of foodstuff. Not only do wild animal populations eat raw foods, but they are also virtually free of diseases such as cancer, AIDS, etc. However, these same creatures, when kept in captivity and fed a "nutritionally balanced" diet of cooked and/or preserved foods, do in fact develop the exact same disease conditions as humans. This simple comparison allows us to determine the primary problems in our dietary intake, giving us the ability to change these conditions through manipulation of dietary habits. Having determined that cooked foods is the main variation between wild animal and human dietary life-styles, we have a very solid foundation on which to build. The next logical step must establish a clear difference between cooked and raw foods. Although there are many noticeable changes when food is heated, the nutritional components remain fairly intact. Although altered by the heating process, proteins, fats, and fiber are left intact. Vitamins and minerals that are damaged are replaced by fortification during processing. This leaves one area of consideration to provide an answer to our question: the naturally occurring enzyme factors found in all foods before cooking, processing and preservation. This not only applies to plant foods but to "all foods" including carnivore diets. When consumed in the raw natural state, all foods, whether animal or vegetable, contain high amounts of enzymes. Research has proven that heating, even at relatively low temperatures, destroys virtually all the naturally occurring enzymes in food. Why are these enzymes so important? What do enzymes do that help wild populations maintain a higher level of health? Although enzymes are responsible for every biological function that takes place in all living organisms, and are the determining factor between living and dead matter, the primary function they provide from a dietary perspective is the digestive capacity. Exogenous enzymes have the ability to begin and possibly complete the digestion of food upon consumption before the body is called upon to manufacture the pancreatic enzymes necessary to digest and to properly assimilate the dietary constituents of that food.

Why Are Supplemental Enzymes So Important?

According to the Surgeon General's report on nutrition and health, 8 out of 10 leading causes of death in the United States are diet related. Taking this information into consideration, we must look to the average diet as the reason for the high rate of Degenerative Disease in this country. To draw a proper comparison we must find a biological population not highly subject to Degenerative Disease conditions. As human populations worldwide suffer from these conditions, we turn to the wild animal populations for our answers. As we compare these populations on a dietary scale, we will see that one prominent difference is the heating and processing of foodstuff. Not only do wild animal populations eat raw foods, but they are also virtually free of diseases such as cancer, AIDS, etc.

However, these same creatures, when kept in captivity and fed a "nutritionally balanced" diet of cooked and/or preserved foods, do in fact develop the exact same disease conditions as humans. This simple comparison allows us to determine the primary problems in our dietary intake, giving us the ability to change these conditions through manipulation of dietary habits. Having determined that cooked foods is the main variation between wild animal and human dietary life-styles, we have a very solid foundation on which to build. The next logical step must establish a clear difference between cooked and raw foods.

Although there are many noticeable changes when food is heated, the nutritional components remain fairly intact. Although altered by the heating process, proteins, fats, and fiber are left intact. Vitamins and minerals that are damaged are replaced by fortification during processing. This leaves one area of consideration to provide an answer to our question: the naturally occurring enzyme factors found in all foods before cooking, processing and preservation. This not only applies to plant foods but to "all foods" including carnivore diets. When consumed in the raw natural state, all foods, whether animal or vegetable, contain high amounts of enzymes.

Research has proven that heating, even at relatively low temperatures, destroys virtually all the naturally occurring enzymes in food. Why are these enzymes so important? What do enzymes do that help wild populations maintain a higher level of health? Although enzymes are responsible for every biological function that takes place in all living organisms, and are the determining factor between living and dead matter, the primary function they provide from a dietary perspective is the digestive capacity. Exogenous enzymes have the ability to begin and possibly complete the digestion of food upon consumption before the body is called upon to manufacture the pancreatic enzymes necessary to digest and to properly assimilate the dietary constituents of that food.