Enzyme Nutrition. Starting in the 1930’s Dr. Edward Howell conducted 55 years of scientific research on humans on the subject of raw foods and enzyme depletion caused by eating cooked food over a lifetime. His groundbreaking studies revealed that enzymes are the catalysts for all biological processes and that life cannot exist without them. He also discovered that while raw, living foods are teaming with enzymes that cooking completely destroys them due to their sensitivity to heat. Enzymes within any given food make the digestion of that food possible. Eating cooked food not only denatures the food but also forces the body to steal metabolic enzymes in an attempt to digest the enzyme depleted food. Dr. Howell was able to make a direct correlation between eating enzyme depleted cooked food and the onset of chronic degenerative disease in humans. Dr. Howell’s conclusion – many if not all, degenerative diseases that humans suffer and die from are caused by the excessive use of enzyme-deficient cooked and processed foods.
WelbyQuentin 