The Importance of Enzymes in our Food, Edward Howell MD

Online Article

Dr. Howell formulated the following Enzyme Nutrition Axiom: The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential. Another rule can be expressed as follows: Whole foods give good health; enzyme-rich foods provide limitless energy.

An important branch of twentieth-century nutritional research, running parallel to and equal in significance to the discovery of vitamins and minerals, has been the discovery of enzymes and their function. Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals, particularly magnesium. Many enzymes incorporate a single molecule of a trace mineral-such as manganese, copper, iron or zinc-without which the enzyme cannot function. In the 1930’s, when enzymes first came to the attention of biochemists, some 80 were identified; today, over 5,000 have been discovered.

Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body’s need to produce digestive enzymes. 

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[Biochemistry. Enzymes. Nutrition. Raw Foods. Whole Foods. Dr Weston A. Price.]