Of all the elements of nutrition, enzymes are the least understood, the least written about while their contribution to our life and health is the most underestimated.
There are few sources in medical science on nutritional health that offer an in-depth understanding to thoroughly answer the seemingly simple question of what an enzyme is.
But once we review what is known about enzymes, you may want to ask: are enzymes the very secret to life itself?
Everyone has heard of proteins, carbohydrates and fats, which are the main components in food. Most people also are familiar with micro-nutrients called vitamins and minerals. All of these food components are understood to be important and vital to life and should be supplied in the food we eat.
But how many people have heard of enzymes? And of these, how many know what enzymes are and how they fit into the nutritional picture? Are enzymes just another piece in the puzzle of life like vitamins and minerals?
No! An enzyme is what makes all the other pieces work. Enzymes are not tangible, physical substances. Enzymes are the very life force that activates vitamins, minerals, proteins and other physical components in our body .Enzymes are the key to understanding the difference between life and death, sickness and health.
Every breath you take, every move you make, every thought you think, and every action you take requires enzymes. Enzymes are the work force of the body. No vitamin, mineral, protein, or hormone can do work without enzymes. Enzymes have been studied since the early 1900s, but, even today this is a field of research still in its infancy.
In 1930, only about 80 enzymes were known to exist. Today, there are thousands of known enzymes, and many reactions have been identified for which the enzymes responsible are not yet known. Every year, more new enzymes are discovered. But even with all its technology, modern science is no closer than it was 60 years ago to knowing what makes an enzyme work. We can only discover the enzyme and give it a name.
Enzymes are still thought of by many to be catalysts. But catalysts work by chemical action only. Enzymes function not only on a chemical level but on a biological level also. The chemical part of the enzyme can be synthesised by chemists, but the biological part cannot.
I choose to see the enzymes in my body as well as the enzymes in living, raw food as a gift from God to be cherished and preserved. I believe we have a spirit that lives on when our physical body dies. This spirit is the most important part of us, but we cannot ignore the physical body that God has given us. We are the temple of God, and the spirit of God does not shine through for all to see in a degenerated body.
I hate to break the news to you, but it doesn’t matter how much progress is made in scientific research, or how much we spend on it, we will never understand the creation of life. We can only accept it and have faith that the wonderful body that God made will function properly.
The reason you don’t hear much about the enzymes from the medical establishment is there is nothing solid that you can put your hands on. It is very hard to explain and impossible to duplicate all their processes. Scientists who fail to recognise the action of enzymes in our body also fail to realise the action of enzymes in food and how they fit into the nutrition picture.
There are three different kinds of enzymes: metabolic enzymes, to keep our body functioning properly; digestive enzymes to digest food and food enzymes found in raw (live) food, which also help to digest. Food enzymes are only found in raw food which is food that has not been cooked or heated above 118 degrees. According to the research of Dr Edward Howell, who was pioneer in the research of enzymes, when enzymes are heated to a temperature of 118 degrees, they are destroyed within half an hour. You can imagine what cooking temperatures, which start at 212 degrees (the boiling point of water), can do to an enzyme. At the temperate of 130 degrees, enzymes are destroyed within seconds.
Since our body makes digestive enzymes to break down food, do we need to have enzymes in our food? Absolutely, beyond this shadow of a doubt, yes, yes, yes.
How can we be sure if this enzyme-deficient food can be properly broken down by our digestive enzymes? We can’t. In fact, some of this enzyme-deficient food does not get assimilated, which leaves fat and cholesterol clogging our arteries, while undigested protein and carbohydrates cause allergies and countless other problems.
Eskimos are a good example of the difference in eating raw and cooked food. We can choose to eat raw fruits and vegetables, which make superior quality cells, leave no harmful waste products and result in exceptional health and a long life. Or we can continue eating enzyme-deficient food, which produces poor quality cells with a lot of waste that cause physical problems and a premature death.
The basic key to the efficacy of nourishing your body is the life which is present in your food and of those intangible elements, known as enzymes.
In other words, the element which enables the body to be nourished and live, that element which is hidden within the seeds of the plants and the sprouting and growth of plants is a life principle known as enzymes. Enzymes are an intangible magnet. Where there are enzymes there is life.
After all has been considered, I ask you again: Are enzymes the secret to life? Decide yourself. The main reason I write is not to fill people’s heads with knowledge but to provoke them into thinking about what they are doing or eating.
Trust Marandure is a Naturopath Practitioner. He can be contacted on 0772482382 or email: firstname.lastname@example.org