April 1st, 2012 
admin 
One of the major pieces that is missing in the conversation when it comes to the root causes of disease is “Enzyme Deficiency.” There are multiple threads when it comes to what are the root causes of disease, albeit, enzymes and food are most often overlooked! So we will discuss what is an enzyme, where do enzyme deficiencies start, the consequences of cooked food, and how to counteract enzyme deficiency.
“What is an enzyme?” Enzymes are energetic protein molecules and they have an activity. An enzymes protein molecule is the “carrier” for electricity. An enzyme acts upon a substance and changes it into another substance or a by-product, but the enzyme’s identity remain unchanged. When exposed to temperatures higher than 118 degrees (like cooked food), the enzyme is denatured and destroyed, therefore, it loses its designated function. Nothing can exist without enzymes!
“Where do enzyme deficiencies start?” It all starts when we consume food that are cooked above 118 degrees. This means that there is no enzymatic activity in all foods that are canned, pasteurized, boiled, roasted, stewed, or fried. Food processing refining, cooking, and microwaving are detrimental processes that cause dramatic changes in the food we eat. They have rendered our foods enzyme deficient, causing imbalances in our organs and acting as a predisposing cause of disease.
Due to agricultural chemicals and fertilizers, new hazardous irrigation methods, and creating a greenhouse effect on our fruits and vegetables, we have created soil that is depleted of enzymes and minerals, thus, creating produce that is lacking in nutrition. Therefore, requiring us to take supplements to bridge the gap of nutrient deficient whole foods.
“What are the consequences of eating too much cooked food?” Researchers show that cooked food with the fiber broken down passes through the digestive system more slowly than raw foods. Partially it ferments, rots, and putrefies, throwing back into the body toxins, gas, and causing heartburn, and degenerative diseases (cf. Dr. Howell E., “Enzyme Nutrition: The Food Enzyme Concept” 1985, Avery Publishing Group, Wayne, NJ). These toxins, especially protein, gets absorbed into the bloodstream and eventually deposits the toxins in numerous body sites far from the intestinal tract, causing acidosis in the blood and tissues, hypoglycemia, weight gain, and obesity.
It has been estimated that 80% of diseases are caused by the absorption of improperly digested foods and their by-products (Kulvinskas V. “Survival Into the 21st Century. 1975, Omangod Press, Wethersfield, CT). Dr. Paul Kouchakoff, who studied the effect of cooking on our systems, found an increase in white blood cells after the ingestion of a cooked-food meal (Proceedings: First International Congress of Microbiology, Paris. Institute of Clinical Chemistry, Lausanne, Switzerland). This increased white blood cell count from eating too much cooked food cause pathological damage to our bodies that may in fact lead to disease.
“How do we counteract enzyme deficiency?” First, eating more raw predigested foods like fruits, vegetables, raw nuts and seeds, sprouts, and sprouted grains. Raw food when primarily digested in the stomach enters into the small intestines it gets absorbed via the “villi” in the wall of the small intestines converting from stem cells to red blood cells. What this means, is that we can slowly regenerate our blood and tissues over time! Second, taking plant based supplemental enzymes at each meal, like Core Health Products. Even vegetarians can benefit from them because fruit and low fibrous veggies have lower enzyme counts, therefore, helping us break down these plant foods more efficiently.
To health and vitality!
John Nardozzi
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