Enzymes, Raw foods, and the art of chewing

     Enzymes are protein molecules literally packed with energy. They are catalysts that make things work faster; the labor force that keeps all living things alive. They are involved in every bio-chemical reaction there is. No person, plant or animal could exist without them.

     Food Enzymes assist the body with the digestion of the food that is consumed.

     Raw food is rich in enzymes, and in its natural, useable state. Cooked food becomes toxic, denatured, and unrecognizable to the immune system. Food enzymes are needed to pre-digest food in the stomach.

     When food enzymes are not available the body must call upon its immune system to finish the digestive process. White blood cells called leukocytes respond to the inadequately digested food as if it were a foreign invader. The leukocytes contain digestive enzymes for every organic compound known to man. They are designed to digest and destroy foreign material, bacteria, viruses, fungus, and mold through the action of Digestive Leukocytosis. Digestive Leukocytosis keeps the immune system in a constant state while defending us from the toxicity of cooked food, thus preventing the leukocytes from protecting us against other potentially dangerous invaders.

     Enzymes work within very specific pH ranges. Plant enzymes work in a broad pH range of 3.0 to 9.0.
Animal enzymes (pancreatic enzymes) work only within an alkaline pH range of 7.0 to 9.0.

     Enzymes are the most heat sensitive nutrient on the planet. The rate of a chemical reaction doubles when the temperature is increased. When foods are cooked past 118 degrees the enzymes in them are destroyed.

     When food is juiced or blended the enzymes die off very quickly and must be used at that time to obtain their benefits. There are many brands of digestive supplements available today to assist in the digestion of cooked food. Plant enzymes are the only supplement that will digest food past a compromised condition.


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