ENZYMES: THE KEY TO LONGEVITY, Part 6/6

ENZYMES: MODERN BIOMEDICINE

Only in the last ten years have powerful whole-food enzymes been available. Dr. Howell himself, having died in 1988, would certainly have welcomed a supplement as clean and powerful as the natural whole-food enzymes available today, which can be taken along with meals and can serve to help replace the enzymes removed in food processing.

Enzyme supplements are such a simple solution to a whole spectrum of health challenges, many of which are life-threatening, that they are generally not considered by mainstream practitioners. Most MDs are taught to look for the dramatic rescue, the quick-acting drug, the heroic procedure that can snatch the patient from the jaws of death, or whatever. That’s more sexy; it’s “real medicine.” The first problem is that most medical doctors don’t even know of the existence of whole-food enzymes, because such supplements are too inexpensive to be sold by the pharmaceutical companies. Yet.

ENZYMES: THE KEY TO LONGEVITY, Part 5/6

BLOOD: THE INTERNAL MILIEU

Going back to the blood now, and the idea of toxicity, remember that the blood was the carrier which deposited all the undigested food debris in various locations throughout the body. But this type of debris also has observable effects on the red blood cells themselves. Undigested fats and protein in the diet commonly cause a condition known as erythrocyte aggregation, which is simply clumping of the red cells. This causes circulation problems and may be the primary cause of chronic fatigue. It stands to reason – if the blood cells are all stuck together like globs of motor oil, they cannot flow very easily through the blood vessels. Circulation is the only way that the body’s cells can obtain oxygen, which they need every second. Clumping of red cells graphically decreases the amount of oxygen that is being carried to the tissues. We’re not just talking about fatigue any more; lack of oxygen spells tissue degeneration, premature aging, and early death.

ENZYMES: THE KEY TO LONGEVITY, Part 4/6

MILK – A DEVITALIZED ENZYMELESS FOOD

The absence of enzymes in modern dairy products exists by definition: milk is pronounced ‘pasteurized’ only when all the enzymes have been removed by heating. From pasteurized milk we then get butter, ice cream, cheese, yoghurt, and milk chocolate. Problem is, all these foods can’t be digested. Undigested food goes all over the body and causes chronic low-grade inflammation. And blockages. That is why holistic nutritionists generally agree that milk is the #1 cause of allergies. Don’t believe it? Take away all dairy for 60 days from the allergy or asthmatic patient. The operative word here is all. See what happens to the allergies. (Allergies: The Threshold of Reactivity)

ENZYMES: THE KEY TO LONGEVITY, Part 3/6

This is the continuation of the 6-Part Series of ENZYMES: THE KEY TO LONGEVITY.

THE SHELF-LIFE BUSINESS

Let’s talk about processed foods. How did all these artificial, devitalized foods become the main components of the American diet in the first place?

Long story. In 1910 Harvey Wiley, MD was the first head of the original FDA. Dr. Wiley was a big critic of food adulteration. He was against bleached flour, refined sugar, and the sale of adulterated, devitalized foods. He once tried to prevent the Coca Cola company from shipping Coke across interstate lines because it had white sugar in it, which Dr. Wiley correctly described as an adulterated food. Then Wiley actually began seizing shipments of bleached flour. A legal battle ensued and went all the way to the Supreme Court in 1913.

ENZYMES: THE KEY TO LONGEVITY, Part 2/6

SPECIFIC SHAPES

Enzymes are known to have very specific jobs to do. Their activity is compared to keys that must fit certain locks. Enzymes are long-chain proteins held together in very specific shapes by hydrogen bonds. Think of a ball of string which is held in a very weird shape by tiny strips of Velcro. If anything happens to the Velcro-like bonds, the enzyme protein unravels, losing its shape. Without the shape, the key can no longer fit the lock. Then it’s no longer an enzyme – just another foreign protein. And what do foreign proteins cause in our body? Right – inflammation. Immune response. And that’s exactly the meaning of auto-immune. The body now attacks itself because it senses there’s an alien on board. Self has become not-self.

ENZYMES: THE KEY TO LONGEVITY, Part 1/6

by Tim O’Shea, Comments by Tony

“The joy of life depends on a sound stomach whereas bad digestion inclines one to skepticism, incredulity, breeds black fancies, and thoughts of death.”  - Joseph Conrad

Why do we die? Why do we age? Why do things wear out? Do we just live our lives and then all of a sudden out of the blue a disease bug comes floating in from who knows where and causes an illness that kills us? Unless of course the right drug can be found to “kill the bug.”