Power of Enzymes

Power of Enzymes
Power of Enzymes

Enzymes are macromolecular biological catalysts responsible for metabolic processes that sustain life. They possess special energy transferring properties unlike any other factor. Their importance in human life cannot be ignored.

Enzymes serve a variety of functions in living organisms, and are responsible for cell regulation as well as in the digestive system.
They help break down large starch and protein molecules making it possible for the intestines to absorb their nutritional value.
Breweries, detergent-, rubber manufacturers, photographic paper factories, molecular biology industries make use of enzymes extensively.

Excessive heat used in pasteurization and cooking or irradiation destroys most enzymes, ending transfer of life giving energy. Enzymes may be regarded as the body’s labour force to keep us alive.

Our immune system depends largely on enzymes. There are three classes of enzymes – metabolic, digestive and food, all of which interface, but we only have control over food enzymes.
Food enzymes are categorized as protease (they break down proteins), lipases (break down fat), and amylases (break down sugar and starch). Raw foods contain the right amount of all types of each enzyme.

The stomach contains two distinct sections – upper and lower. The upper part predigests, the lower part completes the digestive process.
Microwaving, processing, and applying excessive heat destroy enzymes, and food starts to ferment or putrefy. This causes indigestion!

Many foods in industrially developed countries are irradiated and/or processed to prolong shelf life. In turn, they become nutritionally worthless bulk.

The body must be supplied with energy to function flawlessly. Eating nutritionally deficient food exhausts the body. Consuming the right balance of raw and cooked food is very important.

Enzymes are heat sensitive, and resist dry heat (up to 68 C = 155F) better than moist heat (48 C=118F). For this reason, thousands, if not millions, abstain from eating cooked food.

Cooking at low heat whenever possible is highly recommended.
Properly cooked food is easy to chew and faster to digest.
Raw food consumers prefer organic bananas, avocados, mangoes, garlic, algae, kefir, un-pasteurized opaque honey, minimally processes (crude) olive oil, and sprouted seeds.

Consuming overcooked food increases white blood cells. Eating raw food (50 – 60 per cent of total) calms down the body and restores balance between red and white blood cells.

Consuming sufficient quantities of enzymes is not enough; you also need co-enzymes (vitamins, minerals, and trace nutrients to enable enzymes to function as intended.

Digestive supplements available in health food stores, may be appropriate of you consumes inordinate amount of highly processed, irradiated and overcooked foods.

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