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What enzymes do to make food digestible . . . part 1

By Robyn Openshaw, MSW | Nov 21, 2008

I’m going to write about the work of Dr. Edward Howell, who spent 20 years writing Enzyme Nutrition: The Food Enzyme Concept.   I confess to reading the 170-page abridgement rather than the 700-page original work with 700 sources.   I’m abridging that book and other sources I’ve read on enzymes so in reading a handful of short, daily blog entries, you’ll understand his work conceptually.   Besides the basic premises behind the research on food enzymes, I’ll tackle

n           whether enzymes can survive the acidic pH of the stomach

n           whether raw meat/dairy with all their enzymes are good food, and

n           whether you should take digestive enzymes


Howell’s book is one of the authorities on the subject, an early pioneer.   Other good reads are Enzymes: The Fountain of Life by Lopez, Williams, and Miehlki, and Enzyme and Enzyme Therapy by Anthony Cichoke.   Another enzyme enthusiast has briefly reviewed the major books here: http://www.enzymestuff.com/resourcesbooks.htm.   After this blog series, I’m going to summarize a handful of studies on the benefits of raw foods, whose foremost benefits are live enzymes.


You can’t read GSG.com or 12 Steps to Whole Foods for long without understanding that I believe LACK OF LIVE ENZYMES to be the biggest deficit in the U.S. (or Western) diet.   That is, we are eating so much dead food, which we are not designed to do, and it’s leading to all the degenerative diseases of our day–autoimmune, cancer, heart problems, and more.   Howell says that disease started when man discovered fire and began killing food enzymes with it.


The critical law of biology that Howell explains is that when we require our body to manufacture enzymes to simply digest our food, by eating food without its own enzymes, we are robbing more important needs for enzyme activity in metabolic processes.   That’s every single transaction that takes place in every organ.   And the result of stealing enzymes from where they belong is cell damage, burnout, aging . . . and early death.   This phenomena of burning out our natural resources manifests itself as disease.   And all this is ENTIRELY PREVENTABLE.

Posted in: 12 Steps To Whole Food, Books, Nutrition, Standard American Diet

2 thoughts on “What enzymes do to make food digestible . . . part 1”

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  1. Thank you so much for sharing this. I really appreciate all that you do to spread the info. (Especially since I’m into abridged versions of info, too!)

  2. Anonymous says:

    Which foods are the most enzyme rich?

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