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Enzyme Nutrition, The Food Enzyme Concept

Updated on June 19, 2008

Enzyme Nutrition, The Food Enzyme Concept by Dr. Edward Howell

Enzyme Nutrition

Author: Dr. Edward Howell

Paperback: 192 pages

Publisher: Avery (January 1, 1995)

Language: English

ISBN-10: 0895292211

ISBN-13: 978-0895292216

Book Description

Dr. Howell is often called the "father of food enzymes." During the '30's and'40's of this century, he did incredible research to prove that food enzymeswere an essential nutrient, and that cooking and processing of foods destroythem, thereby creating dramatic changes in our ability to digest food and remain healthy. This is a classic in the field.

The Enzyme Nutrition Axiom

"The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential." -Dr Edward Howell

My Review Of Enzyme Nutrition

Enzyme Nutrition is the primer to digestive enzymes and their role in health.

Dr. Edward Howell provides a thorough explanation of digestive enzymes and what they do. He teaches us the importance of supplementing digestive enzymes to supplement our diets which are missing so many raw foods which naturally contain their own enzymes.

Howell teaches about the Enzyme Diet which is a diet consisting of uncooked raw, unprocessed foods which are rich in their own natural enzymes. These raw foods are not only fruits and vegetables, but also include raw milk and how to balance your diet and return to optimal health.

Enzyme Nutrition also teaches us the many chronic health conditions which can be reversed by adding digestive enzymes to the diet and gives guidance on how to do this.

In my opinion, enzymes play a critical role in our health and the book Enzyme Nutrition is a must read for properly understanding why we should all add more food enzymes to our diet.

About the Author, Dr. Edward Howell

Dr. Edward Howell was born in 1898 in Chicago, IL. He earned his medical license from the state of Illinois in 1924 and then joined the staff at Lindlahr Sanitarium. Lindlahr was well known for treating those who suffer from degenerative chronic diseases at the time, especially tuberculoses. Patients were given a raw food and raw juice diet and benefited with dramatic improvements in their health. Dr. Howell measured the enzyme level in raw foods and compared them with cooked foods and learned that cooked foods were missing this vital aspect to our health. Dr Howell theorized that we need to replace the enzymes that are lost in the cooking of foods to enhance nutrient assimilation and improve our health.

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