A 10-POINT PROGRAM TO GET ENOUGH ENZYMES FOR HEALTHFUL LIVING

Posted: April 29th, 2009 | Author: admin | Filed under: General health | No Comments »

Here is a 10-point program which will assure you a generous supply of enzymes—the miracle health builders:

Eat as much raw food as possible. At least 50 percent, but still better two-thirds of your diet should be raw. This is not nearly as difficult to achieve as it may seem. Never cook fruits and vegetables. Why destroy these excellent foods when they not only taste better raw but also are more easily digested in a raw form? Learn to prepare delicious fresh vegetable and fruit salads. Bircher-Benner Muesli and Fruit Salad a la Airola are powerful storehouses of enzymes.

Eat foods as soon as possible after they have been harvested. Keep raw foods chilled all of the time. Storage and wilting destroy some of the enzymes.

In winter, or when raw fruits and vegetables are scarce, use frozen foods. Freezing does not destroy enzymes, only inactivates them. However, they disappear rapidly when frozen food is thawed— eat it immediately!

If you must cook some of the vegetables, cook them as fast and as little as possible. Chinese cooking, which leaves vegetables still crisp and half raw, preserves part of the enzymes.

Chew all your foods well, especially carbohydrate foods: fruits, vegetables, seeds and grains. Enzymatic action on foods starts in your mouth!

Use unpasteurized raw milk and natural cheese only. Pasteurization and cheese-processing destroy enzymes. Goat milk is particularly rich in enzymes. Raw milk is available at better health food stores.

Use as many as possible of the “fermented” enzyme-foods: homemade sauerkraut, homemade soured milk, homemade yogurt, homemade kefir, homemade cottage cheese, and homemade sour pickles. These foods are potent sources of beneficial enzymes and are practically predigested foods which require very little digestion in the stomach. They are also extremely beneficial for the healthy condition of the bacterial flora in the digestive tract.

Raw grains, especially wheat, and seeds are rich sources of enzymes. Since baking requires high temperatures, bread is void of enzymes. Use grains raw. There are many ways to do it. Sprouted wheat or other sprouted grains are delicious foods and are literally loaded with enzymes. Bircher-Benner Muesli, which contains raw oats, is a powerful source of enzymes.

Buy a juice extractor and make your own enzyme-loaded drinks: fresh raw fruit and vegetable juices. Carrots, cabbage, celery, tomatoes, apples, pineapples, pears, and grapes are especially appropriate for juicing. Use separately or mix them to suit your taste. But never mix raw vegetables and raw fruits together, in juicing or eating. Drink juices between meals, or before meals, but not after. Drink juices immediately after they have been prepared.

10. Supplement your diet with the following special foods rich

in exogenous enzymes:

Brewer’s yeast—rich in enzymes, B-vitamins, and complete proteins.

Honey, raw, unprocessed, unheated—rich in enzymes, vitamins, and pollen.

Papaya—an excellent source of papain, enzyme needed for protein digestion. Papaya juice is sold in health food stores.

Rose hips—a rich source of vitamins C and P, and enzymes.

Kelp—rich in minerals, iodine, vitamins and enzymes.

All these special food supplements are, in addition to enzymes, extremely rich in vitamins and minerals, which are coenzymes; that is, the)’ help the enzymes in their work.

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