Enzymes are remarkable proteins that act as biological catalysts, playing a vital role in the functioning of every organ system in the body of all living organisms. Found in all forms of life, from bacteria to plants and animals, enzymes facilitate countless biochemical reactions necessary for metabolism, growth, and overall survival. There are thousands of known enzymes, and they can be classified into several different types based on their functions and the reactions they catalyze. Each enzyme has a specific function in the body that no other enzyme can fulfill. Let's explore the nature of enzymes, their structure, function, and significance in various biological processes.

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Dr. Edward Howell, a renowned researcher, was the first to recognize the crucial role of enzymes in human nutrition. Born in Chicago in 1898, Dr. Howell spent six years as part of the professional staff at the Lindlahr Sanitarium before establishing his private facility in 1930. He focused on treating chronic ailments through nutritional and physical methods. Alongside his private practice, Dr. Howell devoted his time to various research endeavors until his retirement in 1970. 

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Dr. Howell, author of Enzyme Nutrition: The Food Enzyme Concept, and considered by many as the father of food enzyme research in the 20th century, taught two key concepts:

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• Enzymes are living, biochemical factors that activate and carry out all the biological processes in the body, such as digestion, nerve impulses, the detoxification process, the functioning of RNA/DNA, repairing and healing the body, and even thinking.

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• The capacity of an organism to make enzymes is exhaustible. Therefore, on the biological level, how we utilize and replenish our enzyme resources will be a measure of our overall health and longevity.

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Enzymes: The Life Force of the Body

Enzymes, according to Dr. Howell, are substances that are essential for life as they facilitate every chemical reaction within our bodies. Unlike vitamins, minerals, and hormones, which require enzymes to perform their functions, enzymes themselves possess inherent life energy. Without enzymes, no activity would occur, rendering vitamins, minerals, and hormones ineffective. Enzymes can be likened to the labor force that constructs our bodies, just as construction workers build houses. While we may possess all the necessary building materials, such as vitamins, proteins, and minerals, the presence of enzymes is vital to sustain life and well-being.

 

Structure and Classification

Enzymes are large, complex proteins comprised of chains of amino acids. The unique sequence and arrangement of these amino acids give each enzyme its distinct three-dimensional structure, which is crucial for its catalytic activity. Enzymes possess an active site, a region where specific molecules, known as substrates, bind and undergo chemical transformations. The active site's shape and chemical properties perfectly complement those of the substrate, allowing for highly specific interactions.

Enzymes are classified into several categories based on their functions and the type of reactions they catalyze.

 

The first category encompasses metabolic enzymes, which are involved in various bodily processes such as breathing, movement, cognition, behavior, immune system maintenance, and more. Some metabolic enzymes within this group specifically work to counteract toxins and pollutants, transforming them into less harmful forms that can be eliminated by the body.

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The second category consists of digestive enzymes, most of which are produced by the pancreas. These enzymes are secreted by glands in the duodenum (the upper part of the small intestine) and primarily function to break down partially digested food from the stomach.

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The third category, which is of particular importance when considering our dietary choices, involves food enzymes. These enzymes are naturally present in raw foods and initiate the digestion process in the mouth and stomach. Food enzymes include proteases for digesting proteins, lipases for digesting fats, and amylases for digesting carbohydrates. Salivary amylases aid in carbohydrate digestion during chewing, while all food enzymes continue this process as the stomach contracts and mixes the partially digested mass. The stomach glands secrete hydrochloric acid and pepsinogen, initiating protein digestion and facilitating the absorption of vitamin B12 through the intrinsic factor. However, the complete digestion of our food requires various enzymes that are not secreted until later in the small intestine. Nonetheless, while food remains in the stomach, the enzymes present in the ingested food can perform their functions before the partially digested mass proceeds to the enzyme-rich environment of the small intestine.

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Enzymes: More Than Catalysts

Contrary to catalysts, which are inert substances, enzymes possess life energy and emit radiation when they work. Although enzymes contain proteins and sometimes vitamins, their activity cannot be synthesized solely through the combination of proteins or amino acids. Proteins within enzymes function as carriers of the enzyme activity factors. In this sense, enzymes can be likened to batteries, with protein carriers charged with energy factors, just as metallic plates are charged with electrical energy.

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The Source of Enzymes in Our Bodies

Enzymes are present in our bodies from birth, and we inherit a limited supply of activity factors or life force that must last a lifetime. The faster we deplete our enzyme activity, the quicker we exhaust our supply, resulting in a shortened lifespan. The strain on our enzyme "bank" caused by a diet primarily consisting of cooked food is a major cause of premature aging and various degenerative diseases, according to Dr. Howell. Overburdening the body with enzyme production for digestion restricts the production of enzymes for other essential bodily functions. This diversion of enzymes among different organ systems and tissues creates metabolic dislocations that may contribute to chronic incurable diseases like cancer, coronary heart disease, and diabetes. A state of enzyme deficiency stress is prevalent in the majority of individuals following a modern, enzyme-free diet. Once the capacity to produce certain enzymes diminishes, the body's ability to sustain life comes to an end.

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The Impact of Cooked Foods on Enzyme Supply

Most individuals unknowingly deplete their enzyme supply through their predominantly cooked food diets. The process of boiling food at 212 degrees Fahrenheit destroys 100% of the enzymes present. Therefore when food is steamed, roasted, broiled, fried, pasteurized, or microwaved, most if not all of the enzymes in it are destroyed. If enzymes were present in the food we eat, they would aid in digestion. However, consuming cooked, enzyme-free food forces the body to produce the enzymes necessary for digestion, depleting its limited enzyme capacity. This then is one of the primary thought processes behind the 'Raw Food' movement, that enzymes in raw foods aid digestion of the food so your body’s enzymes won’t have to do all of the work.

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The Consequences of Enzyme Deficiency Stress

Dr. Howell contends that enzyme deficiency stress resulting from diets primarily composed of cooked foods is a significant cause of premature aging and various degenerative diseases. The burden placed on the body to supply enzymes for digestion impedes the production of enzymes required for other vital functions. Consequently, a competition for enzymes arises among different organs and tissues, leading to metabolic imbalances and potentially causing chronic incurable diseases like cancer, coronary heart disease, and diabetes. Dr. Howell highlights that a majority of individuals on a modern, enzyme-deprived diet experience this state of enzyme deficiency stress.

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Dr. Howell proposes that human disease may have originated when humans began cooking their food. Evidence suggests that Neanderthal Man, who extensively used fire for cooking around 50,000 years ago, suffered from fully-developed arthritis. The consumption of cooked food by the Neanderthal Man and the cave bear, both inhabiting caves, resulted in chronic, deforming arthritis for both species. Weather alone does not explain the occurrence of arthritis, as demonstrated by the Eskimo population living in frigid conditions but not suffering from this condition due to their consumption of raw food.

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Extensive evidence supports the existence of food enzyme deficiency in humans. Low levels of starch-digesting enzymes in human blood and their higher levels in urine indicate that cooked starch consumption contributes to decreased enzyme levels. Many chronic ailments, including allergies, skin diseases, diabetes, and cancer, exhibit decreased enzyme levels. Cooked, enzyme-free diets may also lead to the pathological over-enlargement of the pituitary gland, which regulates other glands.

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Since the capacity of an organism to make enzymes is considered exhaustible, it is extremely important and wise to incorporate enzyme rich foods (e.g. sprouts, naturally cultured vegetables) and enzyme supplements for digestive support, nutrient absorption, and to help prevent the depletion of the body’s vital enzymes production capacity. 

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Dr. Howell states in his famous book Enzyme Nutrition: The Food Enzyme Concept: "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". It is therefore vital to supplement with enzymes to decrease the rate of exhaustion of the enzyme potential, thus supporting a healthier and longer lifespan.

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