I Keep Hearing About Enzymes, What Are Enzymes And Why Do I Need Them?

According to “Enzymes: The Fountain of Life”, by K. Miehlke, R. M. Williams, D. A. Lopez, Enzymes are a measure of our life and immunity. “The immune system depends heavily on enzymes to conduct its protective functions. When enzyme activity stops, life stops and the person or organism dies!” In other words, enzymes are our supply of the vital energy of life.

For every chemical reaction that occurs in the body, enzymes provide the stimulus. No mineral, vitamin or hormone, can do any work without enzymes. A simple way to describe what enzymes do is this: Enzymes are the Managers of a company and vitamins and minerals are workers. The Manager tells the workers what, and how to do, while the worker’s job is to carry out the job. Without the Manager (enzymes), certainly no work gets done!

Vital are also coenzymes, which support some enzymes function (not all enzymes have coenzyme). Various vitamins and minerals also serve as coenzyme. Magnesium is an example. It activates many functions and has lots of responsibilities. If it’s not available to the enzyme, the enzyme can’t work.

There is no breathing, no digestion, no growth, no blood coagulation, no sense perception, and no reproduction without enzymes. Each enzyme has one job and one job only.

Enzymes are made by the body and are involved in all body processes, including breathing, thinking, talking, moving, and immune function. Our body manufactures digestive enzymes in the pancreas, in the mouth, stomach and small intestine. Enzymes are especially critical for digesting food properly.

Many nutritional studies have shown that a regular diet of cooked, microwaved or canned foods causes the development of chronic and degenerative diseases and premature aging followed by early death. How is this even possible? In one sentence, cooking food destroys the essential plant enzymes. They are more heat-sensitive than vitamins and are the first to be destroyed during cooking. They are destroyed by being heated above 118 degrees Fahrenheit and are deactivated or destroyed by pasteurizing, canning, and microwaving. 

(excerpt from my book)


... more about "Enzymes: The Fountain of Life" in my book " "