Enzymes
Food Enzymes:
The Least Understood Nutrients
by Kris Van Oeveren, D.C.
Reprinted from “Healthy & Natural Journal”
This food enzyme assassination is accomplished in two ways: First, the food is processed in such a way that the enzymes are targeted and killed before packaging. Processing measures include pasteurizing, irradiating, microwaving, frying, baking, boiling, broiling, roasting, steaming or exposing to heat above 120 degrees. Second, the food is genetically changed. Extensive agricultural research in our universities and corporate institutions has given us the knowledge and capacity to genetically alter our food in order to extend the shelf life and increase the durability of our food during transportation. Unfortunately, these researchers completely ignored the devastating health effects of eating food without enzymes, so-called “dead food.” Read more: http://www.organicsamerica.com/lib/lib_01_food%20enzymes.htm
