Food Enzymes:

The Least Understood  Nutrients

by Kris Van Oeveren, D.C.

Reprinted from “Healthy & Natural Journal”

In the field of nutrition, no other nutritive substance is as overlooked as food enzymes. These unique nutrients have not only been overlooked for their superior nutritional value but have been virtually eradicated from food by the agricultural industry in an effort to increase the shelf life of packaged food.

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