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Food Enzymes for Health & Longevity Paperback – January 1, 1994
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Top Customer Reviews
At first, this book seems easy to read: Our modern diet of processed and cooked foods destroys all of the enzymes in all of our foods. Since our food is missing all of the enzymes, our pancreas needs to work overtime, producing lots of extra digestive enzymes, to digest all this cooked food. This puts a lot of wear and tear on the pancreas. Since the pancreas is so busy producing digestive enzymes, it never gets a chance to produce thousands of important metabolic enzymes that maintain our body tissues and keep our body in good health. This contributes to our modern degenerative diseases we see today.
However, after the interview, the rest of this book becomes very difficult to read. It is much more difficult to read and understand than Howell's Enzyme Nutrition, (c) 1985. After reading both books carefully, I finally realized this "2nd Edition - Revised and Enlarged" is actually the rough draft to Howell's Enzyme Nutrition, (c) 1985.
If you don't believe me, just read the preface on page 2, where Dr. Howell Himself describes this book as:
"a mere preamble to a more matured and extended compilation. I seek the help of those qualified to judge in pointing out to me by correspondence any errors of fact or logic that may appear in this work."
If you carefully read the Editor's note on Page 1, of this book and P. 165 of Howell's other book "Enzyme Nutrition, The Food Enzyme Concept," (in a short article titled "about Dr.Read more ›
But I don't agree that the evidence (or simple logic) supports some of the other claims and recommendations in this book.
For example, this book talks about the importance of an enzyme rich diet. It then points out that foods which have a higher caloric value have a lot more enzymes in them; so foods such as meat, milk and eggs eaten raw (or lightly cooked in the case of meat and eggs) are high in enzymes and foods such as raw vegetables and fruits are very very low in enzymes.
Yet the book then goes on to talk about a diet very high in raw fruits and vegetables (75% is the figure quoted I think) being the most important thing for enzyme levels. How does that make any sense at all?
Wouldn't one wanting to follow this guideline do best making sure to eat the high enzyme foods raw such as meat, milk, honey and eggs eaten raw (or lightly cooked in the case of meat and eggs) and to make sure that intake of these high enzyme foods is adequate - as well as adding some extra high enzyme fermented foods to the diet too? Foods like fermented fish, kefir, yogurt, sauerkraut and so on. Eating lots of fruit and vegetables is important to health of course but these other foods are far more important when it comes to taking in enzymes, and should at the very least be given equal billing as the fruits and vegetables, surely.Read more ›
Most Recent Customer Reviews
I have yet to read the whole book. But if you take the time to fully understand the concept it is interesting.Published 4 months ago by Troy E. Miller
Many solid scientific evidence in understanding the importance of food enzymes. The summary at the back was helpful.Published 12 months ago by Raquel Neslund
The information was straight forward and practical. It was also presented in an informative, educational format so that you can understand the reasoning behind the advice.Published on May 14, 2014 by Faye Breaux-Parker
This is actually the original re-print of the 1946 edition "The Status of Food Enzymes in Digestion and Metabolism" as you can read at the hathitrust.org library. Read morePublished on May 12, 2013 by Mr. J. V
This book was very helpful, great to apply in the area of nutrition which I specialize in. Enzymes are the life force. Read morePublished on August 12, 2012 by Jam