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Food Enzymes for Health & Longevity Paperback – January 1, 1994


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Food Enzymes for Health & Longevity + Enzyme Nutrition + Enzymes: What the Experts Know
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Product Details

  • Paperback: 222 pages
  • Publisher: Lotus Press; 2 edition (January 1, 1994)
  • Language: English
  • ISBN-10: 0941524280
  • ISBN-13: 978-0941524285
  • Product Dimensions: 8.5 x 5.4 x 0.6 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #365,666 in Books (See Top 100 in Books)

Important Information

Ingredients
This new enlarged edition of the classic book now contains over 400 of those references to scientific literature which partly helped Dr. Howell formulate his revolutionary "Food Enzyme Concept." Minor corrections and modifications have been made for greater clarity, and a new glossary of scientific terms has been incorporated to facilitate understanding of the concepts.

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Customer Reviews

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If you care about yourself, you owe it to yourself to read these books.
Ben
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.
Mr. J. V
The wording of this book has more complex medical terms than the simple wording for the layman found in the original.
James Daly

Most Helpful Customer Reviews

55 of 57 people found the following review helpful By gilg@iniaccess.net.au on November 27, 1997
Format: Paperback
This book takes the view that the human body is totally dependant on Enzymes for health and longevity. Whilst not rejecting orthodox nutritional principles it concludes that the body utilises food enzymes for digestion and converts spare enzymes for the 1001 other metabolic processes our body undergoes each day. Dr Howell establishes through copious(!) references tot he literature that our body has a limited capacity to store and produce enzymes and that cooking food effectively destroys the enzyme content of foods. He reaches the conclusion that the Western Diet of cooked and processed food substains us for only so long and begins to poison us from a fairly early age. Being a non-medical person I couldn't challenge any part of this book and would recommend it unreservedly to anyone looking to research the area of natural nutritition and medicine.
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38 of 41 people found the following review helpful By James Daly on February 8, 2010
Format: Paperback Verified Purchase
OK, this book is not really a fraud, however this "revised and enlarged" edition had additions to it that were so badly written that I initially thought it was a fraud.

The book Enzyme Nutrition was referenced from Ron Schmidt's book, The Untold Story of Milk. It was also recommended in Sally Fallon's book: Nourishing Traditions. When I saw a 2nd edition was also available, I thought it would be good to get both. After reading both books carefully, I found this 2nd edition very confusing.

The introduction and interview at the beginning of this book recapped some of the basic information in the original. It explained that cooking food destroys the enzymes in food. When we eat nothing but cooked food, we eat food with no enzymes. To compensate, our pancreas must produce digestive enzymes, and this puts unnecessary wear and tear on our pancreas. Also, the pancreas is so busy producing enzymes, it never gets a chance to create hundreds of metabolic enzymes that keeps the body's tissue in good health. Eating modern processed and cooked foods are missing enzymes that contribute to many of the modern degenerative diseases we see today. Unfortunateally, I cannot see how the information in the following chapters support his theory, as it does in the original.

The nameless editor of this 2nd edition claims it contains "all the material in the 1980 edition of the of the book, with minor correction and modifications for the sake of clarity." (page 1) Except for the introduction and first interview, the rest of this book is more confusing than the original. The wording of this book has more complex medical terms than the simple wording for the layman found in the original.

If you don't believe me, preview both books on Amazon.com for yourself!
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25 of 29 people found the following review helpful By A Customer on October 14, 1999
Format: Paperback
This book has a lot of good information, but it reads like a research paper (which it was origionally, I think). Unless you're doing a research paper, there might me more helpful books to buy.
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18 of 22 people found the following review helpful By Ben on March 22, 2005
Format: Paperback
Unfortunately, these amazing books are not the easiest to find. I believe this is another book in my list of the most important books of today. Two others I believe in are Natural Cures by Kevin Trudeau and Why Stomach Acid Is Good For You. These books changed my family, literally. If you care about yourself, you owe it to yourself to read these books.
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9 of 11 people found the following review helpful By Jodi-Hummingbird TOP 1000 REVIEWER on February 2, 2012
Format: Paperback
I agree with this book when it says that digestive enzyme supplements improve digestive health, improve food intolerance and support the pancreas and the heart (by saving them the significant efforts needed to digest food) which improves general well being and physical functioning. Having lots of digestive enzymes available leaves your body with more energy and bodily resources free to do other jobs, such as healing the body from disease.

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.
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3 of 4 people found the following review helpful A Kid's Review on October 25, 2008
Format: Paperback
This is a truly great book about real food and the advantages of raw foods. It's easily written and loaded with information.
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