Enzyme Nutrition
by Dr. Edward Howell
$10.95

Softcover - 175 pages

Why is eating food in its natural state, unprocessed and unrefined, so vital to the maintenance of good health? What is lacking in our modern diet that makes us so susceptible to degenerative diseases? What natural elements in food may play a key role in unlocking the secrets of life extension? These fascinating questions, and many more, are answered in this important and timely book.

Written by one of America's pioneering biochemists and nutrition researchers, Dr. Edward Howell, Enzyme Nutrition presents the most vital nutritional discovery since that of vitamins and minerals—food enzymes.

Enzymes make the digestion of food possible. Our digestive organs produce some enzymes internally. However, food enzymes are necessary for optimal health and must come from uncooked foods such as fresh fruits and vegetables, raw sprouted grains, unpasteurized dairy products, and food enzyme supplements. When we are young, says Dr. Howell, our normal ability to produce enzymes internally promotes rapid growth, and in most cases prevents serious illness. But as we age, our internal enzymes become depleted. Unless we do something to stop their one-way flow out of the body, our digestive and eliminative capacities weaken; this can lead to acute health complaints, obesity, and chronic illnesses.