The modern diet consists primarily of cooked and processed foods. Simply put, cooking foods (especially over 118°) will totally destroy all enzymes that food possesses.  Enzymes may be active in raw foods, but only produce enough enzymes to break down that specific food. This means that:

  1. No single raw food can produce enough enzymes to break down an entire meal.
  2. You won’t find any enzyme activity in foods that are boxed, bottled, irradiated, pasteurized or canned.

Unfortunately many of us have depended on these processed foods for the convenience they provide. The ultimate result is that due to the pasteurization, sterilization, radiation, freezing, and microwaving that have become such a major part of our culture, we have inevitably altered the structure of many food enzymes and even rendered them inactive.

In addition, because of pollution and soil exhaustion, the Earth has become so taxed that it has become difficult to provide us with clean air to breathe, pure water to drink, or nutrient rich foods to eat.

The problem is that enzymes are the workforce in the body and are directly involved in every aspect of our bodily functions, from breathing and growth to thinking and movement. Without enzymes, our body cannot utilize essential vitamins, minerals, trace minerals and other nutrients. Without enzymes and these vital nutrients, our body becomes exhausted and tries to compensate for the deficiencies, often to the detriment of other vital organs. In basic terms, enzyme supplementation is important because the body cannot maintain a healthy and balanced system simply by depending on the diet. The body’s enzyme account must be replenished in order to ensure proper digestion, a strong immune system and metabolic function throughout the body.