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November 15, 2014

Enzymes from raw food

by Helene van den Berg

The three main families of digestive enzymes are amylases (digest sugars), proteases (digest protein) and lipases (digest fat). A fourth family, peroxidase and catalase, disarm free radicals. Many nutritional supplements like freeze-dried plant enzymes (e.g. bromelian from pineapples and papain from papya) contain chemicals similar to pepsin, a powerful protein-digesting enzyme.

Fermented and aged foods are examples of pre-digested foods, where the enzymes amylase and protease, are put to work. RAW foods, contain significant amounts of these enzymes, which become active when we chew them. The cooking process tend to destroy enzymes; the food enzymes are not denatured by stomach acid and more than half reach the colon intact.

There they alter the intestinal flora by binding free oxygen, reduce putrefaction and fermentation in the intestines (linked to colon cancer) and help lactic-acid beneficial bacteria grow. Raw calories are non-stimulating to glands and tend to stabilize weight. Cooked calories (boiled potato) excite glands and tend to be fattening. Raw honey is not as fattening as the amount of calories in the form of white sugar; a raw banana is not as fattening as a baked banana. Avocado’s, bananas, apples, oranges are high-calorie raw foods, but to judge these foods by their calories is misleading!

“There is a difference between raw and cooked calories”.

The levels of enzyme intake and bodily manufacture are different in raw and cooked foods and affect the body’s metabolism and it’s subsequent treatment of fats!!. Some people have trouble losing weight, because they are overfed after birth and their fat cells multiply faster than normally. The infant voracious eater reaches adulthood with 3 times as many fat cells to store fat, as a normal eater. One can stuff on raw food with little danger of producing excess weight, providing it is eaten in place of other food, and not in addition to it!

Enzymes naturally present in raw foods are:

  • Amylase – bananas, pineapple, honey, sweet potatoes, sweet corn, mushrooms, milk, wheat, EGGS, etc
  • Protease – EGGS, kidney beans, soya beans, wheat, pineapple, mushrooms, etc
  • Lipase – EGGS
  • Peroxidase & catalase – EGGS, apples, grapes, mangoes, mushrooms, milk, honey
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