Technical Bulletin
Vital Enzymes: Excerpts from Dr. Edward Howell
Science long ago confirmed, there are two signs that indicate the presence or absence of life in a human body:
- Presence or absence of nervous impulse,
- Presence or absence of enzyme activity.
Restoring proper enzyme activity to cells has been termed "biochemical cpr to the cell." It is the first and foremost step in any properly designed nutritional program, a necessary step on the road to health and energy.
Directly From Dr. Edward Howell
Dr. Edward Howell was the first researcher to recognize the importance of food enzymes to human nutrition. In 1946, he wrote the book, The Status of Food Enzymes in Digestion and Metabolism. In his own words, "Enzymes are substances which make life possible. They are needed for every chemical reaction that occurs in the body. Without enzymes, no activity at all would take place. Neither vitamins, minerals or hormones can do any work without enzymes. Think of it this way: Enzymes are the labor force that builds your body, just like construction workers are the labor force that builds your house. You may have all the necessary building materials and lumber, but to build a house you need workers, which represent this vital life element. Similarly, you may have all the nutrients–vitamins, proteins, minerals, etc., for your body–but you still need the enzymes, the life element, to keep the body alive and well."
The following are some special, less frequently published quotes, all directly from Dr. Edward Howell:
- Enzymes are much more than catalysts. Catalysts are only inert substances. They possess none of the life energy we find in enzymes. For instance, enzymes give off a kind of radiation when they work. This is not true of catalysts. In addition, although enzymes contain proteins–and some contain vitamins–the activity factor in enzymes has never been synthesized.
- There is no combination of proteins or any combination of amino acids or any other substances which will give enzyme activity. There are proteins present in enzymes. However, they serve only as carriers of the enzyme activity factors. Therefore, we can say that enzymes consist of protein carriers charged with energy factors just as a battery consists of metallic plates charged with electrical energy.
- I believe the strain on our enzyme "bank account," caused by diets of cooked food, is one of the paramount causes of premature aging and early death. I also believe it is the underlying cause of almost all degenerative diseases.
- This state of enzyme deficiency stress exists in the majority of persons on the civilized, enzyme-free diet.
- The Neanderthal Man of 50,000 years ago used fire extensively in his cooking. He lived in caves and ate mostly roasted meat from the continuous fires which warmed the caves. These statements are documented by scientific evidence in my published and unpublished works. From fossil evidence, we know that the Neanderthal Man suffered from fully developed crippling arthritis.
- I don't think weather had much to do with the arthritis of the Neanderthal Man. For example, consider the primitive Eskimo. He lived in an environment just as frigid as that of the Neanderthal Man; and yet, the Eskimo never suffered from arthritis and other chronic disease.
- The Eskimo ate large amounts of raw food. The meat he ate was only slightly heated and was raw in the center. Therefore, the Eskimo received a large quantity of food enzymes with every meal.
- The word "Eskimo" itself comes from an Indian expression which means, "He who eats it raw."
- There is no tradition of medicine men among the Eskimo people. But among groups like the North American Indian, who ate cooked food extensively, the medicine man had a prominent position in the tribe.
- Over the last 40 years, I collected thousands of scientific documents to document my theories. To begin with, human beings have the lowest levels of starch–digesting enzymes in their blood of any creature. We also have the highest level of these enzymes in urine, meaning that they are being used up faster.
- There is no evidence showing that these low enzyme levels are not due to a peculiarity of our species. Instead, they are due to the large amounts of cooked starch we eat.
- We know that decreased enzyme levels are found in a number of chronic ailments, such as allergies, skin disease and even serious diseases, like diabetes and cancer.
- Incriminating evidence indicates that cooked, enzyme–free diets contribute to a pathological over-enlargement of the pituitary gland, which regulates the other glands. There is research showing that almost 100% of the people over 50 dying from accidental causes were found to have defective pituitary glands.
- I believe that food enzyme deficiency is the cause of the exaggerated maturation of today's children and teenagers. It is also an important cause of overweight in many children and adults.
- Many animal experiments have shown that enzyme-deficient diets produce a much more rapid maturation than usual. Animals on cooked diets are also much heavier than their counterparts on raw diets.
- Farmers use cooked potatoes to fatten pigs for market. They've found that pigs on cooked potatoes fatten faster and more economically than pigs on raw potatoes. This evidence shows the great difference between cooked calories and raw calories. Indeed, from my work in a sanitarium many years ago, I've found that it was impossible to get people fat on raw foods, regardless of the calorie intake.
- So far, there's not much hard evidence on whether taking additional enzymes will extend lifespan. However, we do know that laboratory rats that eat raw foods will live about three years. Rats that eat enzymeless chow diets will live only two years. Thus, we see diets deficient in enzymes caused a 30% reduction in lifespan.
If this held true for human beings, it may mean that people could extend their lifespan by twenty or more years–just by maintaining proper enzyme levels.
© 2001 Infinity2, Inc. Form #1451 Rev. 06/29/99
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