What are enzymes?
Enzymes are like a lock and key to opening the cell structure to assimilating nutrients. Grains, nuts and seeds have “enzyme inhibitors” that enable them to store for longer periods of time than a fruit or vegetable. By soaking and sprouting them, the inhibitors are broken and they are much more easily digestible. When we eat food that has not been heated and the enzymes are still intact, the whole process of digestion is immensely eased. When we eat a mostly cooked food diet, up to 75% of the energy stores within the body, can be used merely in digestion and absorption. Enzymes are then taken from within the pancreas, liver, bone and tissue and all of the body becomes overworked and eventual internal breakdown can takes place. When we eat foods with the enzymes intact, it can take as little as 25% of the bodies energy stores to digest it. This eases the body’s energy to aid in healing and create ideal health. When we choose to eat raw foods, overall assimilation and absorption of the
Enzymes are complex proteins that induce chemical changes in other substances without changing themselves. They are very specific in their action. Often referred to as the “life-force” enzymes are responsible for regulating digestion, immune function, cardiovascular function, and all other metabolic processes within the body. There are three types of enzymes: food enzymes, digestive enzymes and metabolic enzymes. Food Enzymes are found in all raw foods (fresh fruits and vegetables, unprocessed nuts). They are responsible for breaking down that specific food in which they are found in. With the aid of the food enzymes, our bodies can easily digest the foods into absorbable forms without any added stress to the overall system. As a result, the increased nutrient bioavailability will promote health and vitality. Unfortunately, when we choose to cook and process our foods with heat, food enzymes become inactive. Digestive Enzymes are produced in the pancreas to aid in the digestive process
