Enzymes – Only In Raw Food
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“Enzyme Fruit Salad” with mango, papaya, pineapple contains digestive enzymes, including lactase in mango, bromelain in pineapple, and papain in papaya (Murray & Pizzorno, 2005, p. 293, 299, 303)
Enzymes – Only In Raw Food
Enzymes are produced in all living cells and catalyze the biochemical functions in the body. We are born with a limited number of enzymes and must replenish them. This is particularly important when we eat cooked meals because enzymes are destroyed when food is heated to ~117 degrees Fahrenheit or higher. At this temperature, food begins to feel hot for us to touch, serving as a built-in signal at this threshold of enzyme loss (Fallon, 2001, p. 46). Dehydrating foods and cooking at very low temperatures can preserve the enzymes. When we eat cooked food, lacking enzymes, our body must furnish them to digest the food. This is why we sometimes feel tired after eating a cooked meal. The Enzyme Institute explains that when we have an enzyme deficiency limiting the capacity to digest food, the undigested and partially digested food may decay and feed pathogenic bacteria (TEI, 2022). Food grown in soil that has minimal organisms such as worms will have fewer enzymes. On the other hand, regenerative farming develops fertile soil that is teaming with beneficial microbes. Where there is life, there are enzymes. Eating raw natural foods that are grown in enzyme-rich soil can renew our enzyme supply and sustain us life-long.
Enzymes generally perform two functions. The synthetases (metabolic enzymes) build body structures, and the hydrolases (digestive enzymes) break-down food molecules. One of the key energy-enhancing benefits of fresh juice is that it offers an abundance of readily absorbable nutrients while giving the digestive system a rest. Michael T. Murray, N.D., author of The Complete Book of Juicing, describes how juicing “. . . allows vital energy in the body to be shifted from digestion to other body functions, such as repair and rejuvenation” (Murray, 1998, p. 39). For maximum energy, Dr. Murray recommends that 50% to 75% of our diet (by volume) come from raw fruits, vegetables, nuts, and seeds, and juicing can help us reach this percentage (Murray, 1998, p. 40).
Over the millennia, cultures throughout the world have fermented a wide array of raw foods. Fermentation tremendously increases the enzyme and probiotic content of the foods as well as the bioavailability of their nutrients. Organic farm stores that offer artisan-made fermented vegetables include: Wild West Ferments, Gapview Homestead, and Raw & Wild at Your Family Farmer. Traditionally, seeds, nuts, grains, and legumes were soaked overnight in warm acidic water (a little lemon juice, raw apple cider vinegar, yogurt, or buttermilk). This process simulates what occurs in nature, where enzyme inhibitors, such as tannins, keep these plant foods dormant until the temperature and moisture conditions are suitable for germination. For humans, these enzyme inhibitors may cause inflammation. The solution is the traditional practice of soaking seeds, nuts, grains and legumes overnight which begins the natural process of plant growth; whereupon, the enzyme inhibitors are cast off by the sprouting plants into the soak-water where they can be rinsed away. Once soaked and rinsed, grains and legumes can be further sprouted, fermented, cooked, or baked into delicious and nutritious meals (Fallon, 2001, p. 47).
Ann Wigmore, author of The Sprouting Book, advises that “Enzyme-rich foods such as sprouts, fresh vegetables, fruits, and their juices, are the most important factors in slowing the aging clock.” Wigmore explains how the sprouting action of enzymes produces more easily digested soluble compounds. Specifically, the carbohydrates are transformed by amylase into simple sugars, the complex proteins converted by protease into amino acids, and the fats changed by lipase into fatty acids. Wigmore describes how sprouts absorb minerals and chelate them (bind them to amino acids), making them more easily assimilated. Wigmore offers that live (raw) foods help conserve vital enzymes and support metabolism, cleansing, and the regenerative process within us (Wigmore, 1986, p. 22).
Enzymes are produced in all living cells and catalyze the biochemical functions in the body. We are born with a limited number of enzymes and must replenish them. This is particularly important when we eat cooked meals because enzymes are destroyed when food is heated to ~117 degrees Fahrenheit or higher. At this temperature, food begins to feel hot for us to touch, serving as a built-in signal at this threshold of enzyme loss (Fallon, 2001, p. 46). Dehydrating foods and cooking at very low temperatures can preserve the enzymes. When we eat cooked food, lacking enzymes, our body must furnish them to digest the food. This is why we sometimes feel tired after eating a cooked meal. The Enzyme Institute explains that when we have an enzyme deficiency limiting the capacity to digest food, the undigested and partially digested food may decay and feed pathogenic bacteria (TEI, 2022). Food grown in soil that has minimal organisms such as worms will have fewer enzymes. On the other hand, regenerative farming develops fertile soil that is teaming with beneficial microbes. Where there is life, there are enzymes. Eating raw natural foods that are grown in enzyme-rich soil can renew our enzyme supply and sustain us life-long.
Enzymes generally perform two functions. The synthetases (metabolic enzymes) build body structures, and the hydrolases (digestive enzymes) break-down food molecules. One of the key energy-enhancing benefits of fresh juice is that it offers an abundance of readily absorbable nutrients while giving the digestive system a rest. Michael T. Murray, N.D., author of The Complete Book of Juicing, describes how juicing “. . . allows vital energy in the body to be shifted from digestion to other body functions, such as repair and rejuvenation” (Murray, 1998, p. 39). For maximum energy, Dr. Murray recommends that 50% to 75% of our diet (by volume) come from raw fruits, vegetables, nuts, and seeds, and juicing can help us reach this percentage (Murray, 1998, p. 40).
Over the millennia, cultures throughout the world have fermented a wide array of raw foods. Fermentation tremendously increases the enzyme and probiotic content of the foods as well as the bioavailability of their nutrients. Organic farm stores that offer artisan-made fermented vegetables include: Wild West Ferments, Gapview Homestead, and Raw & Wild at Your Family Farmer. Traditionally, seeds, nuts, grains, and legumes were soaked overnight in warm acidic water (a little lemon juice, raw apple cider vinegar, yogurt, or buttermilk). This process simulates what occurs in nature, where enzyme inhibitors, such as tannins, keep these plant foods dormant until the temperature and moisture conditions are suitable for germination. For humans, these enzyme inhibitors may cause inflammation. The solution is the traditional practice of soaking seeds, nuts, grains and legumes overnight which begins the natural process of plant growth; whereupon, the enzyme inhibitors are cast off by the sprouting plants into the soak-water where they can be rinsed away. Once soaked and rinsed, grains and legumes can be further sprouted, fermented, cooked, or baked into delicious and nutritious meals (Fallon, 2001, p. 47).
Ann Wigmore, author of The Sprouting Book, advises that “Enzyme-rich foods such as sprouts, fresh vegetables, fruits, and their juices, are the most important factors in slowing the aging clock.” Wigmore explains how the sprouting action of enzymes produces more easily digested soluble compounds. Specifically, the carbohydrates are transformed by amylase into simple sugars, the complex proteins converted by protease into amino acids, and the fats changed by lipase into fatty acids. Wigmore describes how sprouts absorb minerals and chelate them (bind them to amino acids), making them more easily assimilated. Wigmore offers that live (raw) foods help conserve vital enzymes and support metabolism, cleansing, and the regenerative process within us (Wigmore, 1986, p. 22).
References
Fallon, S. (2001). Nourishing Traditions (2nd Edition). Washington, D.C.: New Trends Publishing Inc.
Murray, M. T. (1998). The Complete Book of Juicing. New York, NY: Three Rivers Press.
Murray, M. & J. Pizzorno. (2005). Encyclopedia of Healing Foods. New York: NY: Atria Books.
The Enzyme Institute. (2022). What are food enzymes? Retrieved from: https://www.foodenzymeinstitute.com/content/Default.aspx.
Wigmore, A. (1986). The Sprouting Book. Honesdale, PA: Paragon Press.
Fallon, S. (2001). Nourishing Traditions (2nd Edition). Washington, D.C.: New Trends Publishing Inc.
Murray, M. T. (1998). The Complete Book of Juicing. New York, NY: Three Rivers Press.
Murray, M. & J. Pizzorno. (2005). Encyclopedia of Healing Foods. New York: NY: Atria Books.
The Enzyme Institute. (2022). What are food enzymes? Retrieved from: https://www.foodenzymeinstitute.com/content/Default.aspx.
Wigmore, A. (1986). The Sprouting Book. Honesdale, PA: Paragon Press.
Amy Wing, Holistic Health Educator,
Nature’s Hearth
Website: www.naturesheart.net
Email: ajw.habitat@gmail.com
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