Enzymes
An important issue that I always focus on in the world of health and wellness is enzymes and how they affect our bodies. Enzymes are made up of amino acids; they are similar to proteins but less complex. All living proteins come with their own enzymes the will ultimately digest them. Enzymes are present in every living tissue, including fruits, vegetables and meats we eat everyday. If you have a carrot and you leave it sit at room temperature it will start decomposing itself. This is the enzymes at work. It’s the enzymes that are causing it to decompose. Everything in nature is designed to decay. To preserve something living, you have to kill off the enzymes. When you kill enzymes in food, you make it less digestible and you reduce its life-force content. Visualize a peach: you either have to eat it before it starts to decompose or you have to slow the enzymes down by refrigerating it, else it will start to ferment and rot.
It is not good to eat food that is already decomposed. To digest food your pancreas and liver assemble enzymes required to break down the food. If the food is cooked, canned or pickled, it is important that you supplement enzymes externally, else you will be draining your enzyme reserves.
Refrigeration kills enzymes; cooking destroys them through heat. When your food doesn’t give the body the enzymes it needs, the body has to work very hard to compensate in order to digest the food you ingest. This extra work by the body is detrimental to healthy living. Supplementing with enzymes is one way of counteracting the problems you create by cooking and refrigerating your food.
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