Food Enzymes
Enzymes are specialized proteins possessing catalytic activity on which all living organisms depend to promote the various vital reactions necessary to maintain life. Some 2,000 enzymes have been isolated and classified into six principal groups where essentially all food constituents are considered enzyme substrates. Thus, most all food processing and/or refining impairs or totally inactivates naturally-occurring catalytic enzymes. The real purpose of processing and refining is to increase shelf life – not to improve food quality. However, most every establishment-supported food scientist will intimate or blatantly state that the enzyme destruction by food processing is for the benefit of the consumer.
“Any food that will not spoil is not fit for human consumption”
Sixty years ago Mr. V. Earl Irons, naturalist and lecturer, proclaimed: “Any food that will not spoil is not fit for human consumption.” In turn, should circumstances demand that one exist on refined and/or processed food, it is imperative that one supplement the diet with biologically-active food concentrates to offset premature aging, illness and early death. Mr. Irons stated at a scientific gathering that our soils were depleted of essential elements and incapable of supporting health. He served a year in prison and paid a hefty fine. Despite the fact he had volumes of scientific support from the United States Department of Agriculture and university soil scientists, he was found guilty because his evidence, not conforming to the consensus of medical opinion, could not be introduced as evidence. Today, more than a half century later, the same “consensus” rule applies.
The Protective WatchDog Agencies
This year according to Forbes, Americans will spend on healthcare, $3.207 trillion dollars, which equals on average $10,000 per American. Just to keep things in perspective we can compare this figure to 1990 where Americans spent $600 billion dollars. That is a 535% increase in spending over a 25 year period. Taking population growth and government expansion of health insurance into account, that number seems precarious to me. In 1990 healthcare was 10% of the GDP. Now healthcare is 18% of the U.S. GDP. This is what the consensus of medical opinion has brought to America. As this number logarithmically rises, how long will it be before it becomes an absurdity and implodes or bankrupts our economy? Seems like we’re on a wrong track with this consensus, as it is now more like collusion between the medical delivery system (doctors and hospitals and medicine treatments that are making us sick), big agricultural concerns (FDA approved chemicals that are making us sick), big corporate pharmaceutical concerns (FDA and CDC drugs and vaccines that are making us sick), big corporate insurance companies (insurance premiums that are making us sick), and “Oh!”, the government that allows all of this to happen through its “protective watchdog” agencies (FDA, EPA, CDC, etc.). All a citizen can do is not get sick and that is what this article is all about. Please read and understand because your life and your family’s life literally depends on this information.
We are NOT the Healthiest Nation
Be advised that America is not the healthiest nation in the world and degenerative (metabolic) disease is rapidly proliferating. Sanitary engineering, not medical care, has made the drastic reduction in infectious diseases since the turn of the 20th century. Although hotly denied by establishment scientist, malnutrition, foul-nutrition, acute and chronic environmental poisoning, are some of the culprits contributing to ill health in America.
Concurring with V. Earl Irons, the late William Albrecht, Ph.D., emeritus professor of agronomy, University of Missouri, addressed a professional gathering in Dallas, Texas during the late 1950’s. He proffered:
“All food enzymes are vital to life. Enzymes are molecules of protein that either make or break chemical bonds. Vitamins, minerals, and trace elements cooperate with and activate enzyme function. Proper enzyme activity is required for every biochemical reaction in the body. Without enzymes, biosynthesis is impaired, if not totally halted.”
Think about the timing of his statement. We knew early on that all of the pasteurization of foods was going to result in massive health problems.
Admission and Denials
In Fox and Morrissey’s 1986 Handbook on the Nutritional Value of Processed Food they stated:
“Heat processing of foods is carried out to increase storage life…examples of heat processing include blanching, pasteurization, and sterilization…the thermal treatments [also] entail some losses of vitamins. (Emphasis added)
“In the pasteurization process, the foodstuff is subjected to a temperature high enough to destroy only pathogenic bacteria and to inactivate the most troublesome enzymes.”
The authors of the above cited research report do not elucidate the meaning of “the most troublesome enzymes.” No doubt, the reference is to those enzymes that diminish shelf life-troublesome to the producer not the consumer.
Check back next week to find out more on Pasteurization!