Raw foods are full of enzymes. Cooked and processed foods have none. Enzymes are the foundation of energy and the life force in all living things. They play a vital part in the digestion of our foods, in fighting disease, and in breaking down foreign matter. Enzymes are responsible for building, detoxifying, and healing the body. Without enzymes, seeds would not sprout, fruit would not ripen, leaves would not change color, and life would not exist. Enzymes are necessary for digestion, for battling viruses, and for dissolving bacteria. When enzymes are being diverted to your digestive tract to aid in the digestion of cooked food, there is less enzyme potential to fight off illness and disease.

Each person is given a limited supply of body-enzyme-energy at birth. The faster we use up our enzyme supply, the shorter our life span, the weaker our immune system and the more dis-eased the body. Enzymes far more important than any other nutrient. Proteins cannot be utilized without enzymes, nor can vitamins or minerals. Enzymes are destroyed after they are used and must be constantly replaced. Cooked foods draw from the enzyme reserves, depleting the body's precious life force.

With inadequate amounts of digestive enzymes we will have a number of health problems including: waste-toxins which accumulate in the blood, lymph and tissues (which contributes to a weak immune system), lack of energy, digestive disorders, excessive gas, food allergies, poor skin, foul breath and/or body odor.

To prevent this enzyme loss from shortening our life span, we have two options: 1) provide enzyme reinforcements from an outside source, and 2) eat plenty of raw food. We prefer to eat raw food, but when cooked food is on the table, we suggest you take digestive enzymes. (They're available at health food stores.)