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There are three classes of enzymes: metabolic enzymes, which run our
bodies; digestive enzymes, which digest our food; and food enzymes from raw
foods, which start digestion. Our bodies—all our organs and tissues—are
run by metabolic enzymes. These enzyme workers take proteins, fats and carbohydrates
and structure them into healthy bodies, keeping everything working properly.
Nature’s plan calls for food enzymes
to help with digestion instead of forcing the body’s
digestive enzymes to carry the whole workload.
If food enzymes do some of the work, according
to the Law of Adaptive Secretion of Enzymes, the
enzyme potential can allot less activity to digestive
enzymes, and have more to give to the hundreds
metabolic enzymes that run the body. If food enzymes
did some of the work, the enzyme potential would
not be facing bankruptcy, as it is now in the bodies
of millions of people on the minus diet—food
minus its enzymes. Our enzyme potential has a problem
somewhat similar to a checking account which could
become dangerously deficient if not continually
replenished.
If the human organism must devote a large
portion of its enzyme potential to making digestive
enzymes, it spells trouble for the whole body because
there is a strain on the production of metabolic
enzymes and there may not be enough enzyme potential
to go around. There is competition between the
two classes of enzymes…The Law of Adaptive
Secretion of Enzymes holds that the organism values
its enzymes highly and will make no more than are
needed for the job…The Law of Adaptive Secretion
of Enzymes has since been confirmed by dozens of
university laboratories throughout the world.
If humans take in more exogenous (outside)
digestive enzymes, as nature ordained, the enzyme
potential will not have to waste so much of its
heritage digesting food. It can distribute more
of this precious commodity to metabolic enzymes,
where it rightfully belongs. |
