Enzymes part I: the formidable foe of western disease

Enzymes. Perhaps the most undervalued, prolifically-unsung heroes in the maintenance of vibrant health.

And just to be even clearer, they are responsible for the creation of ALL life (the sperm cannot meet the egg without enzymatic assistance) and death itself (playing a crucial role in the decomposition process).

But we’ve never been taught much about them, not even in chemistry class at school. All I remember us being told was as follows:

FACT # 1: Enzymes are catalysts and thus speed up chemical reactions.

FACT # 2: Enzymes do not get used up in any chemical reactions.

That second statement is perhaps one of the most erroneous scientific assumptions ever to be made.

Sorry, Miss West – and every other school chemistry teacher before or since – but whoever taught you that got it wrong.

Relax. If you answered a question on your GCSE chemistry paper with that information above in mind, you’d still have got a big, fat tick next to it.

Because it’s what everybody believed until relatively recently.

So, what changed, exactly?

Lipase, the fat digesting enzyme
Lipase, the fat digesting enzyme

A bloke called Dr Edward Howell, that’s what. And it all began when he published one of the most influential books on nutrition: Enzyme Nutrition.

Not only does he stick his head, neck and shoulders unapologetically over the parapet to declare this biological fact, but he also goes into great detail to explain why enzymes are perhaps even more vital to us than vitamins and minerals.

Enzymes generally increase our body’s electro-magnetic frequency in and around our cells.

Only trouble is, no one ever tells us that. And just because you may never have heard anyone mention them before, please don’t fall into the trap of thinking they don’t matter; they do.


They’re used in every single bodily process, see. More to the point, they’re NEEDED for every bodily process. So much so that it is taken as fact in certain research circles that a lack of enzymes is the key to most of the major diseases we encounter.

Protease: to dissolve the protein coating on cancer cells
Protease: to dissolve the protein coating on cancer cells

For example, it has been suggested that diabetes high cholesterol and Alzheimers are caused by a lack of amylase, a major fat digester.

Likewise, a lack of amylase had also been named as a leading cause of problems such as obesity and, again, diabetes, because the body needs amylase to break down starch.

At Hippocrates Health Institute, EVERYONE is told to start taking enzymes from day one. And to continue doing so long after they’ve arrived home. It’s a life thing, not a fad.

Take cancer, for example. All cancer cells are coated with protein. And in order for our immune system to be able to “see” or recognise them, that coating must be removed.

And this is one of the many thousand functions of enzymes. In this case, protease.

The flaw in the plan comes when the body doesn’t have enough – usually because most of the available protein enzymes have been lumbered with the lengthy, exhaustive process of digesting animal protein, which, as you know, takes three days. Up to this point, that meat will lie around in your intestines, as the body puts in an inordinate amount of effort trying to transform it from solid to liquid. And let me tell you: that takes A LOT of enzymes.

So you can well imagine how much enzymatic debt your body is in if you eat meat regularly. Or dairy, for that matter.

And then, to add insult to injury, most of us eat a majority-cooked diet. And if this involves temperatures above 105 degrees, you can be sure that all the enzymes present in this food have been systematically destroyed.

So, back to those lurking cancer cells. With insufficient enzymes to do the job of breaking away the protein shell, they begin to multiply, and so on, simply because your body didn’t get the signal to destroy them.

Amylase, the starch digester
Amylase, the starch digester

Overall, it’s your digestive system that suffers most from a lack of enzymes:


If in plentiful supply, the process happens considerably more quickly, and food is broken down more efficiently, with maximum uptake of nutrition. And for this, you need to ensure that your body’s store of protein, fat and starch digesting enzymes are through the roof.

So, how exactly can this be achieved?

Stay tuned, and I’ll give you the low-down next time.


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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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