(101 Health Steps) It certainly does, heat destroys enzymes on contact. In his book, Enzyme Nutrition, Dr. Edward Howell states,
“It is the misuse of fire by man in the form of cooking that I have called the fatal process… Any kind of heat treatment of food in the kitchen destroys enzymes. Slow or fast baking, slow or fast boiling, stewing, and frying all destroy 100 percent of the enzymes in food. [Steaming is also included in the list; try putting your hand in steam to find out how many enzymes in your hand survive.] Vigorous boiling takes place at 212 degrees Fahrenheit. Frying is done at a much higher temperature, and in addition to destroying enzymes, it also damages protein, or forms new chemical compounds with unknown and possibly pathogenic possibilities [This includes the protein in broccoli, which contain more protein calorie per calorie than most meat]. Imposing still more burden upon the metabolic enzymes. Although baking takes place at 300 to 400 degrees Fahrenheit, it is in dry heat, so the effect is no more destructive than at boiling temperatures. Enzymes are completely destroyed at all of these temperatures, however. “
“When I was in active medical practice, I developed a special electrothermo therapy immersion apparatus to apply high temperature treatment to specific parts of the body to stimulate local enzyme activity. This activity increases two to three times for every 10 degrees Fahrenheit increase in local temperature. I modified some of this apparatus to permit experiments to determine the thermal death point of protoplasm (living matter [cells]), and found that immersion in water at 118 degrees Fahrenheit destroyed enzymes in a half-hour. The temperature of 118F also blistered the skin, and prevented subsequent germination of seeds when they were immersed for a half-hour. Comparing 118F with any of the cooking temperatures, you can see that the enzymes in foods have not the slightest chance of escaping destruction under any kind of kitchen heat exposure. “
“In 1937, Kohman, Eddy, White, and Sanborn, Columbia University, published a paper entitled “Comparative Experiments With Canned, Home Cooked and Raw Food Diets,” Journal of Nutrition 14:9-19 (1937). It turned out that the canned food eaters were the heavyweights. Canned food, which must be cooked at high heat to preserve it, exerted a powerful stimulating effect on the endocrine chain, promoting a large body weight increase. (The endocrine chain is a system of glands that help to regulate body function.) I believe this is the proper way to interpret the results of this experiment, although I am aware that another interpretation is usually employed. To say that cooking improves utilization and absorption missed the point. Is anyone so naïve as to insist that we can improve on a process that has kept a vast population of organisms living out their lives for millions of years without the aid of the cook stove? If utilization of raw foodstuffs proceeded at a normal rate for these millions of years and we step in and do something to food, such as cooking it, which increases its utilization and absorption beyond the normal, this amounts to a perversion. If obesity is the result, it certainly is not wholesome. And if does not require deep insight to perceive that the evil consequences of such an assault on the endocrine balance may later hand us a legacy of many apparently unrelated pathological entities.”
Consuming enzyme-free food forces the body to create the enzymes from its enzyme bank account. The moment the enzyme bank is empty the human organism dies. Further, when the body is busy making digestive enzymes, it is not making metabolic enzymes, which are the enzymes that fix the human organisms illnesses and health issues. When people eat enzyme-free food three or more times a day, the body is not focusing on the health issues, which are associated with eating an enzyme-free diet: what is bad becomes worse.
People disagreeing with the scientifically proven facts based on well established studies that heat destroys enzymes must do their own research, so they can prove it to themselves. Nutrition research must not be judged based on hearsay (Information from unreliable sources: parents, friends, family, TV, doctors of medicine (drugs), fitness ads, health shops selling products, and teachers of other subjects besides health); however, opinions may be given in disagreement, even though it would be based on obvious bigotry and ignorance since everyone has a right to an opinion. This is usually the case when people are in denial and trying to protect their ignorance, so that they can protect themselves from the realization that they have been fooled their whole life.
Another reason is that individuals simply do not want to let go of their addiction of cooked foods (cooked foods have been proven to be addictive over and over), so they create excuses in order to permit themselves to do things that are wrong. We like to fool ourselves; i.e., life insurance (in actuality death insurance).
The Science of Anatomy identifies that humans are born with or physically develop everything they need to survive; humans were not born with steamers, juicers, ovens, stoves, or the like.
Humans have yet to improve on nature due to the complexity of nature for the simple human mind. The more nutrients we find, the more nutrients we realize there are in even a simple banana.
From a biblical point of view, the garden of Eden was just that, a garden. It was not called the farm of Eden or the slaughter house of Eden; there was no mention of killing animals. Adam and Eve were not supplied with knives or the secret of creating fire. As the story goes, they were supplied with a garden for a reason.
Dr. Edward Howell is the foremost authority on enzyme nutrition, and his work on the subject is priceless and undeniable. His book is strongly recommended especially for those who have not read a thing on the subject but then to dictate and educate others on the subject wrongfully.
Solution – Eat your food with the enzymes intact and live a longer, healthier life.
Reference: “Enzyme Nutrition” by Edward Howell
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