I found Dr. Edward Howell's book, "Enzyme Nutrition" and the Food Enzyme Concept to be a fascinating read. Naturally occuring food enzymes are bio-chemical protein molecules that are heat sensitive, just like we are. High-temperatures such as stir-fry, steam, micro-wave, pasteurization, etc. will quickly destroy live enzymes, which explains our inherent need for raw food to support healthy cell function.

In his book, Howell demonstrates very clearly, and in plain language, about the 'how and why' we need raw food enzymes in our diets; albeit, his theory on "enzyme potential" may be outdated, but the book is informative and still well worth the read if you have a passion for knowledge.


Protein, carbohydrates, fat, vitamins, minerals, and water are considered the six major nutrients by today's standards (2007)in the US, and still no mention of enzymes. Hmm...?

In any event, "Enzyme Nutrition" and the reviews are in print and available at amazon.com.

For more online information about Food Enzymes go to Dr. Kennedy's "The Doctor's Library" at:
[www.medical-library.net]