Enzymes, Energy & Enduring Health
In Food Enzymes for Health and Longevity, Edward Howell explores the crucial role of enzymes in human health, emphasizing their important influence on proper digestion, metabolism, and longevity. His research illustrates how food enzymes act as life-sustaining catalysts, enhancing nutrient absorption and conserving metabolic energy for vital bodily functions beyond digestion.
The Foundation of Enzyme Nutrition
Enzymes are the biological keys to life, governing every biochemical reaction in the body. Howell categorizes enzymes into three essential types:
Metabolic Enzymes – These enzymes regulate countless processes within the body, from cellular repair and detoxification to immune function and energy production.
Digestive Enzymes – Produced by the pancreas and other digestive organs, these enzymes break down food into absorbable nutrients
Food Enzymes – Naturally occurring in raw, living foods, these enzymes initiate the digestion process before food reaches the stomach, reducing the body’s burden of enzyme production.
Howell’s core argument is that a diet rich in food enzymes—such as those found in fresh fruits, soft leafy greens, nuts and seeds, as well as sprouted grains, relieves stress on the body’s enzyme-producing systems, thereby contributing to overall health, abundant energy and increasing active life-expectancy.
The Role of Living Foods in Enzyme Preservation
Living foods are abundant in enzymes that facilitate digestion and assimilation of nutrients while preserving the body’s internal enzyme potential. According to Howell, the modern diet, dominated by cooked and processed foods, leads to a condition he terms enzyme exhaustion, where the body is overburdened with manufacturing digestive enzymes at the expense of other metabolic processes.
Key Living Foods and Their Enzymatic Benefits
Fruits – Fresh fruits, especially tropical varieties like papaya and pineapple, contain powerful digestive enzymes (papain and bromelain) that support protein digestion and reduce inflammation.
Soft Leafy Greens – Organically grown greens such as romaine, cos, iceberg and butter lettuce provide chlorophyll, which enhances cellular oxygenation and enzymatic activity.
Nuts and Seeds – When raw and soaked, nuts and seeds release enzyme inhibitors, making them more digestible and nutritionally accessible.
Sprouted Grains and Legumes – Sprouting increases enzyme activity, reducing anti-nutrients like phytic acid and enhancing the bioavailability of vitamins and minerals.
By consuming these enzyme-rich foods in their raw state, we allow our bodies to reallocate metabolic energy towards detoxification, tissue repair, and immune resilience, rather than expending it on digestion.
The Consequences of Enzyme Deficiency
Howell’s research underscores the dangers of enzyme depletion due to prolonged consumption of enzyme-deficient foods. Cooking at high temperatures destroys food enzymes, forcing the pancreas to compensate by producing excess digestive enzymes. Over time, this depletion is linked to:
- Accelerated aging and cellular degradation
- Digestive distress and malabsorption issues
- Increased susceptibility to chronic illnesses
- Diminished immune function
He argues that long-lived populations throughout history have consistently consumed enzyme-rich, living foods, supporting the theory that enzyme preservation is key to vitality and longevity.
Cooked Foods Deplete Enzymes & Impact Longevity
Cooking food above 118°F destroys natural enzymes, stripping the food of its ability to initiate digestion. As a result, the pancreas and other digestive organs are forced to compensate by producing additional enzymes, leading to overexertion and premature depletion of enzyme reserves. Over time, this increased demand for enzyme production contributes to:
Pancreatic Stress – The pancreas, responsible for manufacturing digestive enzymes, becomes overburdened, leading to diminished efficiency in metabolic functions.
Digestive Disorders – Without food enzymes to assist in breakdown, digestion slows, causing bloating, indigestion, and nutrient malabsorption.
Immune System Suppression – Enzyme depletion weakens immune defenses, increasing susceptibility to infections and inflammatory conditions.
Reduced Longevity – Howell suggests that enzyme exhaustion accelerates aging, as the body expends more resources on digestion rather than repair and regeneration.
To counteract these negative effects, Howell advocates for a diet rich in raw, enzyme-active foods to preserve the body’s enzymatic potential and support overall health.
Optimizing Health through Enzyme-Rich Living Nutrition
Embracing Howell’s principles of enzyme nutrition, the following practices are essential:
*Prioritize Fresh, Raw Foods – Incorporate enzyme-rich fruits, leafy greens, nuts, seeds, and sprouts into daily meals.
*Soak and Sprout Nuts, Seeds, and Grains – This enhances their digestibility and maximizes enzyme availability.
*Consume High-Enzyme Fruits Regularly – Papaya, pineapple, mango, and citrus fruits support digestive efficiency.
*Minimize Cooked & Processed Foods – Reduce enzyme-depleting foods to maintain optimal metabolic function.
Nourishing Life with the Enzymatic Integrity
of Living Foods
Edward Howell’s research highlights the necessity of evolving our diets to consume predominately living foods to ensure enzymatic integrity and overall health. By shifting towards a diet abundant in fresh, raw, and sprouted plant-based foods, we optimize digestion, conserve metabolic energy, and enhance longevity. In doing so, we align with the principles of living nutrition, ensuring that our bodies remain vibrant, resilient, and capable of self-renewal.
