Enzyme depletion and food storage; what we miss from seed to plate

Enzymes are large biological molecules responsible for the thousands of metabolic processes that sustain life.
They are needed for every chemical reaction that takes place in the human body.
Without enzymes, not activity at all would take place. Neither vitamins, minerals, nor hormones can do any work without enzymes. This is what makes enzyme depletion especially concerning.
The human body makes approximately 22 digestive enzymes, capable of digesting protein, carbohydrates, sugars, and fats.
Food is digested in stages, beginning in the mouth, moving to the stomach, and finally through the small
intestine. At each step, specific enzymes break down different types of foods. (source)

Causes of Enzyme depletion

Enzyme depletion occurs in various stages from the plant/animal to the plate.
This has caused enzyme deficiencies in the human body that leads to all kinds of health conditions.

The main causes of enzyme depletion include:
• Pesticides and chemicals
• Hybridization and genetic engineering
• Bovine growth hormone
• Pasteurization
• Irradiated food
• Excess intake of unsaturated and hydrogenated fats
• Cooking at high temperatures
• Microwaving
• Radiation and electromagnetic fields
• Geopathic stress zones
• Fluoridated water
• Heavy metals
• Mercury amalgam dental fillings
• Root canals

Enzyme deficiency affects us health-wise. Without these enzymes the body is unable to metabolize or use the available nutrients to sustain body functions, or even produce and activate other necessary enzymes.

Each enzyme deficiency comes with its own set of problems;

* Protease (digests proteins): anxiety, low blood sugar, kidney problems, water retention, depressed immunity, bacterial and viral infections, cancer, appendicitis, bone problems (such as osteoporosis, arthritis, and bone spurs).

* Amylase (digests non-fiber carbohydrates): skin problems such as rashes, hives, fungal infections, herpes, and canker sores; lung problems such as asthma, bronchitis, and emphysema; liver or gall bladder disease.

* Lipase (digests fats): high cholesterol, obesity, diabetes, hardening of the arteries and other cardiovascular problems, chronic fatigue, spastic colon, dizziness.

* Cellulase (digests fibers): gas and bloating, acute food allergies, facial pain or paralysis, candidiasis (bowel and vaginal yeast infections).

There are some lifestyle changes one has to make so as to increase the availability of enzymes in the body. Though it will take a while for your body to completely bounce back and recover, eating 'clean' will be a good start. You can also supplement your enzymes using oral supplements in the mean time.

• Eat as raw, clean, natural, and fresh as possible.
• Cook food less, and use lower temperatures when possible.(blanching, or steaming vegetables)
• Use filtered or spring water only.(helps reduce the salts and metals that we ingest)
• Remove heavy metals from the body. (this is where detox and purging come in)
* Eat foods rich in enzymes such as papaya, pineapples, melons, mango, kiwi, grapes, avocado, raw honey, bee pollen, kefir, fermented vegetables, and wheatgrass.
• Chewing as completely as possible.
• High quality digestive and systemic enzyme supplements. (these should be available at the pharmacy or health store). 

While we are talking about raw food, how do we keep them for as long as possible?

Do Not Store Fruits and Vegetables Together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the "one bad apple" adage.)

For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow.

Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.

For Fruits: Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated.
Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.

We are what we eat; Garbage in, Garbage out....

This is Serenity!!!