Enzymes and cooking/raw

Commented on November 14, 2013
Created November 14, 2013 at 3:45 AM

I'm confused about the role of enzymes in our food. There seems to be some controversy. Some people say that only the enzymes your own body produces are of any use to you, and it's pointless to eat foods raw hoping to get their enzymes, because as soon as food hits your stomach any enzymes are immediately destroyed by stomach acids. But then some people whose opinion I respect, like Dr. Nicholas Gonzalez, a sucessful oncologist whose protocol includes drinking vegetable juice, recommends juice partly because of the enzymes.


But OK, so opinions vary on whether your body can digest and make use of the enzymes in your food. But surely everybody agrees that enzymes, much like vitamins, are destroyed by cooking, right? Not so fast, because I read this article where scientists discovered that an enzyme in papaya has been shown to be beneficial in the treatment of inflammatory conditions, such as rheumatism. And they'll cook papaya pulp for ten hours - which you'd assume would be more than enough time to destroy any nutrients in the fruit, let alone a fragile thing such as an enzyme. Actually ten hours of cooking are necessary to INCREASE the amount of enzymes, thus making the resulting product more anti-inflammatory and beneficial. So not only would it seem that your body can in fact digest and use the enzymes in your food, but also that cooking doesn't harm it any.


So where does this leave us, does anybody know?



on November 14, 2013
at 05:10 AM

My dad took systemic enzymes for a while after he tore his meniscus and felt some benefit and reduction in inflammation. I think they work to some degree. Juice, juice, juice!

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