Enzymes

An excerpt from the "Beauty Through Mineralization" email course, by David Wolfe.

Much discussion has been given to the topic of enzymes in the last decade due to the increasing popularity of raw and living food nutrition and the important role that enzymes play in our bodies. Enzymes can be considered the most unique aspect of living raw food. The enzymes we find in our food are catalysts allowing not only for the proper digestion of the food itself, but also for the proper metabolic functioning of each of our cells. In seeking optimal health, the amount of enzymes we have in our reserves directly correlates to our vitality.

Most people new to eating natural raw foods soon learn that the enzymes present in our food will be destroyed when our foods are heated over certain critical temperatures (between 120-170 degrees Fahrenheit). When food is cooked, and does not have enzymes of its own, the body must pull from its enzyme reserves in order to aid in the digestive process. When our enzymes are being called on in this capacity, they are not able to perform their roles in metabolism.

Each cell in the body has 4,000+ different types of enzymes lying dormant and just waiting to be activated. To become active, both major and minor minerals are required in the process. Most people never fully activate all of their enzymes because they lack the minerals required to do so.

Our goal then becomes ensuring that every single cell has the minerals and nutrients required to activate the enzymes within it. When we are able to do this, we can increase the electromagnetic charge of our cells. Each cell can become like a super-charged enzyme factory. At the cellular level, this is the picture of health with each cell resonating and capable of transmuting whatever nutrients are needed using catalytic enzymes at that moment.