FOOD ENZYMES FOR HEALTH LONGEVITY by Edward Howell

This new, enlarged edition of the classic book contains over 400 references to scientific literature that contributed to the formulation if Dr. Howell’s revolutionary ‘ Food Enzyme Concept.’ Minor corrections and modifications have been made for greater clarity, and a new glossary of scientific terms has been incorporated to facilitate understanding of the contents. Also included in this edition is a more recent interview with the author.

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‧Without enzymes, life itself would not be possible.
‧A dearth of enzymes leads to chronic, degenerative disease and premature aging.
‧Enzymes work  as the ‘labor force’ of your body system.
    All metabolic processes require mediation by specific enzymes.
‧Enzymes, extremely heat liable, are your passports to prolonged youth and increased vitality.
‧The rejuvenating and therapeutic effects of raw food enzymes can be beneficial to your health!
‧An enzyme rich diet of predominantly raw foods can contribute to safe, effective and rapid weight control.
‧Cooked food, even though fortified with vitamins, can lead to disease.
‧The legendary longevity and outstanding health of certain primitive societies can be attributed to their consumption of high- enzyme raw food.

Dr. Edward Howell, a pioneer researcher in food enzymes and human nutrition, was born in Chicago. After obtaining a limited medical license from the state of Illinois, he spent six years on the professional staff of the Lindlahr Sanitarium, a well known ‘ nature care’ hospital predominantly utilizing nutrition and physical therapies. In 1930, he established his own facility for the treatment and research of chronic ailments through nutrition and physical modalities. He is also the author of another treatise, Enzyme Nutrition, published in 1985.