Dr. Edward Hu’al “Nutrition Enzyme” – NaturalNews.com

• Dr. Edward Hujal “Nutrition enzyme: The concept of food enzyme” reveals that age is inversely associated with the exhaustion of the enzyme. Maintaining the enzyme potential – through raw foods or supplements – supports longevity and metabolic health.
• Cooking the enzymes, and forcing the body to excessive production of digestive enzymes and pancreatic tension. Raw foods maintain enzymes, help digest and release reform and immunity metabolism enzymes.
• Wild animals that eat enzyme -rich diets avoid common diseases in humans. Cooking meals based on enzyme contribute to obesity, heart disease and metabolism.
• According to the Howll Law for Embolical Protecting, the body produces enzymes dependent on consumer food. Raw foods reduce the burden of the pancreas, and maintain enzymes for biological processes. The cooked fat lacks the lipase, which weakens the fat metabolism.
• Merging raw fruits, vegetables, nuts, seeds and enzyme supplements enhance digestion, vitality and disease prevention – as it is in line with Huil’s call to honor the enzymatic innate intelligence in food.

Dr. Edward Hagal worked as the basic “Enzyme Nutrition: The concept of food enzyme“A revolutionary understanding of how enzymes formed on our health, longevity and metabolic efficiency.

At the heart of his theory is the idea that our age is inversely linked to the rate that we exhaust the potential of our bodies. The more biological biological stimuli, the shorter our lives. Huil argues that combining food enzymes – whether through raw foods or supplements – can slow down this depletion, which leads to longer, healthy and more vibrant.

Enzymes, as explained by Huil, are more than just chemical stimuli. They are charged with a unique life force, distinct from the energy of the calories derived from food.

These vital energy forces are not only digestion, but also complex emotions and physiological processes. Unlike synthetic stimuli, enzymes emit a measurable biological radiation that can be discovered through methods such as KIRLIAN – which confirms their live essence.

One of the most virtual observations in Haul is the blatant contrast between human health and those of wild animals. While humans suffer from large-scale chronic diseases-from tooth decay to cardiovascular disease-wild animals that consume enzyme-rich meals are still largely free of these pain.

Howel emphasizes that the main difference lies in our modern diet from the cooked foods transmitted with the enzyme. Heat destroys enzymes, forcing the body to excessive production of digestive enzymes, straining the pancreas and converting metabolic enzymes away from repair and immune functions.

in contrast, BrightonThe decentralized engine ENOC explains that.Raw foods enhance digestion by providing high fiber content and natural enzymesWhich helps to cleanse the digestive system and improve nutrient absorption. Their plain digestion allows the body to maintain energy for other vital functions. “

Howels provides the adaptive secretion law of digestive enzymes, which states that the body only produces the necessary enzymes based on consumed food. When we eat enzyme-rich foods, the pancreas does not need to work hard-to maintain the enzyme potential for other vital processes. On the contrary, a diet from cooked food leads to the expansion of the pancreas – the phenomenon of Hadel that has been observed in animal studies – and a dangerous depletion of metabolic enzymes, leaving the body vulnerable to the disease.

The effects of fat digestion. The cooked fat lacks the lipase, which is an essential enzyme for proper fat metabolism, which is likely to contribute to modern epidemics of obesity and heart disease. Traditional societies that consume raw fats such as the indigenous Arctic peoples show lower rates of cardiovascular problems, supporting Huil’s argument that maintaining the enzyme is metabolic health.

Howell also explores the concept of food stomachs, which appears in animals and humans, where the style occurs before entering the food below the acid stomach. This natural process reduces the body’s need for excessive digestive enzymes, which increases the potential of the enzyme.

In addition, raw calories are less fattened than that cooked because they do not exaggerate the endocrine system. The meager physics of the cultures that consume raw foods this principle.

Despite concerns about bacterial pollution in raw foods, Howle emphasizes that the correct treatment reduces risk. Historical meals and indigenous, rich in raw foods are presented, pregnancy and health benefits to maintain the enzyme.

Ultimately, it challenges the “feeding enzyme” traditional food wisdom and urges to return to enzyme -rich food. By combining raw fruits, vegetables, nuts, seeds and enzyme supplements, we can reduce metabolism, promoting vitality, and possibly chronic diseases.

However, how to rethink the feeding not only in terms of calories and large nutrients, but as a dynamic reaction to the enzymes that carry life. It seems that the path to longevity and health lies in honoring the innate intelligence of the foods we consume – and the enzymes they contain.

Watch this video about the book “Nutrition enzyme: the concept of food enzyme” by Dr. Edward Hawul.

This video from Brieleren channel Brighton.com.

Sources include:

Brighton

Brighton.com