Don’t Eat Anything That Doesn’t Rot
March 9th, 2008Consumers are getting duped by the food industry, paying the price with their health. Acclaimed author and journalist Michael Pollan argues that what most Americans are consuming today is not food but “edible foodlike substances.” The whole reason why these foods don’t rot is that the enzymes within the natural food are killed (so that they don’t rot).
Many food manufacturers use various preserving methods to prolong shelf life all at the expense of our health. You are what you eat (or ate) and if you keep eating food that’s “dead” (no enzymatic activity) you’ll soon follow it’s path.
Why are enzymes so important?
Enzymes help to move all your chemical reactions along within your body. Without enzymes, biochemical processes would take a very long time. Digestion would almost be impossible. So if you remove or destroy these essential enzymes, your body has to work harder and produce more of its own enzymes to help digest your foods. Remember, you only have a certain available supply of these enzymes in your body. For more information on this subject, I highly recommend the book “Enzyme Nutrition”
