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Decades of research have shown that enzymes are crucial to health. Yet, there is still confusion about the relationship between enzymes and the body and how it all works. To understand the mechanism, it’s necessary to define enzymes and go from there.
First, enzymes run the biochemical reactions in all living things: humans, animals and raw foods. If it grows or ripens, it has enzymes. According to the late enzyme researcher Dr. Edward Howell, there are three different types of enzymes:
- those that occur in our food;
- those that are made in the body for the digestion of food
- metabolic enzymes produced by the body that are made to run the biochemical reactions occurring in the body.
Howell maintained that food enzymes are destroyed or removed when
food is cooked, processed or genetically engineered. The body needs essential nutrients to aid in the digestive process, so the body does not have to produce all of the enzymes for the digestion of
Enzymes are specific to what they will break down or digest. In addition to moisture, they require three things to become active:
- the proper temperature;
- the proper pH (acid or alkaline);
- the right substrate (or material) to break down.
Howard F. Loomis Jr., D.C., F.I.A.C.A, President of Loomis Institute, has followed in the footsteps of Dr. Howell. Loomis believes food enzymes are a natural and important component in food supply, yet, they are systematically removed to extend shelf-life. The Loomis Institute says that while shelf-life is necessary in our modern society, enzymes must be replaced, just as vitamins and minerals are. For example, when milk is pasteurized it depletes the vitamin A and D content as well as enzymes. The vitamins are added back in, but the enzymes are not. Enzymes are the construction workers of the body. Protein, carbohydrates, fats, vitamins, and minerals are simply the building materials.
According to the Loomis Institute, “Enzyme nutrition is the art and science of using nutrition to maintain homeostasis and health in the body. It works with the body's innate intelligence to bring the body to optimal health using whole foods that contain protein, carbohydrates, fats, vitamins, minerals and enzymes, rather than trying to manipulate it by using chemical compounds that produce side effects.”
Linda Dulicai is an Advanced Loomis Digestive Health Specialist. She says, "I remembered a long time ago that my family practitioner had talked about enzymes. In fact my mother, grandmother and I were part of an inter-generational study in the 70's. Our physician told me I had enzyme deficiencies but beyond that could not help. They knew people ran out of enzymes some at 20; some at ninety - but they did not know how to replace them.
"Fast forward a number of years to the 90's. I found out that now enzymes could be replaced. I started working with a simple enzyme mix. It was very successful for me and my clients. Then I learned about the Loomis Institute."
Dulicai says the rest is history.
A practitioner for more than 38 years, Linda Dulicai is a Certified Natural Health Professional and an Advanced Loomis Digestive Health Specialist educated in more than 25 modalities of wellness. She is CEO of The Healthy Zone.