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Enzyme Nutrition, the Food Enzyme Concept, Unlocking the Secrets

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Enzyme Nutrition, the Food Enzyme Concept, Unlocking the Secrets of Eating Right for Health, Vitality and Longevity, by Dr. Edward Howell – Foreword by Linda Clark

Why is eating food in its natural state, unprocessed and unrefined, so vital to the maintenance of good health?  What is lacking in our modern diet that makes us so susceptible to degenerative diseases?  What natural elements in food may play a key role in unlocking the secrets of life extension?  These fascinating questions, and may more, are answered in this important and timely book.

Written by one of America’s pioneering biochemists and nutrition researchers, Dr. Edward Howell, Enzyme Nutrition presents the most vital nutritional discovery since that of vitamins and minerals—food enzymes.

Enzymes make the digestion of food possible.  Our digestive organs produce some enzymes internally.  However, food enzymes are necessary for optimal health and must come from uncooked foods such as fresh fruits and vegetables, raw sprouted grains, unpasteurized dairy products, and food enzyme supplements.  When we are young, says Dr. Howell, our normal ability to produce enzymes internally promotes rapid growth, and in most cases prevents serious illness.  But as we age, our internal enzymes become depleted.  Unless we do something to stop their one-way flow out of the body, our digestive and eliminative capacities weaken; this can lead to acute health complains, obesity, and chronic illness.

Enzyme nutrition represents more than fifty years of research and experimentation by Dr. Howell.  He shows us how to conserve our enzymes and maintain internal balance.  AS the body regains its strength and vigor, its capacity to maintain its normal weight, fight disease, and heal itself is enhanced.

About the Author:  Dr. Edward Howell began his study of food enzymes and human health more than fifty years ago.  After receiving a medical license from the state of Illinois, he spent six years on the professional staff of the Lindlahr Sanitarium, a well-known “nature cure” hospital.  In 1930, Dr. Howell established his own facility for the treatment of chronic ailments, utilizing nutritional and physical therapies.  Until his retirement in 1970, Dr. Howell devoted his time to both his private practive and his food and soil enzyme research.  He resides in southwest Florida, where he continues his writing and research efforts at the age of 88.

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