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by Tracy Gibbs, PhD

The most serious threat to the body's supply of digestive enzymes is eating only cooked and processed foods. Cooking or processing food at temperatures over 118 degrees Fahrenheit (56 degrees Celsius) completely destroys any enzymes found naturally in the food. This means that foods found in a box, a bottle or a can are "dead" foods that cannot restore the body's supply of enzymes. Overcooking raw organic food also contributes to nutrient loss. Pasteurization, sterilization, radiation, preservation, freezing and microwaving either renders food enzymes inactive or alters their structure so much, they're useless to the body.  READ THE ARTICLE

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