The Missing Link to Vital Health

Excerpts from http://www.thewolfeclinic.com/newsletter/newsletter0212.html

If you were to take only one thing to supplement your diet, it is believed that due to the prevalence of cooked and processed foods, enzymes may be the single most important support for your health and well-being.

There is convincing evidence derived from the works of Drs. Francis Pottinger, Jr., Weston Price, and Edward Howell that the destruction of enzymes in the cooking and processing of food is, perhaps, the most significant factor in chronic and degenerative diseases in both humans and animals. It begins with a phenomenon known as digestive leukocytosis.

Leukocytosis was first discovered in 1846. Paul Kautchakoff, M.D. later found that leukocytosis was not normal. In fact, the major cause of leukocytosis was discovered to be the eating of cooked food. An entire category of leukocytosis was classified as “digestive leukocytosis”, that is, the elevation of the white blood cell level in response to the lack of enzymes in the cooked food in the intestine. It is pathological because the pancreas was never intended to provide 100% of the digestive enzymes needed.

Raw food produced no increase in the white blood cell count. Commonly cooked food caused leukocytosis.

Three minutes in boiling water destroys the enzymes; pasteurization destroys 80-90%; and baking, frying, broiling, stewing and canning destroys 100%. Nature designed food with sufficient enzymes within it to digest that food when it is ingested. When enzymes are destroyed to cooking or other processing, ingesting that food triggers the body’s immune system, and it responds with leukocytosis.