Soil and Health Library
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whatsoever constitutes a violation of copyrights. ENZYME NUTRTIION  
   The Food Enzyme Concept  
  
  
   Dr. Edward Howell  
   With research contribution by 
Maynard Murray, M.D. AVERY PUBLISHING GROUP INC. 
Wayne, New Jersey 
  
  
 
  
  
 
  
  
 
  
  
 
 
     The medical and health procedures in this book are based on the 
training, personal experience, and research of the author. Because each 
person and situation is unique, the author and publisher urge the reader to 
check with a qualified health professional before using any procedure 
where there is any question as to its appropriateness. The publisher does not advocate the use of any particular diet and 
exercise program, but believes the information presented in this book 
should be available to the public. Because there is always some risk involved, the author and publisher 
are not responsible for any adverse effects or consequences resulting from 
the use of any of the suggestions, prep arations, or procedures in this book. Please do not use the book if you are unwilling to assume the risk. Feel free to consult a physician or other qua lified health professional. It is a 
sign of wisdom, not cowardice, to seek a second or third opinion. Cover art by Tim Peterson Cover design by Rudy Shur 
Library of Congress Cataloging-in-Publication Data  
Howell, Edward, 1898— Enzyme nutrition. Includes index 
   1. Enzymes--Therapeutic use. 2. Nutrition. 1. Murray, Maynard. II. Title. [DNLM: 1. Enzymes. 2. Nutrition. QU 135 H859e]  RM666.E55H68 1985 616.8'54 85-11222  
ISBN 0-89529-300-5 
ISBN 0-89529-221-1 (pbk.) Copyright © 1985 by Edward Howell  
All rights reserved. No part of this publication may be reproduced, stored 
in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright owner. Contents  
Foreword by Linda Clark, M.A 
Introduction by Stephen Blauer  
Introduction to Enzyme Nutrition   
2     Food Enzymes Add Life 
3     The Private Lives of Enzymes  
4     Two Important Discoveries  5     The Fatal Process 
6     Making Enzymes Work for You  
7     Little Known Facts About Raw Foods 
8     Enzymes to the Rescue: The Mystique of Fasting 
9     Taking Lipase to Heart  Appendix A  Enzymes, Soil, and Agriculture 
Appendix B  Research Contribution by 
                    Maynard Murray, M.D. About Dr. Howell 
Index                                                                 vii 
ix 
1 
15 
31 
51 69 
97 
119 
129 
145 157 
 
161 
165 
167 
  
   
 
 
 
 
 
 
   
 1 
Introduction to Enzyme 
Nutrition  
  
THE ENZYME COMPLEX  
   I adhere to the philosophy that both the living organism and 
its enzymes are inhabited by a vital principle or life energy 
which is separate and distinct from the caloric energy 
liberated from food by enzyme action. I would not like to 
think, when a person talks to me face to face, that it is the 
energy of the potato he has just digested that is producing his whimsical remarks and animated conversation. I prefer to 
believe that complex emotions, such as joy, sorrow, and 
anger, are powered by the same vital energy that the enzyme 
complex utilizes in metabolizing food—not by the caloric 
energy of a potato or other food. Emotions are capable of being expressed even in starving persons where there is no 
food in the body to supply caloric energy. I define the enzyme complex in biological rather than 
chemical terms. The enzyme complex harbors a protein 
carrier inhabited by a vital energy factor. For almost a hundred years chemistry has maintained that enzymes work 
by their mere presence, without being used up in the process. It has implied that the energy powering enzyme activity is 
derived, not from the enzymes, but solely from the substrate 
(the substance being changed or metabolized). If that is true, where does the energy come from to trigger or start the 
reaction before the energy of the substrate is released to 
become available? Chemistry concedes that only the living 
organism can make enzymes, but it implies it can do this 
without paying a price. Official chemistry maintains, at least by implication, that enzymes are mere chemical flunkies; that 
they are recklessly expendable. The Food Enzyme Concept 
holds that organisms endow enzymes with a vital activity 
factor that is exhaustible. Also that the capacity of a living 
organism to make enzymes—the enzyme potential—is 
limited and exhaustible. The chemical conception that enzymes work by their mere 
presence, without being used up in the process, is based upon 
the epochal work of O'Sullivan and Tompson on invertase, 
published in 1890. Nowhere in this wo rk of almost a hundred pages do the authors state that enzymes work by their mere 
presence and are not used up in the process. O'Sullivan and 
Tompson took a tolerant attitude toward the definition of 
Roberts, Lumlian Lectures (1880), that the living body imparts a definite amount of vital force to enzymes, and that 
this force acts upon a substrate until it is exhausted. Enzymes represent the life element which is biologically 
recognized and can be measured in terms of enzyme activity. Our easiest measurement is a lack, for various chemical 
reactions fail to occur without enzymes: a radiated or cooked 
potato will fail to sprout. Thought of for years as catalysts, enzymes are much more than these inert substances. Catalysts 
work by chemical action only, while enzymes function by 
both biological and chemical action. Catalysts do not contain 
the "life element," which is measured as a kind of radiation 
which enzymes emit. This radiation cannot be measured simply by any ordinary device, but it can be demonstrated by 
biological means and other methods. The following are means 
of identifying this hidden entity: The Mitogenetic Rays of 
Gurwitsch, Kirlian Electro-Magnetic Photography, Rothen's 
Enzyme Action at a Distance, and Visual Micro Observation of Working Enzymes. Enzymes contain proteins and some 
contain vitamins which can and have been synthesized by 
chemists. However, the "life principle" or "activity factor" of 
the enzyme has never been synthesized. The proteins in 
enzymes serve merely as carriers of enzyme activity factors. We can summarize that enzymes are protein carriers charged 
with vital energy factors, just as your car battery consists of 
metal plates charged with electrical energy. The objectionable idea that enzymes are not exhaustible was coined by others 
later and ignores the biological evidence that is the topic of this book, Enzyme Nutrition. ENZYMES AND DISEASE  
   The human race is at least half sick. In a biological sense, 
there are no completely healthy people living on the 
conventional diet. Even those young adults who feel fit have 
health defects. Some have dental caries, thin hair, 
approaching baldness, acne or allergies, headaches, impaired vision, constipation, and so on, ad infinitum. And these are 
just superficial phenomena that the individuals can spot 
themselves. Medical examination finds more. How many 
ailments afflict the human race? One hundred? Five hundred? One thousand? Are we more expert in breeding disease than are wild animals? Can you name even one species of wild 
animal afflicted with a hundred diseases? Fifty? Twenty-five? Or even one? We must exclude "wild" animals that feast at 
our 
garbage dum ps. To make themselves disease- proof, do wild animals perform some special ceremony we don't know 
about? We shall see. There are three classes of enzymes: metabolic enzymes, 
which run our bodies; digestive enzymes, which digest our 
food; and food enzymes from raw foods, which start food 
digestion. Our bodies—all our organs and tissues—are run by metabolic enzymes. These enzyme workers take proteins, 
fats, and carbohydrates (starches, sugars, etc. ), and structure 
them into healthy bodies, keeping everything working 
properly. Every organ and tissue has its own particular 
metabolic enzymes to do specialized work. One authority made an investigation and found 98 distinct enzymes working 
in the arteries, each with a particular job to do. The liver has 
numerous different enzymes working. No one has ever 
investigated how many specific enzymes are needed to run the heart, brain, lungs, kidneys, etc. Since good health depends on all of these metabolic 
enzymes doing an excellent job, we must be sure that nothing interferes with the body making enough of them. A shortage 
could mean trouble, many times serious. Modern research is 
implicating enzymes in all of our activities. Even thinking 
involves some enzyme activity. In 1930, 80 enzymes were 
known; in 1947, 200; in 1957, 660; in 1962, 850; and by 1968, science had identified 1300 of them. If you wanted to 
find out how many enzymes are known today, you might 
have to hire a specialist full-time to make a survey. And 
although thousands of enzymes are known, many more 
reactions have been identified for which the enzymes responsible are not yet known. Hundreds of metabolic 
enzymes are necessary to carry on the work of the body—to repair damage and decay, and heal diseases. Digestive enzymes have only three main jobs: digesting 
protein, carbohydrate, and fat. Proteases are enzymes that 
digest protein; amylases digest carbohydrate, and Upases 
digest fat. Nature's plan calls for food enzymes to help with 
digestion instead of forcing the body's digestive enzymes to 
carry the whole load. If food enzymes do some of the work, 
according to the Law of Adaptive Secretion of Digestive Enzymes, the enzyme potential can allot less activity to 
digestive enzymes, and have much more to give to the 
hundreds of metabolic enzymes that run the entire body. If 
food enzymes did some of the work, the enzyme potential 
would not be facing impending bankruptcy, as it is now in the bodies of millions of people on the minus diet—food minus 
its enzymes. Our enzyme potential has a problem somewhat 
similar to a checking account which could become 
dangerously deficient if not continually replenished. THE FOOD ENZYME CONCEPT  
   The Food Enzyme Concept introduces a new way of 
looking at disease. It heralds a revolution in our understanding of disease processes. According to the Food 
Enzyme Concept, enzymes possess biological, as well as 
chemical, properties. When ingested, the enzymes in raw food, or supplementary enzymes, result in a significant degree 
of digestion, lowering the drain on the organism's own 
enzyme potential. The heat used in cooking destroys all food 
enzymes and forces the organism to produce more enzymes, 
thus enlarging digestive organs, especially the pancreas. When an excessive amount of digestive enzymes is made, the 
enzyme potential may be unable to produce an adequate 
quantity of metabolic enzymes to repair body organs and fight 
disease. Are digestive enzymes being wasted? The Food 
Enzyme Concept furnishes conclusive proof that in most people digestive enzymes are being used up with reckless 
abandon. Although the body makes less than two dozen 
digestive enzymes, it uses up more of its enzyme potential 
supplying these than it uses to make the hundreds of 
metabolic enzymes needed to keep all of the organs and tissues functioning with their diversified activities. The 
digestive enzymes of civilized humans are infinitely stronger 
and more concentrated in enzyme activity than any of the 
metabolic enzymes—more concentrated than any other 
enzyme combination found in nature. Human saliva and pancreatic juice are loaded with enzyme activity. There is no 
evidence that wild animals, living on natural raw diets, have 
digestive enzyme juices even remotely approaching the 
strength of those found in civilized human beings. THE LAW OF ADAPTIVE SECRETION 
OF DIGESTIVE ENZYMES  
   If the human organism must devote a huge portion of its 
enzyme potential to making digestive enzymes, it spells 
trouble for the whole body because there is a strain on 
production of metabolic enzymes and there may not be 
enough enzyme potential to go around. There is competition 
between the two classes of enzymes. Does science point a way out of this desperate situation? Yes. In 1943, the 
physiological laboratory of Northwestern University 
established the Law of Adaptive Secretion of Digestive 
Enzymes by experiments on rats. The amount of digestive 
enzymes secreted by the pancreas in response to carbohydrate, protein, and fat was measured and it was found 
that the strength of each enzyme varied with the amount of 
each of these food materials it was called upon to digest. Prior 
to this it was assumed that enz
ymes were secreted in e qual proportions, according to the rule laid down by Professor 
Babkin. The Law of Adaptive Secretion of Digestive 
Enzymes holds that the organism values its enzymes highly 
and will make no more than are needed for the job. If some of the food is digested by enzymes in the food, the body will 
make less concentrated digestive enzymes. The Law of 
Adaptive Secretion of Digestive Enzymes has since been 
confirmed by dozens of university laboratories throughout the world. If humans take in more exogenous (outside) digestive 
enzymes, as nature ordained, the enzyme potential will not have to waste so much of its heritage digesting food. It can 
distribute more of this precious commodity to the metabolic 
enzymes, where it rightfully belongs. This rightful 
distribution of enzyme energy will not only act to maintain 
health and prevent disease, but is expected to help cure established disease. The old saying that nature will cure really 
refers to metabolic enzyme activity, because there is no other mechanism in the body to cure anything. To get enzymes from food, one must eat raw food. All life, 
whether plant or animal, requires the presence of enzymes to 
keep it going. Therefore, all plant and animal food in the raw 
state has them. But the mere touch of heat destroys them. Enzymes tolerate no heat at all. They are different from 
vitamins in this respect. Pasteurization destroys the life force 
in them, even though much less heat is used than in cooking 
(145°F versus 300°F or higher). If water is hot enough to feel 
uncomfortable to the hand, it will injure enzymes in food. All foods from a food factory have been heat processed by one 
means or another. Evidence of Enzyme Wastage  
   We are guilty of being careless with enzymes. They are the 
most precious asset we possess and we should welcome 
outside enzyme help. If we depend solely upon the enzymes 
we inherit, they will be used up just like inherited money that is not supplemented by a steady income. The Food Enzyme 
Concept points out that acute wastage of large quantities of 
enzymes is strenuously objected to by the body. It can lead to 
serious illness and even death. In an experiment in 1944, 
young rats and chickens were fed a diet of raw soybeans (high 
in enzyme inhibitors) and huge quantities of pancreatic 
digestive enzymes were wasted in combating the inhibitors. The pancreas gland enlarged to handle the extra burden, and 
the animals sickened and failed to grow. Soybeans are seeds, 
and all seeds have some enzyme inhibitors. (Enzyme inhibitors are discussed in Cha
pter 7. ) The earl y experiments , proving that organisms rebel against having their enzymes 
wasted, have now been repeated and amplified in dozens of 
scientific experimental laboratories. Eating the seeds and their 
inhibitors causes a great outpouring and wastage of pancreatic digestive enzymes, enlargement of the pancreas, decrease in 
the supply of metabolic enzymes, stunted growth, and impaired health. My organ weight tables, some of which are presented in this 
book (see pp. 81, 126), show that the size and weight of the 
pancreas varies with the type of diet. When the pancreas must 
process more enzymes, it enlarges. Is this wholesome for the individual? When the heart works too hard pumping blood 
through damaged arteries, it enlarges. Who wants an enlarged 
heart? Are enlarged tonsils something to desire? Or an 
enlarged thyroid gland, turning into a goiter? What about an 
enlarged liver? The everyday variety of enlarged pancreas is painless, not letting its owner know it is doing anything 
wrong, while indiscriminately handling the enzyme activity 
doled out to it and stressing the whole system. We are guilty 
of forcing our precious enzyme activity to do all of the menial 
work of digestion and then expect it also to do a perfect job on the metabolism. Food enzymes, and other exogenous 
enzymes, can help with digestion, but not with metabolism. Then why not let these helper-enzymes free our body's energy 
stores to more efficiently run the metabolism of the body? Animals such as cattle and sheep get along with a pancreas 
about a third as large as ours (figured as a percentage of the 
body weight) on their raw food diet. Laboratory mice, eating the standard laboratory chow diet of heat-processed, enzyme-
free food, have a pancreas two to three times heavier than that 
of wild mice eating the enzyme diet of raw food they find in nature. When laboratory rats are put on an enzyme-rich diet 
of raw food, their pancreas gets only about one third as heavy 
as the same gland in rats fed a random diet, or one totally free 
of enzymes. The tremendous impact that wastage of body enzymes can 
have on health and even life itself is pointed out by 
experiments performed on animals. At Washington University, surgeons equipped a group of dogs with fistulae 
(tubes) designed to drain all of the pancreatic juice enzymes 
out of the body and waste them. Despite the animals' usual 
access to food and water, profound deterioration set in, and all 
of them died within a week. This experiment was later duplicated on rats by other research workers and the same 
sequence of events took place, with death following in less 
than a week. Acute human intestinal obstruction has been 
described as resultin
g in death within three to five da ys. Both in experimental intestinal obstruction in the dog, and in 
spontaneous human obstruction, authorities believe death is 
attributable to loss of pancreatic juice enzymes, caused by 
continuous vomiting. It is a remarkable fact that prolonged loss of bile through biliary fistulae, which prevent bile from 
entering the intestines, is not fatal in man or in laboratory 
animals, because no enzymes are wasted in this instance. The 
modern human digestive system makes extravagant demands 
on the enzyme potential. In this area man is in a class by himself, unlike all of nature's creatures in the wild. Indeed, 
only humans live on enzyme-free food. All wild creatures get 
their enzyme supplements in the raw food itself. Animals 
using raw food do not have the rich concentrations of enzyme 
activity in their digestive juices that humans do. Many animals have no enzymes at all in the saliva. But human 
saliva is loaded with a fantastically high concentration of the 
enzyme amylase, also known as ptyalin. Cattle and sheep 
secrete huge quantities of saliva entirely devoid of enzymes. The horse has no salivary enzymes on its natural raw diet. When dogs and cats eat their natural raw, carnivorous diet, 
there are no enzymes in the saliva. But when dogs are fed on 
a high carbohydrate, heat-treated diet, enzymes show up in 
the saliva within about a week, obeying the Law of Adaptive Secretion of Digestive Enzymes. THE FOOD-ENZYME STOMACH  
   One would think that because ruminants such as cattle and 
sheep have no enzymes in the saliva, they would have an 
extra large concentration of enzy mes in the pancreatic juice to 
make up for it. But this is not the case. My organ weight 
research has, in fact, disclosed that the pancreas of cattle and 
sheep is much smaller than ours, figured as a percentage of body weight. This shows that these animals get along with far 
less pancreatic enzymes than we. Cattle and sheep have four 
stomachs, only one of which secretes enzymes. And this one 
is the smallest. The other three, which are forestomachs, and 
which I have named food-enzyme stomachs, have no enzymes of their own, but allow enzymes of the food to digest 
it. In addition, the forestomachs of ruminants harbor protozoa, 
giving these tiny animals "free room and board" in exchange 
for use of the enzymes in digesting the food. It is a nice 
symbiotic relationship. As the digestion of a meal is advanced, most of the protozoa pass on into the fourth 
stomach where they are digested and supply a considerable 
portion of the protein requirements of the ruminants. This 
raises the question whether animals, such as cattle and sheep, 
are true vegetarians, since protozoa are animals, and their 
hosts depend on them for some of their nutrients. Besides the forestomachs of ruminants, a study of 
comparative anatomy furnishes other examples of what I have 
called the food-enzyme stomach. For years, physiologists 
were puzzled as to the function of these organs. The largest food-enzyme stomach in the world is owned by the whale, the 
first of three stomachs of this largest member of the Cetacea. The smaller cetaceans are dolphins and porpoises, which also 
have a food-enzyme stomach and two other stomachs. These 
food-enzyme stomachs are loaded up with enormous catches of aquatic prey. One killer whale was found to have 32 seals 
piled up in its food-enzyme stomach. It must be kept in mind 
that these food-enzyme stomachs secrete no enzymes or acid. How do you suppose this huge pile of whole animals can be 
broken down to a consistency small enough to pass through the small opening connecting the food-enzyme stomach to the 
second stomach without enzymes to do the job? Physiologists 
have also asked this ques tion and several papers from 
physiologists in different countries have recently appeared in scientific literature trying to resolve this riddle. The Food Enzyme Concept is the only answer. Each of the 
32 seals inside the whale has its own digestive enzymes in its stomach and pancreatic juices. When the whale swallows the 
seal, these digestive enzymes become the property of the 
whale. They are now its food enzymes and work for the 
benefit of the whale during the many days required to digest 
and empty the contents of the food-enzyme stomach. In addition, all animals have a proteolytic enzyme known as 
cathepsin, which is widely distributed in muscles and organs, 
yet has no known digestive function in life. After death, the body tissues become acidic, which is favorable for catheptic 
activity. This enzyme then functions as the prime factor in autolysis, the breakdown of cells and tissues. Another example of the food-enzyme stomach is the crop of 
birds using seeds as food, such as the chicken and pigeon. Physiologists had always stated that the crop has no known 
function, but that was before the Food Enzyme Concept brought together a consortium of facts to permit a new and 
more mature outlook. The crop has no enzymes of its own, 
but all seeds have a good inventory of them. It has been 
demonstrated that during the sojourn of 10 to 15 hours that 
intact seeds remain in the crop, they accumulate moisture; their enzymes multiply; there is incipient germination; 
enzyme inhibitors are neutralized, and starch is digested to 
dextrin and maltose. This digestion in the food-enzyme 
stomach (crop) by food enzymes is continued when the crop 
contents are emptied into the gizzard, and perhaps further along in the gastrointestinal tract. It becomes evident that in 
many animals , perhaps all, provision has been made for the digestion of food by food enzymes. Is the human being 
included? FOOD ENZYME DIGESTION IN HUMANS  
   According to the Food Enzyme Concept, there is a 
mechanism operating in all creatures permitting food 
enzymes to digest a particular fraction of the food in which 
they are contained. In humans, the upper portion of the 
stomach is in fact a food-enzyme stomach. This part secretes no enzymes. It behaves the same as other food-enzyme stomachs. When raw food with its enzymes is eaten, it goes into this peristalsis-free food -enzyme section of our stomach 
where these food enzymes digest the food. In fact, the 
digestion of the protein, carbohydrate, and fat in raw food begins in the mouth at the very moment the plant cell walls 
are ruptured, releasing the food enzymes during the act of 
mastication. After swallowing, digestion continues in the 
food-enzyme section of the stomach for one-half to one hour, 
or until the rising tide of acidity reaches a point where it is 
inhibited. Then the stomach enzyme pepsin takes over. Once food is swallowed, it settles in a mass in the food-
enzyme section of our stomachs. If it is cooked, enzyme-free 
food, it waits there for a period of one-half to one hour, 
during which time nothing happens to it. If harmful bacteria are swallowed with the food they may attack it during this time of enforced idleness. The salivary enzyme works on the 
carbohydrate, but the protein and fat must wait. Here is where proper enzyme digestive supplements fit in. Taken and chewed up with the meal, these exogenous 
digestive enzymes begin immediate digestion of all nutrients. They work on the protein, carbohydrate, and fat during the half-hour to hour period that these foods remain in the food-
enzyme part of the stomach. According to the Law of 
Adaptive Secretion of Digestive Enzymes, whatever digestion 
is accomplished by enzyme supplements or food enzymes 
does not have to be done by the digestive enzymes of the body. There is no further need for such rich digestive enzyme 
juices. This desirable reaction results in a conservation of the 
enzyme potential and body energy. It allows the body to devote its attention to supplying more metabolic enzymes for use by the organs and tissues to carry on their functions, 
provide repairs, and bring about cures. RESEARCH FINDINGS  
   Let us check the Law of Adaptive Secretion of Digestive 
Enz
ymes a gainst research findin gs. Some people believe that the low pH of the human stomach stops most of the digestive 
activity of salivary, and, presumably, supplemental enzymes, 
because the pH (measurement of the acidity or alkalinity of a 
solution) of human saliva is neutral (7). It can be seen, however, that salivary amylase does assist in digestion in the 
stomach, and that food and supplemental enzymes are even more effective. Olaf Bergeim, professor of physiology at Illinois College of 
Medicine, reported his research on gastric salivary digestion 
of starch with 12 dental students as subjects. Bergeim stressed 
that starch digestion cannot be studied in vitro (in the 
laboratory), but that the investigation must be done on 
specimens of material that have been removed from the living 
stomach after undergoing digestion. His results showed that 
an average of 76 percent of the starch of mashed potatoes, and 
59 percent of the starch of bread was converted to maltose, and an additional percentage  was changed to dextrose. Bergeim quoted Muller, who used rice cereal as a test meal on 
human subjects and found 59 to 80 percent of the 
carbohydrate was rendered soluble, and 50 to 77 percent of 
the starch in bread was made soluble when human subjects ate test meals. Professor Bergeim aspirated the digested food 
from the stomach after 45 minutes, but concluded that even 
15 minutes in the stomach allowed time for significant 
digestion. The subjects were instructed to masticate the food 
thoroughly, which ensured initial digestion by saliva even before the food was swallowed. The professor explained 
experiments he made in vitro in which hydrochloric acid, a 
chemical present in stomach juices, was added to saliva and caused permanent inactivation. However, investigations by 
others have since shown that the average human secretions of 
hydrochloric acid are not as concentrated as was believed. This not only allows more stomach digestion to occur by 
salivary amylase and exogenous enzymes, but permits more reactivation of the enzymes after the stomach contents 
become neutralized in the alkaline duodenum. More recent 
experiments conducted in Europe in vivo (in the living 
organism) found that salivary amylase and supplemental 
enzymes were recovered in the duodenum and lower in the intestine, showing that supplemental enzymes and food 
enzymes may be reactivated by the juices of the intestine. Research by Dr. Beazell reported in the Journal of 
Laboratory and Clinical Medicine, 1941, and the American 
journal of Physiology, 1941, holds more information. Using 
11 normal, young adult males, Beazell found that the human 
stomach digested several times more starch than protein at the end of an hour. Therefore he felt that the emphasis placed on 
the stomach as an or
gan for protein di gestion is mis placed , because the stomach digests more starch than protein. Furthermore, if the salivary am ylase can digest considerable 
starch at a pH no lower than 5 or 6, how much protein, fat, 
and starch can food enzymes or supplemental enzymes digest, since their range for activity extends down even below 3 in 
some instances? The foregoing evidence clearly establishes that a large 
quantity of starch is regularly digested in the human stomach 
by salivary amylase, even though it is not the ideal enzyme to 
work in the stomach. Where, then, do critics get the authority 
to state that food enzymes and supplemental enzymes do not digest food in the stomach? Reading such statements in 
textbooks is misleading. They may merely be the opinions of 
the authors, unless they are shown to be based on actual 
research work that is recorded in scientific periodical 
literature. What is to prevent food enzymes and supplemental enzymes, with better pH credentials than salivary amylase, 
from digesting even more protein, fat, and carbohydrate in the stomach? Work done at the laboratory of physiology at Northwestern 
University bears heavily on the quantity of supplemental 
enzymes passing through the stomach uninjured. In the 
Journal of Nutrition, A. C. Ivy, C. R. Schmitt, and J. M. 
Beazell showed by experiments on humans that an average of 
51 percent of malt amylase, an enzyme produced by 
germinating barley, passed into the intestine in active form, 
after it had digested starch in the stomach. In human subjects, 
malt amylase augmented the digestion of starch when a deficiency of salivary secretion was simulated. It must be 
remembered that the subjects used were healthy, young males 
and not older adults deficient in salivary amylase. The Food Enzyme Concept holds that human digestive fluids have an 
unacceptably high enzyme content, much richer than those of 
wild creatures. There are indications that this anomaly may 
impede production of hundreds of specific metabolic enzymes 
needed for diverse metabolic chores. The digestive secretions of humans in the prime of life are pathologically rich, at the 
expense of metabolic enzymes. In a set of experiments on 
human subjects, it was found that the average strength of 
salivary amylase was 30 times higher in a group of younger adults than in a group of older adults. Dr. W. H. Taylor, University of Oxford, investigated the 
optimal pH at which the stomach digested protein in vitro. Surprisingly, he found not one, but two zones of maximal 
activity. One was pH 1.6 to 2.4, at which the enzyme pepsin 
is active. The other zone extended from pH 3.3 to 4.0, where 
cathe
psin acts. It was found that the amount of protein digestion taking place at each zone was approximately equal. This meant that pepsin is not the only enzyme performing 
stomach digestion, but that cathepsin does an equal amount of work in digesting meat and vegetable proteins. Animal flesh and organs, particularly muscle meat, are 
amply provided with cathepsin. It is found in every pound of meat in the butcher shop. When a tiger or other carnivore 
tears off chunks of flesh from his prey and swallows them, the 
cathepsin within the meat itself is right at home, and lightens 
the burden of digestion for its counterpart in the warm 
confines of the stomach, because it operates at precisely the same pH. If it is conceded that there are no reasons why the 
food enzyme cathepsin should not engage in gastric digestion 
equally with the cathepsin secreted by the stomach, on what 
grounds should other food enzymes with like pH 
characteristics be disqualified from participating in gastric digestion? Gastric cathepsin and food cathepsin operate at pH 
3 to 4. Amylases in wheat and other grains also function well 
at pH 3 to 4. Various vegetable proteases and lipases likewise 
operate in this range. How can these food enzymes be 
prevented from digesting food substrates in the human stomach, when nature has provided the ideal gastric pH 
environment for them to digest protein, carbohydrate, and fat? ENZYME NUTRITION  
   Raw food does not stimulate enzyme secretion as much as 
cooked food. Less stomach acid is secreted. This permits food 
enzymes to operate for a longer period in the food-enzyme 
section of the stomach than when the meal consists of cooked 
food. Consequently, more digestion is performed by food 
enzymes. When food enzymes, or other exogenous enzymes are permitted to do more work, this results in normalizing and 
lessening the strength of excessively high digestive enzyme 
secretions, such as pancreatic juice and saliva. Food enzymes are much less concentrated than pancreatic digestive 
enzymes. Digestion of a raw food meal takes more time. When a jungle lion finishes a meal, its stomach is full of large 
chunks of raw meat, perhaps 30 or more pounds. A period of 
stupor sets in, during which time cathepsin within the meat starts digesting it. Later, pepsin from the lion's stomach juice 
digests the meat chunks from the outside, while the food 
enzymes continue to digest them from within. Several days 
may pass before the job is completed. When a small snake 
swallows a frog, or when a large snake like a python swallows a pig, a big distention appears in the body of the 
snake in the area of the stomach, and the same events 
transpire. The cathepsin of the prey and its digestive enzymes 
now become the food enz
ymes of the snake host and work for its benefit. There is nothing to prevent the digestive enzymes 
of the prey from doing the same job in the stomach of their 
new owner as they did during life for the benefit of their 
former owner. It may require a week for the food enzymes, plus the snake's digestive enzymes, to digest the meal and 
make the distention disappear. Careful study shows that nature's creatures possess a food-
enzyme stomach or its equivalent that allows their exclusively 
raw food diet to be predigested, relieving their digestive 
organs of excess work. Humans also possess a food-enzyme 
stomach which, as we have shown, is capable of relieving the digestive burden when food enzymes are included in the diet. In the chapters that follow, I will explain the role of food 
enzymes in health and show how we can harness their energy-
giving properties for healing, greater health, and longer life. I 
will also cover their application in the treatment of various 
degenerative illnesses affecting mankind today. About Dr. Howell  
   Dr. Edward Howell was born in Chicago in 1898. He holds 
a limited medical license from the State of Illinois. (The 
holder of a limited practice license must pass the same Board 
Examination as a medical doctor. Only materia medica, obstetrics, and surgery are excluded.) In 1924, after obtaining his license, Dr. Howell joined the 
staff of the Lindlahr Sanitarium in Illinois, where he remained until 1930. He then established a private practice for the treatment of advanced illness utilizing nutritional and physical therapies. For the next 40 years until his retirement 
he spent three days each week with patients, while the balance of his time was devoted to various kinds of research. Dr. Howell is the true pioneer in his field, having been the 
first researcher to recognize and delineate the importance of 
the enzymes in food to human nutrition. In 1946 he wrote The 
Status of Food Enzymes in Digestion and Metabolism, which 
has recently been reprinted. He then took more than 20 years 
to complete Enzyme Nutrition, of which this book is a 
published abridgment. The original is approximately 700 
pages long and contains over 700 references to the world's 
scientific literature. Dr. Howell, now eighty-seven, is presently living in 
Southwest Florida where he serves as Research Director for the Food Enzyme Research Foundation and continues his 
writing and research.
The_Food_Enzyme_Concept_by_Howell.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Soil and Health Library
This document is a reproduction of the book or other copyrighted material you
requested. It was prepared on for the exclusive use of Oriana, whose email address is
orianaoriana@gmail. com. This reproduction was made by the Soil and Health Library only for the purpose of
research and study. Any further reproduction or distribution of this copy in any form
whatsoever constitutes a violation of copyrights. ENZYME NUTRTIION  
   The Food Enzyme Concept  
  
  
   Dr. Edward Howell  
   With research contribution by 
Maynard Murray, M. D. AVERY PUBLISHING GROUP INC. Wayne, New Jersey 
  
  
 
  
  
 
  
  
 
  
  
 
 
     The medical and health procedures in this book are based on the 
training, personal experience, and research of the author. Because each 
person and situation is unique, the author and publisher urge the reader to 
check with a qualified health professional before using any procedure 
where there is any question as to its appropriateness. The publisher does not advocate the use of any particular diet and 
exercise program, but believes the information presented in this book 
should be available to the public. Because there is always some risk involved, the author and publisher 
are not responsible for any adverse effects or consequences resulting from 
the use of any of the suggestions, prep arations, or procedures in this book. Please do not use the book if you are unwilling to assume the risk. Feel free to consult a physician or other qua lified health professional. It is a 
sign of wisdom, not cowardice, to seek a second or third opinion. Cover art by Tim Peterson Cover design by Rudy Shur 
Library of Congress Cataloging-in-Publication Data  
Howell, Edward, 1898— Enzyme nutrition. Includes index 
   1. Enzymes--Therapeutic use. 2. Nutrition. 1. Murray, Maynard. II. Title. [DNLM: 1. Enzymes.
The author believes that enzymes are inhabited by a vital energy factor, which is separate and distinct from caloric energy. He argues that this vital energy factor is not synthesized by chemists and is essential for the proper functioning of the body.
What is the author's philosophy regarding the concept of enzymes and vital energy?
The author states that digestive enzymes are not the primary function of the body, but rather the body's metabolic enzymes that run the entire body.
According to the author, what is the primary function of digestive enzymes?
The Law of Adaptive Secretion of Digestive Enzymes suggests that the body adapts to the type of food being digested and adjusts the production of digestive enzymes accordingly. This means that the body will produce fewer digestive enzymes when food enzymes are present, which can lead to a conservation of the enzyme potential and a reduction in the risk of disease.
What is the significance of the Law of Adaptive Secretion of Digestive Enzymes?
The author believes that humans are the only species that relies solely on cooked food, which destroys enzymes and forces the body to produce more digestive enzymes, leading to an imbalance in the body's enzyme potential. He suggests that this is a major factor in the development of disease.
What is the author's view on the relationship between the human digestive system and the use of raw food?
The author uses these studies to demonstrate the negative consequences of wasting the enzyme potential by forcing the body to produce excessive amounts of digestive enzymes. He argues that this can lead to serious health issues and even death.
What is the significance of the research on the pancreas in rats and dogs?