• AMYLASE works to breakdown carbohydrates i.e. starches, sugars
• BROMELAIN taken from pineapple plant, helps break down proteins
• HCL (hydrochloric acid) stimulates pancreatic secretion, activates pepsin and sterilizes the stomach from bacteria and parasites
• LACTASE needed to break down lactose found in milk products
• LIPASE works to break down fats into fatty acids and glycerol
•LIPASE improves fat digestion, stimulates bile flow, aids gallbladder
• PANCREATIN contains protease, amylase, and lipase, functions in the intestine and in the blood
• PAPAIN extracted from papaya fruit, aids in protein digestion
• PEPSIN breaks down proteins, function depends on availability of HCL
• PEPSIN works to breakdown protein into amino
• The more food that you can eat raw, the better.
• Eat as few over-processed and over-cooked foods as possible. The body has a difficult time digesting fried, pasteurized, barbecued, dried, and other over-processed and over-cooked foods which you find in boxed and processed foods.

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In 1930, under the direction of Dr. P. Kouchakoff, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland. The effect of food (cooked and processed versus raw and natural) on the immune system was tested and documented.
Dr. Kouchakoff’s discovery concerned the l
eukocytes, the white blood cells.
It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called ‘digestive leukocytosis’, in which there is a rise in the number of leukocytes – white blood cells – after eating.

Since digestive leukocytosis was always observed after a meal, it was considered to be a normal physiological response to eating. No one knew why the number of white cells rises after eating, since this appeared to be a stress response, as if the body was somehow reacting to something harmful such as infection, exposure to toxic chemicals or trauma.
Back in 1930, the Swiss researchers at the institute of Chemical Chemistry made a remarkable discovery. They found that eating raw, unaltered food did not cause a reaction in the blood. In addition, they found that if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, chemicals added, etc.), this always caused a rise in the number of white cells in the blood.
The researchers renamed this reaction ‘pathological leukocytosis’, since the body was reacting to highly altered food. They tested many different types of foods and found that if the foods were not refined or overheated, they caused no reaction. The body saw them as ‘friendly foods’. However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction found only when the body is invaded by a dangerous pathogen or trauma.
The worst offenders of all, whether heated or not, were processed foods which had been refined (such as white flour and white rice), or pasteurized (a process in which milk is flash-heated to high temperatures to kill bacteria), or homogenized (also seen in milk where the fat in milk is subjected to artificial suspension), or preserved (chemicals are added to food to delay spoilage or to enhance texture or taste).
In other words, foods which were changed from their original God-given state.

The old saying “You are what you eat” is not accurate. It should be “You are what you eat if you’re eating good food and a few digest and assimilate everything you eat” I know there’s more to Wellness yet this is the basic truth.

With most “Degenerate Conditions” I will call them “Wellness Deficiencies” that 96.3% of the time are caused from toxins or malnourishment. The first warning sign that there’s a problem brewing much like a forest fire getting ready to start when it’s only smoldering ashes, come from symptoms indigestion (gas, bloating, belching and heartburn) before there is a indication of a Wellness Deficiency.cover up the symptoms actually enhance the aging process. When we eat the stomach secretes acid (HCl) and enzymes to break down the food so it can be absorbed by the tissues and cells of the body. The breakdown of food starts in the mouth (by the saliva and grinding, crushing of the food by the teeth) to the stomach then to the small intestinal tract and on to the large intestinal tract. In the small intestines bile & bacteria are also a big part of this process if digestion.

If anything interferes or stops the natural process and the food does not get broken down and people have symptoms such as gas and bloating. If they take an anti-acid this process gets worse much faster. Try supplementing with digestive enzymes, probiotics, fiber and HCl.

One nice thing about helping someone with these problems (symptoms) is that it works the first day. The first meal that they eat taking the proper supplements everything works correctly.  It’s not like you have to build the person up from a deficiency then see the results a month or two later.

Ask someone: How many different kinds of enzymes are in the human body?  35, 105, 4000, over 10,000?  Answer is 10,000 plus.  http://tinyurl.com/3qklfnb also watch my son Troy & I talk about “Enzymes Uses (other than digesting food)” at http://bit.ly/od0acb

This is the 7 Hour Bread Recipe that my daughter-in-law, Heather Anderson, uses in the video demonstration below.

3 Tbs. yeast
2 tsp. raw sugar  or honey
1c. warm water

Mix these and let proof (froth) for about 10 minutes.

Mix
2 eggs (beaten)
5c. cold water
2/3c. oil
1/2c. honey/sugar
Proofed yeast
8c. flour

Mix the first 5 ingredients and then one cup of flour at a time until all is mixed in.  Then let sit for 20 minutes.  This recipe can be made with spelt flour as well, or part rye flour – which is nutritious and is high in fiber.

Add
3Tbs. salt
Approx. 14c. flour

Mix in the salt first, then one cup of flour at a time with a whisk or spoon until you can no longer stir.  Dump on floured counter and continue adding flour and kneading it in.  Knead for about 20 minutes.  (If you have a Kitchen Aid or Bosch, this goes much quicker, and you have to be careful not to over knead.)  The dough should be only slightly sticky by this time.  Oil two large bowls with about a tablespoon of oil each.  Separate the dough in two and form into balls, placing  one in each bowl.  Cover with a damp towel and let rise three hours.

Punch the dough down gently and reform the balls.  Cover again with damp towel and let rise for one and a half more hours.

At the end of this time punch down again and form into balls.  Let sit five minutes.  Divide into five balls of about the same weight.  (Mine are usually about 1lb.12oz.)  Make sure the balls are nice and smooth.  The tops will become the tops of your loaves.  Cover with a damp towel and let sit 20 minutes.

Forming Loaves
First, oil your bread pans thoroughly and then lightly flour them.  To form a loaf, place the ball smooth, rounded part down on a lightly floured counter.  Gently press down flat and then roll out with a rolling pin into a rectangular shape.  Then, roll tightly and tuck the ends, placing the loaf in the bread pan with the seam down.  If you brush the tops with melted butter they will be nice and soft.  This, however, is unnecessary.  Cover with a damp cloth for one and a half hours.

To bake, preheat the oven to 425 degrees.  Quickly place in the oven.  Set timer for 10 minutes.  Then turn the oven down to 330 degrees and set timer for 30 minutes.  When done, remove from the pans immediately and let cool on wire rack.  (You may have to adjust the times or temperatures slightly, as ovens can vary.)  Enjoy!

On this video I discuss uses for enzymes other than digesting food. Most people think of enzymes just in relation to breaking down their meals; however, they are are certain enzymes that are most effective when taken on an empty stomach.  Let me know your thoughts!

Click here to view the embedded video.