Around the turn of the 20th
century, the brand new canning industry needed
biochemists to discover ways to destroy the
naturally occurring enzymes found in foods to
increase shelf life.
These biochemists became the first real
experts on enzymes.
and the Preservation of Food by Samuel Rigeal,
D.Sc, published by Sanitary Publishing Co of London
in 1903, was a forerunner of many to come on how to
solve the shelf life problem as society began to
change from a rural, agricultural base to an urban,
One of the first substances used was salicylic acid (aspirin) to destroy
“the dreaded contaminant enzymes found in food.”
Biochemists back then may not
have known about the harmful effects of salicylic
acid on the human body but today we do.
In fact, medicine uses the disintegrating
action it has on blood corpuscles to thin the blood
of heart patients.
The resulting salts cause albuminuria
(protein being lost in the urine) which can be
irritating to the kidneys from the phenol being
The acid is so caustic that it’s the basis of most
popular ointments for corns.
The official dose is 5-30 grams,
yet Dr. Brouardel noted that daily doses of just 2
grams could produce grave symptoms of intoxication
It turns out that, in addition to preventing
the action of enzymes, it greatly retards peptic
According to H. Leffmann’s experiments,
“salicylic acid in all its forms (natural, crude,
commercial, refined) is distinctly antagonistic to
most enzymes, especially those that convert starch.”
[References: The Lancet,
Dec 20, 1879
Whelpley, Chem & Drug, Aug 16, 1890
J. fur Praktish Chem, 1874, vol x, p 89
Franklin Institute, Dec 20,
Analyst 1888, C. Isem * Lonig, Aug 16, 1890
Journal of Amer Chem Soc, 1892, p 4]
The phenols resulting from aspirin are toxic
substances that cannot be detoxified by the liver.
Unfortunately, it’s the same substance that forms in the
lower bowel when undigested food putrefies.
These chemicals are so irritating that the body is obliged to
absorb them through the gut wall and send them to the kidneys for
We’ve come a long way since 1903.
Many new technologies have been utilized to remove “the
dreaded contaminant enzymes” from our food, the newest being growing
hybrid foods, such as tomatoes that have a reduced amount of
naturally occurring enzymes.
This allows longer shelf life.
It also places a greater strain on the consumers who try to
While some attempt is made to replace the
vitamins and minerals lost in food processing, we completely ignore
the more important food enzymes.
So, unless supplemental food enzymes are taken, our diets
will continue to be deficient in the nutrients needed for a vigorous
Enzymes are needed to usher nutrients into our
cells. While vitamin and
mineral deficiencies result in acute symptoms in about 60-90 days,
it takes longer for food enzymes deficiencies to become apparent.
They manifest themselves as chronic degenerative conditions
only after our body shuts down our auxiliary enzyme production
you would like to take a subjective online test to see if you might
have an enzyme deficiency, please contact
She will send you a link to a 20 minute test you fill out
from the comfort of your own home.
Once completed, she will receive the result within 24 hours
and send it on to you. Feel
free to ask whatever questions you like.
She is happy to discuss your results with you.
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