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How Aspirin Affects Enzymes


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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.


The book, Disinfection 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, industrial one. 


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 formed.  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 and poisoning.  It turns out that, in addition to preventing the action of enzymes, it greatly retards peptic (stomach) digestion.  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, 1898 - 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 elimination.


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 digest them.


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 life.  


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 capabilities.


If you would like to take a subjective online test to see if you might have an enzyme deficiency, please contact Angel.  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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