The history of enzyme therapy
In the 1920's, while working with Dr. Henry Lindlahr, Dr. Edward Howell observed that Lindlahr's fasting and raw diet therapy had a healing and health-promoting effect by significantly decreasing the demand for digestive enzyme secretions by the body. As a result, the metabolic enzymes of the immune system were able to increase their detoxifying activity. Further research indicated to Howell that the enzymes present in raw food contribute to improved health by reducing the body's digestive burden. Recognizing that the typical diet consists of considerably more, enzyme-deficient cooked food than enzyme-rich raw food, Dr. Howell founded National Enzyme Company in 1932 to develop nutritional enzyme supplements designed to replace the enzymes lost in the cooking and processing of food.
Dr. Edward Howell developed the first widely-used food-supplement featuring enzymes. He inspired the formulations for the Nutri-Essence line. He also developed the concept that proper maintenance of good health through food supplementation was a fine art.
According to Dr. Howell's research, natural or supplemental food enzymes can digest 75% of your food before the lower stomach's digestive juices are even activated.
By taking advantage of these food enzymes, we increase the nutritional value of our meals and avoid several of the digestive difficulties so many of us experience, such as bloating, indigestion, heartburn, fullness and gas.
Coincidentally, also in 1932 Dr. Francis Pottenger began a ten year study that showed cats fed raw food diets maintained health and vigor whereas, cats consuming cooked diets exhibited evidence of degenerative disease. Pottenger's data supported Howell's theories that raw food contains a vital factor no longer present in cooked food... ENZYMES!