Certain raw organic foods are natural stimulators of the detoxifying enzymes our bodies need to combat cancer and other diseases. Researchers from Johns Hopkins University School of Medicine discovered in 1997 that broccoli sprouts, as opposed to the more familiar broccoli heads, are powerful stimulators of natural detoxifying enzymes in the human body.

Here is how The New York Times, on September 16, 1997, described these benefits in an article announcing the discovery: “Broccoli sprouts contain anywhere from thirty to fifty times the concentration of protective chemicals found in mature broccoli plants. These chemicals, called isothiocyanates, were already known to be potent stimulators of natural detoxifying enzymes in the body, and are thought to help explain why the consumption of broccoli and other cruciferous vegetables like cauliflower, cabbage, and kale is associated with a lowered risk of contracting cancer.”

This article quoted scientists involved in the research as extolling the enzyme-enhancing virtues of sprouts this way: “Epidemiological studies indicate that to cut the risk of colon cancer in half, a person needs to eat about two pounds of broccoli and similar vegetables a week, a goal that few Americans meet. Given the chemical potency of broccoli sprouts, the scientists said, the same reduction in risk theoretically might be had with a weekly intake of just a little over an ounce of sprouts.”

A medical science pioneer in the study of enzymes, the late Edward Howell, author of Enzyme Nutrition, identified enzyme shortages in the human body as being linked to such chronic illnesses as obesity, heart disease, certain types of cancer, and even premature aging.

When a human sperm and egg merge, it is enzyme activity that provides the spark for the formation of a new life. That spark is electric. It is lifeforce! At birth, we are each given a supply of enzymes that must be periodically renewed. As we age, our exposure to synthetic chemicals, our lifestyle habits, and, for most people, a steady infusion of foods subjected to high temperatures, depletes our storehouse of enzymes. Our backup system ought to be those enzymes derived from the food we eat, but if we are only eating cooked food, our enzyme resources will soon be exhausted. When this happens, the body puts out an emergency call for enzyme reinforcements to vacate the body’s glands, muscles, nerves, and blood, and come to help in the demanding digestive process.

Raw, organic, living food will replenish that storehouse. 

While significant attention has been paid in the health literature to the beneficial role that digestive enzymes play in health maintenance, too little attention and credit have been given to the importance of food enzymes as the critical link between the consumption of raw food and the resulting health benefits. 

We have two basic understandings about digestive enzymes and food enzymes. One is based on the structure of these molecules and their ability to withstand the acidic environment of the stomach. The second is based on the advantages that enzymes bring to cellular function (myelin). After two decades of microscopic analysis of the cellular systems of thousands of people who have been guests at Hippocrates, we discovered and confirmed that digestive enzymes and enzymes found within plant foods clearly enhance the electrical frequency in and around cells of the body.

Enzymes are considered merely and only proteins by most nutritional scientists, whereas the work we have conducted using electron microscopes has revealed that all of the enzymes we cracked open contained electrical frequency. The outer shell of enzymes is a protein, just as the outer shell of the human body (the skin and red blood cells) is protein that is held together with protein fibrin. It would be just as incorrect to state from this information that the human body is protein alone as it would to infer that enzymes are protein alone. Furthermore, there is some evidence to support the idea that food enzymes begin to be assimilated as soon as they are in the human mouth, resulting in a transfer of electrical charge and absorption at this primary level well before they come in contact with the stomach. Discovering that the function of enzymes enhances the electromagnetic frequency of cells brings an entirely new and totally supportable science to the study of enzyme activity.