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"There is not a drug in the world that will supply the blood stream with anything in a way in which the body can use it for permanent repair or regeneration."
Dr. N.W. Walker D.Sc.
Fresh Vegetable and Fruit Juices 

Fresh Raw Juices

"Literally, remember this: no enzymes, no digestion, no enzymes, no assimilation, no digestion or assimilation, no vibrant health; and certainly no resistance to killer diseases. Therefore, the wise man will see to it that all of his food intake in a day's time is not "dead" from the point of view of enzymes. Raw fruits and vegetables truly are a significant requirement to a healthy diet. And remember, dried barley juice is a raw food, and it contains hundreds of "live" enzymes. (...approximately 300 enzymes have been many as 1,000..."

Dr. Mary Ruth Swope
Green Leaves of Barley


Fresh Raw Juices

"In any event, fresh-raw vegetable juices are necessary as a supplement to every diet, even when no special diet is followed..."

Dr. N.W. Walker D.SC
Fresh Vegetable and Fruit Juices


The study of enzymes (enzymology) is gaining popularity.  Some enzymes have now been isolated and marketed as having certain beneficial characteristics.  But what are they, what do they do and why do we need them?  The average person has no idea they even exist and as a result, suffers from lack of knowledge.  Ignorance is not bliss when it comes to your health.  What we sow, we reap.  Garbage in, garbage out, as we say in the computer world.  

It's important to have a basic understanding of what enzymes are and why we need them. So let's take a look at this vital element in our very existence.  

According to Dr. Mary Ruth Swope in her book Green Leaves of Barley, enzymes are "chemical substances required by every living cell for every biochemical process", such as breathing, muscle contraction, nerve conduction, and have life force - a vitality at its very core, the body's labor force in maintaining health and healing.  "Students of enzymology say that were it not for this life principle, humans would be no more than a heap of lifeless materials, a pile of dirt. Chemical substances of which we are made - proteins, vitamins, minerals, and water - are lifeless and useless, they say, until acted upon in metabolism by the enzymes."    

This is why it is so important for us to understand them.  They fix not only the length of our life but how effectively we maintain a high state of health and freedom from disease.

A new theory also states that every person has only a certain amount of enzyme energy given at birth that must last for a person's lifetime. If that is true, then when we use up our enzyme supply, such as by eating cooked, processed foods lacking enzymes, we shorten our lives. It has been found that people with depleted enzyme supply have a weakened immune system, and that makes us targets for cancer, heart disease, arthritis, diabetes, obesity, AIDS, allergies and a whole host of other degenerative diseases

Dr. Edward Howell, quoted in Dr. Swope's book says, "With heavy withdrawals of enzymes needed to digest an almost all-cooked diet, it's not hard to see how we would become metabolically enzyme-poor even in middle-age. Heavy withdrawals and skimpy deposits of enzymes lead to eventual bankruptcy. Unfortunately, the glands and the major organs, including the brain, suffer most from the unnatural digestive drain on the metabolic enzyme potential."

Dr. Swope explains that, "The digestion of a raw-food meal takes more time, but does not use up as many of the endogenous (made inside the body) digestive enzyme secretions (pancreatic juice, pepsin, erypsin, amylase, ptyalin, etc.) as does digestion of a cooked-food meal. This relieves the digestive burden of the organs and glands. It is also a way of sparing the life principle in enzymes so that, theoretically at least, the person lives a longer life, has better health, and has more enzyme potential for healing.  In summary, it can be said: enzymes are protein carriers charged with vital energy factors, but like the battery in your flashlight, the energy is exhaustible and we must learn to conserve it."

Enzymes, What they are:
1. Catalysts.  According to John W. Kimball, an expert in biology, most are proteins.  Enzymes bind temporarily to one or more reactants of the reaction they catalyze, lowering the amount of activation energy needed to speed up the reaction.  "Scientists had been telling us for years that enzymes are catalysts - substances which can spark a reaction within a cell. It was said that they may either speed up, slow down, or interfere with processes..." Dr. Swope.  Scientists used to think that enzymes were not altered or destroyed in the process, but that idea has been abandoned, says Dr. Swope, with more recent discoveries.
2. Life Principle.  Dr. N.W. Walker, in his book Fresh Vegetable and Fruit Juices refers to enzymes as the basic key to nourishing your body.  He goes on to say that the element which enables the body to be nourished and live, is the element which is hidden within the seeds of plants and in the sprouting and growth of plants called enzymes.  
3. Complex substances.  Enzymes enable us to digest food and absorb it into our blood.  Dr. Walker also states that "It has also been claimed that enzymes digest cancers."  Enzymes are like electricity, they do not have a material body, but they activates substances of which they are an integral part.  Though intangible, they are intimately involved in the action and activity of every atom in the human body, in vegetation and every living thing.

Enzymes, and their very important functions, make it clear that the most intelligent food choice should be raw, uncooked and unprocessed. 

Enzyme Functions: 

  1. Aid in the breakdown and absorption of substances to provide more than 40 known nutrients for the building, repair and maintenance of tissue and for energy.
  2. Are necessary for all cell function.  
  3. Neutralize poisons in the body.

Enzymes and Weight Control:

It's believed that there is a connection between enzymes and weight control.  Dr. Edward Howell explains in his book, Enzyme Nutrition, that research shows conclusively that certain foods stimulate glands and cause them to be overactive.  "Two glands involved in this are the pituitary gland, the body's secretion control center, and the pancreas, which secretes digestive enzymes for all three major types of food: protein, fat and carbohydrates. The research shows that cooked foods excite these glands and tend to be fattening, while raw foods tend to be relatively non-stimulating and result in stabilized weights."  A study done with humans confirmed this when they were fed fresh fruits and vegetables and gained no weight, though the calorie intake was rather high.  The conclusion was that cooked foods resulted in the production of more fat.

 Enzymes and Life:

In her book, Green Leaves of Barley Dr. Swope sheds light on the effect of depleted enzymes in the bodies of people who died of cancer, diabetes, liver problems and other debilitating diseases who had markedly fewer enzymes in their pancreas than persons who were healthy when they died.  Her advice was that, in view of this, we should learn to eat a good supply of raw foods daily because all raw foods contain enzymes.  Cooked foods have no enzymes left in them at all.  Enzymes are destroyed by heat at 122 degrees.  Boiling water is 212 degrees, so no enzymes survive.  Milk is pasturized at 145 degrees.  Blanching bite sized green beans for more than one minute results in total enzyme loss.

Dr. Swope notes that our 20th century American diet with man-made, high-tech, dead foods has created a critical shortage of enzymes.  Most all boxed products have been subjected to high temperature processes and are enzymeless.

Enzymes: Key to Longevity? 

As we grow older there seems to be a diminished secretion of enzymes in the stomach and intestinal tract. The result is poor digestion and assimilation and a malnourished condition resulting in a weakened body with less vitality. Death overtakes those with depleted enzymes more quickly than those whose enzymes remain strong enough to digest and assimilate their food. (Dr. Swope)

It is now possible to test the enzymes in urine and determine their shortages and excesses.  Cancer centers off US shores are using enzymology as a treatment modality for this killer disease quite successfully, and their cure rate is superior to the American standard procedure!  In fact, an international study proves that the typical treatments for cancer, chemotherapy, radiation, drugs and surgery are not the answer to fighting cancer.  Dr. Hans Nieper of Hanover, West Germany, has a 74% cancer cure rate compared to 17% in the US.  He uses enzyme therapy and a strict vegetarian diet, almost no drugs and no chemotherapy or radiation. 

Enzymes have helpers: co-enzymes

Vitamins are in this co-enzyme category.  Recently our modern farming methods, which replaced organic farming, and our chemically treated soil has resulted in the decrease of vitamin and mineral content of our crops. Dr. Swope cites a few instances in her book Green Leaves of Barley on page 118.  

Metabolic enzymes:

Another category of enzyme is metabolic, products of the endocrine glands (thyroid, parathyroid, adrenal and pituitary). These enzymes build, repair and maintain the functioning of every organ, tissue and cell. They actually build the body from proteins, carbohydrates and fats. Without them, life is impossible. 

Some types of enzymes and what they do:
1. Catalase:  Catalyzes the decomposition of hydrogen peroxide into water and oxygen. One molecule of catalase can break 40 million molecules of hydrogen peroxide each second.
2. Amylases: Required to digest starches.
3. Proteases: Required to digest proteins.
4. Lipases: Required to digest fats.


  • About 65% of food in our supermarkets has been processed (refined) and is enzymeless
  • No assimilation of nutrients is possible without enzymes
  • Enzymes must be "live' to be used by the body
  • Only fresh, raw, uncooked foods have "live" enzymes
  • No body building or repair of organs, tissues, or cells is possible without enzymes.
  • Enzymes determine life span and quality of life
  • Diminished supply of enzymes means more potential for disease, especially degenerative diseases.
  • Fast use of enzymes, such as in eating scavenger flesh from the air land, or water, shortens life.
  • Endogenous enzymes are limited at birth, are exhaustible, last longer when conserved by consistent daily consumption of raw foods, and by consuming supplements.

Enzymatic Power in Young Barley Leaves: 

The good news!  Incredible enzyme power in the young barley plant as discovered by Dr. Hagiwara years ago.  Continue your enzyme experience here.

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Last update: 02/16/2012


"...while it is true that cooked and processed foods sustain life, ...that does not mean that they have the power to regenerate the atoms which furnish the life force to our body.  On the contrary, progressive degeneration of the cells and tissues follows the continuous consumption of cooked and processed foods."
Dr. N.W. Walker D.Sc.
Fresh Vegetable and Fruit Juices 

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