Where Do Enzymes Come from? To really understand enzymes we must first break them up into two groups: (1) endogenous (metabolic enzymes, those enzymes produced within our bodies), and (2) exogenous (digestive enzymes, those provided from outside our body) (1) Endogenous: When people think of enzymes they usually regard them as aiding in our digestion, a statement that holds some truth. However, they are also involved in every metabolic process. The enzymes involved in these processes are known as metabolic enzymes, and are produced within the body. Even though the body does produce digestive enzymes, the majority of endogenous enzymes are metabolic, of which most are produced by the pancreas and liver. Once enzymes are produced they are then transported throughout the body to perform specific tasks from allowing neurotransmitters into the brain to produce thoughts and emotions, to facilitating every beat of our heart and every breath we take. (2) Endogenous: The second source if enzymes come from outside the body, we obtain those enzymes from our diet. These are the digestive enzymes of which all raw fruits, raw vegetables, and even raw animal tissue are loaded with enzymes (if you’re into raw meat). With that being the case, all raw unprocessed foods have the ability to digest themselves without the assistance of the bodies metabolic enzymes. In fact, the enzymes contained in raw food will actually digest as much as 75% of food themselves. (1) This is an essential process for the body because without the assistance of digestive enzymes our bodies are left with the burden to digest the food on its own. Thus depleting our bodies’ resources of vital metabolic enzymes of which it uses to produce healthy organs, tissue, and everything else in the body for that matter. Once these enzymes are dispersed elsewhere it causes a metabolic enzyme deficit in the body leading to the inferior reproduction of cells, muscles, bones, etc. Unfortunately for most digestive enzymes only exist in raw living food. Enzymes have a very low tolerance to heat, thus cooking the food we consume strips it of its life force. Consequently, any and all enzyme activity is completely void if the food has been canned, pasteurized, baked, roasted, barbequed, fried, and or stewed.(2) Any processing and or heating (cooking) of food above 118 degrees destroy any and all enzyme activity, thus eliminating all potential to build a healthy body.

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