Live food, comes with the necessary enzymes to digest it. Processed and any food heated over 116 degrees the enzymes have been killed. Any irradiated food, the enzymes are dead.

All of these dead foods, your body has to make the enzyme to digest it. Your ability to make enough and the right kind to digest all types of food, has diminished and/or quit, and this is why many senior citizens have to quit eating certain foods, because they no longer work in their system as digestible..

What we try to do to is eat live food with built in enzymes.... kills off fungus, for one thing....about 90% or what everyone eats is dead....(cooked, heated over 118...) so basically you are eating dead enzyme food...and you have to manufacture it...the ability to make enzymes drops off with age...so by old age you are not making enough to "kill' off the digest fungus that is everywhere... and causes other problems including complicating diabetes......so eating more live food becomes more important as you age.

Live food has its own enzymes live attached...comes with it... Dried and food extracted raw from a vegetable juicer, (like Jack LaLane and others sell on TV) and you have the enzyme with the food. Probably the big advantage of the vegetable juicers. (you can often pick up one at thrift store for $12.) Juicing is tedious and most wont stay with it.

Pemmican (dried meat and with fat added back after drying) and what your ancestors ate was sun dried, and still had live enzymes even though it well might be a year old dried.

A diabetic can not eat dried fruit, it is too sugar concentrated.

If you read the books on people that live over 100, almost 60% note they ate a few cloves of garlic every day or slice of raw onions daily etc. as part of their longevity formula. If you buy garlic in the super market, well over half comes from China. To Make the Trip and not sprout, it is irradiated. (killed, now dead food) so buy only U.S.

We tell you if food will not sprout, rot or spoil, do not buy it.

Eating radishes, raw onions. garlic etc, gives you a live food, (good idea, every chance you get,) but they do not carry extra enzymes to help you digest enzyme destroyed food.

The Juicer, (juicing food like broccoli, etc you usually cook to death,) Making pemmican, and eating live food like nuts, (some almonds are now pasteurized) (dead)

You can even learn to eat raw eggs, meat etc, with out problems.

More on that later, you now at least understand why you have flatulence, and other "getting worse" digestive problems. Your enzyme making ability is shutting down as you age.

Your ancestors bodies never really needed to make any enzymes to digest food. Foods they ate came with it supplied. Therefore, you never inherited a really good enzyme making system, particularly for foods you are eating that were NOT on generations of ancestors menu.

Your ancestors long term food storage systems did not kill the enzymes, (not cooked or processed) this is a fascinating story for another time.

You should also note that every indigenous society researched, all had some fermented food of some type on their menu. (no enzymes needed,) fermented food, such as yogurt, sauerkraut, etc are all predigested by bacteria. These all ingested friendly bacteria in the digestive system that automatically warded off fungal growths growing in their body. Found growing now in most diabetics (unbeknown)

Read up on fungal growths, in our articles. This is all tied together.

Related Articles:

1930's Diabetes
3 Fructose
Cause of Diabetes
Gov't Diabetes Drugtest
Conventional Diabetes
Sugar Ages