Enzymes are found in all live foods. When you cut an apple and it turns brown, this is an indicator that enzymes have already begun the process of breaking down that apple. Once a food has been heated about 175 degrees (ie. microwaved food) enzymes become inactivated.

The average American diet does not contain enough live foods. As we age we also decrease our enzyme stores in our body, making digestion more difficult. The consequences of poor digestion leads to overall organ and gland burden, leading to the disease process.