Enzyme-Rich Food? – Ask Annie
I feel so well during farmers’ market season, eating all the freshly picked produce. Is it because fresher food has more enzymes? – Susan H., MI
Yes! I recommend you read The Enzyme Factor – The Key to Good Health, by Hiromi Shinya, MD., who says that the fresher the produce is the more enzymes it has. He also points out that enzymes are sensitive to heat and will break down between 118.4F-239F.”
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).