Food Enzymes for Health and Longevity

This new, enlarged edition of the classic book contains over 400 references to scientific literature and contributed to the formulation of Dr. Howell's revolutionary "food enzyme concept". The second incorporated an interview with the author Victoras Kulvinskas.

There is also an extensive new foreword by Viktoras Kulvinskas that has been added to this revised 3rd edition, as well as a new research appendix at the end. The Foreword adds a very substantial body of recent and updated research to support the food enzyme concept of Dr. Howell and underline the importance of food enzymes.

Learn How

without enzymes, life itself would not be possible.
A dearth of enzymes leads to chronic, degenerative disease and premature aging.
Enzymes work as the 'labor force' of your body system. All metabolic processes require meditation by specific enzymes.
Enzymes, extremely heat labile, are your passports to prolonged youth and increased vitality.
The rejuvenating and therapeutic effects of raw food enzymes can be beneficial to your health!
An enzyme-rich diet of predominantly raw foods can contribute to safe, effective, and rapid weight control.
Cooked food, even though fortified with vitamins, can lead to disease.
The legendary longevity and outstanding health of certain primitive societies can be attributed to their consumption of high-enzyme raw food.

About the Author

Dr. Edward Howell - A pioneering researcher in food enzymes and human nutrition, was born in Chicago. After obtaining a limited medical license from the state of Illinois, he spent six years on the professional staff of the Lindlahr sAnitarium, a well-known 'nature cure' hospital predominantly utilizing nutrition and physical therapies. In 1930, he established his own facility for the treatment and research of chronic ailments through nutrition and physical modalities. He is also the author of the treatise, Enzyme Nutrition, published in 1985.