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About the Book
At this moment, thousands of enzyme-guided reactions are taking place throughout your body. They help you breathe, keep your heart beating, release energy from nutrients, repair tissues and support the processes that keep you alive. Most of this work happens without your awareness. Yet most people rarely think about enzymes—until digestion becomes difficult or an enzyme product promises an extraordinary solution. Enzymes did not begin in a laboratory. They are woven into the living design of creation. Plants contain enzymes that help them grow, mature and ripen. The human body produces enzymes that break food into absorbable nutrients, but their work extends far beyond digestion. Other enzymes help cells produce energy, build essential structures, respond to injury and carry out the chemistry of life. Food enzymes and human enzymes may share the same name, but they do not necessarily share the same source or purpose. What is the difference between them? Can enzymes in food assist digestion? What happens when food is cooked? Can a manufactured enzyme replace one the body produces? These questions invite us to look more closely at the remarkable work taking place in living foods and within our own bodies.


















