Enzymes operate on both chemical and biological levels, and science cannot measure or synthesize their biological or life energy.
Without the life energy of enzymes we would be nothing more than a pile of lifeless chemical substances – vitamins, minerals, water, and proteins. In both maintaining health and in healing, enzymes and only enzymes do the actual work. They are what we call in metabolism, the body’s labor force.
ENZYME NUTRITION points out that each one of us is given a limited supply of bodily enzyme energy at birth. This supply, like the energy supply in your new battery, has to last a lifetime. The faster you use up your supply, the shorter your life.
Many, if not all, degenerative diseases that humans suffer and die from are caused by the excessive use of enzyme-deficient cooked and processed foods.
The body calls for exactly the quantity and type of enzymes needed according to the character of each meal eaten. This replaces the false theory of parallel secretion of enzymes which claimed that the organism’s three main enzymes, protease, lipase, and amylase, are all secreted in equal amounts regardless of the type of food eaten, raw or cooked.
Introduction to enzyme nutrition
Emotions are capable of being expressed even in starving persons where there is no food in the body to supply caloric energy.
Enzymes represent the life element which is biologically recognized and can be measured in terms of enzyme activity. Our easiest measurement is a lack, for various chemical reactions fail to occur without enzymes: a radiated or cooked potato will fail to sprout. Thought of for years as catalysts, enzymes are much more than these inert substances. Catalysts work by chemical action only, while enzymes function by both biological and chemical action.
Enzymes contain proteins and some contain vitamins which can and have been synthesized by chemists. However, the “life principle” or “activity factor” of the enzyme has never been synthesized. The proteins in enzymes serve merely as carriers of enzyme activity factors. We can summarize that enzymes are protein carriers charged with vital energy factors, just as your battery consists of metal plates charged with electrical energy.
Digestive enzymes have only three main jobs: digesting protein, carbohydrate, and fat.
Although the body makes less than two dozen digestive enzymes, it uses up more of its enzyme potential supplying these than it uses to make hundreds of metabolic enzymes needed to keep all of the organs and tissues functioning with their diversified activities. The digestive enzymes of “civilized humans” are infinitely stronger and more concentrated in enzyme activity than any of the metabolic enzymes – more concentrated than any other enzyme combination found in nature. Human saliva and pancreatic juice are loaded with enzyme activity. There is no evidence that wild animals, living on natural raw diets, have digestive enzyme juices even remotely approaching the strength of those found in “civilized human beings”.
The Law of Adaptive Secretion of Digestive Enzymes
If the human organism must devote a huge portion of its enzyme potential to making digestive enzymes, it spells trouble for the whole body because there is a strain on production of metabolic enzymes and there may not be enough enzyme potential to go around. There is competition between the two classes of enzymes.
The amount of digestive enzymes secreted by the pancreas in response to carbohydrate, protein, and fat was measured and it was found that the strength of each enzyme varied with the amount of each of these food materials it was called upon to digest. Prior to this it was assumed that enzymes were secreted in equal proportions, according to the rule laid down by Professor Babkin. The Law of Adaptive Secretion of Digestive Enzymes holds that the organism values its enzymes highly and will make no more than are needed for the job. If some of the food is digested by enzymes in the food, the body will make less concentrated digestive enzymes. The Law of Adaptive Secretion of Digestive Enzymes has since been confirmed by dozens of university laboratories throughout the world.
Rightful distribution of enzyme energy will not only act to maintain health and prevent disease, but is expected to help cure established disease. The old saying that nature will cure really refers to metabolic enzymes activity, because there is no other mechanism in the body to cure anything.
To get enzymes from food, one must eat raw food.
If water is hot enough to feel uncomfortable to the hand, it will injure enzymes in food.
If we depend solely upon the enzymes we inherit, they will be used up just like inherited money that is not supplemented by a steady income.
Eating the seeds and their inhibitors causes a great outpouring and wastage of pancreatic digestive enzymes, enlargement of the pancreas, decrease in the supply of metabolic enzymes, stunted growth, and impaired health.
Laboratory mice, eating the standard laboratory chow diet of heat-processed, enzyme-free food, have a pancreas two to three times heavier than that of wild mice eating the enzyme diet of raw food they find in nature.
When dogs and cats eat their natural raw, carnivorous diet, there are no enzymes in saliva. But when dogs are fed on a high carbohydrate, heat-treated diet, enzyme show up in the saliva within a week, obeying the Law of Adaptive Secretions of Digestive Enzymes.
Food enzyme digestion in humans
According to the Food Enzyme Concept, there is a mechanism operating in all creatures permitting food enzymes to digest a particular fraction of the food in which they are contained. In humans, the upper portion of the stomach is in fact a food-enzyme stomach. This part secretes no enzymes. It behaves the same as other food-enzyme stomachs. When raw food with its enzymes is eaten, it goes into this peristalsis-free food-enzyme section of our stomach where these food enzymes digest the food. In fact, the digestion of protein, carbohydrate, and fat in raw food begins in the mouth at the very moment the plant cell walls are ruptured, releasing the food enzymes during the act of mastication.
Some people believe that the low pH of the human stomach stops most of the digestive activity of salivary, and, presumably, supplemental enzymes, because the pH (measurement of the acidity or alkalinity of a solution) of human saliva is neutral (7). It can be seen, however, that salivary amylase does assist in digestion in the stomach, and that food and supplemental enzymes are even more effective.
More recent experiments conducted in vivo (in the living organism) found that salivary amylase and supplemental enzymes were recovered in the duodenum and lower in the intestine, showing that supplemental enzymes and food enzymes may be reactivated by the juices of the intestine.
The foregoing evidence clearly establishes that a large quantity of starch is regularly digested in the human stomach by salivary amylase, even though it is not the ideal enzyme to work in the stomach. Where, then, do critics get the authority to state that food enzymes and supplemental enzymes do not digest food in the stomach? Reading such statements in textbooks is misleading. They may merely be the opinions of the authors, unless they are shown to be based on actual research work that is recorded in scientific periodical literature.
Food enzymes add life
Disease and cookery originated simultaneously. And cookery must be held guilty of assassinating hundreds of food enzymes which, we must be constantly reminded, are the most delicate and precious elements that foods can offer us.
Has any hunter or animal observer ever seen a wild elephant, or any jungle inhabitant, hobbling along painfully on deformed arthritic joints?
Among the many thousands of species of creatures living on this earth, only humans and some of their domestic animals try to live without food enzymes.
When we try to accept the stress-reaction syndrome as a cause of disease, a contradiction crops up. If we place heavy emphasis upon stress as a primary cause of various diseases, and ignore the role played by undernutrition, it could be expected that wild animals would display a larger incidence of disease than humans, because the stress reaction in wild animals must be so taxing and consuming as to spell the difference between life and death. But we all know the reverse is true. Wild creatures of the deep jungle are free of disease.
Data suggests that because wild rats and wild mice have larger adrenal glands, which produce more adrenalin, the wild creatures should have more disease than the tame ones. But since the very reverse is true, it is obvious that the stress theory is in trouble. By weighing the factors involved, there is no alternative to the conclusion that the stress theory cannot account for the primary cause of disease. That the primary cause of most disease is undernutrition has been amply demonstrated by research, and enzyme undernutrition stands out as a prime architect of this health bankruptcy.
Enzymes can and do wear out
Now let us deal with the allegations in encyclopedias, dictionaries, and textbooks that enzymes work by their mere presence and are not used up in doing their jobs. This is an outrageous declaration and leads to the dangerous expectation that, by some special kind of magic, the enzyme checking account cannot be overdrawn and will last forever. This false but “official” doctrine deceives even the best-intentioned doctors and other technical people. If a doctor believes this myth which leads to falsifying the behavior of enzymes, he will not recognize the early warning signs of enzyme undernutrition and bankruptcy.
There are many reports on enzymes in the scientific periodical literature of the world that have not been incorporated into the text books by professors and instructors to teach their students in our colleges and universities.
Enzymes are used up by all of the varied activities of the organism.
The scientific team MacArthur and Baille of the University of Toronto, at the conclusion of a piece of research, stated:
The organism appears to receive a specific sum total of “vitality” rather than a definite allotment of days. Life runs out its course to its natural term with a velocity directly proportional to the catabolic rate, or, as commonly expressed, according to rapidity of “wear and tear.”
Catabolic rate translates into enzyme activity, and wear and tear into enzymes loss. These definitions of life mean that each child is born with a definite amount of enzyme potential. It can be either saved or wasted; used up rapidly by living at fast tempo, or used sparingly at a slower pace.
The books used in libraries and schools of higher learning are incomplete, because they present only a chemical and not a biological conception of enzymes.
But the statement that enzymes act by their mere presence and are never used up by the work they do has been repeated for more than 75 years the world over in thousands of books. It so thoroughly stains the fabric of scientific thought that it may require a couple of lifetimes to clean out.
Enzymes at varied temperatures
Another remarkable fact about enzymes is that they do more work at slightly warmer temperatures that they do at cooler ones.
In a room with a temperature of 37.7 degrees C, the enzymes would do at least four times as much work as at 26.6 degrees. At 48.8 degrees they could accomplish eight times as much as at 26.6 degrees. At 71.1 degrees, they could do more than sixteen times as much. But at 71.1 degrees C, the enzymes wear out in about a half-hour and can no longer do any work.
While enzymes do more work with increasing temperatures, they are used up faster.
Official chemistry will tell you that 71.1 degrees C denatures (changes the nature of) the protein in enzymes. But that does not explain why enzymes do more work in a dish, test tube or continuous industrial bath at high temperatures. Chemistry cannot explain this, but biology can. When the temperature of a living organism is raised, the enzymes within work faster than at the normal temperature. This has a special value in a feverish condition associated with an infection. The increased temperature in a fever induces faster enzyme action.
Therefore, we must conclude that a fever is often necessary, and taking aspirin or other drugs to suppress it may be the worst thing to do.
Many tests have found various enzymes in the urine, not only after fevers, but after any athletic activity of a strenuous nature.
Here again we have evidence that enzymes wear out and are discarded without denaturation of their protein.
The experimental work shows the enzymes actually perform the work, and are used up, and become worn out in a process. Furthermore, it is shown that when the enzyme potential is exhausted beyond a particular point, it triggers the end of the lifespan. The researchers calculated that about 15,000,000 heart beats occur during the course of the Daphnia’s lifespan, regardless of whether it lives 26 days with a heart rate of 7 beats per second, or 108 days at 2 beats per second.
There are a large number of reports from the scientific periodical literature describing how to increase the lifespan in Daphnia, fruit flies, rats, and other creatures by cutting down on the amount of food given. The explanation for the result is simple; less food means fewer digestive enzymes are required, which contributes to a higher enzyme potential, which keeps death away.
Nobel laureate James B. Sumner of Cornell University defined life as an orderly functioning of enzymes.
Lives of enzymes
We can close our minds and think of nutrition, with all of the knowledge gained about vitamins and minerals, as a completed science. But the fact remains that every ingredient in food must be accounted for, including food enzymes that comprise a distinct category of food elements. Food enzymes have been influencing the digestion and metabolism of living organisms for millions of years.
The vitality factor
Enzymes are substances that make life possible. They are needed for every chemical reaction that takes place in the human body. No mineral, vitamin, or hormone can do any work without enzymes. Our bodies, all of our organs, glands, tissues, and cells, are run by metabolic enzymes. They are the manual workers that build our body from proteins, carbohydrates, and fats, just as construction workers build our homes. You may have all the raw materials with which to build, but without the workers (enzymes) you cannot even begin.
The functions of enzymes in the body
Our breathing, sleeping, eating, working, and even thinking are enzyme-dependent. The pancreas is the biggest factory devoted to turning out digestive enzymes. But it does not make enzymes any more than the United States Steel Corporation makes steel. Iron is shipped in and transformed into finished products. Similarly, the pancreas receives enzyme precursors from body cells or the bloodstream and supplies the finishing touches. The living body is under a great daily burden to produce the volume of enzymes necessary to run efficiently. Unfortunately, we are not conscious of this, or we would be extremely concerned about how enzymes are dispensed, and be less likely to waste them. Enzymes are continually being used and eliminated in the urine, feces, and sweat. The laboratory in every hospital can find them there. They are needed in digesting food, running the heart, kidneys, liver, and lungs, and even in thinking.
Life could not exist without enzymes. Enzymes convert the food we eat into chemical structures that can pass through the cell membranes of the cells lining the digestive tract and into the bloodstream. Food must be digested so that it can ultimately pass through cell membranes. Enzymes also aid in converting the prepared food into new muscle, flesh, bone, nerves, and glands. Working with the liver they help store excess food for future energy and building needs. They also assist the kidneys, lungs, liver, skin, and colon in their important eliminative tasks. Perhaps it would be easier to write about what enzymes don’t do, for they are involved in almost every aspect of life.
From time immemorial, human babies have received dozens of enzymes from their mother’s breast during the first years of their life.
Enzymes, grains, and germination
Enzymes are present in the resting seed but are prevented from being active by the presence of enzyme inhibitors. Germination neutralizes the inhibitors and releases the enzymes. Enzyme inhibitors are part of the seed machinery and serve a purpose. But these inhibitors are out of place in our bodies. They could stop our enzymes from working.
Germination greatly increases the enzyme action. At the proper time in either natural or artificial germination, the enzyme amylase turns the starch into sugar which can circulate freely in the growing plant and act as a source of energy.
Enzymes digest their own food
The banana has about 20 % starch when green. The enzyme amylase changes the banana into 20 % simple sugar when the fruit is kept in a warm temperature for a few days and becomes speckled. The ripe banana contains high-class raw calories which have not earned the evil reputation of cooked calories. When banana enzymes have done their work there is that much less work for your enzymes to do. This is pre-digestion.
The Law of Adaptive Secretion of Enzymes is also part of nature’s plan to prevent enzyme waste by over secretion.
Throughout all of the millions of years of evolutionary development, countless branches of the animal kingdom ate enzymes as an integral part of the diet.
Let the reader consider that a human baby, like an infant animal, is given raw food having a full complement of enzymes, from the breasts of its mother. If it needed cooked food for survival, it would have been provided with it. But in fact, a newborn infant has no need for cooked food. A cooking stove, which is a human invention, does not come permanently attached as a part of the anatomy of a newly born infant.
Domestication introduces another factor which must not be overlooked – nutrition. The food of laboratory animals such as rats, mice, guinea pigs, hamsters, dogs, rabbits, monkeys, and cats, is a skeletonized factory product, either canned, granulated, or particled. No raw food is used in the standard diet. It is completely free of food enzymes. But it is armed to the hilt with various vitamins and minerals. Farm animals such as sheep, cattle and horses also suffer some loss of food enzymes. Part of their diet is being increasingly supplied in the form of commercially processed food that has been heat-treated in the factory and lost its enzymes.
When rats are given a “factory” diet, body weight goes up and brain weight goes down.
An enzymeless diet must be suspected as a criminal element in any human ailment unless proven innocent by scientific research.
The pancreas and enzyme activity
The pancreas must send messages to all parts of the body looking for enzymes it can reprocess into digestive enzymes.
Changing metabolic enzymes into digestive enzymes means extra work for the pancreas. It must get bigger, just as muscle grows from exercise. This enlargement may not harm the pancreas, but when it confiscates metabolic enzymes it punishes the whole body by depriving it of the mechanics every organ and cell needs to carry on their processes and functions. As far as your health is concerned, it makes no difference whether the pancreas surreptitiously remodels metabolic enzymes into digestive enzymes, or whether it confiscates the precursors of metabolic enzymes. Either way, your brain, heart, arteries, and all organs and tissues suffer from an enzyme labor shortage.
Enzymeless diet produces an enlarged pancreas
It is seen that the pancreas of the laboratory rat on a diet characterized by enzyme undernutrition is more than three times larger than the pancreas of a laboratory rats eating food with all of its enzymes. In other words, the pancreas of rats eating the poor diet wastes more than three times as many enzymes as the pancreas of rats on the raw diet. The inferior health of laboratory rats is not generally noticed because most of them are used for only short periods to investigate matters not requiring extended research, and then killed. But there have been some rat colonies that were allowed to live until all of the rats died at the end of their lifespans. When these rats were dissected, an astonishing array of typically human degenerative diseases were revealed.
We can summarize from the preceding data that the present enzyme-deficient diet may be responsible for the reduction in brain weight and size, unfavorable enlargement of the pancreas, wasting of the precursors of metabolic enzymes, and many degenerative trends.
Refined white sugar
Table sugar (sucrose) has been condemned by dentists, nutritionists, and physicians for scores of years. It is the greatest scourge that has ever been visited on man in the name of food. Endocrinologists agree that the endocrine system of glands and the nervous system cooperate to regulate the appetite so that the right amount of the right kind of food is taken in. Sugar spoils this fine balance. Being almost 100 % „pure“, this high-calorie dynamite bombs the pancreas and pituitary gland into gushing forth a hyper-secretion of hormones comparable in intensity to that artificially produced in laboratory animals with drugs and hormones.
Drs. Sims and Horton points out, with normal food that carries all needed nutritional factors, the glands know just when the body has had enough and will shut off the appetite just as abruptly as one would shut off a water faucet. But when sugar gets into the mouth and begins its machinations, it throws the endocrine switchboard into helter-skelter. The glands know the organism has been loaded up with a lot of calories but in spite of searching, the nutrients that normally go along with the calories cannot be found in the body. So an order to take in more food, in the expectation of getting the important vitamins, minerals, and enzymes, is issued in the form of increased appetite. Don‘t let it fool you, the increased appetite sugar induces is not a call for more sugar, but for the missing nutrient factors that your body craves. Eating added sugar in various foods and drinks every day is a way of perpetuating chronic over stimulation of the pituitary and pancreas glands.
„Sugarization“ is an inexpensive device to make many products acceptable to the palate.
A large segment of industry depends on sugar to help sell its products.
Enzymes work for you
The Enzyme Diet is a term to define a regimen in which foods is taken uncooked in the raw, unprocessed form, in possesion of its full quota of enzymes.
Any kind of raw diet cuts down enzyme secretion and gives the enzyme machinery rest.
Enteric tablets are so named because they will not dissolve in the acid stomach, but only become active in the alkaline juices of the intestine („enteric“ means in the intestine). When the food and tablets reach the intestine, the pancreas pours its alkaline enzyme juice on them. By the time the coated tablets are dissolved and ready to work, they may not be needed. The enzymes of the pancreatic juice usually digest all the food promptly except in those few cases where the secretion is deficient.
It is only when the pancreas is on strike that enteric-coated enzymes are superior to plain enzymes and can help out. Otherwise, enzymes active in the fundus of the stomach are preffered. They do work before stomach acid becomes too strong. There is evidence that highly purified enzymes are less resistant to the action of gastric juice than food enzymes which are protected by their own food substrates.
Now it is known that food can change organs and tissues, including glands, for either better or worse.
Heat-treated enzyme-free, refined items of food caused the most drastic deviations in pituitary gland size and appearance. When animals were fed diets greatly restricted in enzymes, the damage in the pituitary was identical or similar to that found in humans subsisting on conventional food with greatly lowered food enzyme intake. This finding was confirmed by examination of animal tissues. The intimate relation of the endocrine glands and enzymes is shown when surgical removal of some of the glands leads to pronounced change in the enzyme level of the blood.
Hormones influence the activity of enzymes, and enzymes are necessary in the formation of hormones.
The kind of calories are used is just as important as how many.
Raw calories are relatively non-stimulating to glands and tend to stabilize weight. Cooked calories excite glands and tend to be fattening.
Technical men in the business of extracting the maximum profit from farm animals found it was not economical to feed hogs raw potatoes. The hogs would not get fat enough. Cooking the potatoes, however, produced the fat hogs that brought the farmer the kind of money required to make a profit. This in spite of the extra expense of labor and energy involved in cooking.
A glass of raw (freshly squeezed) fruit juice should put on less weight than a glass of ready made juice.
Some intriguing experiments were performed on normal people and diabetics by Drs. S. M. Rosenthal and E. E. Ziegler at George Washington University Hospital in 1929. The subjects ate almost two ounces of raw starch and then had blood tests for sugar. Eating cooked starch, as is well known, causes the blood sugar of diabetics to skyrocket, unless they use insulin. The diabetics in this study used no insulin and yet after raw starch ingestion, the blood sugar rose only 6 milligrams the first half hour. Then it decreased 9 milligrams after one hour, and 14 milligrams 2 and a half hours after ingestion of the raw starch. In some diabetic individuals, the dicrease in blood sugar was as much as 35 milligrams. In the normal persons there was slight increase followed by a slight decrease in blood sugar in 1 hour. This is convincing evidence that there is a difference between raw and cooked calories.
There is a difference between raw and cooked calories.
Dr. Burch has shown that if animals are overfed after birth their fat cells multiply faster than normally. Once growth and cell proliferation cease, the number of fat cells is constant throughout the remainder of life. The voracious infant eater can reach adulthood with more than 3 times as many fat cells as a normal eater. If a person with a normal number of fat cells stuffs them full of fat by hearty eating, it will show up only a plumpness. But an individual with 3 times as many fat cells, eating the same amount of food, has three times as much room to store fat. And such as individual must show 3 times as much vigilance at the dinner table to keep the army of fat cells only one-third full and remain just pleasantly plump.
The ingestion of any type of inhibitor also causes a great quantity of enzymes to be lost by excretion.
Fasting has been popular among certain groups as a method of treatment for ailments since the nineteenth century. As a therapeutic measure, it commands a degree of justification. During a fast the stress on the organism for the digestion and assimilation of food and elimination of its waste is drastically reduced.
It has been estimated that 50 percent of the daily production of protein in the living organism goes for enzymes, a major share of which is for digestive enzymes. During a fast the need for digestive enzymes is eliminated.
A complete fast reduces digestive enzyme secretion to a trickle in several days. This would enable the enzyme potential to effectively remodel any area involved in deffective metabolism.
The enzymes are workers, and the hormones are foremen.
If the raw diet of Eskimos has had nothing to do with their high standards of health and immunity to disease, how can we explain the poor health and presence of numerous diseases in Eskimos living under identical conditions of climate, but who live near white communities and use a diet more or less extensively cooked.
Scientists are now measuring the value of a soil by the amount of enzymes it contains. These enzyme values have a direct relationship to the quality of our nutrition and health.
It is known that the operation of microorganisms in the soil is very important to the growth of plants.
A plant, like an animal, needs enzymes to prosper. While the enzymes present in soil bacteria help to supply this need, good soil also contains free enzymes.
In the act of burrowing through the earth, worms engulf the soil and extract usable materials as food. After passing through the lenght of the worm, the remainder is expelled in the form of casts which contain a valuable contribution of worm enzyme excretions. Worms, like all other animals, continually take in enzymes and eliminate them in their excretions, giving the soil an endowment of free enzymes. Soil rich in worm casts makes high-grade plant food. Worms not only add enzymes to the soil but also loosen it, permitting water and air deeper acces.
Synthetic, enzymeless fertilizers were developed only about 80 years ago. For thousands of years before that, farmers had been using enzyme-rich manure. And for untold millions of years before farming began, soil had been receiving the fresh urine and feces from countless numbers of animals and birds. Vast herds comprising millions of animals roamed the land. Enormous flocks of birds blotted out the sky. And all of these creatures dropped their enzyme-laden urine and feces on the soil to fertilize it according to the plan of nature. When these millions finally died, their bodies dropped to the ground, the soil inheriting a good share of their enzymes. Any physiologist will confirm that these animal and human waste products are rich in enzymes resulting from normal wear and tear.
For thousands of years farmers have been fertilizing their fields with manure. Manure, an enzyme fertilizer, is an excellent source of free enzymes because it is made of urine, feces, and straw. What right do we have to deny these enzymes to the soil and spread synthetic, enzymeless fertilizer – along with the fiction that it is just as good?
The enzymeless fertilizer substitutes weaken vegetables and other plant foods, building up a hidden preclinical entity, a state of „disease“ that is a prelude to disease. Poisonous sprays do not cure the lowered vitality responsible for this state – instead they kill the plant predators and thereby prevent the vegetables, and fruits from being destroyed by real disease. Every farmer knows his crops are so lowered in vitality that they would be ruined in the fields if their predators were not killed by poison. Modern crops cannot stand on their own feet without the aid of poison.
The weak state of vegetable and animal food can be a factor in many serious human diseases.
„The survival of the fittest“ is a law that prevailed in nature for millions of years. The weakest plants and animals perished; the most vigorous and healthiest survived to continue the species. Living up to modern doctrines, we have recently developed respect for and stop maligning such predators as the lion, wolf and eagle, and now protect them as part of nature‘s scheme. But we have been taught to believe in a double standard which ordains death for plant predators. We have become conditioned to think of these visible and microscopic health officers of the soil, not as nature‘s predators, responsible for destroying weak plants and keeping up a high standard of health in the vegetable kingdom, but as pests, to be killed any way possible. Students are led to believe nature made a mistake. The law of predation was more or less allowed to apply to both the animal and vegetable kingdoms until some years ago when synthetic, artificial, enzymeless fertilizers made their appearance. All at once plants could not hold their own and began to be attacked and afflicted with numerous ailments which had been no real problem when enzyme fertilizers were employed.
Author Artūras Bartašius