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Microzide (Hydrochlorothiazide)

Other names: Hydrodiuril, Esidrix, Oretic
Dr Edward Howell, in his book, Food Enzymes for Health and Longevity, writes:
The fact that the enzyme content of organisms is depleted with increasing old age is forcibly presented when fluids or tissues are examined at different ages. After full mature growth has been attained there is a slow and gradual decrease in the enzyme content of organisms. When the enzyme content becomes so low that metabolism cannot proceed at a proper level, death overtakes the organism.
This decline in enzyme production in the body is due to a variety of reasons, not the least of which is the increasing overload of toxins, caused by a chronic food and chemical allergy condition.
The eating habits of modern mankind further increase toxic overload and speed up the ageing process. The cooking of food is amongst the worst of these habits, and I have found in my own case, that digestion and general health, improved substantially after changing my diet from mainly cooked foods to raw fresh foods. Why is it that cooked foods are so bad for the human body? The answer again is enzymes. Cooked food does not have any enzymes at all! It keeps so well because its natural enzymes, which would otherwise decompose it, have been destroyed. The reason for refrigerated food keeping so well, and frozen food keeping indefinitely, is that enzymes are inhibited by cold. Both cooked food and refrigerated food will only begin to break down when live enzymes are introduced by various microbes in the air. Likewise, preservatives inhibit enzymes, and canned food contains no enzymes.
What does all this mean? It means that, as the bulk of the food we eat contains no enzymes, the body, instead of being able to rely on assistance from natural enzymes in the food, has to produce all the enzymes needed for digestion. This places a continual strain on the digestive system and, as the years go by, results in a declining ability to produce sufficient enzymes for efficient digestion and assimilation of food.
The enzyme content of natural food is proportionate to the amount of calories contained. Fruit is high in enzyme content and is by far, man’s most natural and beneficial food. Vegetables contain some enzymes, but not enough to assist the body significantly. When cooked, of course, they contain none. Raw food is the key. Even raw meat and unpasteurised milk contain valuable enzymes, which are lost once cooking, or pasteurisation, takes place. Enzymes contained in raw food, play an important part in relieving the pancreas, and other digestive processes, of extra work. In addition, they are absorbed into the lymph and blood to supplement enzyme production within the body.
Dr Howell’s experiments showed that allergenic, partly-digested food particles in the blood, such as yeast, proteins and fats, could be properly digested if there was an adequate level of enzymes present in the blood serum. Thus, they would be removed quickly, instead of remaining to induce allergy responses. Dr Howell was also able to show that, when large doses of enzymes were administered orally, low enzyme levels in the blood returned to normal. It would appear, therefore, that enzyme supplements can be of significant assistance in food allergy illness.
Apart from cooked and processed food, a large proportion of modern diet consists of foods derived from grain products. When you consider breakfast cereals, bread, scones, cakes, biscuits, pie crusts, puddings, sauces, soups, gravy, etc., it makes you realize just how much reliance we place on grains, and their flours, in our everyday diet.
This is a problem because the grains are not easy to digest. Whether they be in wholemeal, or refined form, they pose a big digestive problem for the pancreas. Cereal grains must be cooked before eating because, being a seed, they contain enzyme inhibitors to prevent their destruction. These enzyme inhibitors must be destroyed by cooking, if the human body is to have any chance at all of digesting these foods. Unfortunately, the natural enzymes are also destroyed and, as grains have been constructed by nature to be extremely difficult to break down, the resultant, continual stress on the pancreas over many years of eating these foods, is severe.
Without sufficient enzyme levels, the body cannot function properly and begins to deteriorate. Enzyme levels are high in acute illness, but always low in chronic, or ongoing illness. Food allergy sufferers, invariably, have reduced enzyme levels, due to pancreatic and intestinal dysfunction. It is possible, however, to assist greatly in regaining enzyme efficiency by the following:
Take enzyme supplements daily, followed with bicarbonate of soda.
Eat smaller meals. Much better to have five or six light meals, throughout the day, than three larger ones.
Fast regularly (See Chapter 12)
Take nutritional supplements daily. (See Chapter 15)
Minimise, or avoid entirely, cooked and processed foods.
Do not eat grain products every day.
Do not eat meat every day. Cook as rarely as you can tolerate.
Identify your allergenic foods and avoid them religiously.
Maximise fresh food in your diet, particularly enzyme-rich fruits.
As much as possible, eat single foods at each meal.

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