One might assume that if pancreatic enzymes are efficacious in treating existing cancers, that maintaining a large pool of these precious enzymes in the body would help to prevent cancer from developing in the first place. Epidemiological studies on human populations show that those who eat fresh fruits and vegetables that are loaded with natural enzymes have dramatically reduced levels of cancer and other diseases. Whether the high enzyme content of these foods is partially responsible for their anti-cancer effect has not been proven, but the evidence is compelling. Common digestive disorders may benefit from enzyme replacement. In pathological digestive diseases, the oral intake of exocrine pancreatic enzymes is of key importance in the treatment of maldigestion in chronic pancreatitis with pancreatic insufficiency, according to Schneider et al.
Considerable evidence exists to support the beneficial effects of enzymes, natural and supplemental.
And it is obvious that plant enzymes benefit specific conditions. Research dealing with intact absorption of food substrates proves undoubtedly that non-digested food substrates enter the blood and that plant enzymes break down different food substrates that would otherwise be passed into the blood without being fully digested. The time when our normal ability to produce enzymes is greatest is in our youth, a time of rapid growth, and in most cases a time of no serious illness. When we age and our food enzymes become depleted, we begin to suffer a broad range of health complaints. How long we live and in what state of health is determined by our enzyme potential, according to Dr. Howell.