Elizabeth Miller wrote:
>
> According to Sally Fallon and Mary Enig's Nourishing Traditions
> enzymes in foods are very important to good digestion and that
> one should eat a substantial amount of raw foods...
<snip>
> ...Fallon and Enig seem to rely a great deal on the work of Dr.
> Edward Howell. He claimed that the length of life is inversely
> proportional to the rate of exhaustion of the enzyme potential
> of the organism. The increased use of food enzymes means that
> there is a decreased rate of exhaustion of the enzyme potential;
> the pancreas does not have to work so hard if enzymes are included
> in food.

I was wondering whether anyone would mention Howell. Enig and Fallon's
respect for the work of Howell, in my mind, puts some serious tarnish on
their reputations, which is unfortunate considering how many good,
courageous and contrarian things they have to say. In reading Howell's
book when I came upon the "lifetime enzyme potential" concept, my
initial gut reaction was to laugh out loud. Have you read this very
detailed and careful analysis of Howell?:
<http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2b.shtml#enzymes>

Hilary