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Dr. Edward
Howell was born in Chicago in 1898. His research indicated that enzymes are
destroyed as food is heated above 115 degrees Fahrenheit and there are none
left by the time food reaches the temperature of boiling water.
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"Enzymes
and Longevity
In an exclusive interview, food enzyme researcher Dr. Edward Howell
tells why he believes:
"Enzymes may be the key factor in preventing chronic disease and
extending the human lifespan." - "Neither vitamins, minerals or hormones
can do any work -- without enzymes." "
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http://www.living-foods.com/articles/enzymes.html
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"Enzyme
Nutrition presents the most vital nutritional discovery since that of
vitamins and minerals—food enzymes, Written by one of America's
pioneering biochemists and nutrition researchers, Dr. Edward Howell"
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http://internationalrawfestival.com/Page8.html
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