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The Power of Enzymes
Ron Harde,  Nutritional Health Consultant
	One of the most common health problems in North America today is poor digestion. There are several reasons for poor digestion, but the two biggest reasons are the inability of your body to produce enough enzymes, and the lack of digestive enzymes in the food that you eat. What are digestive enzymes? They are organic protein molecules that break down food particles such as proteins, carbohydrates, and fats and convert them into smaller absorbable nutrients that your body can use to build cells, tissues, and organs. What do they do? Digestive enzymes are responsible for breaking down the food that you eat so that your food can be more easily absorbed and digested by your small intestine. It works something like this. You put some food into your mouth and by chewing it you break this food up into smaller segments and mix it with saliva. The enzymes in your saliva start the pre-digestive process in your mouth, and this continues while your food is on its way to your stomach. In the stomach your food is mixed with hydrochloric acid that helps to digest starches. More enzymes are added at this point which helps to break down your food even further and turn it into a paste-like substance called chyme. After several hours this chyme moves from the stomach to your small intestine where pancreatic enzymes are added to help with further digestion. The more enzymes you have available the better your digestion will be. Any food that you are not able to digest will be passed along to your large intestine where it will await elimination from your body. Where do digestive enzymes come from? You obtain most of your digestive enzymes from the food that you eat, and your body also produces enzymes of its own. Unfortunately, because of soil depletion, herbicide sprays, etc., we do not obtain anywhere near the number of enzymes that we need. Another major problem is that modern processing and preserving techniques, such as boiling and pasteurization, destroy most of the enzymes that ever were in your food. Enzymes are also destroyed by exposure to air, exposure to light, alcohol consumption, temperatures over 118 degrees, caffeine, cigarette smoke, and prescription drugs. Parasites, pesticides, pollutants, ultra-violet radiation, and fluoridated water also destroy enzymes. Enzymes are either obtained from plants, or they are manufactured by the pancreas. Pancreatic enzymes are animal based and only function in your small intestine. If pancreatic enzymes are taken with food they will be destroyed by the acids in your stomach, and therefore, they are not nearly as effective as plant enzymes. Plant enzymes are much more effective because they begin pre-digestion in your mouth, they are not destroyed by the acids in your stomach, and they function in both an acid and in an alkaline environment. As we age, our body looses its ability to produce its own enzymes, and so we have to include them in our diet. There are only two ways to accomplish this. One method is by eating raw organic food, and the other method is by taking enzyme supplements. Some good food sources for enzymes are alfalfa, barley grass, chlorella, spirulina, kelp, peppermint, and sea vegetables. Most fruits, especially bananas, are also a good source. You should make very sure that you get enough enzymes, because a lack of digestive enzymes will cause a number of things to occur in your body, and here are some of the more common. You may develop abdominal bloating, abdominal cramps, constipation, crohn´s disease, colitis, diarrhea, eczema, heartburn, indigestion, IBD, psoriasis, skin rashes, and many other conditions that can cause you a lot of problems. Low levels of enzymes can lead to a toxic colon because undigested food in your intestines can ferment and turn toxic. The toxic byproducts that accumulate in your intestines will be absorbed through your intestine wall and will end up in your blood stream, and when these toxins enter your blood stream they will come into contact with all the cells throughout your entire body. When this occurs, all kinds of nasty things, like cancer for example, can and do develop. Up to this point we have only discussed digestive enzymes, but there is another type of enzyme we should briefly discuss and that is metabolic enzymes. Metabolic enzymes are protein-like substances that act as a catalyst in all metabolic actions within your body. In other words, metabolic enzymes are the workers within your body that allow the minerals, vitamins, and proteins to do their job. Metabolic enzymes are your body's labor force, and they are responsible for all the anabolic or catabolic activity in your body. If you eat cooked food, fast food, or processed food, your body needs all the help it can get. There are virtually no enzymes in these kinds of foods, and without enzymes, you will not be able to digest any of the nutrients that may be present. If your diet consists of these foods I would strongly suggest changing your diet to raw vegetables and fresh fruits so that you can maximize your enzyme intake. Above that, I also strongly recommend taking enzyme supplements as part of your daily diet. This will ensure that you are getting all the enzymes that you need for your good health. Enzymes are very selective in that each enzyme can only do one specific job. One enzyme cannot do another enzyme's job, so a shortage or absence of just one enzyme can have a very serious impact on your health. As you can see, enzymes are an extremely important part of your diet. How important are they? Enzymes are the first of the "workers" in your body. They are the catalyst that allows the minerals and vitamins in your body to do their job. They are responsible for all metabolic functions. They are responsible for life itself. Other articles by Ron Harder are available at www.shift.to/health/ ------------------------------------------------------- Copyright © Ron Harder 2001 This article written by Ron Harder, Nutritional Health Consultant, Iridologist, and Author of "How To Defeat Cancer - Naturally - without Chemo, Radiation, or Surgery". For more health information please visit his web site at http://www.defeatcancer.ca
Preserving Your Potato Crop
by Rachel Paxton - rachel@creativehomemaking.com
	Potatoes are one of the most versatile vegetables around--as well as one of my most favorite!  When stored properly, your potato crop will last throughout most of the winter. There are more than 80 varieties of potatoes.  The most common variety is the brown Russet potato, which is long and cylindrical in shape.   Potatoes are grown more extensively than any other vegetable. They were originally brought to Europe from South America, but Europeans did not pay much attention to this underground tuber until well into the Eighteenth Century.  Before that time, potatoes were planted in flower gardens because of their star-shaped blossoms which thrive when they are left to grow wild. The Europeans, in fact, thought that the underground portion of the potato could cause leprosy and other frightful diseases.  The Irish, however, took quickly to growing potatoes as one of their major food crops because they grew so well in poor soil.  When the potato was brought to North America, is was known as the "Irish potato," so as to differentiate it from the sweet potato. Americans now consume a large quantity of potatoes each year, many of which are grown right here in the Pacific Northwest. Potatoes are high in vitamins B and C, and they also contain a lot of potassium.  A medium-sized potato contains only 80 to 90 calories!  (What we love to put on them adds all of the extra calories).   Most of a potato´s nutrients are located right under the potato´s skin.   If you peel your potatoes before cooking, you might be taking away some of their nutrients.  When you boil potatoes, boil them in their skins.  If you want to remove the skins, do it after they are cooked.  That way you will retain more of their nutritional value than if you had peeled them first.   Did you know you can substitute potato starch for flour as a thickener for soups and sauces?  You can also use potato starch instead of flour in many cookie and cake recipes.  Experiment for yourself to see which works best.  To make your own potato starch, peel and grate your raw potatoes.  Place the potatoes in a double layer of cheesecloth and squeeze the liquid from the potatoes into a bowl.  Let it sit for a little while, and then carefully pour off the accumulated water into another bowl (to be used as added liquid in other recipes).  The remaining potato matter in the first bowl is your potato starch! If you grow your own potatoes, harvest them when the vines have died and the potato skins have toughened up.  You should leave the potatoes in the ground for about 2 weeks after the vines die to make sure they are mature enough for harvesting. If you buy potatoes from the store, look through the plastic and examine each potato as well as you can.  One potato can ruin the whole bunch.  Select them individually if you can.  Gently squeeze the potatoes, they should be firm and their skin should be tight.  Make sure they are free of breaks and bruises (signs of rot).  Sprouting potatoes are edible, but avoid them if you can. Store your potatoes in anything that allows air to circulate.  If possible, store in a dark, humid place at around 40 degrees for maximum storage life (at this temperature they can last as long as the entire winter).  They should be kept in the dark because light contributes to greening.  Do not wash them until you are ready to use them--a buildup of moisture encourages decay.  And do not store potatoes next to onions or apples--they each exude a gas that shortens the life of the other.   To dehydrate your potatoes, wash them and cut them into 1/4-inch slices.  You don´t even have to peel them unless you want to. Blanch the potatoes in a pot of boiling water for 5 minutes and then soak them in 1/2 cup lemon juice and 2 quarts cold water for about 45 minutes to keep them from oxidizing while they dry--the lemon juice also helps them retain their original color when you cook them.  Dry your potato slices by whatever drying  method you prefer until all the moisture is gone--they will be brittle when dry.  Store your dried potatoes in heavy-duty plastic bags, or in an airtight container, and keep them away from direct light.   To use your dried potatoes, soak them in an equal amount of water for 25 minutes.  Cook as you would raw potatoes. If you are going to to freeze some of your potato crop, there are several ways you can prepare them for freezing: French Fries:  Wash, peel, and cut potatoes into 1/4-inch slices.   Cut slices into 1/4-inch strips, to resemble French fries.  Soak the fries in cold water for 5 minutes, drain them, and let them dry on a towel.  Fry the potatoes in hot oil until they are golden brown. Spread them out on a baking sheet and freeze the strips until just chilled.  Package the chilled fries compactly in freezer cartons, leaving 1/2-inch head space.  Place cartons in the freezer.  Do not store longer than 6 weeks. Mashed Potatoes:  Mashed potatoes can be frozen in pint or quart containers for 4 to 6 months.  Mashed potatoes can also be formed into patties and packaged in layers between sheets of freezer paper.   You do not have to thaw them out before heating--you can brown them in a skillet or in the oven while frozen.   Baked Potatoes:  Most sources agree that baked potatoes do not freeze well.  They lose their original texture and consistency. Twice-baked potatoes fare better in the freezer.  Cut your baked potatoes in half and scoop out the pulp.  Mash the potato pulp and mix it with milk, butter, and seasonings, and refill the potato halves.  Wrap each half with freezer paper or aluminum foil and store in the freezer.  Thaw baked potatoes in the oven at 325 degrees F for 30 minutes.  They can be stored in the freezer for 4 to 6 months. Rachel Paxton is a freelance writer and mom who is the author of the Creative Homemaking Recipe of the Week Club Cookbook, a cookbook containing more than 250 quick easy dinner ideas.  For recipes, tips to organize your home, home decorating, crafts, frugal living, and family fun, visit Creative Homemaking at http://www.creativehomemaking.com.

Thanksgiving
By Lydia Jensen  'The Adventures of Lydia Jensen'
	Many countries celebrate a form of feasting or thanking.  Some of the earliest celebrations took place in Greece.  From there the custom of celebrating a good harvest or fruitful year spread to other parts of the world including Europe and the Americas.  Although we could not possibly write about all the forms of Thanksgiving celebrations in Europe and/or the rest of the world, we have selected three countries which we thought might interest our readers:  the U.S.A., Germany and Denmark. The U. S. A. The first thanksgiving celebration in the U.S. took place in 1621 after a first year in the new  world and a successful  year of planting and harvesting.  The Pilgrims shared the day with the native American Indians.  Since then the custom has been celebrated  through the years. Thanksgiving Day is now an annual American custom. Since 1863 when President Abraham Lincoln designated a national day of thanksgiving, each succeeding president has issued a thanksgiving Day proclamation which is the fourth Thursday of each November. It is a time for families to worship together, socialize,  relax, watch TV., catch   up on family events, go to the movies and enjoy a good meal together. It is a time to take a moment to thank and/or reflect on the past year. Germany Thanksgiving is a religious celebration in many parts of Germany.  In some areas the celebration is called Thanksgiving in other areas it is called harvest celebration.  The celebration can last up to three days.  The event begins with a festively decorated tractor and wagon or a pull cart which is driven or pulled through the village until it reaches the town square.   A young girl in national costume is selected and crowned and then the dance begins. Although Thanksgiving is primarily a festive occasion or a festivity, the underlying purpose of the event is to be thankful for the prosperous year and/or the rich harvest. Thanksgiving or harvest celebration takes place on the first Sunday of October with a special church service.  A beautiful display of local fruits and vegetables as well as grains and breads are set up before the altar as symbols of gratitude to God.  Afterwards all the produce may be donated to the needy. In the wine growing areas of Germany Thanksgiving is celebrated with cider, new and old wine, food and dancing when the last grapes have been picked. Denmark Denmark has a similar celebration called Morten's Evening on November 10. This is celebrated with a dinner of duck (sometimes turkey).  Danes enjoy "winter hygge" or winter coziness.  From late November until late January the mornings and evenings are dark quite early.  There may be no sun, but Danes light a lot of candles.  There are many burning candles visible in the windows of the homes of the people. Candles give a warm cozy light.  Danish "hygge" is very important in the winter.  The closest word to English is "hug".  Hug and hygge seem to stem from the old Norwegian "hugga" - to soothe.  It is the feeling of a warm glow or hug that a lit candle provides. Winter and darkness, darkness and candles, candles and hygge all go together. Although Danes do not   celebrate Thanksgiving the way the Americans celebrate it, many Americans living in Denmark celebrate together  or with Danes and Americans.  Americans in Europe tend to have traditional Thanksgiving dinners - turkey, stuffing, mashed potatoes and sweet potatoes, gravy, cranberry sauce and pies.  Pumpkin pie does not come from the can; it comes fresh from the pumpkin.  Thanksgiving is not a national holiday in Denmark, so many Americans celebrate the event with friends on the weekend with soft music, lit candles and "hygge".

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