You could say I’m a little obsessed with Sally Fallon. She’s the aunt I’ve never had (a lot of Y chromosomes in my family). The goddess of the kitchen I want to pull up a stool in. The author of the cookbook – Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats – with the zaniest subtitle ever. She’s also founding president of the Weston A. Price Foundation (for more on Weston A. Price go here), an organisation I have a lot of respect for.
*This blog post has been updated on February 5, 2016 and now reflects my current stance on eating raw foods.
She bangs on about eating whole food. Unadulterated REAL food, as our grandmother’s used to. And I really like to listen when she does. Because it’s real.
Oh, and FYI…Sally’s contributed a recipe to my I Quit Sugar Cookbook, which you can pre-order here.
Anyway, this morning I talked to her about enzymes: how eating them makes you age more slowly and gracefully and how to get more of them into your diet.
Listen in here:
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For those wanting it nice and clear, here’s a cheat sheet for you
Why do we care about enzymes?
The short answer: they affect how long we live, and how well we’ll be in the process. This is how…
There are two types of enzymes for digestion
1, Digestive enzymes: Mostly manufactured by the pancreas, they break down food leaving the stomach.
2. Food enzymes: These exist in the raw food itself and they help our bodies break down that particular food as we eat it. Eg: lactase in milk helps us process lactose (which is why low-fat milk is such an issue…in the de-fatting process much of the lactase is lost).
Know this:
We have limited digestive enzymes in our bodies AND when these stores are used up, it ages us.
The aging process is the depletion of digestive enzymes, more or less.
Which means…
Eating food with lots of their own enzymes saves our bodies (our pancreases) from doing the work.
Thus saving us from aging more than we damnwell have to.