by Edward Howell (Author)
Dr. Howell is often called the "father of food enzymes." During the '30's
and'40's of this century, he did incredible research to prove that food
enzymeswere an essential nutrient, and that cooking and processing of foods
destroythem, thereby creating dramatic changes in our ability to digest food and
remain healthy. This is a classic in the field.
Paperback: 192 pages
Publisher: Avery (January 1, 1995)