Enzymes In Food:
High-Enzyme Foods
Consuming enzymes in food is one way to supplement the digestive enzymes made by our bodies. Foods with a high level of enzymes take the burden from the enzyme-producing pancreas. These powerful foods add to our "enzyme potential" and life force.Not all raw foods have high enzyme content, but all high-enzyme foods are raw or cultured. A few are cooked foods that are cultured afterwards. The fact is, the heating of food destroys its enzymes.
This list is compiled from Edward Howell's
Enzyme Nutrition,
Sally Fallon's
Nourishing Traditions,
Anthony Cichoke's
The Complete Book of Enzyme Therapy,
and Steve Meyerowitz's
Wheatgrass, Nature's Finest Medicine.
Fruit
Avocado
Banana
Bilberries
Cantaloupe
Dates
Figs
Grapes
Guava
Kiwi
Mangos
Melons
Papaya
Pineapple
Saw palmetto berries Cultured Foods
Cheese
Kefir
Yogurt
Other cultured dairy products
Sauerkraut (raw)
Kimchee (raw)
Pickled vegetables (raw)
Natto
Miso
Soy sauce (traditionally made)
Tempeh Vegetables, Grains, and Herbs
Aloe vera
Barley grass
Cucumbers
Garlic (raw)
Ginger root
Olive oil
Olives
Onions (raw)
Pau d'arco
Sprouted grains
Sprouts (According to Howell, sprouts contain the most enzymes when they are 1/2" long.)
Wheat germ (raw)
Wheatgrass juice
Nuts and Seeds Coconut [but not coconut oil]
Flaxseed
Germinated tree nuts
Unrefined oils Sea Vegetables and Algae Chlorella
Kelp (raw)
Spirulina Mushrooms Maitake
Reishi
Shitake Animal Products Bee pollen
Honey (raw)
Royal jelly
Butter (raw and unpasteurized)
Milk (raw and unpasteurized)
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