Enzymes are protein molecules with certain designated functions ascribed to them. They always work in partnered relationships with themselves and other substances to facilitate many useful functions and are valuable in the restoral of things to their original states.
Enzymes are vital in the breakdown and digestion of things. The great violinmaker of the 18th century, Antonio
Stradivari, made musical instruments renowned for their deep rich sounds. There is a great deal of truth in the old adage, ‘To hear a classical violinist play a Stradivarius is to have died and gone to (musical) heaven’. The extraordinary depth of sounds, which his priceless violins are capable of producing, lies in the secret varnish that he applied several coats of to the virgin wood that he used. Through recent scientific analysis of some old varnish flecks from a damaged instrument, his long lost formula was recreated from a certain tree balsam and bee resin. It was found to have extreme enzymatic activity in it. When applied several times to new wood, these varnish enzymes would digest small portions of the surface wood fibers just enough so that when the wood dried and was later played, wonderfully rich and resonant sounds would pour forth from each instrument.
Inside the human body other types of enzymes do essentially the same thing in helping consumed foods digest better and their important nutrients become better assimilated throughout: protease (for proteins); amylase (for starches and carbohydrates); gluco-amylase (for polysaccharide carbohydrates); lipase (for fats); alpha- galactosidase (for beans, legumes, cabbage, broccoli, and cauliflower); invertase (for sugars); maltase (for maltose, malt and grain sugars); xylanase (for xylose sugars); cellulase (for fiber cellulose such as that found in celery); pectinase (for fruit sugars); lactase (for milk sugar lactose); mannanase (for the sugar mannose); hemi-cellulase (for plant foods containing carbohydrate hemi-celluloses); bromelain from pineapple and papain from papaya (for protein breakdown).
A second function for which enzymes are renowned is in the cleanup of debris. No one knows this better than famous art, book and document conservators of the world. Highly active lipase, pepsin, and papain enzymes, among others, were continually used by art conservators in their restoration of Michelangelo’s monumental frescoes in the Sistine Chapel in the Roman Vatican during the 1965-1989 period. Such incredible artwork had been seriously compromised by 500 years of candle soot, incense smoke, dirt and restorers’ glues and varnishes. But thanks to enzymes, those former grimy blue grays gave way to luminous reds, oranges, yellows, greens, azures, and purples. Michelangelo’s mastery of color is relived in all of its vivid brightness on account of such purging enzymes.
Furthermore, very old books dating back several hundred years or even ancient documents like the Dead Sea Scrolls, which date back a couple thousand years, are restored to some semblance of their original conditions with the assistance of different enzymes. In fact, the museums and libraries of the world would be at great loss for reconditioning some of their printed or written treasures were it not for useful enzymes.
Their same cleansing and restoratative qualities can do the human body a world of good. The liver is the primary organ in which such purifying and tonifying actions usually take place. Enzymes strip away, package up, and efficiently eliminate many potentially damaging toxins that are results of poor food choices, polluted water and bad air. With a daily internal supply of stimulating enzymes, your mortal tabernacle will return to the vibrant health it once enjoyed. Enzymes tend to illuminate whatever they come in contact with. They are invigorating partners in all metabolic functions upon which our lives so heavily depend. They can produce miraculous achievements with our health beyond anything we ever expected or imagined! In a word, they are the very agents of life itself!