ENZYME THERAPY FOR
INFLAMMATION
by Dr. Lawrence Wilson
© March 2019, LD
Wilson Consultants, Inc.
All
information in this article is for educational purposes only. It is not for the diagnosis, treatment,
prescription or cure of any disease or health condition.
A holistic
or natural therapy for pain and inflammation is to take proteolytic
enzymes. The enzymes are either
animal-based pancreatic enzymes or they are fungal-based so-called Ôvegetable
enzymesÕ.
This therapy
is more natural than taking anti-inflammatory drugs such as Aleve, Tylenol,
(Ibuprofen) or others. However, it
has several important problems described below.
YIN
One must
take a lot of enzymes and they are very yin
in macrobiotic terminology. This
is actually a very bad problem because repeated or continuous use will make the
body yin, even if they are better for your kidneys and stomach than Ibuprofen
or other drugs.
All bodies
today are already too yin. It is
the cause of many problems. For
details, read Yin Disease.
ADDICTION
One of
clients also reported addiction to the fungal-based vegetable enzymes. They encouraged fungal growth in her
body, which caused the production of alcohol that caused an addiction.
ALDEHYDES
If one takes
the fungal enzymes, or if the body becomes too yin due to using either type of
enzymes for pain relief, the increase in yeast in the body will produce some aldehydes.
These are highly toxic chemicals and an important group of liver
toxins. For details, read Aldehydes.
For these
reasons, we never recommend enzyme therapy for inflammation or pain. We find it is not needed with a
development program and that it will slow or stop development.
BETTER
WAYS TO HANDLE INFLAMMATION AND PAIN
A
development program is one of the finest ways to handle at least a dozen types
of pain. If the complete program
is not enough for oneÕs pain or inflammation, rarely a person temporarily needs
a little more omega-3 fatty acids, a little more Paramin
from Endomet Labs, a little more zinc or more
detoxification procedures.
A key is to
eat plenty of well-cooked but not overcooked vegetables with every meal. Vegetables should retain their color,
but be cooked until soft.
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