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 ‘vegetable enzymes’.

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.




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.




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.




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.




            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 one’s 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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