More than 4 millions of years ago, our ancestors primarily ate a vegetables & fruit diet. John A. McDougall MD, perhaps the most knowledgeable expert on the relationship between diet and disease , ensures that our primitive ancestors , dated by at least four million years ago, followed diets almost exclusively of vegetables. This diet continue up to some time between 1,400,000BC- 600,000BC (depending on several theories) as our ancestors first gain control of the use of fire, and subsequently began to use this fire to cook their meals.
This new use cooking facilitated the preparation of their meals, but also exposed our ancestors to the emergence of new diseases that has been denoted by researchers in ancient cultures. Clearly, cooking meals is not the only cause of degenerative diseases in the human body. However, British archaeologist Mark Armond Ruffer who was a pathologist, bacteriologist, and considered a pioneer of modern paleopathology, confirmed the existence of arthritis, gout, tumors, tuberculosis, and other degenerative diseases present the remains of our ancestors. These same degenerative diseases have also been found in both the Neolithic era (between 7,000 to 4000 BC), and ancient Egypt (between 3500 and 1000 BC).
The origins of early vegetarianism can be dated to 5000 BC in Greece & India, and to 3000 BC by the Essenes which were sect of Second Temple Judaism located in Palestine. The Essenes dominated their diet with raw vegetarian meals, such as fruits , nuts, & vegetables. It is said that Jesus Christ shared and learned their customs including vegetarianism. However, vegetarianism virtually disappeared from Europe after the Christianisation of the Roman Empire in the late antiquity.
For next several hundred years, our ancestor began to experiment ingredients containing enzymes, such as Yeast, in various food processes. However, it was not until 1946 that Dr. Edward Howell first recognized and then researched the importance of enzymes in our foods to the nutrition of human beings. Dr. Howell’s research took him more than 20 years to complete as he concluded that: “(1) every living organism is born with a limited store of enzyme energy, and, as this store of enzyme energy is exhausted, various kinds of degenerative diseases begin to overwhelm the organism. (2) Our digestive system was designed to utilize the enzymes present in raw food to begin the digestion of that food. (3) When raw food is heated to a temperature in excess of 118.degree. F. (48 degree Celsius), the enzymes present in that food begin to be destroyed.” (4) When we eat enzyme deficient food, our bodies are forced to draw upon their own limited store of enzyme energy to begin the digestion of this food thus depleting it and hastening the onset of degenerative diseases.”
His many clinical studies helped Dr. Howell develop the clinical equation that: “The length of life is inversely proportional to the rate of exhaustion of the enzymes” and that “the increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.” This Dr. Howell translated this in more simple terms when he state: "When we eat cooked, enzyme-free food, the body is forced to produce enzymes needed for digestion. This depletes the body's limited enzyme capacity. This 'stealing' of enzymes from other parts of the body sets up a competition for enzymes among the various organ systems and tissues of the body. The resulting metabolic dislocations may be the direct cause of cancer, coronary heart disease, diabetes, and many other chronic incurable diseases," which resulted in a shortened life span, illnesses, and a lowered the body’s resistance to various other degenerative diseases. His research concluded that both humans and animals who consumed diets of cooked foods had enlarged pancreases, while the others organs, in the body (including the brain) shrank in significant proportions. These animals feed a diet of cooked food developed an enlarged pancreas weighing three times greater than the rats that ate a raw food, and their pancreas was literally working itself to death.
In addition, Dr. Howell’s research studied at what temperatures the destruction of the enzymes present in foods began, which resulted in temperatures in excess of 118.degree. F. (48 degree Celsius). These conclusion have also been confirm by subsequent research and by such prominent health authors as Dr. Max Bircher-Benner, Dr. Max Gerson, Dr. Kristine Nolfi, Dr. Norman W. Walker, Dr. Weston A. Price, Dr. Francis M. Pottenger, Professor Henning Karstrom, John H. Tobe, Linda Clark, Stephen Blauer, Paul and Patricia Bragg, Bob Johnson, T. C. Fry, Humbart Santillo, Viktoras Kulvinskas, Dr. Elton Baker, Leslie Kenton, Dr. Malcolm Carruthers, and Ann Wigmore.