May 7, 2015 — Why should you care about food enzymes? Newly-released book The Enzyme Advantage: For Health Care Providers And People Who Care About Their Health includes the answer to that question as well as how to identify protein, carbohydrate, and fat deficiencies in you and your patients.
The “Father of Enzyme Nutrition,” Howard F. Loomis, Jr., DC, has co-authored this book with respected medical journalist Arnold Mann.
“When a person comes to see a chiropractor with pain in the shoulder, lower back or neck, that pain may actually be the result of stress caused by an organ system dysfunction—gallbladder, stomach, lung, etc.,” reads one excerpt from the book. “But the key, the common denominator I was looking for—the missing link—was the digestive enzymes needed to deliver the right nutrition to the struggling organ system. In a word, the Workers.”
The book also features:
- Loomis’ personal journey to understanding the importance of food enzymes
- How Loomis discovered an objective clinical system of using food enzymes in his practice
- A close look at the indicators of protein, carbohydrates, and fats
“Dr. Loomis’ knowledge of enzymes and their diverse functions is truly amazing,” said Gary Hayes, MD. It is from the recognition and application of these insights that Dr. Loomis has achieved such an effective tool for acquiring individual wellness.”
Ralph Barrale, DC, vice president of chiropractic and alumni relations at Logan University, also speaks of the book with high regard: “Dr. Loomis has written a very important book for any healthcare practitioner who wants to enhance his or her knowledge and abilities as a healer, and for any consumer of healthcare who wants to understand exactly what real health is,” he said. “As a fellow alumnus of Dr. Loomis’ alma mater, Logan College of Chiropractic (now Logan University), I want him to know how proud we are of him for his good work and his tremendous support of chiropractic education.”
Order the book today for $19.95.
Source: Loomis Institute
