Food focus: pawpaw (edible enzymes)


The miraculous functions of our body will always amaze me. Our healthy cells are continuously working to heal us and enzymes are the key drivers of all our biological processes: digestion, immunity and all other metabolic and regenerative functions…

There are three classes of enzymes:

  • metabolic enzymes occur naturally in the body,
  • digestive enzymes are produced by our body, responsible for breaking down food and assimilating nutrients, and
  • food enzymes come from the food we eat.

Ingesting enzymes continuously replenishes our reserves and supports our body in its metabolic processes – the better our stores of enzymes the less effort our body exerts on digestion, allowing the body to focus on longevity-enhancing processes supporting immunity and regenerative functions. Our enzymes directly correlate to our vitality! So… the more enzymes we have, the better off we are.

Ideas for enhancing your enzyme stores:

  • Eat plants! Some of the foods with the highest levels of enzymes are pawpaw (papaya), mango, banana, pineapple and avocado.
  • Eat raw foods! Raw food provides more enzyme activity than cooked food because some enzymes are destroyed when heated. (Editorial note: I’m not saying that you shouldn’t eat cooked food! I’m just suggesting that the balance between raw and cooked foods could swing towards the raw side.)

An enzyme powerhouse: the pawpaw

Known to be immune boosting, inflammation reducing, cancer protecting and age defying, pawpaws add a bounty of benefits. An excellent source of fibre, pawpaw has a cleansing and laxative effect on the colon and has the ability to fight parasites and harmful bacteria in the digestive tract.

Why not try this tropical, high-energy combination:

1 1/2 cups pineapple
1 1/2 cups pawpaw
1 sml frozen banana

Blend until smooth and then add 1/2 cup of coconut milk and a cup of ice, if you like a cool, summer’s delight!

What’s your favourite combination with pawpaw?

Food styling & photography by A&A:  Anita Fredericks and Anjali de Silva

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