Live~NRGY

Enzymes cannot be understated in terms of the digestive processes and human health.

LOOKUP THE PREVIOUS POST ON TASTE AS AN INTER-RELATED CONNECTION TO THIS STORY !

The South Korean model is a good starting point. I AM CONVINCED THERE ARE MANY OTHERS OUT THERE.

MACROBIOTICS COULD SUCH LEARN A LESSON FROM KOREANS HERE.

THE PRESENTATION OF ENZYMES THROUGH VARIOUS AND ALMOST INFINITY SIDE DISHES THROUGH TASTES, COLORS, STATES OF ACID / BASES, FERMENTATION PUTS IT FRONT AND CENTER ON THE TABLE. IT CAN BE ADAPTED TO ALL AGE GROUPS, TEMPERATURE CONDITIONS(SEASONS), HEALTH STATES AND INTENTS AND PURPOSES.

AS SUCH, ALL CULTURES OF ETHNIC DIVERSITY AROUND THE GLOBE SHOULD REDISCOVER THIS IMPORTANT ALMOST FORGOTTEN ART OF HUMAN HEALTH.

IT IS SO IMPORTANT IN NATURE, I CANNOT OVER EMPHASIS IT ENOUGH.

THE WESTERN WORLD AND IT’S DIETARY MANNERS HERE HAS MANY LESSONS TO LEARN FROM ALL ETHNIC GROUPS !!!

CALLING THEM PICKLES IN THE WESTERN TERMS IS NOT ENOUGH ! THE PROCESSES INVOLVES MORE THAN QUICK FERMENTATION / LACTATION, SALTING FOR BASES AND ACID ADDITIONS. THE GOAL IS TO IMPROVE ENZYMATIC ACTION POTENTIALS TO REDUCE ENERGY REQUIREMENT STRESSES ON THE HUMAN BODY. EFFICIENCY FOR QUALITY OF LIFE IS THE STATED GOAL.