Food enzymes are a natural and important component in our food supply, yet in modern society they are systematically removed to extend shelf-life. Enzymes must be replaced, just as vitamins and minerals are. For example, when milk is pasteurized it depletes the vitamin A and D content as well as enzymes. Vitamins are added back in, but enzymes are not.

Enzymes are the construction workers of the body. Protein, carbohydrates, fats, vitamins, and minerals are simply the building materials. It's one thing to eat a healthy diet, but are you digesting it and is your body utilizing the building materials without any construction workers?

The Loomis System®, created by our CEO and Founder Dr. Howard F. Loomis, Jr, D.C., F.I.A.C.A., is about health care, not sick care.

At our seminars, our goal is to teach and guide you to maintain homeostasis through the use of diet and nutrition. While all health care experts recognize the importance of such an approach, few recognize the importance of proper digestion, absorption, assimilation, and elimination. In our seminars, you will learn how to recognize energy deficiencies.

Fortunately, we do and that is the Food Enzyme Institute™ difference.

Introduction to Food Enzyme Nutrition
presented by Elaine Newkirk, ND, LPN, LDHS

These two stand-alone online seminars provide the essential training needed for those interested in their own health, or that of their family, friends, and clients.

1. Essential Understanding of Basic Nutrition
   for those without previous training in nutrition
2. Enzymes: The 2nd Factor in Nutrition
   for alternative healthcare providers with previous credentials in nutrition and those who have completed Essential Understanding of Basic Nutrition

written by Dr. Howard F. Loomis, Jr., D.C., F.I.A.C.A.

"Very few people know about the vital role nature planned for food enzymes to play in the digestion of our food or that those enzymes must be removed from our diets to prolong shelf life."
- Dr. Loomis, Enzymes: The Key to Health

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