Howard F. Loomis Jr., D.C., F.I.A.C.A.
President, Food Enzyme Institute Director
Howard F. Loomis, Jr., DC, a second-generation chiropractor, graduated from Logan Chiropractic College in 1967. Upon graduation he began a practice in Missouri that he built around the same belief that his father held in his practice, that digestion was the place to begin healing and maintain health. At the time, Dr. Loomis used traditional digestive supplements such as HCl and pancreatin (animal enzymes), just as his father had used. By 1979 he gave up in frustration because the products failed to yield consistent results.
Dr. Loomis's interest in nutritional food enzymes began in 1980 when he had the opportunity to bring the theoretical work of Edward Howell, MD, the food enzyme pioneer, into the clinic. Dr. Loomis spent years in the clinic developing a system for correctly identifying nutritional deficiencies in the body. His system, the Loomis System® is now recognized as a legitimate and proven method of determining nutritional stresses on the body.
In 1985, he began lecturing nationally and internationally on the benefits of plant enzymes. The following year, in addition to running his practice in Missouri, he founded 21st Century Nutrition® for the sole purpose of educating professionals on the clinical usage of enzymes. In 1993 he sold his practice and moved his company, 21st Century Nutrition, to Madison, Wisconsin, where he founded the enzyme supplement company, Enzyme Formulations®, Inc. In 2002, 21st Century Nutrition became known as the Loomis Institute™ of Enzyme Nutrition and earned recognition by the State of Wisconsin Approval Board as a post graduate school. The Loomis Institute changed its name to the Food Enzyme Institute™ and continues to be approved by the State of Wisconsin Educational Approval Board.
Thousands of health care professionals have been educated by the Institute, and the number continues to grow. Today the Food Enzyme Institute teaches seminars on enzyme nutrition nationwide and holds an annual Enzyme Nutrition Conference.
Dr. Loomis' extensive knowledge of physiology, biochemistry, and enzymology has made him a sought-after speaker and a prolific writer. Dr. Loomis published ENZYMES: The Key to Health in 1999, as well as The Enzyme Advantage: For Healthcare Providers and People Who Care About Their Health, with medical Journalist Arnold Mann, in 2015. Most recently, he published The Enzyme Advantage for Women, also with Arnold Mann. He also writes regular columns for The American Chiropractor and contributes special articles to many trade publications, such as Chiropractic Economics.