So where do these enzymes come from? The ones for an athlete to focus on are the food enzymes because these are the ones that, although the body can produce, need to be sourced from our diet in order to prevent the pancreas from having to deplete its cache of reserves. For once this storage bank of enzymes are gone one's health begins to diminish, energy is depleted and lifespan becomes drastically reduced. It is within raw foods, particularly those that have undergone a process of lacto-fermentation that contain the abundance of enzymes necessary to stimulate and sustain the absorption of nutrients and the production of energy.
This is not a prescription for maintaining an exclusively raw foods diet by any means. In fact, it's important to recognize that there are no traditional cultures whose diet is composed of solely raw foods. However, it's equally important to recognize the balance of raw and fermented foods contained within traditional diets across the globe and the residual health benefits as a result. This is a diet that the athlete and those living active lifestyles can really benefit. One that is primarily plant-based, having a percentage of cooked foods no higher then 50 percent, and being complimented by an assortment of raw, fermented and sprouted foods. This is also not a carrots-and-celery-stick diet either, but one that can contain an abundance of diversified foods, textures, flavors and techniques that do not have to be a meal unto themselves but can accompany cooked foods in an effort to help aid in their digestion and absorption of nutrients.
Some of the whole plant based foods that contain greater amounts of enzymes and can be eaten raw are: pineapple, mangoes, bananas, papaya, olive oil, coconut oil, avocados, raw honey, figs, dates, olive oil, sesame oil, and grapes. All fruits and vegetables contain some enzymes in their raw state, its just that the above listed are more beneficial for digestion. For these vegetables, however, they can undergo the process of lacto-fermentation to increase their availability of enzymes, a technique employed by almost every traditional culture across the planet. These are your pickles (cucumbers, carrots, radishes, green beans, beets), kimchi, sauerkraut and miso. The distinction made by the lacto-fermentation uses only salt (not vinegar), water, time and the presence of natural bacteria and yeasts to breakdown starches and convert them into beneficial nutrients that aid in digestion and the production of energy.
Grains, seeds, and nuts also contain beneficial enzymes but need to be soaked and sprouted to remove their protective mechanism and allow their nutrients to be released. Soaking mung beans in water for 24 hours and then rinsing them daily for a few days will produce micro-sprouts and release all the nutrients necessary to produce a mature plant that the body can thus benefit from as well. The same is true of any whole grain or nut as well, although they only need to be soaked to allow their nutrients to become available.
Animal proteins can also be eaten raw or fermented such as kefir, the lacto-fermentation of raw milk, or raw cheeses or raw milk on its own. The fermentation of cod liver is an age-old technique employed by sea-faring societies and consumed for its immune system properties and antioxidant levels. Other animal organs (heart, liver, kidney, brain, testicles) are also consumed in their raw state for their associative benefits to the human body. And of course there is sushi the more popular of the raw proteins eaten but lest not forget that of beef tartare as well.