THE

ENZYME
FACTOR
Hiromi Shinya, MD

MILLICHAP BOOKS
Tulsa
 Millichap Books, LLC
www.enzymefactor.com
©2005, 2007, 2010 by Hiromi Shinya
Portions originally published in Japanese by Sunmark Press
First Millichap Books edition, first printing 2011
All rights reserved
Designed by Carl Brune
Printed in the United States of America
ISBN 978-0-9822900-3-3 (paperback)
ISBN 978-09822900-2-6 (ebook)
Library of Congress Cataloging-in-Publication Data
Shinya, Hiromi.
[Byoki ni naranai ikikata. English]
The enzyme factor / Hiromi Shinya. — 1st English-language ed.
p. cm.
“Originally published in Japanese by Sunmark Press.”
ISBN-13: 978-1-57178-209-0 (hardcover : alk. paper)
ISBN-10: 1-57178-209-5
1. Enzymes—Popular works. 2. Health—Popular works.
3. Nutrition—Popular works. I. Title.
QP601.S4764 2005
612’.0151—dc22
2007015949
Notice: This book is intended as a reference volume only, not as a medical
manual. The information presented here is designed to help you make informed
decisions about your health. It is not intended as a substitute for any treatment
that may have been prescribed by your doctor, who is acquainted with your
specific needs. If you suspect that you have a medical problem, we urge you to
seek competent medical care.
 Contents
Publisher’s Note
Preface
Introduction
The Enzyme Factor — The Key to Life’s Code
Chapter 1
Enzymes and Your Health—Misconceptions and Vital
Truths
Chapter 2
The Enzyme Factor Diet
Chapter 3
Habits of the Rich and Healthy
Chapter 4
Pay Attention to Your “Script of Life”
Afterword
The Enzyme Factor: From Entropy to Syntropy
Appendixes
Dr. Shinya’s 7 Golden Keys for Good Health
Recommended Dietary Habits
Healing Foods
About the Author
 Publisher’s Note

To gastroenterologists and surgeons worldwide, Hiromi

Shinya, M.D. needs no introduction. As the pioneer of
colonoscopic surgery (he developed the technique —which,
in fact, is named for him — and helped design the
instrument used), he is widely acknowledged to be one of
the world’s leading physicians.
Dr. Shinya has been in the regular practice of medicine for
over four decades, treating presidents, prime ministers,
movie stars, musicians, and many, many less well-known
patients. In fact, he has examined the stomachs and
intestines of over 300,000 people. Currently, he is Clinical
Professor of Surgery at Albert Einstein College of Medicine in
New York City and Chief of the Surgical Endoscopy Unit at
Beth Israel Medical Center.
Through vast experience with hundreds of thousands of
patients, some of whom he has followed over a lifetime, Dr.
Shinya has developed and tested clinically an approach to
health based on the body’s supply of a vital enzyme, which
he has termed the “miracle” enzyme. This enzyme, he
believes, is the key to a long and healthy life.
His purpose in writing The Enzyme Factor is to explain the
workings of this enzyme and why it is so important to
human health. He sees this publication as the culmination of
his life’s work, extending his discoveries to millions of
people whom he will never be able to treat personally. In
this book, Dr. Shinya details a lifestyle that can ensure
better health and explains why these practices are so
powerful.
Born in Japan and practicing medicine half of each year in
Tokyo, Dr. Shinya brings the perspectives of both Eastern
and Western medicine to his work on human health. He first
wrote this book in Japanese. The Japanese version has been
a sensation, selling over two million copies within months of
its publication. Millichap Books is honored to be able to
present The Enzyme Factor in English. Along with Hiromi
Shinya, M.D., we hope that this book will guide you to your
happy and healthy lifestyle.
 Preface

I came of age in Japan just after the war, when American

technologies and customs were transforming my native
land. I wanted to study medicine in America. I took a
medical degree in Japan, then, in 1963, moved to the United
States with my young bride to start the surgical residency
program at the Beth Israel Medical Center in New York.
Coming to the U.S. from a foreign country, I understood
that I had to try hard and be really good to be respected as
a surgeon in America. Growing up I had studied martial arts
and, because of that training, I learned to use each hand
equally well. Being ambidextrous enabled me to perform
surgery with unusual efficiency.
During my residency, I assisted Dr. Leon Ginsburg, one of
the discoverers (with Drs. Burrill Bernard Crohn and Gordon
Oppenheimer) of Crohn’s disease. One day the chief
resident and the senior resident who usually assisted Dr.
Ginsburg couldn’t assist in the operating room, so Dr.
Ginsburg’s nurse, who had seen me work, recommended
me. Being ambidextrous, I finished very quickly. At first Dr.
Ginsburg couldn’t believe it was done correctly in such a
short operation and he was angry, but when he saw how
well the patient healed without the excessive bleeding and
swelling that follows a lengthy surgery, he was impressed. I
started working with him regularly.
Neither my wife nor our baby daughter did well in the
United States. My wife was sick much of the time, weak, and
she couldn’t breast feed, so we gave our daughter baby
formula made from cow’s milk. I would work all day at the
hospital and come home and help my wife who was
pregnant again. I changed the diapers and gave the baby a
bottle, but my daughter cried a lot and then she developed
a rash all over her skin. She was itching and miserable.
Then my son was born. His arrival was a joy, but before
long he developed rectal bleeding. About that time I had
acquired the first primitive colonoscope, so I was able to
examine my little son and found an inflammation of the
colon, or ulcerative colitis.
I was devastated. Here I was, a doctor, but I couldn’t cure
my beautiful young wife or relieve the suffering of my son or
daughter. I hadn’t learned anything in medical school that
would tell me what was causing them to be sick. I consulted
other doctors, the best I knew, but no one could help me.
Being a skillful surgeon or giving medicine for symptoms
was not enough. I wanted to know what caused disease.
In Japan I had never seen the kind of atrophic dermatitis
that my daughter had, so I started investigating what in the
U.S. could cause my daughter to have this. In Japan we
didn’t have much dairy food so I thought perhaps it was the
cow’s milk in her baby formula. When we took away the milk
she quickly improved, and I realized she was allergic to the
cow’s milk. She couldn’t digest it and undigested particles
that were small enough to pass from her intestines into her
blood were attacked by her immune system as if they were
foreign invaders. The same thing turned out to be true with
my son. When we stopped giving him milk his colitis
disappeared.
My wife’s illness was finally diagnosed as lupus. Her blood
count would drop and she would become pale and anemic.
She was in and out of the hospital as we struggled to save
her life. She died before I knew enough to help her.
Even today I can’t say what caused her lupus, but I do
know that she was genetically predisposed to have an over-
reactive immune system. She went to a Westernized
convent school when she was growing up in Japan where
they gave her lots of milk. No doubt she was allergic to milk,
as her two children would later be. Exposed over and over
again to a food that created an allergic reaction, her
immune system must have been depleted, leaving her open
to the autoimmune disease of lupus.
 Because of these experiences, I began to understand how
vital diet is to our health. That was over fifty years ago and
in the years since, I have examined the stomachs and
colons and taken the dietary history of more than 300,000
patients.
I’ve spent my life trying to understand the human body,
health and disease. I started out focusing on disease —
what caused it and how to cure it — but as I began to
understand more fully how the body works as a whole
system, I changed the way I treat disease. I saw that we
medical professionals and our patients should spend more
time understanding health than fighting disease.
We are born with the right to health; it is natural to be
healthy. Once I started understanding health I began to be
able to work with the body, helping it to rid itself of disease.
Only the body can heal itself. As a doctor, I create a space
for that healing to happen.
So I started out trying to understand disease, but
eventually my research led me to what I believe is the key
to health. This key is our body’s own miracle enzyme.
We have over 5000 enzymes in the human body that
create perhaps 25,000 different reactions. You could say
that every action in our body is controlled by enzymes, but
we know very little about them. I believe we create these
different enzymes out of a base or source enzyme, which is
more or less finite in our body. If we exhaust these source
enzymes, they are not available in sufficient numbers to
properly repair cells, so, over time, cancer and other
degenerative diseases develop.
This, in a nutshell, is the enzyme factor.
When I help my colon cancer patients heal, I first remove
the cancer from the colon, and then I put them on a very
strict diet of high-enzyme, non-toxic food and water so that
they have more source enzymes to use for repairing the
body’s cells. I do not believe in using strong drugs that
defeat the immune system, because I see that the cancer in
the colon did not happen as an accidental, isolated incident.
The cancer in the colon is telling me the whole body’s
source enzyme supply is being depleted and can no longer
repair the cells properly.
While I believe that we are born with a limited supply of
this source enzyme and we should not deplete it with bad
food, toxins, poor elimination and stress, I have come to
understand something else. That something else is why I
call this source enzyme a “miracle” enzyme. I have
witnessed spontaneous healings and remissions of all kinds
of disease. As I studied these healings further, I began to
understand how such miracles can happen.
We have discovered DNA but we don’t know really that
much about it. There is much potential sleeping in our DNA
that we don’t yet understand. My research indicates that a
surge of positive emotional energy, such as that arising
from love, laughter, and joy, can stimulate our DNA to
produce a cascade of our body’s source enzyme — the
miracle enzyme that acts as a bio-catalyst for repairing our
cells. Joy and love can awaken a potential far beyond our
current human understanding.
I will tell you in this book what to do every day, and what
to eat, and what supplements and enzymes to take to
support your miracle enzymes and your health. However,
the most important thing I can tell you to live a long and
healthy life is to do what makes you happy (even if that
means you occasionally don’t follow my other
recommendations).
Play music. Make love. Have fun. Enjoy simple pleasures.
Live life with passion. Remember that a happy and
meaningful life is nature’s way to human health. Joyful
enthusiasm, rather than perfect adherence to some dietary
regime, is the key to making the enzyme factor work for
you.

Dr. Hiromi Shinya

June, 2007
 Introduction
The Enzyme Factor — The Key to Life’s
Code
Your body has a miraculous ability to heal itself.
In fact, your body is the only healing system that can
bring you back into balance when illness strikes. Medicine
can support your body through an emergency, surgery can
be necessary in certain circumstances, but it is only your
own body that has the ability to heal.
I have seen this truth about healing over and over again in
my practice of medicine. Approximately 35 years ago, I
became the first person in the world to successfully excise a
polyp using a colonoscope without having to perform an
incision into the abdominal wall. At the time it was a very
important event because I was able to remove the polyp
without cutting open the abdomen, thus avoiding side
effects that can come with open surgery. As the only
physician with this skill at the time, I was suddenly in great
demand. At the time, more than 10 million people in the
U.S. alone needed colon examinations and many needed to
have polyps removed. Patients started coming from
everywhere for this less invasive procedure. Thus, still in my
early thirties, I became the Chief of Surgical Endoscopy of
Beth Israel Medical Center in New York, working at the
hospital in the morning and at my private clinic in the
afternoon, examining patients from morning until night.
Over the course of decades in clinical practice, examining
literally hundreds of thousands of people as a
gastrointestinal endoscopist, I have learned that when a
person’s gastrointestinal system is clean, that person’s body
is easily able to fight off diseases of whatever type. On the
other hand, when a person’s gastrointestinal system is not
clean, that person will be prone to suffer from some kind of
disease.
 To put it another way: A person with good gastrointestinal
characteristics is mentally and physically healthy, but a
person with bad characteristics is usually carrying some
mental or physical problem. Conversely, a healthy person
has good gastrointestinal characteristics while those of an
unhealthy person are bad. Obviously, then, maintaining
good stomach and intestinal characteristics is directly
related to maintaining one’s overall health.
What, specifically, should a person do (or avoid doing) to
maintain good stomach and intestinal characteristics? To
learn answers, I have for years had my patients answer a
questionnaire about their eating history and other aspects
of lifestyle. Thanks to the results of these questionnaires, I
have discovered a strong relationship between health and
certain ways of eating and living.
What I am about to introduce in this book is my theory of
how to live a long and healthy life, based on data I have
gathered through my decades of medical practice. The data
suggests that the entire body and its myriad functions can
be understood using one key.

That key, the key to a long and healthy

life, can be summed up in one word:
Enzymes.
An enzyme is a generic term for a protein catalyst that is
made within the cells of living things. Wherever there is life,
whether in plants or animals, enzymes always exist.
Enzymes take part in all actions necessary to maintain life,
such as synthesis and decomposition, transportation,
excretion, detoxification and supply of energy. Living things
would not be able to sustain life without enzymes.
More than 5,000 kinds of these vital enzymes are created
in the cells of our bodies, and we also produce enzymes
using the ezymes in the foods that we consume daily. The
reason there are so many types of enzymes is because each
one has a special characteristic and unique function. For
example, the digestive enzyme amylase, found in saliva,
reacts only to carbohydrates. Fats and proteins are also
digested by each of their own distinct enzymes.
Although it is believed that many kinds of enzymes are
created in response to our bodies’ needs, it is still not clear
how they are created in the cells. I have a theory that might
shed light on that process. I believe there is a source
enzyme — an unspecialized prototype enzyme. Until this
source enzyme is converted into a specific enzyme in
response to a particular need, it has the potential to become
any kind of enzyme.
My theory, developed through my years of clinical practice
and observation, is this: Your health depends on how well
you maintain—rather than exhaust—the source enzymes in
your body. I use the term “source” enzymes for these
catalysts, because they are, I believe, unspecialized
enzymes that give rise to the more than 5,000 specialized
enzymes that take on various activities within the human
body. I also call them “miracle” enzymes, because they play
a pivotal role in the body’s ability to heal itself.
I first developed the idea of a source enzyme because I
saw that when a particular area of the body is in need of
and, therefore, consumes a large quantity of a specific type
of enzyme, some other parts of the body tend to lack their
own necessary enzymes. For example, if a large quantity of
alcohol is consumed, a greater-than-normal amount of a
particular enzyme is needed to break down the alcohol in
the liver, creating a shortage of necessary enzymes for
digestion and absorption in the stomach and intestines.
It seems that there is no set quantity of each of the
several thousand kinds of enzymes in existence; rather, the
source enzyme is converted into a particular type of enzyme
when the need arises, and is consumed at the site where it
is needed.
 Currently, enzymes are attracting attention worldwide as
the key element controlling our health, and although
research continues to progress, there are many things we
still do not understand about them. Dr. Edward Howell, a
pioneer in enzyme research, proposed a truly interesting
theory. It states that the number of enzymes a living thing
can make during its lifetime is predetermined. Dr. Howell
called this fixed number of body enzymes “enzyme
potential.” And when the enzyme potential is exhausted,
that body’s life ends.
Dr. Howell’s theory is close to my theory of source
enzymes, and, depending on which direction research goes,
I anticipate that the existence of source enzymes will be
proven. Although research on enzymes is still in its
developmental stage, and the existence of the source
enzyme is only a theory at present, nevertheless, abundant
clinical evidence currently exists showing that we can
tremendously strengthen our gastrointestinal characteristics
— and thus our health — by following a diet that
supplements enzymes, and mastering a lifestyle that does
not exhaust the source enzyme.
The healthy lifestyle I discuss in this book consists of
suggestions I have been making to my patients for years. I
have seen many cures as a result of sick people adopting
the practices I am about to suggest to you. Be prepared,
however, to be surprised, as you may find some suggestions
that seem to go against the prevailing wisdom regarding
health and diet. I assure you that everything presented in
this book has been verified. Only after verifying the safety of
this lifestyle did I have my patients follow it — with
remarkable results.
I myself follow this healthy lifestyle, and in the all the
years I have practiced medicine, I have never even once
been sick. The first and last time I received any medical
treatment from a doctor was at the age of 19, when I had
the flu. Now in my seventies, I still work in medical settings
in both the U.S. and Japan. Although medicine is an
extremely challenging profession, both physically and
mentally, I have been able to maintain my health by daily
practicing the good health lifestyle described in this book.
Having recognized via my own experience the lifestyle’s
positive effects, I have had my patients practice it as well.
The results for my patients have been wonderful, far
exceeding my own results. For example, having trained my
patients to understand and follow this lifestyle, I have
watched the cancer relapse rate among them fall to zero.
Although modern medicine is often practiced as if the
body were a machine made up of independent parts, the
human body is actually a single unit in which everything is
linked together. For instance, the effects of an untreated
cavity in just one tooth will spread throughout the entire
body. Likewise, food that has been chewed insufficiently
places a burden on the stomach and intestines, producing
indigestion, blocking the absorption of vital nutrients, and
resulting in myriad problems throughout the body. A small
problem may seem irrelevant at first glance, but by no
means is it rare for small problems to eventually lead to
serious illnesses.
Our health is supported by various actions that occur
ordinarily in our daily lives — eating, drinking, exercise, rest,
sleep, and maintenance of a sound state of mind. If a
problem develops in any one of these areas, it will affect the
entire body. Given the complex interconnections within the
human body, I believe that source enzymes carry out the
function of maintaining the body’s homeostasis — the
balance necessary for a healthy life.
Unfortunately, modern society is overflowing with factors
that consume our precious source enzymes. Alcohol,
tobacco, drugs, food additives, agricultural chemicals,
environmental pollution, electro-magnetic waves, and
emotional stress are some of the factors that exhaust this
enzyme. For you to maintain good health in contemporary
society, it is essential to understand the mechanism of your
own body and to exercise the will to look out for your own
health.
Fortunately, this is not all that difficult to do. Once you
clearly understand what exhausts source enzymes and how
source enzymes can be supplemented, then, with just a
little effort on a daily basis, you will be able to live out the
rest of your natural life span without getting sick.
Our old saying needs updating: Instead of “eat, drink and
be merry, for tomorrow you die,” I suggest that you eat and
drink wisely, and live merrily today and tomorrow. I would
like to show you how to do just that.
 Chapter 1
Enzymes and Your Health—
Misconceptions and Vital Truths
Forty years have passed since I became a gastrointestinal
endoscopy specialist. In that time, I have worked closely
with my patients to discover how to lead a healthy life. As a
physician, I strongly believe that no matter how hard a
doctor tries, he or she cannot maintain a patient’s health
over time just by doing checkups and treating diseases.
Long-term health is the result of healthy attitudes and
habits. Improving one’s daily lifestyle is fundamentally more
important than counting on the efficacy of surgery or
medication.
The Enzyme Factor Diet and Lifestyle introduced in this
book is able to report clinical results of a 0% cancer
recurrence rate.
I will say that again: None of my patients have had to face
cancer again. Why? Because my cancer patients take their
health condition seriously, place their full faith in supporting
their body’s healing, and practice my dietary health lifestyle
daily. This is the healthy lifestyle I will teach you in this
book, a simple set of new habits that will enable you to
enjoy vital good health into very old age.
Armed with the knowledge in these pages, it will be up to
you to choose sickness or health. In the past, people
thought that illnesses could and should be cured solely by
doctors and medication. Patients were passive, and simply
took the doctor’s instructions and the medication prescribed
for them. However, we are now living in an era when all of
us must take responsibility for our own health.
All of us hope we will never get sick—or, if we do, we have
a strong desire to get better quickly. You may think this is
impossible, but I assure you it is not. I propose in this book a
way of life that will allow you to live out your natural life
span without ever getting sick again.
 Of course, in order to do this, it might be necessary to
completely change the dietary habits and lifestyle you have
pursued until now. Do not let the demands of this lifestyle
cause you to consider forgoing my suggestions. Read on
with an open mind. I firmly believe that by the time you
finish reading this book, you will be inspired to make
changes.
When people become sick, we often see them grieve over
why they became sick. Being sick is not a test or
punishment imposed by God. In most cases it is not
preordained by genetics. Rather, almost all illness is the
result of each person’s habits that have accumulated over
time.

You Can Become a Healthy 100-Year-Old

Do you consider yourself to be a healthy person? Not
many people can answer this question with an unqualified
“yes.” Not many, I expect, because not being sick is not
equivalent to being healthy. In Eastern medicine, there is a
term “dormant illness.” This term represents a condition in
which a person is not yet sick and yet not completely
healthy. In other words, it is a condition in which a person is
but one step away from getting sick. Many Americans at
present are actually in that condition.
Even people who consider themselves healthy are often
troubled by such problems as chronic constipation or
diarrhea, insomnia, and stiff necks and shoulders. These
symptoms are SOS signals that your body is sending out.
And if you make light of them by saying “this is normal for
me” or “I’m usually like this,” you run the risk of having the
condition progress into a serious illness.
The average life expectancy in the United States rose
dramatically, from 47 years in 1900 to almost 78 by 2006.
Since it is in humankind’s common interest for everyone to
live longer, one could say this is a very positive trend.
However, the figures for average life expectancy should
not make us complacent, because these numbers do not
accurately reflect people’s true health. For example, a 100-
year-old person leading a healthy life and a 100-year-old
who is sick and bedridden both count the same in life
expectancy averages. Both are exactly the same age, but
they do not have the same quality of life. If you are not
healthy, you cannot make good use of the closing part of
your long life. Very few people would want to live a long life
if they were bedridden and suffering. Only when they are
healthy do most people really want to live long lives.
Try to recall the appearance of an elderly relative or
someone close to you. Looking at that person’s health
condition, would you be satisfied being in that same state
when you reach their age? Unfortunately, most people
would answer “no.”
As one becomes older, even a healthy person’s body will
deteriorate. However, being sick and having your body
experience a natural decline are two totally different things.
My mother, who has followed this dietary lifestyle for many
years, is healthy and active at age 96.
What causes elderly people to become sick?
The difference between a healthy centenarian and one
who is bedridden is not a difference of age. It is a difference
in eating and living habits that accumulate over that
century. In short, whether a person is healthy or not
depends on what that person eats and how that person lives
day to day. What determines a person’s state of health is
the daily accumulation of things such as food, water,
exercise, sleep, work, and stress.
If that is the case, then the question is what kind of
lifestyle should we lead in order to live a long and healthy
life?
 Today’s health and fitness industries have a huge market,
with health products overflowing store counters. Many
people buy health food supplements because labels tell
them that a single remedy will address their health
problems if they just drink or swallow that supplement each
day. On top of that, when TV or magazine advertisements
tell you that “xx product is good for your body,” that
product will often be sold out the next day. This means, in
short, that most people do not really understand what is
truly good for their bodies and are thus easily manipulated
by the media.

Widely Promoted Misconceptions about

Food
Is there something you pay special attention to when
trying to maintain your health? Are you conscientious about
exercising regularly, eating properly and taking supplements
and herbal medicine?
My intention is not to criticize your current dietary habits
and lifestyle, but I highly recommend that at least once a
day, you check your own health condition and contemplate
whether your habits and lifestyle are truly effective in
maintaining your health.
The reason I say this is that many products that are
generally deemed “good for you” actually contain things
that can damage your body.

Common Myths about Food

• Eat yogurt every day to improve digestion.

• Drink milk every day to avoid becoming calcium

deficient.
 • Get your daily vitamin through supplements rather
than fruit, since fruit has a lot of carbohydrates and
calories.

• Refrain from eating carbohydrates such as rice and

bread in order to avoid gaining weight.

• Try to maintain a high protein diet.

• Get fluids from drinking Japanese green tea, which is

rich in antioxidants.

• Boil tap water before drinking it to remove any

chlorine remnants.

In fact, I have yet to meet a person who eats yogurt on a

daily basis and still has good intestinal health. Many
Americans have been drinking milk daily and eating dairy
products since they were children, but many of these same
people suffer from osteoporosis, which is supposed to be
prevented by the calcium in milk. As a Japanese-American
doctor, I treat patients in Tokyo during several months each
year. I see that Japanese people who drink tea rich in
antioxidants on a regular basis have very poor stomach
characteristics as well. Tea instructors, for example, who
drink large quantities of green tea as part of their work,
often have what is known as atrophic gastritis, a precursor
to stomach cancer.
Remember what over 300,000 clinical observations have
told me: A person with poor gastrointestinal function is
never healthy.
In light of this, why are things that damage your stomach
and intestines widely considered to be good for your health?
It is largely because people tend to look at only one aspect,
or one effect, of that particular food or drink, rather than at
the whole picture.
 Take green tea as an example. There is no doubt that
green tea, which contains many antioxidants, can kill
bacteria and have positive anti-oxidation effects. As a result,
there is a widespread belief that drinking a lot of Japanese
green tea will prolong your life and may help prevent
cancer. However, I have long had my doubts about this
“antioxidant myth.” Indeed, my own clinical data disprove
this common belief. Through examining patients I have
discovered that people who drink a lot of green tea have
stomach problems.
It is true that antioxidants found in the tea are a type of
polyphenol, which prevents or neutralizes the damaging
effect of free radicals. However, when several of those
antioxidants come together, they become something called
tannin.
Tannin causes certain plants and fruits to have an
astringent flavor. The “bitterness” of bitter persimmons, for
example, is caused by tannin. Tannin is easily oxidized, so,
depending on how much it is exposed to hot water or air, it
can easily turn into tannic acid. Moreover, Tannic acid
functions to coagulate proteins. My theory is that tea
containing tannic acid has a negative effect on the gastric
mucosa — the mucus membranes lining the stomach —
causing the person to have stomach problems, such as
ulcers.
The fact is, when I use an endoscope to examine the
stomachs of people who regularly drink tea (green tea,
Chinese tea, English black tea) or coffee containing lots of
tannic acid, I usually find their gastric mucosa has thinned
due to atrophic changes. That all-important stomach lining
is literally wasting away. It is a well-known fact that chronic
atrophic changes or chronic gastritis can easily become
stomach cancer.
I am not the only medical professional to have noticed the
ill effects of drinking coffee and tea. At the Japanese Cancer
Conference in September 2003, Professor Masayuki
Kawanishi of Mie University’s School of Hygiene presented a
report stating that antioxidants can damage DNA.Moreover,
many kinds of teas that are sold in the supermarket today
use agricultural chemicals during the cultivation process.
When you consider the effects of tannic acid, agricultural
chemical remnants and caffeine put together, you know why
I strongly recommend drinking plain water instead of tea.
However, for those of you who like tea and cannot stop
drinking it, I advise you to use organically grown tea leaves,
drink it after meals instead of on an empty stomach to avoid
excess stress on your stomach lining, and limit it to about 2-
3 cups per day.
Many people fall for mistaken common beliefs regarding
their health because medicine today does not look at the
human body as a whole. For many years there has been a
trend for doctors to specialize, looking at and treating just
one part of the body. We can’t see the forest for the trees.
Everything in the human body is interconnected. Just
because a component found in a food helps one part of the
body function well, it does not mean that it is good for the
entire body. When picking your food and drink, consider the
big picture. You cannot decide whether a food is good or bad
simply by looking at one ingredient found in that food.

Eating Meat Will Not Give You Stamina

In 1977, a very interesting report about food and health
was published in America — the McGovern Report.
This report was published because a problem was brewing
in the U.S. America’s medical costs were putting enormous
pressure on the economy. Despite medical advancements,
the number of people getting sick, especially with cancer
and heart disease, continued to increase every year. It was
clear that unless the cause of illness in Americans was
somehow determined and a concrete policy was drawn up
to combat this trend, the situation could become financially
unsustainable. From that sense of impending crisis, a special
committee in the Senate was established, chaired by
Senator George S. McGovern.
With top medical and nutritional specialists of the time,
members of the committee collected food and health data
from all over the world and studied the causes of increase in
illnesses. The results and data were compiled in the 5,000-
page McGovern Report.
Because the report concluded that many diseases were
caused by wrong dietary habits, publication of this report
forced Americans to make a big decision. There would be no
way for Americans to become healthy unless their current
dietary habits changed.
At that time in the U.S., a high-protein, high-fat diet, such
as thick cuts of steak or high-fat hamburger meat for dinner,
was fairly common. Proteins are indeed valuable because
they are the basic element for building the body. For that
reason, eating food rich in animal protein was thought to be
good, not only for athletes and growing children, but also for
the physically weak and elderly. Even in Japan, the deep-
rooted idea that “meat is the source of stamina” was
influenced by American dietary habits.
The McGovern Report not only refuted that common
belief, but it also described the ideal diet as none other than
the Japanese diet during Japan’s “Genroku Period” (1688-
1703), which consisted of grains as the staple food with side
dishes such as seasonal vegetables, sea vegetables, and
small amounts of small fish for protein. Because of this, the
health benefits of Japanese food began to attract attention
worldwide.
The common belief that if you do not eat meat, your
muscles will not develop is demonstrably untrue. As proof of
this, just take a look at nature. One would think that lions,
being carnivores, would have extraordinary muscles.
However, in reality, herbivores, like horses and deer, have
much better developed muscles than lions. As proof of this,
lions and tigers lack the stamina to pursue their prey for an
extended period of time. They instead leap into action in an
instant and use their speed to catch and kill their prey as
quickly as possible. They do this because they themselves
know that when it comes to endurance, they are no match
for the better developed muscles of herbivores.
It is also untrue when we are told that we will not grow
taller if we do not eat meat. Elephants and giraffes are
several times taller than lions and tigers, but they are
herbivores.
Eating meat does accelerate growth, and the rapid growth
and maturation of children in the past few decades may be
attributable to an increased intake of animal protein.
Nevertheless, there is also a dangerous trap in eating meat.
Once you reach a certain age, your body’s growth changes
into a phenomenon called aging. Eating meat may
accelerate growth, but it will also speed up the aging
process.
Perhaps you are not willing to cut back on eating meat.
That does not change the fact that meat has a harmful
effect on your health and speeds up the aging process.
Before you close your mind (and this book), read the
material that follows.

6 Reasons Why High Protein Diets Will

Harm Your Health:
1. Toxins from meat breed cancer cells.

Each cell contains DNA (deoxyribonucleic acid), a

chemical that contains the map for the body and its
functions. The toxic byproducts of excessive animal
fat and protein digestion can damage the DNA,
turning the cells cancerous. The cancerous cells start
 multiplying on their own. Our blood contains red blood
cells, white blood cells and lymphocytes. White cells
and lymphocytes attack enemies such as bacteria and
viruses, destroying them or rendering them harmless.
When these cells are damaged this front line defense
mechanism of the body malfunctions, and this can
result in infection and the appearance of abnormal,
cancerous cells.

2. Proteins Cause Allergic Reactions.

Proteins that have not been broken down into nutrients

enter the blood stream as a foreign substance through
the wall of the intestines. This often happens with
small children. The body reacts to it as a foreign
substance, creating an allergic reaction. This kind of
protein allergy is most commonly caused by milk and
eggs. Excessive intake of animal proteins and
resultant allergic reactions are the cause of increasing
incidences of atropic dermatitis, hives, collagen
diseases, ulcerative colitis and Crohn’s disease.

3. Excess Protein Stresses Liver and Kidneys.

Excess protein in the body must be broken down and

eliminated through urine and causes a great burden
on the liver and kidneys.

4. Excessive Intake of Protein Causes Calcium

Deficiency and Osteoporosis.

When large amounts of amino acids are created, the

blood becomes acidic, requiring calcium to neutralize
it. Thus, excess protein consumption results in the loss
of calcium. In addition, the phosphorus level in meat is
very high and the blood must maintain a calcium to
phosphorus ratio of between 1:1 and 1:2. A diet that
 increases the level of phosphorus will cause the body
to draw calcium from teeth and bones to maintain the
balance. Also, when one has lots of phosphorus and
calcium in the body, phosphorus and calcium bind,
producing calcium phosphate. The body cannot
absorb this compound so it is excreted, adding to
further loss of calcium, making the body susceptible
to osteoporosis. This is why many people in countries
with diets rich in animal proteins suffer from
osteoporosis: porous bones result from a depletion of
calcium.

5. Excess Protein Can Result in a Lack of Energy.

A great amount of energy is required to digest food.

Excess protein is not completely metabolized and
therefore not absorbed, leading to putrefaction in the
intestines and the creation of toxic byproducts. A
great amount of energy is demanded to detoxify these
substances. When a large amount of energy is used a
large number of free radicals are created. Free
radicals are responsible for the aging process, cancer,
heart disease and atherosclerosis.

6. Excess Protein May Contribute to ADHD in

Children.

Studies in recent years show an increase in children with

short attention spans who are prone to angry
outbursts. Food and nutrition can have a significant
impact on a child’s behavior and social adaptability.
There is a growing tendency for children at home and
at school to consume large amounts of processed
foods. Not only do these foods contain several
additives, but processed foods tend to make the body
acidic. Animal protein and refined sugar are also
 consumed in increased amounts while vegetables are
often avoided. Animal protein and sugar demand
increased calcium and magnesium leading to calcium
deficiency. Calcium deficiency irritates the nervous
system contributing to nervousness and irritability.

What Your Stomach and Intestines Can

Tell You
In Japan, there is a concept that you can literally read in a
person’s facial features the quality of that person’s life. In
the United States, the saying goes, “It’s written all over his
face.” Just as someone’s facial features can be good or bad
depending on the person’s experiences and state of mind,
the stomach and intestine also have good and bad
characteristics that depict a person’s health condition.
A healthy person’s gastrointestinal characteristics are
very clean. A healthy stomach is one in which the mucous
membrane is uniformly pink without any bumps or
irregularities on the surface, and blood vessels under the
mucous are not visible. Furthermore, since a healthy
person’s mucous is transparent, it appears shiny when
reflecting light from the endoscope. A healthy person’s
intestine is pink, extremely soft and has big, uniform folds.
Everybody has clean gastrointestinal characteristics as a
child, but those features change depending on the person’s
daily diet and lifestyle.
An unhealthy person’s stomach is spotty and, in certain
areas, red and swollen. Moreover, when the stomach
develops chronic or acute inflammation of the mucous
membrane, which is prevalent among Americans and
Japanese people alike, the stomach lining becomes thin and
blood vessels are visible underneath the mucous
membrane.
 Furthermore, when the gastric mucosa begin to atrophy or
shrivel up, the surface cells try to compensate by
multiplying in certain areas, causing the gastric wall to
become bumpy. At that point, it is just one step short to
becoming cancerous. In an unhealthy intestine, because the
muscles of the intestinal walls become thick and firm,
unequal folds develop, causing constrictions in certain
areas, as if rubber bands were squeezing it.
People with “dormant illnesses” who have not yet
developed pain or physical ailments, might have little
motivation to cut down on eating meat. Perhaps very few
red-blooded Americans will heed my advice. Why? Perhaps
because they cannot give up meat. Social pressures are too
great. Maybe they’ve been relying on meat to make a meal
for their entire lives and do not know what else to eat.
However, the reason may also be that they cannot see what
things look like inside their own gut.
When the exterior of our bodies start showing physical
change, we tend to take the changes more seriously.
Balding, wrinkles, fat, or sagging skin upset people and
motivate them to spend time and money trying to treat
these conditions. When it comes to changes within the
digestive tract, out of sight is out of mind. People tend to
think that unless they have a severe pain in the belly,
everything must be fine in there. Nothing is done to take
care of the inside of the stomach and intestines, and they
continue to deteriorate. Later on, after people become sick,
many regret not having made a lifestyle change to prevent
the illness.
I myself am more concerned with the changes occurring
inside the body than I am about those on the outside. In
part, this is because I can see the interior characteristics
through my colonoscope. Mainly, however, it is because I
know that these internal changes are directly related to the
person’s overall health.
 My patients who seriously follow the Enzyme Factor Diet
and Lifestyle do so because they know their lives depend on
it. For those who have previously had cancer, however, a
healthy lifestyle that has a track record of producing a 0%
recurrence rate usually takes precedence over everything
else. But I would like to change this from 0% cancer
recurrence rate to a 0% illness rate by having people with
dormant illnesses follow this healthy lifestyle.
In order for that to happen, everyone must clearly
understand what changes are occurring inside their
intestines when they continue eating meat.
The biggest reason eating meat damages our intestines is
because meat contains no dietary fiber but does contain a
large amount of fat and cholesterol. In addition, meat
causes the walls of the colon to gradually become thicker
and firmer. This happens because the lack of dietary fiber in
meat results in a significant decrease of stool in the colon,
making the colon work harder than usual to excrete the
small amount of stool through peristalsis. In other words,
excessive peristaltic motion causes intestinal wall muscles
to become thicker and bigger, making the colon firmer and
shorter.
As the colonic walls become thicker, the lumen, or colonic
cavity narrows. Although the internal pressure in the firm
and narrow colon rises, when large amounts of fat are
absorbed in addition to the animal protein, the layer of fat
around the colon thickens, putting more pressure on the
intestinal wall. And as this internal pressure in the colon
rises, the mucous membrane gets pushed out from the
inside, forming pocket-like cavities called “diverticuli” in a
condition called “diverticulosis.”
Now, the normally small amount of stool becomes even
more difficult to push through the colon. As a result, the
colon accumulates stagnant stool (impacted feces), which
remain stagnant inside the colon for a long time. The
stagnant stool accumulates as if clinging to the colon walls
and, combined with diverticulosis, the stagnant stool goes
into the pocket-like cavities, making excretion even more
difficult.
Stagnant stool that accumulates in the diverticuli, or in
between the folds, produces toxins, causing genetic
mutations of cells in those sections and resulting in polyps.
The polyps grow and can eventually become cancerous.

The Difference between American

Intestines and Japanese Intestines
I first came to New York as a surgical resident in 1963. At
that time, the typical method of examining colons was by
barium enema, a procedure in which the colon was injected
with barium, then examined by x-ray. Although this method
could reveal whether or not there was a large polyp, it could
not tell the minute details or internal condition of the colon.
Moreover, a laparotomy—a large incision into the abdomen
—was necessary in order to remove the polyp that was
detected. Having a laparotomy meant placing a big burden
on the patient, mentally and physically. Furthermore, with
this method of examination, you could not tell whether the
polyp was benign or cancerous until the surgeon actually
looked inside the colon during surgery.
There existed an endoscope called a proctoscope at the
time, but it was a straight metallic pipe-like tube, and no
matter how hard they tried, examining doctors could only
see about 20 cm from the anus.
Therefore, in 1967, I purchased an esophagoscope (used
for examining the esophagus) that was made in Japan and
discovered a way to use that fiberglass scope to examine
the colon. That was my first colonoscope.
Afterwards, when a long scope (185cm) specifically for
colon examination was developed, I purchased it and used it
to examine my patients. When I looked at an American
person’s colon for the first time, I was surprised at how bad
its condition was.
With a diet of meat, American colons were clearly firmer
and shorter than Japanese colons. In addition to the lumen
being narrower, ring-like bumps had formed in certain areas
as though they were tied off with rubber bands. There were
also many diverticuli and frequent accumulations of
stagnant stool.
Such deterioration of intestinal conditions results not only
in diseases like colon cancer, colonic polyps, and
diverticulosis. Many people with unhealthy intestines in fact
become ill with lifestyle-related diseases, such as fibroids,
hypertension (high blood pressure), arteriosclerosis
(hardening of the arteries), heart disease, obesity, breast
cancer, prostate cancer and diabetes. When your intestines
are unhealthy, your body is gradually weakened from the
inside.
Many Americans had problems with their colons and, back
then, it was said that one out of ten people had polyps. In
fact, in the surgical department where I was a resident,
surgeries for colonic polyp excisions constituted about one-
third of all surgeries. The situation was such that
laparotomies were being performed every day just to
remove tiny polyps measuring 1-2 cm. This led me to
wonder whether there was a way to remove polyps without
placing such a heavy burden on patients.
Meanwhile, at that time in Japan, a “gastrocamera
fiberscope” made of fiberglass with a camera lens attached
to its tip was being put into practical use. So, in June of
1968, I made a momentous request to a Japanese
manufacturer. I asked them to devise a wire that could be
inserted into a colonoscope and used to burn off polyps
without cutting open the abdomen. In 1969, after consulting
many times with that company’s office in New York and
much testing, I became the first person in the world to
succeed in performing a polypectomy — i.e., removing a
polyp using a snare wire via a colonoscope without cutting
open the abdomen.
This technological innovation was then applied to polyp
excisions for the stomach, esophagus, and small intestine.
After my cases of colonoscopic polypectomies were reported
at the New York Surgical Society Conference in 1970 and the
American Gastrointestinal Endoscopy Conference in 1971, a
new surgical field called “surgical endoscopy” was
established.
More than 30 years have passed since then. During this
time, as I have continued to work in both the U.S. and Japan,
I have observed changes in the gastrointestinal
characteristics of people in both countries.
As Japan entered the 1960s and approached the period of
rapid growth, that country learned to catch up and surpass
America in many things. Beginning about 1961 when milk
was introduced in school lunches in Japan, people began
eating dairy products such as cheese and yogurt on a daily
basis. At the same time, vegetables and fish, which used to
be the center of Japanese meals, began to be replaced by
animal proteins, gradually transforming the Japanese diet
into a high protein, high fat diet centered on hamburgers,
steaks, and fried chicken. This trend has continued to this
day.
In contrast, after publication of the 1977 McGovern
Report, many Americans began focusing on improving their
diet. These differences are evident in the intestinal
characteristics of people in both the U.S. and Japan.
Steadily declining now because of changes in dietary
habits, the once clean, healthy intestines of Japanese people
now closely resemble the intestines of Americans who eat a
diet centered on meat. On the other hand, many Americans
who seriously thought about their health and reformed their
high protein-high fat diet markedly improved their intestinal
characteristics. As a result, since 1990, the rate of colonic
polyps and cancers in America has been declining—clear
evidence that you can promote intestinal health by
improving your dietary habits.

The Stomach Cancer Rate in Japan Is

Tenfold That of America
Because of America’s historical and cultural emphasis on
eating meat, the intestinal characteristics of Americans
remain generally worse than those in Japan. However, the
stomachs of many Japanese are in fact much worse than
those of Americans. Having examined the stomachs of both
Americans and Japanese, I have found that Japanese people
are twenty times more likely to have atrophic gastritis, a
condition in which the stomach mucosa becomes thin.
Moreover, because atrophic gastritis increases the chances
of stomach cancer, the rate of stomach cancer is ten times
higher in Japan than in America.
In both America and Japan, obesity is currently a big
problem. However, there are not many Japanese who are as
obese as their American counterparts. The fact is, Japanese
people are incapable of becoming that obese. You can even
see this in sumo wrestling, where it is the sumo wrestler’s
duty to gain weight. There are no Japanese sumo wrestlers
with a body like that of Konishiki (a Hawaiian-born American
sumo wrestler who weighed over 600 pounds and rose to
the second highest rank of ozeki in Japanese sumo).
The Japanese cannot become as obese as Americans
because before they reach that point, the Japanese develop
stomach problems, preventing them from eating more. In
other words, the reason Americans are able to become
much bigger than the Japanese is that their digestive
systems are stronger.
While examining stomachs using the endoscope, I found
considerable differences between Japanese and Americans
when it comes to the way they experience their symptoms.
When I examine Japanese people, even though their
condition may not be too serious, they complain about
having stomach pains, feeling a great deal of discomfort,
and heartburn. Interestingly, I discovered that Americans,
even if their stomach or esophageal mucosa is considerably
inflamed, will rarely complain as much as the Japanese
about heartburn or other problems.
One reason such differences occur is the amount of
vitamin A found in American food. Vitamin A protects not
only the stomach mucosa, but all mucous membranes, such
as those of the eye and trachea. Oil contains a lot of vitamin
A. One could say that Japan’s diet has become more
westernized, but the volume of foods such as oil, butter and
eggs that Japanese consume is much lower than the volume
that Americans consume. If you think about the health of
your entire body, these types of food are not good for you.
But if you think only in terms of protecting mucous
membranes throughout your body, they have some positive
effects.
One other possibility regarding why Americans have
stronger gastrointestinal systems is the number of digestive
enzymes their bodies contain. Digestive enzymes break
down food and help the body absorb nutrients. The number
of digestive enzymes determines the digestion and
absorption of food. Digestion and absorption advance step-
by-step as various digestive enzymes are released at each
level of digestion. These levels start with saliva and move
on to the stomach, duodenum, pancreas and small intestine.
Under these circumstances, if each organ secretes enough
digestive enzymes, then digestion and absorption will
progress smoothly. However if an insufficient amount of
digestive enzymes is secreted, then it will cause indigestion
and put greater burden on the rest of the organs.
The reason many Japanese people easily feel symptoms
like stomach pain or discomfort, even though their stomach
condition may not be bad, is that they originally have a
lower number of digestive enzymes than Americans.
Furthermore, Japanese people tend to immediately take
stomach medication when their stomach conditions worsen,
whereas many Americans do not. What Americans do take,
however, are digestive enzyme supplements. But these
supplements are not sold on the market in Japan, being
available only by prescription when the doctor deems it
necessary. In America, digestive enzymes are extremely
popular supplements. They can easily be purchased in
health food stores and supermarkets.
The fact is, taking medication to suppress the secretion of
stomach acid further accelerates the deterioration of the
stomach lining. Highly popular antacids and stomach
medications like the combination of H2 blockers and proton-
pump inhibitors are advertised as being highly effective in
suppressing the secretion of stomach acid. However, if
stomach acid is suppressed with medication, the gastric
mucosa atrophies, and the result is what I have already
discussed earlier; namely, gastric mucosal atrophy
progresses, and this condition may lead to the development
of stomach cancer.
If you have stomach pain or discomfort, please tell your
doctor exactly what your physical conditions are and then
have him or her prescribe the appropriate enzyme
supplements according to your symptoms. Or, shop for
them in a health foods store, reading labels carefully. By
taking digestive enzyme supplements, your stomach
conditions will markedly improve.

The More Antacids You Take, the Worse

Your Stomach Will Be
There are two places in the human body where an
extremely strong acidic environment serves as a protective
measure. One is the stomach, and the other is the female
vagina. These two places both have strong acid levels of pH
1.5 to 3.0, the main function being to kill bacteria.
Whether you are taking a bath or having sex, bacteria
enters the vagina, and strong acids are produced by the
lactobacilli in the vagina that kill invading bacteria.
Bacteria enter the stomach when you consume food. It is
estimated that as many as 300 billion to 400 billion bacteria
enter the stomach with each meal. The strong acid found in
gastric juices kills most of these bacteria.
In other words, because bacteria invade both the stomach
and the vagina, they must produce strong acid in order to
kill the bacteria. Often when stomach acid, indispensable for
protecting the body, is suppressed with medication bacteria
with strong toxins pass through the stomach and into the
intestines, where they can cause diarrhea and various
illnesses.
If stomach acid secretion is suppressed, the secretion of
pepsin and hydrochloric acid, which activate digestive
enzymes, is also suppressed, resulting in indigestion.
Moreover, insufficient stomach acid makes it more difficult
to absorb iron and minerals such as calcium and
magnesium. Thus, people who have had gastrectomies[1]
for stomach ulcers or stomach cancer are always anemic
because, when their stomachs are surgically removed, they
no longer secrete stomach acid and are unable to absorb
iron.
Furthermore, suppressing stomach acid destroys the
bacterial balance in the intestine, resulting in a weakening
of the immune system. It is said that approximately 100
trillion bacteria of some 300 different varieties reside in the
human intestine. Among them, there are so-called good
bacteria like the lactobacillus bifidus (bifidobacterium) and
bad bacteria such as the Welsh bacteria. The majority of
bacteria in the intestine, however, are neither good nor bad,
but intermediate bacteria. These intermediate bacteria have
unique properties so that if the number of good bacteria in
the intestine multiplies, these intermediate bacteria become
good bacteria; whereas, if the number of bad bacteria
multiplies, the intermediates then become bad bacteria.
Thus, the intermediates tilt the balance between good and
bad bacteria, and that balance determines the overall
health of the intestinal environment.
If stomach acid secretion is insufficient, digestive enzymes
cannot be activated, resulting in undigested food advancing
straight into the intestines. Food that should have been
primarily digested and absorbed in the intestine remains
undigested in the colon. The temperature inside the human
colon is 98.6°F, which is equivalent to midsummer heat. The
undigested food decomposes and abnormal fermentation
occurs. As a result, the number of bad bacteria multiplies
abnormally in the colon, weakening the immune system.
In this way, the more antacids you take, the more damage
your body suffers. To avoid this damage, you need to
prevent heartburn or bloating sensations that make you
want to take antacids. If you understand the cause of
heartburn and bloating, you can prevent it with just a little
precaution.
Heartburn occurs when stomach acids flow back into the
esophagus. The esophagus is susceptible to acid because it
is typically an alkaline environment. Thus, when stomach
acid builds up in the esophagus, people unconsciously
swallow their alkaline saliva, washing down stomach acid
that had flowed up. However, when you overeat or
experience indigestion, causing acid to build up and making
it difficult for the acid to be washed down with saliva, it
results in scratch-like sores called erosions in the
esophagus. Under that situation, if stomach acid flows up to
the esophagus, it is like rubbing alcohol on a wound,
causing symptoms of pain or discomfort commonly known
as heartburn. And the relief you feel after taking antacids
comes from suppression of further stomach acid secretion.
 In other words, in order to suppress heartburn, all you
have to do is prevent things in the stomach from backing up
into the esophagus. And in order to do that, you must first
refrain from overeating and overdrinking and cut down on
smoking, alcohol and coffee. Another important thing to
remember is to finish eating dinner four or five hours before
going to bed so that your stomach is empty when you go to
sleep.
On the stomach mucosa, there are tiny projections called
villi that secrete stomach acids. However, if one continues
to take antacids in order to suppress the secretion of
stomach acid, these villi become shorter and shorter,
weakening their function. This is what is known as mucosal
atrophy. As atrophy of the mucosa progresses, the gastric
mucosa becomes thin, causing inflammation — atrophic
gastritis. Stomachs with atrophic gastritis easily become a
hotbed of Helicobacter pylon (H. pylon) and other types of
bacteria, steadily worsening the inflammation of the
stomach and, in the end, causing stomach cancer.
H. pylori infection is common in the United States and
infected persons have a two- to six-fold increased risk of
developing stomach cancer. H. Pylori can conceal
themselves either inside mucosal cells or inside the mucus,
which protects the gastric mucosa from stomach acids.
Since H. pylon is contracted orally, the infection rate
increases with age, and it is estimated that the H. pylori
infection rate among people over the age of 50 is 50%.
Being infected with H. pylori does not always lead to
stomach cancer, but in order to suppress the H. pylori from
multiplying, it is better to avoid taking stomach medication
including antacids as much as possible.

All Drugs Are Alien to the Body

 Americans take medicine too casually. Although it may be
necessary to treat certain conditions, I believe that all
drugs, prescription and non-prescription are basically
harmful to the body over the long term. Some people
believe that herbal medicines have no side effects and are
only beneficial, but that is also a mistake. Whether chemical
products or herbal medicine, it does not change the fact
that medicine in general is alien to the body.
The last time I was sick was at age 19, when I came down
with the flu, so I have hardly taken any medicine in my life. I
am like the proverbial canary in the coal mine. Since I have
not taken any medication for several decades, do not
consume alcohol or tobacco, and eat only foods that do not
contain agricultural chemicals or additives, I will have an
extreme reaction to even a small amount of medicine
whenever I take any. For example, if I drink miso soup
containing chemical seasonings, my pulse rate increases by
20, and I can clearly feel my face becoming flushed. Even if
I drink only one cup of coffee, my blood pressure increases
by 10 to 20 points.
Nowadays, many people like myself who react to even
small amounts of medicines are labeled “drug
hypersensitive,” but I consider this a complete misnomer.
The human body is like this in its natural state. Since most
people regularly consume alcohol, tobacco, caffeine and soft
drinks, and eat meals that use food additives and chemical
seasoning, their bodies build up a tolerance to chemical
substances, thus becoming desensitized to stimulus.
However, since I am also a physician, I do on occasion
prescribe medication to my patients when it seems
necessary. As long as doctors continue to prescribe
medication, they have the responsibility of at least choosing
medicines that will put minimal burden on the body. For this
reason, before I prescribed any new medication, I always
used to test that medication on my own body, which reacts
sensitively to drugs. This involved my taking 1/4 or 1/8 of
the prescribed dosage and seeing my body’s reaction. I
verified the medicine’s safety by experimenting with it on
myself.
In America, of course, the widely known side effects of
medicine are written in minute detail. Still, if I do not take it
myself, I will never know the true effect of the drug. In fact,
many types of medication produce reactions that are not
detailed in their explanatory pamphlets. In this way, I could
explain both my own experience and publicly known side
effects to my patients, and only with their complete
understanding do I prescribe the medicine to them.
In recent years, however, I have stopped using my own
body to test the effects of medication, because a particular
drug I tested on myself put me in a condition in which I
thought I would die. That drug was a popular medication to
treat erectile dysfunction in men.
At first, I tried to break the 50mg tablet, the smallest
dosage available, down to 1/4 its size. However, the tablet is
so hard that I could not break it, no matter how hard I tried.
So then I shaved off a little bit of the drug, put the powder
on my fingertip and licked it. Although the amount I took
was probably not even 1/7 of the normal amount, the
suffering I endured afterwards was excruciating. When I
think about it now, I am really glad I did not take more.
The effects appeared in only about ten minutes. The first
reaction I experienced was nasal congestion. Then, I began
having difficulty breathing; my face started feeling as if it
were swelling up. The breathing difficulty continued to
worsen to the point that I thought I would just suffocate and
die. To tell you the truth, getting an erection was the last
thing on my mind. At that moment, experiencing such
suffering and severe anxiety, I just prayed silently that I
would not die on the spot.
What I learned from this was that the faster the effects of
the drug appear, the stronger its toxicity. When choosing a
medication, please do not forget that a highly effective drug
which produces immediate relief will be that much more
harmful to the body than many other medicines.
Even with gastrointestinal medication, there are quite a
few unexpected side effects. For example, if a man regularly
takes antacids like H2 blockers, there is a possibility that he
may experience erectile dysfunction. There are also data
showing a sharp decrease in sperm count. That is why it is
not an exaggeration when I say the problems we have seen
in recent years concerning male sterility can be attributed
to the various strong antacids on the market.
Among people who are used to receiving prescription
medication, there are some who probably do not know what
medication they are taking or what the effects and side
effects will be. But any kind of medicine will place some
stress on the body, and thus, it is important to know exactly
what the risks are.

Heartburn Is Your Body’s Warning; Pay

Attention
Over the years I have noticed that my breast cancer
patients often have bad intestinal characteristics like
diverticulosis and stagnant stool. It is believed that breast
and colon cancer are generally unrelated. From what I’ve
seen in my practice they are actually closely related.
Researchers are trying desperately to find the cause of
cancer, but, in reality, it is not caused by just one factor.
This is true for other illnesses as well, because various
factors surrounding us – food, water, medicine, lack of
exercise, stress, living environment – all intricately influence
our bodies and lead to the development of illness.
Owing to the advancement of specialized fields of medical
practice, there has been a tendency to look at only a
particular area of the body where an illness develops. When
patients complain of heartburn, many doctors tell them to
take medicine to suppress the secretion of stomach acid
because they believe the cause of heartburn is “gastric
hyperacidity.” In other words, they believe that too much
stomach acid is being produced, and that this
hypersecretion needs to be suppressed with medication.
It is true that if you suppress the secretion of stomach
acid, the symptoms of heartburn disappear. But, as I have
already discussed, this form of treatment will cause serious
damage and put stress on all the other parts of the body. I
think the idea that heartburn, acid reflux and acid
indigestion are results of “gastric hyperacidity” is wrong. In
fact, there is no such thing as too much stomach acid.
Stomach acid is produced because it is necessary to
maintain the balance and overall health of the body. By
overriding such natural mechanisms of the body with
medicine, I believe you only end up shortening your
lifespan.
The human body consists of a very intricate system,
delicately balanced. That system also functions inside each
of the approximately 60 trillion cells that make up the
human body. If you are serious about your health, think
about your body starting at the cellular level.
Our cells are always being replaced by new cells. Cells in
some areas of the body are completely replaced by new
ones in several days, while in other areas the process can
take as long as several years. Eventually, they all get
replaced. These new cells are made from the water and food
that we consume on a daily basis. Based on this, we can say
that the quality of food and water we consume determines
our health.
Our gastrointestinal system, which absorbs our food and
water, is thus the foundation of our body. If the quality of
food and water is bad, the gastrointestinal system is the
first to suffer. Later, the bad elements that are absorbed get
transported by blood vessels to all cells throughout the
body. No matter how bad the ingredients, the cells can only
use the transported material to make new cells. In this way,
the quality of food and water determines the health of the
entire body.
After I discovered that gastrointestinal characteristics
reflect the health condition of the entire body, I asked my
patients to fill out questionnaires about their diet and
lifestyle. This was so I could learn what is good and bad for
the body without influence from any “common knowledge” I
had until then. I could reach my own conclusions by
observing my clinical results. What happens inside the
human body is different from what happens in a laboratory
experiment. The only way to discover the truth is by asking
your body directly.

The Number of Enzymes Is the Key to

Your Health
As I collated the results from my questionnaire and
various clinical data, I found there is one factor playing a
central role in maintaining a person’s health. That factor is
the enzyme factor.
As mentioned earlier, “enzyme” is a general term for “a
protein catalyst made within the cells of a living thing.”
Simply put, it is an element necessary for a living thing to
live.
Whether animal or plant, wherever there is life, you will
find enzymes. For example, a bud sprouts from a plant seed
because enzymes are at work. Enzymes are also at work
when a bud grows into a leaf. Our body’s activities are also
supported by many enzymes. Digestion and absorption, the
metabolism of old cells being replaced by new cells, the
breakdown of toxins and detoxification are all a result of
enzyme functions.
Of the more than 5,000 types of enzymes working in the
human body there are two broad categories: those made
inside the body and those coming from outside in the form
of food. Among enzymes made in the body, about 3,000
kinds are made by intestinal bacteria.
One commonality among people with good
gastrointestinal characteristics is that they eat a lot of fresh
foods containing many enzymes. This not only means
consuming enzymes from the outside, but also creating an
intestinal environment conducive to intestinal bacteria’s
actively producing enzymes.
On the other hand, the things people with bad
gastrointestinal characteristics and features have in
common are lifestyle habits that accelerate the exhaustion
of enzymes. Habitual use of alcohol and tobacco,
overeating, eating food containing food additives, stressful
environments, and use of medicine all exhaust large
numbers of enzymes. Other things that consume large
quantities of enzymes include eating bad food that produces
toxins inside the colon, being exposed to ultraviolet rays
and electromagnetic waves that produce free radicals,
requiring detoxification by enzymes, and emotional stress.
What we learn from this is that it is necessary to develop a
lifestyle that increases rather than uses up your body’s
enzymes. This has become the basis for the Enzyme Factor
Diet and Lifestyle.
If a body possesses abundant enzymes, its life energy and
immune system are heightened. Avoid exhaustion of your
body’s enzymes—maintain a sufficient level of enzymes—
and your body will be healthy.
At present, a living body is the only thing that can make
enzymes. Although we can artificially make foods containing
enzymes, like fermented foods, microorganisms such as
bacteria are the ones actually making those enzymes. Thus,
even if we can create an environment where
microorganisms make enzymes, we cannot artificially
synthesize and make enzymes ourselves.
 This is why The Enzyme Factor Diet and Lifestyle
emphasizes the importance of food. As I have stated before,
eating foods containing enzymes creates an intestinal
environment that allows intestinal bacteria to produce
enzymes. If every living thing has a predetermined enzyme
potential, it becomes even more vital for us, living in today’s
stressful and polluted environments, to consume and
efficiently use enzymes made by other living things.

It All Comes Down to Source Enzymes

Although I have talked about “enzymes” as a single word,
more than 5,000 types of enzymes are needed in order for
people to conduct their life activities. Many types exist
because each enzyme has only one function.
For example, the digestive enzyme amylase, which is
found in saliva, will react only to starch, while pepsin, found
in gastric juice, reacts only to protein.
If you think about it in this way, one question presents
itself. That is, no matter how much we supplement our
body’s enzymes with food and intestinal bacteria, how can
we be sure we are consuming the “right kind” of enzyme,
the type that is needed by our body at a given time?
The fact is, even if you eat foods abundant in enzymes,
those enzymes are not usually absorbed and used by the
human body directly. Some enzymes, like the ones in daikon
radish and yams, work directly in digestive organs such as
the mouth and stomach. But those are exceptions. Most
food enzymes are broken down by the process of digestion
and absorbed through the intestine as peptides or amino
acids.
You may wonder why these enzymes are important if you
cannot absorb and utilize them directly. But that is not the
point. The clinical data I have collected clearly show that
people whose diets are abundant in enzymes also have a
high level of body enzymes.
So what is happening in the body to produce these
enzymes? From this point I will explain my theory, based on
over forty years in daily medical practice, examining
hundreds of thousands of digestive tracts. Observing my
clinical data, I developed a theory that there must be an
enzyme prototype — a source enzyme — what I like to call
the “miracle” enzyme.
I began thinking there might be an enzyme prototype
because I noticed that when a large amount of a specific
enzyme is used in a particular area of the body, there
appeared a shortage of necessary enzymes in other parts of
the body. One example of this, which I earlier stated, is
when a large quantity of alcohol is consumed, a large
number of enzymes are used to break down the alcohol,
resulting in a shortage of enzymes necessary for digestion
and absorption in other areas.
From this observation, I reached the conclusion that the
several thousand kinds of enzymes must all originate from a
prototype, which is made first and, in response to a specific
need, gets converted to a specific enzyme and used where
it is needed.
Enzymes are responsible for all functions of a living body.
The movement of your fingers, your breathing and your
heart beating are all activities made possible by the work of
enzymes. But the system would be inefficient if each
enzyme used for a particular activity is produced from the
start in its final form, without respect to the body’s changing
needs.
If my theory is correct, when one organ or part of the body
uses an excessive amount of its enzyme supply, the body
will have a difficult time maintaining homeostasis, repairing
cells, and supporting the nervous, endocrine, and immune
systems, because it will deplete the source enzymes and
thus create a shortage of enzymes in those other areas.
 The other reason I believe in the existence of source
enzymes is that habitual use of alcohol, tobacco, or drugs,
will cause your body to develop a tolerance for these
substances.
For example, if you drink alcohol, it is absorbed in the
stomach and intestine, accumulates in the liver, and gets
broken down by enzymes specifically for alcohol. There are
several kinds of enzymes working in the liver for this
purpose. However, the rate of breaking down alcohol differs
considerably from person to person. People with fast alcohol
metabolism possess many enzymes that are available to
break down the alcohol in the liver. Such people have a high
alcohol tolerance level. On the other hand, people with low
tolerance for alcohol have too few enzymes available to
break the alcohol down.
However, even people who initially had low tolerance to
alcohol can raise the tolerance and eventually be able to
drink a lot. When the liver recognizes that a large number of
enzymes are needed, the body adjusts itself to concentrate
its enzymes on alcohol metabolism.
In this way, the number of enzymes in a particular area of
the body changes when necessary. And what makes this
possible? It is the existence of the source enzyme, which
can become any type of enzyme. When foods containing
enzymes are consumed, source enzymes get stored in the
body, ready for use when the need arises.
At present, the existence of a source enzyme is still a
theory, but I have supporting evidence from the clinical data
I have collected.

Why Anti-Cancer Drugs Do Not Cure

Cancer
I have already talked about the harm drugs tend to exert
on the body. The biggest problem is that drugs exhaust
large numbers of source enzymes. Of all drugs, the most
challenging ones for source enzymes are anticancer drugs.
Under current medical practice, chemotherapy drugs are
used for a short period of time following cancer surgery to
prevent the cancer’s spread, even if there is no evidence of
the cancer’s having metastasized. They work by poisoning
many cells of the body, normal as well as malignant, in the
hopes that the body will regenerate the normal cells while
all abnormal ones, the malignant ones, will die off
completely.
Since chemotherapy drugs are deadly poisons, I will not
use them in any but the most extraordinary situations. For
example, even if cancer is found outside the colon in the
lymph nodes, I will not use chemotherapy. My treatment
plan consists of first surgically removing the part invaded by
cancer, and, once that visible cancer is removed, I then
begin to eliminate what I believe may be the cause of
cancer in that patient. Needless to say, I first have them
abstain from tobacco and alcohol and completely stop
consuming meat, milk and dairy products. Along with
following the Enzyme Factor Diet and Lifestyle, I also have
them adjust their mental perspective, training their minds to
conjure as many happy thoughts and feelings as possible. In
this way, my treatment plan aims to prevent the recurrence
of cancer by heightening the body’s immunity through
better physical and mental health.
Enzymes are responsible for cell repair and regeneration,
maintaining the immune system and other life activities.
The number of source enzymes in the body determines
whether or not the immune system functions properly.
I consider anticancer drugs such as chemotherapy
poisonous because when they enter the body, they release
large amounts of highly toxic free radicals. By doing this,
the drugs kill cancer cells in the entire body. However,
cancer cells are not the only thing they kill. Many normal
cells also die in the process. The old saying “fight fire with
fire” probably shapes the way doctors who use anticancer
drugs pursue their work. At the same time, chemotherapy
drugs can also be considered carcinogenic.
At all times, the human body is working to maintain
homeostasis. That is why when large amounts of highly
toxic free radicals accumulate in the body, source enzymes
throughout the body transform into enzymes that detoxify
those free radicals. The body tries its best to neutralize the
biggest damage caused by free radicals.
To be sure, there have been many people who have
overcome cancer with chemotherapy, but many of these
people are young and have most likely retained most of
their source enzymes. The levels of source enzymes
decrease with age. Of course, there are individual
differences, but chemo is more likely to work in young
people because there are still enough source enzymes left
to help the body recover from the stress of the treatment.
The well-known side effects of chemotherapy are appetite
loss, nausea, and loss of hair, but I believe all those
symptoms occur because large amounts of source enzymes
are being used for detoxification. The number of source
enzymes consumed in the detoxification process after
chemo would have to be enormous.
When there are not enough digestive enzymes, a person
experiences appetite loss. At the same time, cell
metabolism slows down because of insufficient metabolic
enzymes and the mucous membrane of the stomach and
intestine becomes irregular, causing nausea. Metabolic
enzyme deficiency leads to flaky skin, nail breaks and loss
of hair. (Although there is a difference in the level of
severity, the same thing happens when other kinds of
medicine enter the body.)
Drugs cannot fundamentally cure diseases. The only
fundamental path to a cure for any illness lies in our daily
lifestyle.
 Why There Is No Relapse of Cancer for
People Following the Enzyme Factor Diet
and Lifestyle
Tumors form when abnormal cells multiply and become
tissue masses. They can be benign tumors, not
metastasizing or infiltrating other parts of the body, with
limited growth. Or, they can be invasive, malignant tumors
— cancer.
When diagnosed with cancer, the first thing you worry
about is whether or not the cancer has metastasized. If it
has, it becomes difficult to surgically remove all of the
affected areas and still have a complete recovery.
Metastasis means the appearance of cancer in a region
other than where the cancer first developed. In general,
cancer is said to metastasize when the cancerous cells
travel through lymph nodes and blood vessels to other
organs, where they then multiply. But my thinking on this is
slightly different. I believe that just the process of cancer
cells multiplying in one place has repercussions in other
organs, making the entire body more cancer-prone.
Usually, cancer is first discovered when the tumor has
grown to a diameter of at least one centimeter. A tumor
develops from one cancerous cell that multiplies. It requires
several hundred million cells to form a tumor.
Therefore, it takes more than a short time to form a tumor.
Cancer is a lifestyle-related disease. Thus, the appearance
of cancer somewhere means that most likely there are
cancerous cells that have not yet grown into a tumor in
other parts of the body. These cells are like a series of time
bombs planted throughout your body. What determines
which of those bombs will explode first are such factors as
the person’s hereditary characteristics and living
environment. For someone who eats a lot of food containing
agricultural chemicals and food additives, the liver, which
controls the detoxification process, might be the site where
a bomb explodes first. For people who have irregular meal
times and drink tea or take antacids on a regular basis, the
bombs in their stomachs may explode first. Even if the
lifestyle is the same, the ___location where the first bomb
explodes may differ depending on hereditary factors. In
other words, cancer is not a localized disease that invades
only one area of the body. It is a full body disease that
affects the body as a whole.
The reason cancer appears to spread or metastasize
everywhere is because the bombs planted throughout the
body explode one after another with a time lag. Considering
this, it becomes questionable whether surgically removing
the primary diseased area, including the lymph nodes and
blood vessels, is truly the correct approach.
It is considered dangerous to surgically remove cancer
from its primary site if you overlook the metastasis, since
the removal will accelerate growth of the metastasized
cancer in other parts of the body. However, that is only
natural if you think of cancer as a full body disease. If you
remove organs, lymph nodes and blood vessels from a body
already low on energy, it is only natural that the body’s
immune functions will deteriorate even more rapidly.
In cases of colon cancer, I do not remove the
messentary[2] to prevent the spread of cancer to the lymph
nodes or other areas. I believe more damage is done by
losing the lymph nodes than by leaving a little cancer intact.
In modern medicine, it is thought that unless cancer is
surgically removed, the diseased organ will not heal on its
own. But that has not been my experience. The immune
system and natural healing strength of humans seem to be
more powerful than commonly believed. As proof of this, my
patients who still have a little cancer left in their lymph
nodes but follow my dietary therapy experience no
recurrence of cancer.
 If you improve your diet by following the Enzyme Factor
Diet and Lifestyle, source enzymes, which are life’s energy,
will be supplemented in large quantities. At the same time,
lifestyle habits that exhaust source enzymes are corrected,
so there are twin benefits. The number of source enzymes is
sufficiently restored, strengthening the body’s potential
immune power and activating immune cells to suppress the
recurrence of cancer.
There is a limit to this therapy. If the cancer has already
progressed to the last stage, no matter how much you
improve your diet or lifestyle or are given supplements to
boost your immune system, it would be difficult to
completely restore your body’s normal functions. That is
because the source enzymes have already been exhausted.
However, in my clinical experience, even people who have
one-third to one-half of the inner circumference of their
colon invaded by cancer would have no recurrence of
cancer and could restore their health if, after the original
cancer has been removed, they followed the proper diet and
eating habits and took supplements instead of
chemotherapy, to enable their source enzymes to work
more efficiently.
Most of my patients primarily come for routine
examinations, so I do not examine many patients with
advanced cancer. However, of those cancer patients who
practice the Enzyme Factor Diet and Lifestyle following
surgery, not one of them has had any recurrence or
metastasis. This fact deserves close attention.

The Limited Value of Drugs

Again, on the most fundamental level, most drugs do not
cure diseases. Drugs can be useful when there is severe
pain or bleeding or in emergencies to suppress symptoms
that must be alleviated. Even I sometimes prescribe H2
blockers like antacids to patients who complain of bleeding
or pain from stomach ulcers. But I advise my patients to
refrain from taking such medication longer than 2-3 weeks.
While the pain is being alleviated by the medication, the
cause of the ulcer is removed. There are various causes of
ulcers, such as stress and the amount, quality, or time of
meals, and unless those root causes are dealt with, no
amount of medicine will be effective in curing the condition.
Even though it may appear as if the ulcer has been
temporarily cured with medication, it will certainly flare up
again.
The only fundamental path to a cure for any illness lies in
our daily lifestyle. Therefore, once the cause is removed and
the stomach ulcer is healed, in order to prevent the ulcer
from ever occurring again, it is important to follow the
proper dietary habits regularly.
Source enzymes are not produced automatically. When
you are careful about eating properly and living a healthy
lifestyle that does not waste enzymes, that is when life itself
produces the energy your body needs. Knowing how to limit
the unnecessary depletion of your precious source enzymes
is the secret to curing illnesses and living a long and healthy
life.

Dietary Common Sense Can Be

Hazardous to Your Body
If we reexamine what we thought was common sense
regarding food and digestion, we see that many things that
we commonly consider good for the body actually work
against the body’s natural mechanisms.
Take, for example, meals thought to be good for sick
people. Chicken soup is a favorite sick-person food in the
United States. Bland foods, like white bread and pudding,
are considered good for ulcer patients. If you are
hospitalized in Japan, no matter what your condition, the
hospital will immediately feed you rice porridge. Hospitals
believe they are being considerate to their patients,
especially those who have had internal surgery, by telling
them, “Let’s start you off with some rice porridge so we
don’t put too much stress on your stomach and intestines.”
But this is a big mistake.
I give my patients regular meals from the start, even if
they have had stomach surgery. If you know how enzymes
work, then you will understand immediately why
unprocessed food is better than porridge. It is better
because it requires you to chew well. Chewing stimulates
the secretion of saliva. Digestive enzymes found in saliva,
when mixed with food while chewing, improve digestion and
absorption because the breakdown of food progresses
smoothly. However, porridge is soft to begin with, so it gets
swallowed without being chewed well. Porridge does not
digest well because not enough enzymes have been mixed
in, whereas normal food that is chewed well also digests
well.
I have even served regular sushi for lunch to patients
three days after they have had stomach surgery. But then, I
instruct them to properly “chew each mouthful 70 times.”
Chewing well is very important, and not just for sick people.
In order to carry out the digestion and absorption process
smoothly, I advise people, even those without any
gastrointestinal problems, to consciously chew 30–50 times
per mouthful at every meal.
The other mistake often seen with hospital food is milk.
The main nutrients found in milk are protein, fat, glucose,
calcium and vitamins. Milk is very popular because it
contains a lot of calcium and is supposed to prevent
osteoporosis.
But the truth is, there is no other food that is as difficult to
digest as milk. Since milk is a smooth liquid substance,
there are some people who drink it like water when they are
thirsty, but that is a big mistake. Casein, which accounts for
approximately 80% of the protein found in milk,
immediately clumps together once it enters the stomach,
making digestion very difficult. Furthermore, that
component is homogenized in the milk sold in stores.
Homogenization means equalizing the fat content in milk by
stirring it. The reason homogenization is bad is that when
milk is stirred, air gets mixed in, turning the milk’s fat
component into an oxidized fatty substance — fat in an
advanced state of oxidation. In other words, homogenized
milk produces free radicals and exerts a very negative
influence on the body.
The milk containing oxidized fat then gets pasteurized at
high temperatures over 212°F. Enzymes are sensitive to
heat, and begin to be destroyed at temperatures 200°F. In
other words, milk sold in stores not only lacks precious
enzymes, but the fat is oxidized and the quality of the
proteins is changed due to the high temperature. In a sense,
milk is the worst type of food.
In fact, I have heard that if you feed milk sold in stores to
a calf instead of milk straight from the mother cow, the calf
will die in four or five days. Life cannot be sustained with
foods that do not have enzymes.

Milk Causes Inflammation

The first time I learned how bad milk is for the body was
more than 35 years ago, when my own children developed
atopic dermatitis[3] at six or seven months of age.
The children’s mother followed the pediatrician’s
instructions, but no matter how much treatment they
received, the children’s dermatitis did not improve at all.
Then, at around age three or four, my son began having
severe diarrhea. And finally, he even started getting blood
in his stool. Upon examination with an endoscope, I
discovered that the toddler manifested early stages of
ulcerative colitis[4].
Knowing ulcerative colitis is closely linked to one’s diet, I
focused on what kind of food the children usually ate. As it
turned out, just when the children began developing atopic
dermatitis, my wife had stopped breastfeeding and had
started giving them milk under the pediatrician’s advice. We
eliminated all milk and milk products from the children’s
diet from that point on. Sure enough, the bloody stool and
diarrhea, even the atopic dermatitis, completely subsided.
Following that experience, I began obtaining an itemized
list of how much milk and milk products were consumed
when I asked my patients about their dietary history.
According to my clinical data, there is a high likelihood of
developing a predisposition to allergies by consuming milk
and milk products. This correlates with recent allergy
studies that report that when pregnant women drink milk,
their children are more prone to develop atopic dermatitis.
During the past 30 years in Japan, the number of patients
with atopic dermatitis and hay fever has increased at an
astonishing rate. That number may currently be as much as
one out of every five people. There are many theories as to
why there has been such a rapid increase in the number of
people with allergies, but I believe the number one cause is
the introduction of milk in school lunches in the early 1960s.
Milk, which contains many oxidized fatty substances,
damages the intestinal environment, increasing the amount
of bad bacteria and destroying the balance of the intestinal
bacterial flora. As a result, toxins such as free radicals,
hydrogen sulfides, and ammonia are produced in the
intestine. Research about what kind of process these toxins
go through and what kinds of illnesses arise is still ongoing,
but several research papers have reported that milk not
only causes various allergies but is also linked with diabetes
among children[5]. These research papers are available on
the internet, so I encourage you to read them yourselves.
 Why Drinking Too Much Milk Will Cause
Osteoporosis
The biggest common misconception about milk is that it
helps prevent osteoporosis. Since the calcium content in our
bodies decreases with age, we are told to drink a lot of milk
to prevent osteoporosis. But this is a big mistake. Drinking
too much milk actually causes osteoporosis.
It is commonly believed that calcium in milk is better
absorbed than the calcium in other foods such as small fish,
but that is not entirely true.
The calcium concentration in human blood is normally
fixed at 9-10 mg. However, when you drink milk, the
calcium concentration in your blood suddenly rises.
Although at first glance, it may seem as if a lot of calcium
has been absorbed, this rise in blood calcium level has its
downside. When the calcium concentration in the blood
suddenly rises, the body tries to return this abnormal level
back to normal by excreting calcium from the kidneys
through urine. In other words, if you try to drink milk in
order to get calcium, this actually produces the ironic result
of decreasing the overall level of calcium in your body. All of
the four big dairy countries – America, Sweden, Denmark
and Finland – where a lot of milk is consumed every day, see
many cases of hip fractures and osteoporosis.
In contrast to this, small fish and seaweed, which
Japanese people have been eating for ages and were
originally thought to be low in calcium, contain calcium that
is not quickly absorbed in a way that raises the blood
calcium concentration level. Moreover, there were hardly
any cases of osteoporosis in Japan during the time when
people did not drink milk. Even now, you do not hear about
many people having osteoporosis among those who do not
drink milk on a regular basis. The body can absorb the
necessary calcium and minerals through the digestion of
small shrimp, fish, and seaweed.

Why I Question the “Myth” About Yogurt

Recently in Japan, various types of yogurt such as
“Caspian Sea yogurt” and “aloe yogurt” have become very
popular because of their widely advertised health benefits.
But I believe these are all misrepresentations.
What I often hear from people who eat yogurt is that their
gastrointestinal condition has improved, they are no longer
constipated, or their waist has gotten smaller. And they
believe these results are due to the lactobacilli found in all
yogurts.
However, this belief in the benefits of lactobacilli is
questionable from the start. Lactobacilli are originally found
in the human intestine. These bacteria are called “intestinal
resident bacteria.” The human body has a defense system
against bacteria and viruses coming from the outside, so
even those bacteria that are normally good for your body,
like lactobacilli, will be attacked and destroyed by the
body’s natural defenses if they are not intestinal resident
bacteria.
The first line of defense is stomach acid. When lactobacilli
from the yogurt enter the stomach, most are killed by
stomach acid. For that reason, there have been recent
improvements made and yogurts are being sold with the
catchphrase, “lactobacilli that reach your intestine.”
However, even if the bacteria do reach the intestine, is it
really possible for them to work hand in hand with the
intestinal resident bacteria?
The reason I question this claim about yogurt is because
in the clinical setting, the intestinal characteristics of people
who eat yogurt everyday are never good. I strongly suspect
that, even if the lactobacilli in yogurt reach the intestine
alive, they do not make the intestine work better but only
disrupt the intestinal flora instead.
Then why do many people feel yogurt is effective in
improving their health? For many, yogurt seems to “cure”
constipation. This “cure,” however, is actually a mild case of
diarrhea. Here is the way this probably works: Adults lack
enough of the enzyme that breaks down lactose. Lactose is
the sugar found in milk products, but lactase, the enzyme
that breaks down lactose, begins to decrease in our bodies
as we grow older. This is natural in a sense, because milk is
something infants drink, not adults. In other words, lactase
is an enzyme that is not required by adults.
Yogurt contains a lot of lactose. Thus, when you eat
yogurt, it cannot be properly digested owing to the lack of
lactase enzymes, which in turn results in indigestion. In
short, many people develop mild diarrhea when they eat
yogurt. Consequently, this mild diarrhea, which is really the
excretion of stagnant stool that has been accumulating in
the colon until then, gets mistakenly characterized as a cure
for constipation.
Your intestine’s condition will worsen if you eat yogurt
everyday. I can say this with confidence based on my
clinical observations. If you eat yogurt everyday, the smell
of your stool and gas should be increasingly pungent. This is
an indication that your intestinal environment is getting
worse. The reason for the smell is that toxins are being
produced inside the colon. Thus, even though people talk
about the health effects of yogurt in general (and yogurt
companies are more than pleased to tout their own
products), in reality, there are many things about yogurt
that are not good for your body.
As I stated in the beginning, we have now entered an age
where we need to look out for our own health. Instead of
just accepting information someone gives you, it is
necessary to ascertain the truth by testing the information
with your own body.
 When I say you must test with your own body, I do not
mean just by eating or trying something else. The person
who believed yogurt cleared up constipation because it
gave her diarrhea was not looking at the whole picture.
Testing with your own body means first getting the best
advice you can, then practicing it, and finally having your
gastrointestinal tract examined periodically by a trusted
doctor. This will allow you to confirm or reject the results of
other people’s advice. If you plan to practice the Enzyme
Factor Diet and Lifestyle described in this book, I encourage
you to get an endoscopic examination before you start
implementing it, and again after two or three months. You
will undoubtedly see dramatic changes for the better in your
gastrointestinal characteristics.
In order to live a long, healthy life, do not be led astray by
voices from the outside, but rather, tilt your head and listen
to the voices coming from within your own body.
[1] Removal of all or part of the stomach.
[2] Any of several folds of the peritoneum that connect the intestines
to the dorsal abdominal wall.
[3] A severe skin inflammation
[4] Severe inflammation with ulcers on the inside of the colon
[5]See www.sciencenews.org/pages/sn_arc99/6_26_99/fob2.htm
 Chapter 2
The Enzyme Factor Diet
“You are what you eat,” as the saying goes. Illnesses, life
and health are the result of what you eat on a daily basis.
In 1996, influenced by the McGovern Report in the United
States, Japan’s Ministry of Health, Labour and Welfare
decided to change the designation of what were then called
“adult illnesses,” such as cancer, heart disease, liver
disease, diabetes, cerebral vascular disease, hypertension
and hyperlipidemia (high cholesterol), to “lifestyle related
illnesses.” It had become clear to people through a re-
examination of the relationship between food and health
that these illnesses originated in lifestyle habits and not
age.
However, in modern Western medicine, patients are
hardly asked about their dietary history. I believe the reason
that ulcerative colitis, Crohn’s disease, connective tissue
disease, and leukemia are called “incurable diseases of
unknown cause” springs from a lack of solid information
about people’s dietary choices. If more research is done on
the relationship between dietary history and diseases, we
should be able to turn “unknown causes” into “known.”
People who will undoubtedly develop lifestyle-related
diseases at some point in their lives characteristically smoke
cigarettes, consume alcohol every day, eat a lot of meat
and hardly any fruits or vegetables, and consume dairy
products such as milk, yogurt and butter, especially from an
early age. The type of illness they develop will depend on
their genetic predisposition and environment. For example,
people who genetically have weak arterial blood vessels will
develop hypertension, arteriosclerosis, or heart disease, and
people with weak kidneys may develop diabetes. In women,
fibroids, ovarian cysts and mammary diseases may progress
into cancer, while in men, an enlarged prostate (prostatic
hypertrophy) may turn into prostate cancer, and they might
also develop lung cancer, colonic polyps, and arthritis.
Although the type of illness depends on genetic and
environmental factors, there is no mistake that people who
have these lifestyle habits will develop some kind of illness.
Approximately two years after I began directly examining
stomach and intestinal conditions using a scope, I began
asking my patients about their dietary history. When a
person receives a physical examination or medical
consultation at a hospital, he or she may be asked about
lifestyle habits. However, in most cases, these examinations
focus only on the present, which is a pointless exercise. In
order to understand why someone has become sick, it is
necessary to understand that person’s entire dietary history
—in other words, when they eat, what they eat, and how
frequently they eat it. Of course, some patients are unable
to remember all the details, but as I continue to ask them
patiently, I usually learn some interesting things. For
example, for people who drink milk, even if all they drink is
one glass of milk each day, their health results will differ
depending on things like whether they started drinking milk
soon after they were born or if they started drinking milk as
an adult.
Looking at the dietary history of cancer patients, I usually
find that they have had a diet consisting mainly of animal
protein and dairy, such as meat, fish, eggs and milk.
Furthermore, I have learned there is a direct correlation
between when a person develops an illness and the timing
and frequency with which a person consumes these things;
in other words, the earlier in life and more frequently a
person consumed an animal diet (especially meat and dairy
products), the earlier he or she developed a disease. There
are various types of cancer – cancers of the breast, colon,
prostate, lung – but regardless of the type, this connection
to an animal diet remains the same.
And no matter what type of cancer a person has, cancer
patients’ intestinal conditions are problematic without
exception. I always urge people with any kind of cancer to
get a colonoscopic examination because there is a good
chance that they will develop a colonic polyp or colon
cancer.
Among cancer patients I have examined, the results have
been as expected. For women with breast cancer and men
with prostate cancer, the probability of discovering an
abnormality in their colon is high. As more American doctors
are starting to recommend that their patients with breast,
prostate and other types of cancer get colonoscopic
examinations, these practices are becoming widely
accepted in America. (If anyone reading this book currently
has or has had cancer, I encourage you to get a
colonoscopic examination as soon as possible.)
I am not saying that you will immediately develop an
illness if you eat particular types of food. However, the
effects of your eating habits will certainly accumulate inside
your body. You cannot feel relieved just because no
symptoms have appeared until now. Practice makes perfect,
but if you practice bad habits day after day, year after year,
you are likely to wind up perfectly ill.
Right now, we are surrounded by a wide range of different
types of food. If you want to live a long and healthy life, you
have to realize that you cannot choose what you eat simply
because it tastes good. Knowing this, what are the criteria
for choosing the foods you eat every day?

Eat Foods that Contain Plenty of

Enzymes
Since childhood, I have had a special gift of getting along
immediately with any kind of dog. It is not very difficult. All
you have to do is put some of your saliva in your palm and
have the dog lick your hand. By doing this, you will instantly
become friends with any dog.
 I have raised many dogs since I was little, and I know that
dogs like to lick a person’s mouth. As I pondered the reason
for this, I eventually realized that they like saliva. When I
tested my theory, all dogs I encountered wagged their tails
happily. I was only a schoolboy when I first used this method
to become friends, one by one, with the neighborhood dogs.
Of course at that time, I did not understand why dogs liked
saliva so much. That mystery was solved when I became a
doctor and began taking notice of enzymes.
“That’s it! Dogs want the enzymes in saliva!”
From this, I also began to see that all animals are seeking
enzymes.
When carnivorous animals such as lions capture their
prey, they always first start eating the internal organs, the
treasure troves of enzymes. Eskimos, who live in severely
cold areas where hardly any plants grow, always eat the
internal organs of their captured seal first. Rabbits eat their
once-excreted stool in order to reabsorb undigested food
and enzymes.
Recently, diseases in pets have suddenly increased, but
you can probably guess the cause of that. The cause is pet
food. Pet food is said to provide balanced nutrition, but that
claim is based on modern nutrition theories, which
persistently ignore enzymes. Even if the food contains
enough calories and nutrients, such as vitamins, minerals,
proteins and fat, if it contains no enzymes, the living thing
cannot support itself. Those precious enzymes are sensitive
to heat and will break down between 118.4°-239°F. Despite
that, pet food is always heated during the manufacturing
process regardless of whether it is canned or dry. In other
words, enzymes are lost during the manufacturing process.
Wild animals do not eat food that has been heated. In the
near future, I believe it will become evident that even many
kinds of pet illnesses are also lifestyle-related.
The pet food problem applies to human food as well.
Currently nutritionists focus on calories and nutrients.
 “Don’t consume too many calories and try to eat a well-
balanced nutritional meal.” This is the mantra of modern
dietitians.
It is commonly recommended that men consume about
2000 calories and women 1600 calories every day, and
these calories are balanced across the four food groups. The
first group consists of milk products and eggs — foods
containing high quality protein, fat, calcium, vitamins A and
B2 — the so-called “complete” nutritional foods. The second
group consists of foods that build muscles and blood —
products like meat, fish and legumes/beans that contain
high quality protein, fats, vitamins B1 and B2 and calcium.
The third group is vegetables and fruits, foods that contain
vitamins, minerals and fiber and maintain the body’s overall
health. Finally, the fourth group consists of grains, sugars,
oils and fats: foods that serve to maintain the body’s
temperature and energy. These foods contain
carbohydrates, fats and proteins.
As you can see, the word “enzyme” is nowhere to be
seen.
It is true that ascertaining the number of enzymes in food
is not easy. Just as there are individual differences in the
number of enzymes in each of our bodies, the number
varies from food to food and even within the same food
type, between each individual piece. For example, the
number of enzymes found in two apples of the same variety
will differ depending on each apple’s environment and how
many days have passed since each apple was harvested.
In the lifestyle I advocate, I basically consider foods
containing many enzymes as “good food” and foods with
few or no enzymes as “bad food.” For that reason, the best
foods are ones grown in fertile land, rich with minerals,
without the use of agricultural chemicals or chemical
fertilizers, and eaten immediately after being harvested.
The fresher the vegetables, fruits, meats and fishes are,
the more enzymes they have. When we eat fresh food, it
usually tastes good because it is packed with plenty of
enzymes. However, humans differ from other animals in
that we eat cooked food. We boil, bake, broil, grill, and fry
food. Since enzymes are sensitive to heat, the more you
cook something the more enzymes are lost. But then again,
most of us cannot eat everything raw.
Therefore, it becomes very important to know how to
choose the right food, how to cook it and how to eat it. Read
on, and all these details will become clear.

Your Body Will Become Oxidized If You

Continue Eating Oxidized Foods
Fresh foods are considered good for the body because,
aside from containing many enzymes, they are not oxidized.
Oxidation occurs when matter bonds with oxygen and
“rusts.” You may wonder how food, which is not metal, could
rust, but we see food rusting on a daily basis.
For instance, when we fry something, the oil used
becomes discolored and black. Also, apples and potatoes
change color and become brown shortly after their skins are
peeled. This is all attributable to oxidation, the effect of
oxygen found in air. Free radicals are created when these
oxidized foods enter the body.
Thanks to recent discussions of this on television shows
and in magazines, you are probably already aware that free
radicals are known to destroy DNA in cells, causing cancer
and many other health problems. A myriad of programs
focus on how to combat free radicals. It is said that red wine
is good for the body because it contains the antioxidant
agent polyphenol. Isoflavin, found in soybean products, is
also drawing attention because it contains antioxidants as
well. The reason free radicals are feared so much is because
they have strong oxidation ability (the power to rust things)
many times greater that that of normal oxygen.
 Oxidized foods are not the only things that produce free
radicals. Alcohol, tobacco and other various factors produce
them as well. To begin with, free radicals are produced even
by breathing. When humans breathe oxygen and burn
glucose and fat in the cells that are producing energy; 2% of
the oxygen taken into the body consists of free radicals.
Free radicals are often treated as the “bad guy,” but in
fact, they also have an essential function that enables them
to kill viruses, bacteria, molds and suppress infections.
However, when the numbers of free radicals increase above
a certain level, the cell membranes and DNA of normal cells
start to be destroyed.
When free radicals increase too much, our bodies are
equipped with the means of neutralizing them—antioxidant
enzymes. The type of enzyme that performs this function is
called SOD (super oxide dismutase).
However, when you pass the age of 40, the amount of
SOD in your body suddenly decreases. There are theories
that many lifestyle-related diseases appear around the time
you pass 40 because of the decrease in this enzyme.
When SODs begin to decrease with age, source enzymes
start battling excess free radicals. If source enzymes are
abundantly available, they focus on the free radicals as the
need arises. However if source enzymes are scarce, they
cannot prevent the health damage caused by the free
radicals.
In short, if you continue to eat oxidized foods, it will create
large numbers of free radicals in your body. Moreover,
oxidized foods have very few or no enzymes at all, so the
body will have difficulty producing source enzymes, leading
to a vicious cycle of non-neutralized free radicals causing
illnesses.
In contrast, if you eat fresh food rich with enzymes, in
addition to limiting the amount of free radicals produced,
you can also limit the depletion of source enzymes in your
body. This will lead to a positive cycle that will steadily
increase your life energy.

There Is No Fat Worse For Your Body

Than Margarine
The most easily oxidized type of food is oil.
In the natural world, oils are found in the seeds of various
plants. Since rice is also a “seed,” there is plenty of plant oil
found in brown rice. What we normally call “oil” gets
squeezed from the seeds of plants. There are many types of
cooking oil, such as canola oil, olive oil, sesame oil,
cottonseed oil, corn oil and grape seed oil, but only the oil
part is artificially extracted.
In the past, oil was usually extracted by a primitive
compression process using machines, but nowadays, only a
handful of manufacturers still utilize this compression
process. Why? Because, not only is the process time-
consuming and labor-intensive, but the loss of oil is also
great. Moreover, since heat is not added at the extraction
stage, the quality of the oil changes faster than that
produced by other methods.
Presently, most oils generally sold on the market are
produced with a chemical extraction method in which they
put a chemical solvent called hexane into the raw material,
heating the muddy substance. The oil is then extracted by
evaporating only the solvent chemical using high pressure
and heat. With this method, there is less loss of oil and,
since it is heated, it is harder for the quality to change. But
the oil extracted by this method becomes a trans fatty acid,
or trans fat, a very destructive element for the body.
Trans fatty acids do not exist in nature and have been
reported to raise the level of bad cholesterol in the body
while lowering good cholesterol. They also cause cancer,
hypertension and heart disease, among other health
problems. In Western countries, there is a maximum level
set for the number of trans fatty acids that can be found in
foods, and anything exceeding that level is prohibited from
being sold. In late 2006, the New York City Board of Health
voted to ban trans fats at all city restaurants by July 2008.
The food that contains the most trans fatty acids is
margarine. Many people believe oil extracted from
vegetables, like margarine, containing no cholesterol, is
better for the body than animal fats like butter. But that is a
huge misconception. The truth is, there is no type of oil
worse for your body than margarine. When I provide advice
to my patients about their diet, I go so far as to say, “If you
have margarine in your house, throw it away immediately.”
Vegetable oils are liquids at room temperature because
they contain many unsaturated fatty acids. On the other
hand, animal fats, even though they are also a type of oil,
are solid at room temperature because they contain many
saturated fatty acids. Margarine, even though it is made
with vegetable oil, is solid at room temperature, just like
animal fats.
Margarine is like this because it is hydrogenated and
artificially converted from unsaturated fatty acid to
saturated fatty acid. In making margarine, manufacturers
start with vegetable oil made by the chemical extraction
method and thus containing trans fats. Hydrogen is then
added, deliberately changing unsaturated fatty acids to
saturated fatty acids. Thus, in margarine you have the worst
of both worlds, the trans fats of chemically extracted
vegetable oil and saturated fats like animal fats. There is no
oil or fat worse for your body than margarine.
Shortening is another type of oil containing the same
amount of trans fatty acids as margarine. I assume
shortening is rarely used for cooking at home these days,
but plenty of shortening is used in producing things like the
cookies and snacks sold in stores and in the preparation of
fast food french fries. The trans fatty acids are the reason
that such sweets and fast foods are so bad for the body.

If You Must Occasionally Eat Fried Foods

…
How fried foods affect you depends upon where your
ancesters came from, and how long “your people” have
been using hot oil to cook their food. People who live in
countries near the Mediterranean Sea, like Greece and Italy,
have widely cultivated and used olives and olive oil for
centuries, dating back nearly 6000 years. On the other
hand, Japanese people began eating fried food
approximately 150–200 years ago.
These differences in dietary culture may be incorporated
in our genes, determining whether or not we have a
digestive system that can digest oil. Oil is broken down and
digested in the pancreas, but from my clinical data, it
appears that the pancreas in Japanese people is weaker
than the pancreas of people in countries with long histories
of eating fried foods.
There are many cases of Japanese complaining about pain
around their epigastric region (upper part of the stomach),
but when an endoscopic examination is performed, there is
no gastritis, gastric ulcers, or duodenal ulcers present.
When blood tests are performed in these people, most
results show an abnormally high level of amylase in the
pancreas. When I ask them about their dietary history, I
often find that they love to eat fried foods. However, not
many Westerners who eat the same or even greater
amounts of fried foods develop problems with their
pancreas.
If you eat fried food two or three times a week and feel
pain in the upper region of your stomach, there is a
possibility that you have pancreatitis, and I would
recommend that you get your pancreas examined as soon
as possible.
Thinking vegetable oil is safer, people these days use it
instead of animal fat. All people need to be extra careful
about the amount of fried foods they eat. As I said earlier,
frequent consumption of vegetable oil that has been
artificially extracted is bad for the body. But if you find it
impossible to stop eating fried foods, you should at least try
to cut down on the number of times you eat it. The aim
should be to refrain from eating fried foods more than once
a month, at most.
I hardly eat fried foods myself, but when on occasion I do,
I remove the batter and try as hard as possible not to
consume the oily part. If you can’t resist eating the outer
oily parts, you should at least try to chew well. Chewing well
and mixing the oily food with saliva helps neutralize trans
fatty acids to a degree. Nevertheless, fried foods generally
will exhaust your body’s enzymes.
Moreover, oxidation occurs extremely quickly in foods
cooked in oil. Since oils are not normally good for your body,
you should never eat fried foods that have been sitting
around for a while, like those found in many fast-food
restaurants.

What Is the Best Way to Take in

Essential Fatty Acids?
The main component of oil, fatty acids, is generally
classified as either saturated fatty acids or unsaturated fatty
acids. Unsaturated fatty acids are the so-called good fatty
acids and are a necessary nutrient for the maintenance of
the heart, circulatory organs, brain and skin. Among
unsaturated fatty acids, there are some that cannot be
created in the human body and therefore need to be
obtained from foods. These are called essential fatty acids.
They include linoleic acid, linolenic acid and arachidonic
acid.
In America some years ago, people were told to take a
teaspoonful of olive oil everyday to get some essential fatty
acids. At the time, this was a popular practice because it
was believed to be good for you. However, reports came out
afterwards saying that consuming olive oil everyday could
potentially cause ovarian cancer. The practice quickly died
down after the report came out.
The fact is, unsaturated fatty acids have properties that
cause olive oil to oxidize very easily. Even if olive oil is made
from compression, I still cannot recommend consuming oil
that has been artificially extracted.
If you want to consume unsaturated fatty acids, the ones
found in fish are the safest bet.
There are many good quality fatty acids like DHA
(Docosahexaenoic acid) and EPA (Eicosapentaenoic acid)
found especially in “blue fishes,” such as sardines and
mackerel. Also found in the fatty part of the eyes of tuna,
DHA and EPA are said to improve the functions of the brain.
It is not necessary to take oil straight if you eat foods in
their natural form, since you can get the necessary
unsaturated fatty acids from fats found in food. No matter
what kind of oil you use, once exposed to air, it will
immediately begin to oxidize. Thus, oil should not be used
for cooking if at all possible.
In general, it is said that vitamin A can be absorbed better
if the food is cooked with oil. Therefore, it is commonly
recommended to use oil when cooking ingredients
containing vitamin A. That is because vitamin A is fat-
soluble and can easily be dissolved in oil.
Although it is true that vitamin A is a fat-soluble vitamin,
with a little innovation it can be sufficiently absorbed
without adding artificially-extracted oil because you need
only a very small amount of oil to absorb fat-soluble
vitamins. Thus, even if you do not use oil in the cooking
process, just eating a little food that contains oil, such as
soybeans and sesame seeds, will enable you to sufficiently
absorb the vitamins.
In other words, you can take in a sufficient amount of oil
and fats essential to the body by eating foods with fat in
their natural form without adding artificially extracted oil.
When I say in their natural form, I mean taking foods that
are the raw material for oil, such as grains, beans, nuts and
plant seeds, and eating them as they are. There is no safer
or healthier way to take in oil.

Milk Sold in Stores Is Oxidized Fat

Next to oil, the most easily oxidized type of food is store-
bought milk. Before being processed, milk contains many
good elements. For example, it contains many types of
enzymes, such as those that break down lactose; lipase,
which breaks down fat; and protease, an enzyme that
breaks down protein. Milk in its natural state also contains
lactoferrin, known to have antioxidant, anti-inflammatory,
anti-viral and immune regulatory effects.
However, milk sold in stores loses all of these good
qualities through the manufacturing process. The process by
which milk is manufactured is as follows. First, a suction
machine is attached to the cow’s nipple, squeezing out the
milk, which is then stored temporarily in a tank. The raw
milk collected at each farmhouse is then transferred into an
even bigger tank, where it is stirred and homogenized. What
actually gets homogenized are the fat droplets found in raw
milk.
Raw milk consists of about 4% fat, but most of the fat
consists of fat particles that exist as small droplets. Because
fat particles float more easily the bigger they are, if raw milk
is left alone, the fat becomes a layer of cream floating on
top. When I drank bottled milk once or twice as a child, I
remember seeing a layer of white creamy fat underneath
the bottle caps. Since the milk was not homogenized, the fat
particles had floated to the top during the transportation
process.
Now, a machine called a homogenizer is used, and fat
particles are mechanically broken into small pieces. The end
product of this is homogenized milk. However, when
homogenization occurs, the milk fat found in raw milk bonds
with oxygen, changing it into hydrogenated fat (oxidized
fat). Hydrogenated fat means fat that has oxidized too
much, has rusted, if you will. Like all hydrogenated fat, the
fat in whole homogenized milk is bad for the body.
But the manufacturing process of milk is not finished yet.
Before going to market, homogenized milk must be heat-
pasteurized in order to suppress the propagation of various
germs and bacteria. There are four basic ways to pasteurize
milk:

1. Sustained low temperature pasteurization (LTLT=low

temperature long time). Pasteurization by heating at
144°–149°F for 30 minutes. This is generally called
the low temperature pasteurization method.

2. Sustained high temperature pasteurization

(HTLT=high temperature long time). Pasteurization by
heating at over 167°F for more than 15 minutes.

3. High temperature short time method (HTST) —

Pasteurization at over 161.6°F for over 15 seconds.
This is the most widely used pasteurization method
worldwide.

4. Ultra high temperature short time pasteurization

(UHT) — Pasteurization by heating at 248–266°F for 2
seconds (or at 302°F for 1 second).
 The most widely used methods in the world are the high
temperature short time method and the ultra high
temperature short time pasteurization process. I will
repeatedly say this: Enzymes are sensitive to heat, and they
begin breaking down at 118.4°F; they are completely
destroyed at 239°F. Thus, irrespective of the amount of time
the process takes, when the temperature reaches 266°F,
the enzymes are almost completely lost.
Moreover, the amount of oxidized fat increases even more
at ultra high temperatures, and heat changes the quality of
proteins in milk. Just as the yolk of an egg that has been
boiled for a long time falls apart easily, similar changes
occur to proteins in milk. Lactoferrin, which is sensitive to
heat, is also lost.
Because it is homogenized and pasteurized, milk sold in
supermarkets throughout the world is not good for you.

Cow’s Milk Is Primarily for Calves

Nutrients found in milk are suitable for growing calves.
What is necessary for the growth of a calf is not necessarily
useful for humans. Moreover, in the natural world, the only
animals that drink milk are newborns. No animal drinks milk
after becoming an adult (except Homo sapiens). That is how
nature works. Only humans deliberately take another
species’ milk, oxidize it and drink it. It goes against natural
law.
In Japan and the United States, children are encouraged to
drink milk at school lunches because milk, which is rich in
nutrients, is thought to be good for a growing child.
However, anyone who thinks cow’s milk and human breast
milk are the same is gravely mistaken.
If you line up the various nutrients found in both cow’s
milk and human breast milk, they do seem very similar.
Nutrients like protein, fat, lactose, iron, calcium,
phosphorus, sodium, potassium and vitamins, are found in
both. However, the qualities and amounts of these nutrients
are completely different.
The main protein component found in cow’s milk is called
caseine. I have already touched upon the fact that this
protein is very difficult to digest in the human
gastrointestinal system. In addition, cow’s milk also contains
the antioxidant substance lactoferrin, which improves
functions of the immune system. However, the amount of
lactoferrin found in breast milk is 0.15% whereas the
amount found in cow’s milk is only 0.01%.
Apparently, newborns of different species require different
amounts and ratios of the nutrients.
And what about adults?
Lactoferrin provides an example. Lactoferrin in cow’s milk
breaks down in stomach acid, so even if you drink raw milk
that hasn’t been heat-treated, the lactoferrin will get broken
down in the stomach. This is the same for lactoferrin found
in breast milk. A newborn human baby can properly absorb
lactoferrin from breast milk because its stomach is
underdeveloped, and since there is little stomach acid
secretion, the lactoferrin does not get broken down. In other
words, human breast milk is not meant to be consumed by a
human adult.
Cow’s milk, even if it is fresh raw milk, is not a suitable
food for humans. We turn raw milk, which is not good for us
to begin with, into bad food by homogenizing and
pasteurizing it at high temperatures. Then, we insist our
children drink it.
Another problem is that people of most ethnic groups do
not have enough of the enzyme lactase to break down
lactose. Most people have sufficient amounts of this enzyme
when they are infants, but it decreases with age. When
these people drink milk, they experience symptoms such as
stomach rumblings or diarrhea, results of their bodies’
inability to digest the lactose. People who completely lack
lactase or have extremely few of these enzymes are called
lactose intolerant. Few people are completely lactose
intolerant, but some 90% of Asians; 75% of Hispanics,
American Indians, and African Americans; as well as 60% of
people of Mediterranean cultures and 15% of people of
northern European stock lack a sufficient amount of this
enzyme.
Lactose is a sugar that only exists in mammalian milk.
Milk is only for newborn infants to drink. Even though many
grown people lack lactase, when they are newborn infants,
all healthy babies have enough for their needs. Moreover,
the amount of lactose in breast milk is about 7% as opposed
to 4.5% in cow’s milk.
Since people, when they are babies, are able to drink
breast milk rich with lactose but end up losing the enzyme
as they grow up, I believe this is nature’s way of saying that
milk is not something a grownup should drink.
If you simply love the taste of milk, I strongly suggest you
limit the frequency and try to drink milk that has not been
homogenized and has been pasteurized at a low
temperature. Children and adults who dislike milk should
never be urged to drink it.
Drinking milk simply does not do any good for the body.

Why Too Much Animal Protein Is Toxic

In the Enzyme Factor Diet and Lifestyle, I advise my
patients to eat mostly grains and vegetables, and limit
animal products, such as meat, fish, dairy products and
eggs, keeping their intake to less than 15% of the calories
consumed in any given day.
Many nutritionists currently tout animal protein as having
many ideal elements, which get broken down and absorbed
by amino acids in the intestine, and eventually turn into
blood or muscle. However, no matter how good the food is,
if you consume more than is necessary, it will become
poisonous to the body. This is especially true if you consume
large amounts of animal protein, because it will not be
completely broken down and absorbed by the
gastrointestinal system. Instead, it will decompose in the
intestine, producing large amounts of toxins, such as
hydrogen sulfide, indole, methane gas, ammonia, histamine
and nitrosamine. In addition to these, free radicals are also
produced. And in order to detoxify these toxins, large
amounts of enzymes are exhausted in the intestine and
liver.
The necessary amount of protein a person needs is
approximately 1 gram per 1 kilogram (2.2 lbs.) of body
weight. In other words, for a person whose body weight is
135 pounds, 60 grams of animal protein per day is
sufficient. But in reality, there are data showing the actual
protein consumption in the USA ranges from 88 to 92 grams
for men and from 63 to 66 grams for women. This is
obviously too much.
Proteins consumed in excess are excreted as urine in the
end, but in the meantime, much harm is done to the body.
First, excess proteins are converted into amino acids by
digestive enzymes, and these amino acids are then broken
down further in the liver before flowing into the
bloodstream. Because the blood then becomes more acidic,
large amounts of calcium are drawn out from bones and
teeth in order to neutralize the acid. The calcium and
oxidized blood are then filtered through the kidneys, with
the excess protein getting excreted along with a large
amount of water and calcium. Needless to say, large
numbers of enzymes are consumed during this process as
well.
If you ingest an excess amount of protein by consuming
meat (including processed foods containing meat) and milk
(including all dairy products), the damage to your health can
be even more serious. Why? Because these animal foods do
not contain dietary fiber, they accelerate the deterioration
of your intestinal health.
Dietary fiber cannot be broken down by human digestive
enzymes. Typical examples are cellulose and pectin found in
plants and chitin found in the shells of crabs and shrimp.
If you eat a lot of meat and lack dietary fiber, the amount
of stool decreases, causing constipation and stagnant
stools. Furthermore, if this condition is left alone, diverticuli
(pocket-like cavities) develop on the intestinal walls where
toxins and stagnant stools have accumulated, causing
polyps and cancer to develop.

Why the Fat in Fish Does Not Clog

Human Arteries
I have so far mentioned only meat when talking about
animal protein, but even fish may pose the same health
risks, if taken in excess.
According to my clinical data, however, there is one
conclusive difference between meat-diet intestines” and
“fish-diet intestines.” That is, my patients whose diet is
centered on fish do not develop diverticuli, no matter how
bad their other intestinal characteristics become. In many
medical books nowadays, you may read that whether it is
meat, fish, or dairy products, consuming a lot of food that
lacks dietary fiber will lead to diverticulosis. But from my
own clinical experience, I have seen that people who eat
very little or no meat but plenty of fish have spastic, rigid
intestinal walls but do not go so far as to develop
diverticulosis.
What causes these differences in intestinal
characteristics? I believe the difference is in the type of fat
found in meat versus that found in fish.
It is said the difference between the fat in meat and fish is
that saturated fatty acids (meat) are bad for the body,
whereas unsaturated fatty acids (fish) are good because
they lower your cholesterol level. But there is an easier way
to think about this, namely, by taking human as the
standard. The fat of an animal whose body temperature is
higher than human body temperature should be considered
bad, and the fat of an animal whose body temperature is
lower than human body temperature can be considered
good.
The body temperature of a cow, pig or bird is normally
101.3°-104°F, higher than human body temperature
(98.6°F). A chicken’s body temperature is even higher at
106.7°F. The fat of these animals is in its most stable state
at that particular animal’s body temperature. Thus, when
that fat enters the lower-temperature environment of the
human body, it becomes sticky and hardens. This sticky fat
thickens the blood. The flow of thickened blood is sluggish,
and inside the blood vessels it becomes stagnant and clogs.
On the other hand, because fish are cold-blooded animals,
under normal conditions their body temperatures are far
lower than those of humans. What happens when fish fat
enters the human body? Like fat you heat in a frying pan, it
melts and becomes fluid. Oil in fish, as it enters the
bloodstream of the human, causes the blood to become
fluid, lowering the level of bad cholesterol in the blood.
Even when one consumes the same number of fat grams,
fish are clearly better than warm-blooded animals for the
human body because fish fat enters the bloodstream as a
fluid.

The Key to Eating Red Meat Fish Is

Eating It While It Is Fresh
Fish can broadly be divided into red meat and white meat
fish.
 White meat fish are generally considered better for your
health than red meat fish because red meat fish tend to
oxidize faster. They oxidize more easily because they
contain a lot of iron.
Tuna and bonito are called red meat fish because their
muscular tissue is red. The red color occurs because their
muscles contain special proteins called myoglobins.
Myoglobins are globular proteins that store oxygen and
are formed from a chain of polypeptides, which are amino
acids, and polyferrin, a type of iron. Myoglobins can be
found in the muscles of animals that swim underwater for
long periods of time, such as dolphins, whales and seals.
This occurs because myoglobins are able to store oxygen in
cells until the oxygen is needed for metabolism. Animal
muscles in general are also red because of myoglobin.
Tuna and bonito have a lot of myoglobin because they
swim around the ocean at tremendous speed, requiring their
muscles to be continuously supplied with large amounts of
oxygen. To prevent a shortage of oxygen, they have large
amounts of myoglobin in their muscles. Because red meat
fish contain a lot of myoglobin, they immediately oxidize
once they are filleted and exposed to air. This is the reason
red meat fish are considered relatively unhealthy. On the
other hand, white meat fish do not contain myoglobin. Thus,
even if they are cut up and filleted, they do not oxidize as
quickly.
However, red meat fish have more antioxidant agents like
DHA and EPA. Furthermore, an abundant amount of iron is
found in myoglobin in its natural form, so it can be very
good for those who are anemic. But when this iron oxidizes,
it becomes ferrous oxide, which causes more harm to a
body than any improvement its consumption might make in
an anemic condition. Therefore, when eating red meat fish,
you have to be careful to choose the freshest one.
I love tuna sushi, so when I occasionally eat it, I always
have about 5mm of the surface cut out before they prepare
it for me in order to remove the part that has been exposed
to the air for a longer time and oxidized.
With just a little time and energy, red meat fish can be
turned into a high quality food. For example, there is a local
specialty in the prefecture of Kochi called katsuo no tataki
(seared raw bonito). It involves a cooking method in which
the surface of the fish is quickly seared, changing the
quality of the protein and thus preventing the fish from
oxidizing even when it is exposed to air. Because of the
speed with which it is seared, the topmost layer of the fish
protects the remainder from being exposed to ogygen,
preventing oxidation from occurring. Incidentally, this
cooking method also has the advantage of killing parasites
that tend to gather in the skin of the fish.
Despite this, since fish is still an animal protein, you must
be careful not to consume too much of it. Moreover, there
have been recent reports that mercury content in tuna is on
the rise. Blood tests have shown some people with
tremendous elevations in the mercury level in their blood. If
you are one of those people who frequently eat tuna, please
get yourself examined at least once. We all need to
recognize that ground and sea pollution are directly
connected to our individual health, so we must be careful in
this regard.

An Ideal Meal Consists of 85% from

Plants and 15% from Animals
The Enzyme Factor Diet and Lifestyle advises that the
ratio of fruits, vegetables, legumes and grains to meat in
our diet be 85% to 15% respectively. I am frequently asked,
“If I decrease meat in my diet by so much, won’t I lack
essential proteins?” I tell people who ask this question not
to worry. Even with a vegan diet, one can get enough
protein.
 Like most animals and plants, the human body is mainly
built from proteins. But even if you eat a lot of food with
protein, like meat and fish, it does not necessarily mean that
protein will be used directly to build up your body. That is
because proteins are formed from amino acids, and amino
acids vary in their arrangements.
In the human intestine, proteins get absorbed by the
intestinal walls only after being broken down by digestive
enzymes into amino acids. The absorbed amino acids then
get resynthesized in the body into the necessary proteins.
There are approximately 20 kinds of amino acids forming
human proteins. Of the 20, eight cannot be synthesized by
the human body. Those eight amino acids are lysine,
methionine, tryptophan, valine, threonine, leucine,
isoleucine and phenylalanine, collectively called “essential
amino acids.” These amino acids are precious because if
you lack even one of them, there is a possibility of serious
nutritional disorder. That is why it is absolutely necessary to
include them in your diet every day.
Animal proteins are considered good quality proteins since
they contain all of the essential amino acids. It is because of
this that modern nutritionists tell you to have animal
proteins every day. But plant proteins also contain many,
although not all, of the essential amino acids. Grains,
cereals, legumes, vegetables, mushrooms, fruits and sea
vegetables all contain many amino acids. Many people are
surprised when they are told that 37% of nori (dried
seaweed) is protein, but many people know that the sea
vegetable kelp is a treasure house of amino acids.
Among all vegetable foods, soybeans are considered the
“meat of the fields” because they contain an abundance of
amino acids. The amount of essential amino acids in
soybeans, except for the slightly-less-than-standard levels of
threonine, is hardly inferior compared to meat, and they will
digest much more easily, without depleting your source
enzymes as meat does.
 Of course, consuming too much plant protein is not good,
but if you consider the fact that plants contain a lot of
dietary fiber and no animal fat, I would recommend that you
center your diet on plant proteins, supplementing them
occasionally with a little animal protein, preferably fish.
If you look at the various plant foods individually, it is true
that no single vegetable has all of the essential amino acids.
But we normally do not eat just one type of food in any
meal. If you skillfully combine grains as the staple food,
main vegetables, side vegetables and soup, you can get
enough essential amino acids with just a plant-based diet.

White Rice Is “Dead Food”

Recently, many people have started reducing their rice
intake because they believe carbohydrates will make them
gain weight. However, it is a mistake to think rice will make
you gain weight. 40-50% of my entire diet consists of grains,
but because my meals are well balanced, I never gain
weight.
My staple food, however, is not the polished white rice
people normally eat. It is brown rice, to which I add about
five other grains, such as rolled barley, millet, buckwheat,
quinoa, amaranth, oatmeal, whole oats, and bulgar. I mix
these other grains with brown rice and have this as my
staple food. I choose unrefined fresh whole grains, all
organically grown.
The harvesting season for rice is limited, so it is not
possible always to have freshly harvested rice. That is why I
purchase brown rice in vacuum-packed bags to prevent the
rice from being exposed to oxygen. Once that seal is broken,
I try to eat it all within 10 days because rice oxidizes when
exposed to air. Oxidation occurs much faster in white rice
than in brown rice because the skin of white rice is hulled. It
is the same thing as when peeled apples immediately
change color and become brown.
The rice we eat is a seed of the rice plant. This seed is
wrapped in a rice husk shell in its original state. When the
rice husk is removed, we are left with what is commonly
called brown rice. When all the rice bran layers have been
removed, what remains is the rice germ. When this rice
germ is removed, albumen, which is white rice, is the only
thing left.
Most people prefer to eat white rice because it is white,
soft, sweet in flavor, and looks better, but in reality, white
rice is rice whose most important parts have been removed.
It is dead food.
If you leave a peeled apple or potato out, it oxidizes and
becomes brown. Even refined rice (although the color does
not change) oxidizes much faster than brown rice since its
shell has been hulled. White rice tastes really good if it is
fresh from a refining machine because it has not oxidized
yet.
However, white rice no longer contains the bran or germ
part of the rice, so even if it is soaked in water, it will only
swell up without germinating or sprouting. Brown rice, on
the other hand, can sprout if soaked in water at the right
temperature. It is living food, with the potential to sprout
life. This is why I say that white rice is non-living, or dead,
food.
Plant seeds contain many enzymes so that the plant can
germinate when placed in a suitable environment. The
seeds also possess a substance called trypsin inhibitors,
which prevents the seed from germinating on its own. The
reason it is harmful to eat grains, beans, and potatoes raw is
that a large number of digestive enzymes are needed to
neutralize and digest trypsin inhibitors. However, since
trypsin inhibitors are broken down and become easier to
digest when heat is added, it is better to eat grains, beans,
and potatoes after they have been cooked
 Unrefined grains are jam-packed with nutrients that are
good for the body. They contain balanced amounts of
important nutrients, like proteins, carbohydrates, fats,
dietary fibers, vitamin B1, vitamin E and minerals such as
iron and phosphorus.
No matter how good the quality of the white rice, it only
has about 1/4 of the nutrients of brown rice. Many nutrients
are packed in the germ part, so in eating refined rice, it is
better to at least keep the germ part intact.
Many people say it is very hard to cook brown rice, but
there are rice cookers on the market today that can easily
handle this job. You can also get what is called hatsuga
brown rice, which is brown rice that has germinated only
slightly. Hatsuga brown rice can be cooked deliciously even
in rice cookers that cannot handle cooking brown rice.
Wheat is also good as an unrefined grain. If wheat gets
refined, its nutritional value will dramatically decrease. If
you enjoy eating bread and pasta, it is best to choose those
made of whole wheat flour.

Why Carnivores Eat Herbivores

The basic rule of food is to eat things fresh.
Fresh things are better because the fresher the food, the
more enzymes they contain. These enzymes can later be
transformed into some of the 3,000 enzymes the body
needs to function.
There are countless species of animals on earth, and they
all have unique diets, but the one thing they all have in
common is their fondness for foods rich in enzymes. Have
we humans forgotten this basic rule of nature? Humans
have established modern nutritional theories by examining
the nutrients found in food, classifying them and counting
the calories. However, the most fundamental factor, the
enzyme factor, has been completely omitted. Thus, people
eat a lot of dead food that contains no enzymes.
The same thing can be said of pet food. Pet food
nowadays contains no enzymes. As a result, many pets
suffer from various illnesses. That is why I do not give my
dogs pet food. Instead, I feed them brown rice that I myself
eat. It may seem strange for dogs to eat brown rice, but
they are very happy when I feed them brown rice sprinkled
with some non (seaweed). They also enjoy eating
vegetables and fruits. They even fight over and devour
lightly boiled broccoli stems.
When we talk about carnivores, you may think they
require only meat, but that is not true. They also need
vegetables. So why do they eat only meat? Because they do
not have the enzymes to break down plants. But this does
not mean that they lack access to exterior sources of
enzymes.
You will understand this when you observe that carnivores
in the wild eat only herbivores. After they capture their
herbivore prey, the first things they eat are the intestines, in
which the plants that were eaten by the herbivore, along
with some enzymes, were in the process of being digested.
In this way, the carnivore acquires the plants that were
digested and in the process of being digested in the
herbivore’s stomach and intestines.
Carnivores eat only herbivores, and herbivores eat only
plants. That is the law of nature. If you ignore this law, you
will certainly suffer some repercussions. A typical example
of this is BSE, or Mad Cow Disease.
The cause of BSE is not completely known at this time, but
what we do know is that the brain starts turning into sponge
owing to an abnormal change in prions, a protein particle
that lacks nucleic acid. So what causes the abnormal
change in prions? It is evident from research up to now that
BSE has spread from the distribution of food containing
powdered meat bones (which is feed manufactured from
meat, skin and bones left over from the processing of meat).
Government agencies in the United States and Japan, as
well as other countries, have said BSE is due to genetically
contaminated powdered meat bones. But if you ask me,
giving herbivorous cows powdered meat bones in the first
place goes against the laws of nature.
The practice of giving cows powdered meat bones arose
from humans’ narrow self-interest. Feed consisting of
powdered meat bones increases the amount of protein and
calcium in cow milk. Milk containing more protein and
calcium can be sold at a higher price. Thus, I believe BSE is
caused by the selfishness and arrogance of humans who
have ignored the laws of nature.
In the end, the type and amount of food all animals,
including humans, should eat is determined by the laws of
nature. You cannot live a healthy life by ignoring this.

Why Humans Have 32 Teeth

As I explained earlier, the ideal balanced meal consists of
85% plant and 15% animal foods. I came up with this ratio,
in fact, from looking at the number of human teeth. Teeth
reflect what type of food every species of animal should eat.
For example, the teeth of carnivores are all very sharp, like
canine teeth. These are well-suited for ripping the meat off
the bones of their prey. In contrast, herbivores have teeth
like incisor teeth, thin and square and suited for biting off
plants. They also have molars, which grind up the plants
once they are bitten off.
It may sound crazy to count an animal’s teeth in order to
judge what is the most suitable diet for that animal, but this
is actually not such a novel idea. Many in the past have also
asserted that there is a deep connection between types of
teeth and an ideal diet.
 Humans have a total of 32 teeth (including wisdom teeth).
The breakdown is as follows: 2 pair of incisors (front teeth)
on the top and bottom, 1 pair of canine top and bottom and
5 pair of molars on the top and bottom. Thus, in humans,
the ratio is 1 canine to 2 incisors to 5 molars: 1 canine to
eat meat and 2 incisors plus 5 molars totaling 7 to eat plant-
based foods.
If we apply this balance between plants and meats, it
comes out to a 7-to-1 ratio, and thus the ratio I suggest of a
diet of 85% plant-based foods and 15% animal-based foods.
If we summarize the most balanced diet suitable for
humans:

• The ratio of plant-based to animal-based food is 85–

90% to 10–15% respectively.

• On the whole, grains should be 50%, vegetables and

fruits 35-40%, and meat 10–15%.

• Eat unrefined grains, which on the whole constitute

50% of the diet.
You may think the vegetable portion is disproportionately
large, but take a look at chimpanzees, the animal whose
genes most closely resemble human genes (98.7% the
same). The diet of chimpanzees is 95.6% vegetarian. The
breakdown is 50% fruits, 45.6% nuts, potatoes, roots, and
the remaining 4.5% is animal diet consisting mainly of
insects, such as ants. They do not even eat fish.
I have examined the gastrointestines of chimpanzees with
an endoscope, but they are so similar to those of humans
that I could not tell just by looking whether it was that of a
human or a chimp. And what surprised me most was how
clean their gastrointestinal characteristics and features
were.
Wild animals, unlike humans, die immediately if they
become sick. They instinctively know that food is what
supports their life and protects their health.
I believe that it is necessary for us humans to learn from
nature and, with greater humility, return to the basic
fundamentals of food.

Why Chewing Well and Moderation Are

Good For Health
In Chapter 1, I discussed how regular food that is chewed
well is better for digestion than porridge, which is usually
not chewed as well. But there are many other benefits to
chewing well, the biggest one being the conservation of
source enzymes.
I always try to chew each mouthful of food 30-50 times. If
I’m chewing regular food, it turns completely mushy and
goes down my throat without much effort. But when eating
hard food or foods that do not digest well, I chew about 70-
75 times. The human body is built in such a way that the
salivary glands secrete more saliva the more one chews,
and as that gets mixed well with stomach acid and bile, the
digestive process proceeds smoothly.
The intestinal wall of a person can absorb substances up
to 15 microns (.015 millimeter) in size, and anything bigger
than that will be excreted. Thus if you do not chew well,
most of the food you eat will go to waste without being
absorbed.
When I tell people this, young women often say, If it
doesn’t get absorbed I won’t gain weight, so isn’t that
good?” But the situation is not that simple. Decomposition
and abnormal fermentation occur inside the intestine when
foods are not digested and absorbed, just as in the case of
excess consumption. Decomposition gives rise to various
toxins, which exhaust large amounts of enzymes.
Furthermore, because there is a wide gap between the
rates of absorption of easily digestible things and things
that are difficult to digest, even if you eat a well-balanced
meal, you can still end up lacking certain nutrients. There is
especially the danger of missing nutrients that exist in trace
amounts.
Recently, there has been a rise in the number of people
who gain weight owing to excess intake of calories but still
lack essential nutrients. This is usually caused by a badly
balanced diet together with indigestion and non-absorption
caused by not chewing well.
Chewing well is actually better for those who want to lose
weight because it takes that much longer to eat meals.
While eating, your blood sugar level rises and your appetite
gets restrained, preventing you from overeating. By chewing
well, you get the feeling of fullness more quickly. Thus, you
do not have to muster a lot of will power and force yourself
to decrease the amount you eat; you just naturally want to
eat less.
Another benefit of chewing well is that it kills parasites.
Nowadays, we do not see insects on vegetables, but there
are still many parasites in bonito, squid, and freshwater fish.
They are extremely small in size, and if not chewed well,
they will be swallowed as they are and start living off of
your internal organs. However, it is known that if you chew
50-70 times, the parasites can be killed inside your mouth.
Once you start choosing good ingredients for your meals,
you will naturally begin to choose organic vegetables and
wild fish instead of farm fish. These foods may have many
insects since they are grown naturally, but you should not
be afraid of parasites and insects if you know that chewing
well will protect you from any potential harm.
Some people may think that the more you chew, the more
saliva will be secreted in your mouth, using up more of your
enzymes. But that is not the case. The number of enzymes
exhausted by chewing well is much lower than the number
that would be used if food that is not chewed well enters the
stomach for digestion. And by chewing well, your appetite is
naturally suppressed. When the amount of food you eat
decreases, the number of enzymes used for digestion and
absorption also decreases. So if you look at it from a whole
body perspective, chewing well leads to enzyme
conservation.
What this means is that source enzymes do not get used
up in the digestion process so that there are more enzymes
that can be used for maintaining the body’s homeostasis,
detoxification, repair and supply of energy. As a result, your
body’s resistance and immune system improve, leading to a
longer life.
Moreover, if you do not overeat, most of the food will get
digested and absorbed completely, and thus, there will be
less chance of unabsorbed food decaying and toxins forming
in the intestines. Enzymes used for detoxification will also
be conserved. The fact is, if you follow the Enzyme Factor
Diet and Lifestyle, your stomach and intestinal
characteristics will improve in about six months, and some
of the unpleasant odor of gas and stool will be alleviated.
No matter how good the food or how indispensable the
nutrient, excess intake will cause harm to one’s health. The
important thing is to eat a well-balanced diet consisting of
natural, fresh foods and to chew well. If you bear in mind
these three things, you will save your source enzymes and
enjoy a long life with a healthy body.

You Cannot Stay Healthy By Eating Food

That Tastes Awful
In this chapter, I have talked about good foods that help
sustain life and bad foods harmful to your health. The key
differences between “good food” and “bad food” are
enzymes and freshness. I have also discussed eating good
food in the right balance and how to eat that food.
Through the process of evolution, humans have learned to
cook food. We have learned to enjoy and preserve different
kinds of foods as well. On the other hand, we are also losing
precious enzymes by cooking our food.
In the wild, no animals eat cooked food. Moreover, they do
not eat refined or processed foods. Thus, there are some
researchers of diet and health who advocate completely
abandoning processed foods and only eating foods in their
raw state.
However, I do not believe that is the right approach. In
order for a person to live a healthy life, it is important for
that person to experience a sense of pleasure and
wellbeing. For humans, food is a source of great pleasure.
You cannot be healthy if you force yourself to eat foods that
taste bad.
Therefore, the Enzyme Factor Diet and Lifestyle considers
both the enjoyment of food and adherence to proper diet as
important factors for maintaining one’s health. To reiterate
the main points of my dietary lifestyle:

• Maintain a ratio of 85-90% plant-based foods and 10–

15% animal-based foods.

• Grains should constitute 50%, vegetables and fruits

35–40%, and animal foods 10–15% of the whole.

• Eat unrefined grains, which on the whole constitute

50% of the diet.

• The animal foods portion should be from animals, like

fish, with a lower body temperature than humans.

• Eat fresh and unrefined foods, if possible, in their

natural form.

• Avoid milk and dairy products as much as possible

(people who are lactose intolerant, predisposed to
allergies, or dislike milk and dairy products should
completely avoid them).
 • Avoid margarine and fried foods.

• Chew well (40–70 times each bite) and try to eat small
meals.

It is not very difficult to continue enjoying your meals if

you understand the human body’s mechanism and the laws
of nature, and follow these key points. The easiest way is to
make this a habit from childhood.
If you find joy in eating, it is all right to eat a thick steak or
cheese and drink alcohol once in awhile. If you let loose 5%
of the time and are careful about what you eat the other
95% of the time, source enzymes will continue to protect
your health, for health is the accumulation of long-term
habits.
What is important is to follow a healthy and lasting
lifestyle that you can enjoy.
 Chapter 3
Habits of the Rich and Healthy
There is always a reason people become sick. Their eating
habits are in disorder, their way of eating is wrong, their
lifestyle is a mess, or all of the above.
In America since 1990, there has been a steady decline in
the rates of cancer and deaths resulting from cancer. I
believe this has occurred because after the McGovern
Report was presented in 1977, the U.S. government began
touting appropriate dietary guidelines that gradually began
to penetrate American society.
In America today, the higher a person is on the
socioeconomic ladder, the more serious they are about
improving their eating habits. The eating habits of
Americans with economic power, the so-called “upper
class,” are very healthy nowadays. They are eating more
fruits and vegetables, and fewer fat-dripping steaks are
seen on their dinner tables. Thus, there are fewer
overweight people among this social class, even as obesity
in America generally has reached epidemic proportions. It is
said that in America, an obese person cannot become
president of a company. This is because many believe that a
person who cannot even manage his or her own health
cannot possibly manage a company’s business.
So why is there a gap in the eating habits between the
upper socioeconomic class and everyone else?
One problem is the cost. Buying foods that are fresher,
such as vegetables and fruits, and organic foods that were
not grown with agricultural chemicals or chemical fertilizers
can be very costly. It is usually the case that the better the
food, the higher the price. As a result, in America today, you
have the separation of the healthy, wealthy class and the
unhealthy majority. I believe this trend will not be reversed,
as the eating habits of each social class get passed down
from parent to child within that social class.
 The Majority of Diseases Are Caused by
Habit, Rather than Heredity
There are many people who, when they become middle-
aged or elderly, develop the same illnesses as their parents,
such as diabetes, hypertension, heart disease and cancer.
When that happens, some people say, “It was inevitable I
would get cancer because cancer runs in our family.” But
that is not so. I will not say there are no genetic factors
involved, but a big cause of hereditary disease is inheriting
the habits that cause the disease.
Household habits are ingrained subconsciously in
children’s minds as they grow up. Preferences for certain
foods, cooking methods, lifestyles, and values all vary from
family to family, but parents and children growing up in the
same household share similar preferences. In other words,
children are more prone to develop the same illnesses as
their parents, not because they inherited the genes that
cause the disease, but rather because they inherit lifestyle
habits that cause the disease.
If children inherit good habits, such as choosing fresh
ingredients and good water, living a proper lifestyle and not
taking many medications, they will find it easier to maintain
their health. However, by inheriting bad habits, such as
eating a lot of oxidized foods, relying too much on
medications, and pursuing an improper lifestyle, the
children will likely become unhealthy, possibly even more so
than their parents
In this way, children inherit the good or bad habits of their
parents. Adults who were told by their parents from a young
age that they should drink milk every day since it is good for
the body are probably still drinking milk—with their parents’
words ingrained in their minds. Only by reflecting carefully
on our own habits, testing them against the best current
nutritional information and taking responsibility can we pass
down better health to the next generation.
 Habits Rewrite Genes
The older one gets, the harder it becomes to change one’s
habits. Moreover, habits that get imprinted in our minds
while we are young often exercise a powerful influence over
our entire lives. Therefore, it is important to imprint good
habits on children as early as possible.
There has been substantial research and an inordinate
focus placed on infant education, development of the brain,
and honing concentration skills for children who are too
young even to remember things. But when looking at
people’s awareness of health issues, there is not enough
research being done. Intellectual development is an
important issue for good education and social purposes, but
accurate knowledge of how health habits are imprinted in
children’s minds is just as important. Even if you send your
kids to the best schools, they cannot lead rich lives if their
bodies are not healthy.
Most Americans entrust their meals to their favorite
restaurants or fast-food places and their health to their
doctors and know very little about the medications they are
taking. If I may say so as a physician, too many people have
far too little knowledge of medicine. I believe a person’s
physical condition is chiefly determined by the following two
factors: what you inherit from your parents and the lifestyle
habits you grow up with.
For example, if your parents lack sufficient enzymes to
break down alcohol, you will also lack the same enzymes.
However, if you gradually increase the amount of alcohol
you drink, the number of enzymes used by your liver also
increases and eventually you will be able to drink a fair
amount of alcohol. In essence, you are building up your
tolerance for alcohol
This is especially true if your parents, who did not have
sufficient enzymes to break down alcohol, eventually built
up a tolerance. People with such parents are likely to believe
they, too, can build up tolerance if they continue drinking.
On the other hand, if you see your parents who have no
tolerance for alcohol refrain from drinking, then you are
more likely to accept the fact that you, too, are unable to
drink.
This may not be the best example, but the truth is, good
habits will overcome bad genes.
Even though your parents may have had genes for cancer,
if you take good care of your health, practice sensible
lifestyle habits and live out your natural lifespan, your
children will probably learn that genes for cancer do not
necessarily have to lead to cancer, and they can follow your
lead to prevent cancer from developing. In this way, as good
dietary and lifestyle habits are passed down from
generation to generation, “cancer genes” will steadily
weaken from one generation to the next. In other words,
inheriting good habits means you can “rewrite” genes.
Nor are children who were raised on bottled milk doomed
to bad health in their adult years. Children who are bottle-
fed because their mothers cannot breastfeed them develop
allergies more easily than breastfed children. However, after
being weaned off the bottled milk, if they are careful with
their diet and continue to accumulate good lifestyle habits,
they will not develop lifestyle-related diseases as they get
older.
On the other hand, if children who were raised to be
healthy by being breastfed later adopt bad habits, such as
eating a lot of meat and dairy products and oxidized foods
with additives, they will become susceptible to health
problems.
You are born with certain hereditary factors, but habits
can be changed with the power of effort. Depending on the
accumulation of habits, hereditary factors can change into
either a positive or a negative thing. The good habits that
save you can also save the next generation.
 The Worst Lifestyle Habits Are Alcohol
and Tobacco
Doctors still depend heavily on surgical operations and
drugs, and it appears that not many try to raise their
patients’ awareness of proper dietary habits, despite
widespread acknowledgment that cancer, heart disease,
diabetes and many other diseases are largely related to
diet.
However, even if your diet improves markedly, that alone
cannot completely prevent you from developing some
diseases because, aside from your diet, there are many
other factors in your life that can exhaust source enzymes.
In addition to a proper diet, you will also want to consciously
eliminate other bad habits in order to protect your health.
The worst of those bad habits are alcohol and tobacco.
The biggest reason these two are considered the worst is
that they are addictive, and many people cannot go a day
without drinking or smoking.
I can immediately tell whether a person is a smoker just
by looking at his face. A person who smokes has a peculiar
gray skin color. Your skin becomes gray when you smoke
because, in addition to the capillaries constricting and
preventing oxygen and nutrients from being supplied to the
cells, waste and decay cannot be excreted. In other words,
that graying is due to toxins accumulating in the skin cells.
When talking about the harmfulness of cigarettes, the
focus is usually only on tar accumulating in the lungs. But
equally serious and harmful for the body is the constriction
of capillaries throughout the body. When capillaries
constrict, fluids cannot flow throughout the body. If the
fluids cannot flow, nutrients carried in the fluids also do not
reach some parts of the body. Moreover, waste, which
should be excreted, does not leave the body either. As a
result, waste collects and decays, giving rise to toxins. The
“blackness” appearing on the skin is easy to see, but in
actuality, the same things are occurring within the body,
especially in parts connected to the tips of capillaries.
The blood vessels of a person who drinks alcohol often
constrict in the same way as they do in someone who
smokes every day. There are those who say a small amount
of alcohol opens up blood vessels, improving the circulation
of the blood, but depending on the alcohol, the blood vessel
can only open up for about 2–3 hours. The truth is, this
“opening up of blood vessels” ultimately causes blood
vessels to constrict. When you drink, your blood vessels
suddenly expand. But in reaction to that, your body tries to
counter by constricting them. When your blood vessels
constrict, nutritious food and waste cannot be absorbed or
excreted, leading to the same problems caused by smoking
cigarettes.
In this way, alcohol and tobacco give rise to large
numbers of free radicals inside the body. And what
neutralizes them are the antioxidant agent SOD and
antioxidant enzymes such as catalase, glutathione and
peroxidase. It is commonly known that if you smoke
frequently, large amounts of vitamin C get destroyed. That
is because vitamin C is one of the antioxidant agents.
In order to neutralize free radicals, large amounts of
antioxidant enzymes are used. Even though free radicals are
also generated by factors in our daily lives that are beyond
our control— like electromagnetic waves and environmental
pollution—people also still intentionally consume things like
tobacco and alcohol that are within their control. If large
numbers of free radicals are produced, it means your
precious source enzymes are also being consumed.
Enzymes will run out if you continue to use them rapidly,
just as you will run deeply into debt very quickly if you
continue to use your credit card and never pay down on it.
Pursuing a good diet and practicing good habits are the
same as steadily saving money. But if you keep spending
large amounts of money daily, you will accumulate a
daunting debt. Eventually the creditors catch up with you,
and in the case of enzymes, that means you get sick. If you
continue to spend without getting rid of your debt, you will
go broke. In terms of your health, this bankruptcy is more
serious than financial bankruptcy. It results in death.

Habits That Can Cure Sleep Apnea

Syndrome
Many people’s daily habits cause illnesses. Yet some
illnesses can be cured if daily habits are slightly altered. One
example of the latter is sleep apnea, a syndrome that has
lately attracted much attention.
Sleep apnea syndrome is a disease in which breathing
ceases intermittently during sleep. Because muscles relax
during sleep, when a person sleeps lying face up, the base
of that person’s tongue droops down, narrowing the
respiratory tract. People with sleep apnea have severe
respiratory tract stricture, and because their respiratory
tract closes up temporarily, breathing stops. They feel as
though they are suffocating when their breathing stops, so
they wake up many times during the night. Being sleep-
deprived in this way, they become overwhelmingly sleepy or
are unable to concentrate during the day.
This disorder will not lead to death by suffocation during
sleep. However, in addition to lowering immune and
metabolic functions, lack of sleep puts a burden on the
circulatory system, increasing the probability of heart
disease or stroke by three to four times, making this a
frightening disease.
Seventy to eighty percent of patients with this disease are
obese. In the beginning, it was thought that obesity caused
sleep apnea by narrowing the respiratory tract, but further
research has shown no such direct connection.
 There are three classifications of sleep apnea.
“Obstructive apnea” occurs when the respiratory tract
becomes obstructed; “central apnea” occurs when the
activity of the brain’s respiratory center declines; and
“mixed apnea”— is a mixture of the first two types. In fact,
there is an easy cure to “obstructive sleep apnea,” which is
the most common of the three. The cure is to avoid putting
anything in the stomach four or five hours before going to
bed. Simply put, to cure sleep apnea, go to sleep on an
empty stomach.
The human trachea is organized in such a way that
nothing other than air can get in. However, if food is in the
stomach before going to sleep, those contents will rise up
from the stomach to the throat when you lie down. When
this happens, the body narrows the respiratory tract and
stops your breathing in order to prevent the contents from
entering the trachea.
The fact that most people with sleep apnea syndrome are
obese coincides with my hypothesis. This is because, if you
eat right before going to sleep at night, large amounts of
insulin get secreted. But whether you eat carbohydrates or
proteins, insulin changes everything to fat. Thus, it is much
easier to gain weight if you eat late at night, even if you
aren’t eating anything “fattening.” In other words, you do
not develop sleep apnea syndrome because you are obese,
but rather, the habit of eating right before going to bed
causes both sleep apnea syndrome and obesity.
Eating right before going to sleep at night is indeed a bad
habit.
There are some drinkers who have “night caps” out of
habit, thinking it is better than taking sleeping pills, but this
is also dangerous. The person may feel this makes him fall
asleep more easily, but the fact is, his breathing is more
likely to stop intermittently, resulting in a decline in the
blood oxygen level. This causes an oxygen shortage in the
heart muscle, and for people with arteriosclerosis or
narrowed coronary arteries, this condition can lead to death.
The cause of many people dying at daybreak from a heart
attack or myocardial infarction is in fact acid reflux that
occurs as a result of eating and drinking late at night, and
leads in turn to the closing of the respiratory tract, irregular
breathing, decrease in blood oxygen level and, finally,
oxygen shortage to the heart muscle.
This risk increases if alcohol is consumed along with
eating before going to sleep because, when one drinks
alcohol, the respiratory center gets repressed, further
decreasing the blood oxygen level. For people who have few
enzymes to break down alcohol, the alcohol remains in their
blood for a longer period of time, so they need to be extra
careful.
Moreover, there are people who give hot milk to their
children at bedtime because it helps them sleep well, but
this is also a bad idea. Even if children eat dinner around 6
p.m., they will still have food in their stomachs when they
go to sleep since they go to bed earlier than adults. If, on
top of that, you also make them drink milk, it becomes
easier for reflux to occur. As a result, breathing becomes
irregular, sometimes even stopping for a moment, and when
the child takes a deep breath, he or she inhales milk, which
can easily become an allergen. In fact, I believe this is one
of the causes of childhood asthma.
Although this has yet to be proven, according to research
data I have collected from my patients, I have found that
many people who had childhood asthma were sent to bed
immediately after eating or being given milk at bedtime
when they were young.
In order to prevent such maladies as childhood asthma,
sleep apnea syndrome, myocardial infarction and heart
attacks, simply make a habit of going to sleep on an empty
stomach.
 If, however, you simply cannot endure hunger pangs at
night, eating a little fresh fruit containing plenty of enzymes
about an hour before bedtime is the preferred choice.
Enzymes found in fruit are extremely digestible and move
from the stomach to the intestines in about 30-40 minutes.
Therefore, you do not have to worry about reflux occurring
after you lie down, as long as bedtime is about an hour after
eating the fruit.

Drink Water One Hour Before Meals

One “good habit” I practice every day is drinking about
500cc of water one hour before all my meals.
People often say you should drink plenty of good water
every day for your health, but just as there is a good time to
eat meals, there is also a good time to drink water. I am
sure people who grow their own plants will understand this.
After all, excessive watering of plants will cause the roots to
rot, and the plants will wither and die. Just as there is an
appropriate time period and amount to water plants, the
same can be said of regarding human consumption of water.
The human body is made mostly of water. Babies and
small children are composed of approximately 80% water,
adults 60-70% and the elderly 50-60%. Babies have fresh
and youthful looking skin because their cells contain a lot of
water. It is very important for the human body to be
supplied with plenty of fresh, good water.
Water that enters the mouth gets absorbed by the
gastrointestinal system before being transported to cells
throughout the body via blood vessels. More water makes
the blood flow better, promoting efficient metabolism. Good
water also has the effect of decreasing the level of
cholesterol and triglycerides in the blood. Thus, adults
should drink at least 6-8 cups of water every day, and the
elderly should drink at least 5 cups.
 When is the right time to drink water?
If you consume too much water right before meals, your
stomach will become full, causing you to lose your appetite.
And, if you drink water during meals, it will dilute the
digestive enzymes in your stomach, making it more difficult
to digest and absorb the food. Thus, if you need to drink
water during your meals, you should avoid drinking more
than a cup during each meal.
Still, there are doctors who advise people to drink water
before going to bed or when they wake up during the night
—even if they are not thirsty—in order to prevent their blood
from thickening. However, I oppose this practice. You should
avoid drinking water before going to bed if you want to
prevent reflux from occurring. Even if it is only water, when
water mixes with stomach acid, enters the trachea and is
inhaled into the lungs, you run the chance of getting
pneumonia.
The ideal way to supply your body is to drink water after
waking up in the morning and one hour before each meal. If
it is only water, it will move from the stomach to the
intestine in 30 minutes and, consequently, it will not hinder
digestion or absorption.
This is my daily routine for drinking water:

• Drink 1–3 cups first thing in the morning

• Drink 2–3 cups one hour before lunch

• Drink 2–3 cups one hour before dinner

Of course, this is only one way to do it. During the

summer, everyone needs more water, especially those who
sweat heavily. However, people with weak gastrointestinal
systems may end up with diarrhea if they drink too much
water. The amount of water a person needs differs
depending on that person’s body size and needs to be
determined by what is deemed appropriate for that
individual’s body. If drinking 6 cups of water causes
diarrhea, then decrease the amount you drink to 1.5 cups
three times a day, gradually increasing the amount over
time.
During cold weather, heat water slightly and then drink it
slowly. Drinking cold water will cool the body. It is said the
body temperature at which enzymes become the most
active is around 96.8–104°F. Moreover, if the body
temperature rises 1°F within this limit, it is said that the
immune system increases its effectiveness by 35%. I believe
fevers occur during illnesses as a part of the body’s natural
defenses, because the rise in body temperature activates
these enzymes.

Water and Source Enzymes Are Good

Partners
Water has many functions inside the human body, but the
biggest function is to improve blood flow and promote
metabolism. It also activates the intestinal bacterial flora
and enzymes while excreting waste and toxins. Dioxins,
pollutants, food additives and carcinogens are all flushed
out of the body by good water.
For all these reasons, people who do not drink enough
water will get sick more easily.
Conversely, if you drink plenty of good water, it will be
harder for you to get sick. When water moistens areas of the
body where bacteria and viruses can invade most easily,
such as the bronchi and gastrointestinal mucosa, the
immune system is activated, making those areas difficult for
viruses to invade.
In contrast, if not enough water is consumed, the
bronchial mucous membranes dehydrate and dry out.
Phlegm and mucus are produced in the bronchus (i.e., the
bronchial tube), but if there is not enough water, they will
stick to the bronchus, making it a breeding ground for
bacteria and viruses.
Water is not only present inside the blood vessels but also
plays an active role inside lymph vessels, thus helping us
maintain our health. If blood vessels are like a river, the
lymph vessel system of the human body is like a sewage
pipe. It carries out the important functions of purifying,
filtering, and transporting excess water, proteins, and waste
through the bloodstream. Inside the lymph vessels are
antibodies called gamma globulins, which have immune
functions and enzymes called lysozymes that have
antibacterial effects. In order for the immune system to
function properly, good water is absolutely necessary.
Water is vital to all parts of the body. A body cannot
sustain itself without adequate water. That is the reason
why plants do not grow in the desert. In order for plants to
grow, sunlight, soil and water are all you need. If you have
only sunlight and dirt, nutrients cannot be absorbed; thus
the plant will wither and die. Water makes it possible for
nutrients to be absorbed by the plant.
In a human being, if water is not distributed properly, that
person will not only become malnourished, but waste and
toxins will also accumulate inside the cells, unable to be
excreted. In the worst-case scenario, the accumulated
toxins will damage cell genes, causing some cells to become
cancerous.
Whether to improve the flow of the gastrointestinal
system or the flow of blood and lymph fluids, water has very
broad functions in the body.
Providing nourishment to and receiving and disposing of
waste from the body’s 60 trillion cells are microfunctions of
water. These microfunctions, which produce energy and
break down free radicals, also involve many enzymes.
In other words, if water is not precisely distributed to all
60 trillion cells, enzymes will not be able sufficiently to
accomplish those functions. In order for enzymes to work
properly, not only are various trace nutrients such as
vitamins and minerals needed, but they also require the
medium in which these things are transported, namely,
water.
Moreover, the amount of water a person excretes in a day,
including sweat that evaporates, is said to be approximately
10.5 cups. Of course there is water in food, but even when
you consider that, it is necessary to replenish at least six or
seven cups of water per day.
When I tell people to drink plenty of fluids, some say, “I do
not drink a lot of water, but I do drink plenty of tea and
coffee.” For the human body, though, it is very important to
get water. When we consume fluids other than water, such
as tea, coffee, carbonated drinks and beer, instead of
supplementing the fluids in the body, these fluids actually
cause dehydration. Sugar, caffeine, alcohol and additives
contained in these drinks rob fluids from the body’s cells
and blood, making the body’s blood thicker.
Many people chug a mug of beer on a hot summer day or
after coming out of a sauna. Although beer may be
refreshing when you are very thirsty, middle-aged and
elderly people with high cholesterol, high blood pressure or
diabetes are more likely to experience myocardial infarction,
(heart attack) or brain infarction (stroke) if they rely on beer
to replace the water lost through sweating.
If you get thirsty, instead of drinking beer, tea, or coffee,
make it a habit to first drink good water, firmly supplying
your body with the fluid it needs.

“Good Water” Is Water with Strong

Deoxidation Qualities
I trust that you now understand just how important it is to
drink good water. But you may want to ask what kind of
water can be considered good water?
When I say “good water,” I doubt that anyone thinks tap
water fits this definition. In addition to chlorine, which is
used as a disinfectant, tap water also contains dioxins and
carcinogens, such as trichloroethylene and
triphenylmethane. Tap water meets certain levels of safety
for these substances, but it still contains toxins.
Tap water is sterilized with chlorine, which can kill bacteria
in the water. But when chlorine is added to water, large
amounts of free radicals are produced. Microorganisms die
as a result of those free radicals and, therefore, people
consider that sterilized water “clean.” But although
microorganisms die when this kind of sterilization is used,
the tap water involved gets oxidized.
The level of oxidation in water can be measured with
something called the “oxidation-reduction electrical
potential.” Oxidation, which is bad for water, is the process
in which electrons either break away or get taken away from
molecules. Reduction, which is good, is the opposite, in
which electrons are received by molecules. Based on the
measurement of these fluctuating electrons, one can
determine whether the water at hand will oxidize or reduce
other substances. Therefore, the lower the electrical
potential, the stronger the reduction power of the water will
be (i.e., the power to reduce other substances); while water
with higher electrical potential will be more likely to oxidize
other substances. So, how does one find “good” water with
a high reduction power?
You can use electrical means to create water with strong
reduction capability (“kangen water”). Purification devices
exist that ionize and create this type of water through
electrolysis.
Alkaline ion purifiers and minus ion purifiers also use the
same mechanism to produce water with reduction power,
but when electrolysis occurs in these devices, minerals such
as calcium and magnesium from the water attach
themselves to the cathodes. Therefore, water that has been
electrically treated can collect more minerals. Furthermore,
when electrolysis occurs, active hydrogen is also produced,
serving to remove excess free radicals from the body. When
water passes through these purifiers, chlorine and chemical
substances found in tap water get removed. The result is
what I call “good water,” pure, clean, alkaline water with
plenty of minerals.
Recently, people have begun talking about small water
molecules called “clusters” as being a requirement for good
water. But at present, opinions are divided over the pros and
cons of these clusters, so there is still no clear
understanding of this matter.
To put it another way, good water means water with
strong reduction power that has not been polluted with
chemical substances.
There are many brands of mineral water, both domestic
and imported. Among minerals found in water, calcium and
magnesium are especially important for humans. In fact, the
balance of these two minerals is very important. Calcium
that enters the body does not go to fluids outside cells, but
instead, remains within cells. When calcium collects inside
cells, it becomes a cause of arteriosclerosis and high blood
pressure. However, if the right amount of magnesium is
consumed at the same time, it can prevent the excess
accumulation of calcium in cells. The appropriate ratio of
calcium to magnesium is said to be 2 to 1. Deep ocean
water, which contains a lot of magnesium and hard water,
can also be called “good water, because in addition to
magnesium and calcium, it also contains iron, copper,
fluorine and other minerals.”
Incidentally, the hardness of water can be determined
using the following formula:

(Calcium amount x 2.5) + (magnesium amount x 4.1) =

hardness.
 If the mineral value of water is below 100, it is considered
“soft water,” and anything over 100 is called “hard water.”
But one thing you must be careful of with these mineral
waters is that if they are left in PET/plastic bottles for too
long, their reduction power gradually decreases.
Moreover, if all your drinking water is bottled mineral
water, it will cost time and money to buy enough. In order to
drink plenty of good water everyday, even using it for
cooking, I believe it is necessary to buy and use a purifier
that has strong reduction power.
Also, when cold water is consumed, your body tries to
heat the water as fast as it can, using various means so as
to bring that temperature up to the same level as the
temperature of your body. In fact, drinking water and
stimulating the sympathetic nerves is one part of the
system of producing energy to raise your body temperature.
However, keep in mind that trying to increase energy
consumption by drinking water, like ice water, that is too
cold, will have the opposite effect. This happens because
water that is too cold cools the body at once, causing
diarrhea and other physical problems.
Lately, there has been an increase in the number of
people, especially young people, with “low body
temperature syndrome” in which one’s average body
temperature is around 95°F. This low body temperature can
have various harmful effects. A healthy person’s normal
body temperature is about 98.6°F, but once this falls, the
rate of metabolism declines by as much as 50%.
Furthermore, the body temperature at which cancer cells
can multiply more easily is around 95°F. This is because the
activity of enzymes becomes slower, decreasing the body’s
immune functions. Enzymes work more actively in higher
body temperature. People get fevers because their bodies
are actually trying to increase their immune functions. Thus,
unless it is summertime, it is safer to drink water that is
around 68°F.
 Drink a Lot of Good Water to Lose
Weight
When you walk around New York City, you frequently
come across obese people walking around carrying bottled
water. That is because drinking plenty of water is thought to
be effective for their diet. The idea of losing weight just by
drinking water may sound bogus, but the idea holds some
truth.
When you drink water, the sympathetic nerves get
stimulated, activating energy metabolism and increasing
caloric consumption, which results in weight loss. When you
stimulate the sympathetic nerves, adrenaline is secreted.
Adrenaline activates the hormone-sensitive lipase found in
fat tissue, which then breaks down triglycerides into fatty
acid and glycerol, making it easier for your body to burn
stored fat.
There have been reports showing how much caloric
consumption increases as a result of drinking water.
According to these reports, consistently drinking a little over
two cups of water three times a day increases the number
of calories burned in the body by approximately 30%.
Moreover, about 30 minutes after drinking water, the calorie
burn rate reaches its peak.
This fact makes it clear that people with excess fat should
make it a habit to drink at least 6.5 cups of good water
every day. And what kind of water is most effective for this
purpose? Water that is lower in temperature than your body
temperature but not icy cold. According to experiments,
cold water that is about 70°F will increase caloric
consumption. Cold water is considered good because
considerable amounts of energy get used to warm up that
water to body temperature.
The human body is equipped with various means for
stabilizing body temperature. For example, when you go to
the bathroom and urinate on a cold morning, you get a
shiver. That is because warm urine, which had accumulated
in the bladder, is suddenly lost from the body, resulting in
shivering in order to quickly recover some of the heat.

Prevent Overeating with Enzymes

No matter how often you drink good water, you should not
expect significant weight loss until your eating habits also
change. Changing your eating habits does not necessarily
mean decreasing the amount you eat. It is important to eat
foods rich in enzymes if you want to lose your extra weight.
If you eat only foods containing a lot of enzymes, your
body naturally adjusts its weight to what is most suited for
you. People gain excess weight from eating foods that are
oxidized and processed foods that have lost all their
enzymes. They experience hunger pangs because they are
not eating foods that contain nutrients the body really
needs—the vitamins, minerals and enzymes. These people
are not eating because they need more food; rather, they
eat to satiate their body’s craving for enzymes and trace
nutrients like vitamins and minerals. You can only make
hunger pangs disappear by eating good foods, foods
abundant in enzymes.
There are people who, even if they have enough enzymes,
feel hungry because they are lacking trace nutrients.
Although trace nutrients are mainly vitamins and minerals,
there are also indispensable substances called “coenzymes”
which ensure that enzymes are working sufficiently in the
body.
Recently coenzyme Q10 has been attracting attention as
something good for your health and figure. However, Q10 is
not the only necessary coenzyme for humans.
The number of coenzymes that are needed is actually
fairly small. In the past, a well-balanced meal would have
provided you with enough trace nutrients. But recently, the
amount of trace nutrients found in fruits and vegetables has
been on the decline, If your hunger pangs do not go away
even if you switch over to a well-balanced diet, you should
take supplements containing trace nutrients.
When trying to lose weight, you should consider not just
the amount of food you need, but also how and when you
eat it. Most overweight people do not chew well. For that
reason, they eat their meals faster, raising their blood sugar
level, and before their satiety center can send out a signal
telling the person that they are full, they end up overeating.
Just by chewing each mouthful 30-50 times, you will
naturally start to eat less.
If food is still left in your stomach when you go to sleep,
whether carbohydrates or proteins, most of it will be
converted into fat by insulin.
In America, low-carb diets have gained popularity. With
this diet, you eat few or no carbohydrates. But experimental
results have shown that even if you have a low-carb, high-
protein diet, if you continue to eat late at night, you will gain
weight just as if you ate carbs. This is because a person who
eats just before going to bed secretes large amounts of
insulin, storing all the food as fat. In other words, unless you
change your other eating habits, not only are low-carb diets
ineffective, but your body will become acidic, increasing the
possibility of getting osteoporosis and other diseases.
On the other hand, a person who is too thin does not
secrete enough insulin, resulting in food getting excreted
from the body undigested and unabsorbed. In other words,
although the results are the exact opposite of each other,
the cause of being overweight or underweight is the same.
If you eat enzyme-rich food the proper way and drink the
necessary amount of good water, there is no need to go on
a diet to lose or gain weight. Your body will adjust itself to its
most suitable weight. As proof of this, if a person who is too
thin follows this health lifestyle, he or she will actually gain
weight to become normal size.
If you master habits that are good for your health and
continue following the Enzyme Factor Diet and Lifestyle on a
daily basis, your body will naturally assume the right
condition.

The Groundbreaking Method to Improve

Bowel Function
Health-wise, one of the most troubling conditions for many
women is constipation. And quite a few people take
laxatives almost on a daily basis.
However, I believe much medication is something akin to
poison. The more your intestine gets stimulated with drugs,
the more it will require stronger stimulation. Those who take
laxatives may know this, because in the beginning, you may
have had to take only one pill to produce a bowel
movement, but with repeated doses, the laxative becomes
less effective, requiring you to increase the drug to two pills,
then three, or switching to a different laxative in the hope
that it will work better.
Constipation is one of the causes of bad intestinal
characteristics; thus it is necessary to alleviate this
condition as soon as possible. No matter how good the food
is, if you cannot excrete that food properly, it will rot and
produce toxins in the intestine. Once it reaches this state,
the balance of the intestinal bacterial flora will collapse in
an instant. The reason you get pimples and rashes when
you are constipated is that toxins, which get produced in the
intestine, cannot be sufficiently excreted from the intestine.
Needless to say, the most desirable situation is to have
well-regulated bowel movements in a natural condition. In
order to do that, in addition to eating foods rich in enzymes,
it is important to stimulate the intestine by eating foods
abundant in dietary fibers, drinking plenty of good water,
massaging your stomach along the flow of your intestine
and strengthening your abdominal muscles.
If, after doing all this you do not see much improvement, I
would recommend having an enema. What I recommend is
a coffee enema, which involves cleaning the colon with
water containing coffee plus minerals and lactobacilli-
creating extracts.
Many people in Japan worry that if they have enemas, it
will become a habit, and the colon will eventually be unable
to work on its own. But according to my clinical data, there
is no need to worry. Rather, people who regularly administer
their own enemas have better functioning intestines and
cleaner intestinal characteristics, free of stagnant stool and
impacted feces.
In contrast, for people who habitually use laxatives—
whether chemical products, herbal medicine or natural
herbal teas—their intestinal walls become discolored and
black. And the more medication they take, the worse the
state of their intestines becomes, gradually slowing down
intestinal movement. When intestinal movement stops, it
becomes easier for stagnant stool to remain in the intestine,
creating problems.
I have a doctor friend who, despite his healthy body, still
has coffee enemas twice a day. It is not because he cannot
have bowel movements, but rather, because he inevitably
has some food substances that have abnormally fermented
or remain undigested in the colon, even with proper
excretion. It is better for the body to excrete stool as soon
as possible, especially from the left side of the colon where
stool easily stagnates. Following my advice, it has been
close to 20 years since my friend made a habit of using
coffee enemas, but his physical condition is better now than
it was before.
Even I often do coffee enemas. When I say cleansing the
intestine, only the left side of the large intestine gets
cleansed by the enema, so it will not hinder the functions of
the small intestine, where digestion and absorption occur.
Thus, you may have enemas free of worries.

What Lifestyle Habit Prevents the

Exhaustion of Source enzymes?
Enzymes control all human life and life energy. Even the
acts of waking up and falling asleep involve enzymes. If you
go to sleep thinking what time you want to wake up the next
day, you will often wake up the next morning around that
time. That can be attributed to enzymes since the act of
thinking itself is nothing more than enzymes working in the
brain. Everything a person does, whether it is moving the
hand or the eyes, or using the brain, depends on enzyme
functions.
The human body is equipped to maintain homeostasis. A
cut healing and skin returning to its normal color after
getting tanned are examples of the body returning to
homeostasis. The body’s homeostatic functions respond
sensitively to any abnormality and try to return the body to
its original health and normal condition. That is why if you
suddenly do strenuous exercises, or go to bed at 3:00 a.m.
instead of the usual earlier time, or wake up at 4:00 a.m.
instead of the usual 6:00 a.m., the body tries to adjust to
these abnormalities. What helps the body regulate
homeostasis is none other than enzymes.
If abnormalities occur once in awhile, the body will be able
to adjust to them. However, if the abnormalities are
repeated or continue, source enzymes get exhausted,
collapsing the internal balance of the body’s enzymes. This
is why leading a well-regulated life means preventing the
excess consumption of source enzymes.
People who stay up late or do other things that equate to
leading an unhealthy life waste that many more source
enzymes. I believe the actual cause of death from
overworking is the total exhaustion of source enzymes.
Being a physician is a challenging job, but since taking up
this profession 45 years ago, I have never missed work on
account of my health. That is because I have mastered a
lifestyle that does not exhaust my source enzymes. In
discussing my lifestyle below, my intention is not for you to
completely imitate me. Each person has his or her own
individual life rhythm and mine may not be best for you.
But no matter what kind of rhythm you have, continuously
leading a well-regulated life is absolutely necessary for
maintaining your health. For that reason, I would be more
than pleased if you are able to find some useful hints in my
daily life activities.

Morning
Waking up at 6 a.m., I start the day with light hand and
feet exercises, which I do in bed. After lightly shaking my
hands and feet, I get up from the bed, open the windows,
and deeply inhale the fresh morning air. This enables me to
replace with fresh air the stale air that had collected inside
my lungs. Then I return to my bed. While lying on my back, I
do some light exercises, alternately raising my arms, right
and left, then alternately raising my legs and then lifting
both arms and both legs. After that, I do something similar
to calisthenic stretching, slowly activating my blood
circulation and flow in the lymph nodes.
After I get my blood circulating, I get up from bed, and this
time I do 100 karate thrusts each on the left and right, then
five minutes of basic stretching.
After finishing my morning exercises, I go to the kitchen
and slowly drink two or three cups of good water at about
70°F. About 20 minutes after drinking the water, just as the
water is moving into the intestines, I eat fresh fruits rich
with enzymes, followed by breakfast 30–40 minutes later.
The main thing I eat for breakfast is brown rice mixed with
five, six, or seven types of grains. For side dishes, I have
steamed vegetables, natto (fermented soybeans), non
(dried seaweed) and a handful of reconstituted wakame
seaweed.

Afternoon
A little after 11 a.m., I drink about two cups of water.
Thirty minutes later, I eat fruits if available.
Incidentally many people eat fruit as a dessert, but I
recommend eating fruit 30 minutes before meals as often as
possible. Fresh fruit abundant in enzymes digests well and
by eating it before meals, it helps the functions of the
gastrointestinal system and raises the blood sugar level,
thus preventing you from overeating.
Even during meals, if you eat things that have not been
cooked, like salad, your digestion will be better. This is the
reason salad is served first in a course meal, and animal
proteins such as meat and fish are served as the main
course. Since people cannot eat too many raw vegetables
all at once, I frequently eat cooked vegetables as well.
However, if you boil vegetables in water that is too hot, the
enzymes will get lost. So I eat vegetables that have either
been steamed or blanched for two minutes.
My lunch is mainly a packed lunch from home that I
myself prepare. I do on occasion go out and enjoy lunch
with my friends, but I basically eat my homemade lunch,
consisting of brown rice with a variety of grains.
Following my meal, I take a nap for about 20–30 minutes.
By resting a little bit, my morning fatigue disappears, and I
can start my afternoon work with a clear head.
 Evening
After lunch, I try not to eat any snacks. When 4:30 p.m.
comes around, I again drink two cups of water. I then wait
another 30 minutes before eating fruit. 30-40 minutes after
that, I have dinner.
I eat a lot of fruits everyday. I believe that a person should
eat as much fruit as he or she wants.
For dinner, I eat my food made from fresh ingredients
immediately after it is cooked, and I chew my food really
well. What I have for dinner is not that different from my
breakfast.
In my household, there is little conversation during meals.
That is because we try to chew our food well. When we do
talk, it is after we have completely swallowed our food. It is
important to remember not to have anything in your mouth
while talking. It is not only about manners: this prevents
food from going down the wrong pipe and you from
swallowing air with your food.
If you like to have a drink after dinner it is okay, but I try
not to drink coffee or green tea if at all possible. Rather, I
drink organic herbal tea, soba (buckwheat) tea or barley
tea. However, regarding soba tea or barley tea, you have to
remember that since these teas are roasted, they need to
be properly preserved in a sealed container in order to
prevent them from becoming oxidized. The truth is, it is
better to drink tea right after it has been roasted, but since
that is difficult to do in our busy daily life, you should keep
only small amounts of tea and, if opened, finish drinking it
as soon as possible.
After finishing my dinner around 6:00–6:30 p.m., I do not
put any food or water in my mouth before going to bed five
hours later. When I get thirsty during the summer months, I
drink just enough good water to quench my thirst
(approximately 1 cup) about one hour before I go to bed.
But it is better to avoid drinking any water late at night.

Take Five-Minute Power Naps Regularly

After lunch, I make it my habit to nap for about 20–30
minutes, but when I feel tired at other times, I take five-
minute power naps.
What is most important when taking a nap is resting in a
relaxed position. I tend to rest on my stomach frequently,
but if you are relaxed, you can also nap sitting in a chair
with your legs raised.
You may wonder how you can get rid of your fatigue in
only 20-30 minutes. It works because the short rest allows
your body to balance itself — homeostasis. Rest and sleep
return the weakened functions of your entire body, such as
blood flow, lymph flow, the nervous system and internal
secretions back to normal.
Why does rest improve your body’s homeostasis? This is
only my theory, but I believe the reason is as follows:
When you are awake and active, it means you are using
many more enzymes. Thus if you are resting in a relaxed
position, the various body functions are also resting during
that time, and enzymes are not being used for activities or
movement. The enzymes are free to work instead in those
fatigued areas to help re-energize and restore homeostasis.
The fact is, if you rest for even five or ten minutes when
you feel sleepy or tired, you will recover more quickly. If you
continue to work when you are tired or drowsy, it will not
improve your overall efficiency. Recently, workplaces have
begun to recognize the effectiveness of napping, and some
businesses have gone so far as to provide a place to power
nap.
At my medical clinic, I have made the one hour between
12 p.m. and 1 p.m. a time for rest. As one would expect,
since it is a clinic, not everyone is able to rest at the same
time, so my staff eats lunch and takes naps in shifts. During
that time, even if there is a phone call for the person who is
resting, that person does not answer the phone unless it is
an emergency. Thus, if you take a peek into the back of my
clinic, you will see doctors and nurses taking power naps in
any position they like.
Sleep plays an extremely important role in maintaining
the human body’s rhythm. It is understandable that a well-
regulated life is synonymous with going to bed early and
waking up early. If the following things are fixed, like what
time you go to sleep and wake up, in addition to what time
you take your meals and naps, the body’s homeostasis will
not be burdened, effectively preventing the excess
consumption of source enzymes.
Currently, my biggest problem is jet lag. I basically live in
New York, but I also go to Japan twice a year for two months
at a time to work. However, I am always troubled by the
time difference (13-14 hours) between New York and Japan.
Since my body’s rhythm changes completely between day
and night, it always takes my body about two weeks to get
used to the new rhythm. I have observed that it takes about
that much time for my body’s kidney, liver and
gastrointestinal functions to become completely readjusted.
When you feel naturally sleepy as a result of your body’s
rhythm, it is probably the best time for you to sleep. There
are people who habitually take sleeping pills because they
cannot sleep, but these drugs have a direct effect on the
brain, so they are very dangerous. Sleeping pills exhaust
large numbers of enzymes in the brain, which could
predispose the person to senility or Alzheimer’s. If you
regularly use sleeping pills and notice that you have been
getting more forgetful recently, this is a dangerous signal.
Medication, under any circumstances, must not be taken
casually.
 You do not need medicine if you live a well-regulated life
and take power naps when you get sleepy during the day.
Your body’s homeostasis will be in balance, and you will
eventually be able to sleep naturally at night.

Too Much Exercise Has No Benefits and

Causes Much Harm
Moderate exercise is necessary in order to lead a healthy
life. As described earlier, I also do my own version of
exercises every morning.
There are five “flows” in the human body: blood and
lymph flow, gastrointestinal flow, urine flow, air flow and
internal energy flow (“chi”). It is important that these
“flows” are not interrupted, and the thing that allows these
flows to continue unhindered is exercise.
By moving your entire body, your blood circulation and
lymph flow improve. This activates your body’s metabolism,
which in turn, allows indispensable vitamins and minerals to
be supplied to your entire body more easily, thus creating
an environment more conducive to the work of enzymes. As
a result, the functions of your whole body improve.
However, this is only the case when you exercise in the
right amount.
Too much exercise can actually damage your health,
because the more you exercise, the more free radicals you
produce in your body. This, I believe, is why we often see
cases where a person dies suddenly from heart failure while
jogging. Many women jog every day, but young female
runners in their twenties who run close to 10km (6 miles) a
day become extremely skinny and have flat chests and
buttocks. In some cases their menstrual cycle stops. This is
because their bodies are not producing enough female
hormones.
 Your body’s homeostasis collapses when you overdo
things. Moderation is one important key to health.
Moderation, in this case, does not mean half-heartedly doing
something, but rather, it means doing exercise most
suitable for your physical condition, lifestyle, and mental
health. This is why moderation differs from person to
person. The moderate exercise I do every morning was
created by putting together many things I had tested
myself. If people who have never moved their bodies begin
to exercise the way I do, they will stress their muscles or
joints. Since stress produces large amounts of free radicals
in the body, exercise that causes stress will have no health
benefits.
As I have already stated, moderation is different for every
person. Based on that assumption, I would say that,
generally speaking, it is ideal to walk about a mile or two
every day at your own pace. One benefit of exercising is
that it improves the airflow in your lungs. When there is
better airflow, fresh air enters your body, activating your
metabolism and improving your body’s blood, lymph, and
gastrointestinal flow.
Another good thing to do when you have spare time is to
close your eyes and take several deep breaths. By taking
deep breaths, you can take in the necessary oxygen without
exercising excessively. Moreover, inhaling deeply also has
the effect of stimulating parasympathetic nerves, stabilizing
your mental state, and heightening your body’s immune
functions.
By all means, exercise every day, but exercise in
moderation so that you can continue to enjoy exercising
every day without too much stress.

How Chaplin Was Able to Have Children

at Age 73
 There is also one other thing that is essential when talking
about healthy lifestyles, and that is one’s sex life.
Recently, even young married couples have been
reporting problems related to sex, such as lack of sex,
erectile dysfunction, and infertility.
I believe that health, in the real sense, is when the various
functions of your body, including your sex life, are regularly
active.
Even many healthy people, when they enter their sixties
and are asked about their sex lives, respond, “I don’t have
that kind of ability anymore,” or “I no longer have any
interest in that.” But that is very unnatural from the medical
point of view. I believe that a normal, healthy person’s sex
life ends at death.
However, if talking about the body’s functions in this
regard, a man who is really healthy can have morning
erections everyday until the age of 75. A healthy woman
may have regular periods until the age of 55.
The reason women reach this stage at a comparatively
young age of 55 has largely to do with giving birth. Being
pregnant means creating another person inside the body,
thus greatly stressing the mother’s body. A person needs
youthfulness to endure that kind of physical stress.
Childbirth is in itself a life-threatening event, but that risk
increases the older one gets. The mother’s calcium steadily
gets depleted, and her body consumes enzymes for two
instead of just herself. The body’s ability to restore its
source enzymes also decreases with age.
A person’s body functions decline with age no matter
what. Perhaps the body changes its hormonal balance
midway through life so that we can start to enjoy living our
lives for ourselves. Let’s say a woman lives to be 100. Her
body’s hormonal balance changes at the halfway point when
she is 50, thus telling her that the time period for
reproducing is over. I believe this is actually one of the
body’s defense mechanisms.
 In the case of men, because they do not face big physical
risks like pregnancy or childbirth, they can maintain the
ability to reproduce for a longer period of time than women.
If the men are healthy, their production of sperm can
continue for a lifetime.
The painter Pablo Picasso, known to have energetically
contributed to the artistic world even at 90, fathered a child
at age 67. The famous comedic movie actor Charlie Chaplin
married four times, and his last child was born when he was
73. The Japanese actor Uehara Ken fathered a child a
decade ago at age 71, and the kabuki actor Nakamura
Tomijyuro became a father at 74.
But please do not misunderstand me. I am not promoting
the idea of older people having children. I am merely trying
to make the point that your body’s ability to reproduce is
connected to the maintenance of your health. What the
aforementioned four people had in common were healthy
bodies and long, active careers.
Of course, enzymes have a big effect on one’s sex life. A
lifestyle that does not needlessly exhaust source enzymes is
unmistakably connected to maintaining one’s sexual
functions.

Post-Menopause Is the Start of Great

Sex
The good news for post-menopausal women is that
fertility and desire for sex are two entirely different issues.
It is true that once menstruation stops, women secrete
fewer female hormones, resulting in physical changes such
as insufficient vaginal lubrication and hair loss. But instead
of seeing these changes in a negative light, think of this
period as finally being free from menstruation and worry
about getting pregnant. The post-menopausal years are a
time when you can have the best sex of your life. Your new
freedom allows you to fully enjoy sex mentally and
physically.
Once men and women both reach an age where hormonal
balances change, their sexual desire declines. However, it is
important for both women and men to continue enjoying
their sex lives even if with less frequency.
With a little effort, men can improve their sexual functions
without depending on drugs. The easiest way is to drink two
cups of water about one hour before sex. Once you have
drunk the water, the fluid collects in the bladder, stimulating
the prostate and increasing erection remarkably.
Incidentally, this effect is not attained by drinking beer or
tea, because caffeine and alcohol constrict blood vessels.
Many older men will say, “I do not feel like doing
something so troublesome and tiring,” but for a married
couple or a man and woman who truly love each other, sex
should never be a tiring or exhausting act. It is also
medically proven that being mentally and physically happy
enhances a person’s immune functions. Every man would
like to always be his young and vibrant self, desirable and
loved by a woman. And every woman would also like to be
beautiful, desirable and loved by a man. It is very important
to continue having those feelings in order to live a long and
healthy life.
This is true of everything; the person who gives up first
loses. If you give up on things mentally, your body will age
that much faster. Never give up. That is the secret to living
a long and healthy life.
 Chapter 4
Pay Attention to Your “Script of Life”
In the past 100 years, medicine has made rapid progress.
Ironically, the number of people who get sick has continued
to rise every year. If medicine has really progressed, why
aren’t there fewer sick people?
Is it because modern medicine is mistaken in its basic
premise? I believe the answer is yes. Prevalent medical
theory states that bacteria and viruses are the cause of
contagious diseases. But this is a one-sided view. We must
be mindful that we develop diseases by allowing our bodies
to be hosts to those bacteria and viruses. Modern medicine
is based on the idea of treating, or curing, diseases, while
true medicine should be based on the idea of maintaining
one’s health.
I began seriously researching the relationship between
food and health almost 40 years ago. At that time, having
examined many stomachs and intestines of Americans and
finding that gastrointestinal characteristics are very good
barometers of health, I realized that improving them is the
shortcut to promoting good health. Thus, while I tried to
develop and propagate the technique of colonoscopic
polypectomy in order to help people suffering from illnesses,
I continued to search for their root causes.
I read many articles and scientific reports, collected
clinical data with the cooperation of my patients, used my
own body to verify the influence of drugs, and even studied
animals in the wild. The result I arrived at was that if you go
against the laws of nature, which encompass everything in
this world (one could also say God’s will), you will become
sick. Humans are a part of nature, not separate from it, and
without it we cannot achieve health and continued
existence. Like other animals, humans must consume foods
suitable to the specifications of their own species and the
environment in which they live. The basic principle of
human life is to eat plants and animals that occur naturally
in their region. For humans used to a diet consisting of
grains, vegetables, sea vegetables, fruits and fish, excess
quantities of chemical-laden meat, milk and highly-
processed, enzyme-poor foods cannot be digested.
I believe we are all capable of living full, healthy lives. It is
true that some people, having had the misfortune to be
born with congenital diseases, are destined to struggle with
health issues much of their lives. Some of these people
have experienced negative hereditary or environmental
influences in utero, while the causes of other congenital
diseases are not yet understood. Yet I believe even people
with chronic hereditary diseases can improve their overall
health with good living habits.

Everyone Is Meant to Live a Full Life

Are we all not born with “life scripts” for living healthy
lives? Animals instinctively know what they need to do in
order to survive. Wild animals understand their own life
scripts and try to follow those scripts. The teeth of
carnivores and herbivores are different because that is how
nature tells them what type of food they should eat.
The alignment and ratio of our teeth, is also a perfect
example of nature’s law at work. It means that we, humans,
also have our own scripts for vital good health, but in our
arrogance we often ignore them. One reason for this is
human greed. Our ability to think, given to us by the grace
of God, has been misinterpreted by many to mean that
humans are special beings of a higher class than animals.
We breed and control animals in a manner convenient to us.
Our desire to eat delicious things has led us to eat “foods”
not found in nature. Our desire to live more comfortable
lives with modern conveniences has led us to destroy much
of the natural environment. Our desire to grow crops with
greater ease has led to the use of agricultural chemicals.
Our desire for more land and money has led to discord and
disputes. Perhaps, humans today are paying for their
continuously expanding greed in the form of disease.
But it is also about time that modem medicine realized its
errors. We humans are also a part of nature. In order for us
to live healthily, we must follow nature’s laws. Entrusting
oneself to nature’s law means listening to one’s inherent life
script. An overweight person feels hungry because he or she
lacks necessary nutrients. A person with diarrhea or
constipation is not eating foods suitable to that person’s
digestive system. And we fall ill when we ignore nature’s
laws.
Thus, I am convinced that medicine in the future should
focus on the laws of nature. We must pay attention to the
script nature has written for humans, try to awaken our
inherent ability to cure ourselves, and shift to the promotion
of health instead of trying to forcefully suppress illnesses.

Specialization Is Ruining Medicine

The first step towards following the laws of nature is to
stop the practice of healthcare specialization. Medical
specialization makes us unable to see the forest for the
trees. Nothing in nature stands by itself. Everything
influences and maintains balance with everything else.
There has been a recent movement in Japan to “plant a
forest to grow an ocean.” This is a project started by
fishermen who, wondering why fish were suddenly
disappearing from the ocean, discovered that several years
earlier a large number of mountain trees had been cut down
for development. They found a connection between these
logging activities and the decline in fish population. The
fishermen’s project aims to replant trees in the mountains in
order to “bring back” the fish. At first glance, it may seem
like there is little relation between trees on the mountain
and fish in the ocean, but in the circle of nature, the two
things are closely interconnected.
Similarly, the separate activities of 60 trillion cells,
carrying out the five flows in the human body — blood and
lymph, gastrointestinal, urine, air, and energy — are all
closely intertwined. A problem in one will impact the health
of all. Ignoring this interconnection and trying to treat only
individual organs constitutes a failure to see the big picture.
If specialization of medical treatment progresses at the rate
it is presently moving, in the near future we will no longer
have real physicians. We will be left with only specialists
who understand their specific area of specialization but
cannot address the condition of their patients’ health as a
whole.
Even if just by looking at the eyes and complexion of a
patient it is clear that he or she has some physical ailment,
a gastrointestinal specialist might simply perform a
colonoscopy and, upon finding no polyps, tell the patient,
“Congratulations, you’re fine. There were no polyps or
cancer.” This is quite irresponsible, as a simple colonoscopic
examination by itself cannot assess the overall health of
that person.
There are some who call me “the number one
gastrointestinal surgical endoscopist in America,” but I do
not think I have an exceptional talent. I am only trying to
treat my patients every day by paying careful attention to
their bodies.
Currently in America, it has become common practice for
breast cancer patients to receive colon examinations. I was
actually the one to first publish this idea. At the time, I was
praised for this discovery, but, frankly speaking, I believe
another doctor would have realized the same thing if he or
she had been trained to regard a patient’s body as a whole
unified organism.
 When I meet a person who has cancer, I know they have
cancer without having to look inside their bodies. It is hard
to explain in words, but I get a feeling as if my “chi”
(energy) is being sucked out of me. When I speak about
things like this, most doctors smile wryly. However, this is
not simply my imagination, but a physical sensation backed
by my long-term clinical experience.
I once had a 38-year-old female patient who complained,
“Doctor, I have cancer here,” while pointing to her upper
abdominal area. I also had the same feeling. However, prior
to her coming to see me, she had already been to many
doctors and had undergone many tests, but everywhere she
went, the test results came back “normal.” Even after I
carefully examined her endoscopically, I still could not see
any signs of cancer anywhere. I did not think there was
much to worry about since she was young, but because she
persistently complained about there being something
wrong, I put a contrast dye from the duodenum into the bile
duct and did an x-ray examination. (The bile duct cannot be
examined endoscopically because it is extremely thin.) Tests
such as putting contrast dye into the bile duct are not
commonly done.
Using this test, I found cancer the size of the tip of a pinky
in the bile duct.
Another patient came to me for a consultation saying he
was sure he had stomach cancer. This person always had
normal endoscopic examination results. But in this case as
well, because the patient persistently complained and since
I also had the strange sensation there was something
wrong, I decided to reexamine him two months after the
consultation. When I reexamined him, I found a small ulcer
in the stomach. Upon taking a biopsy and testing the tissue
sample, we discovered that a scirrhous carcinoma had
developed and had already spread under the stomach
mucosa. In addition to being a type of cancer that
progresses very quickly, scirrhous carcinoma is extremely
difficult to detect. It is very hard to find endoscopically once
it has developed under the mucosa, making this a terrifying
disease. If I had not reexamined him when I did, the cancer
would have killed him.
The time a doctor spends with a patient face-to-face is not
very long. During that short period of time, the doctor
concentrates on looking for an SOS signal that the patient’s
body is emitting. Unfortunately however, there are only a
few doctors who are willing to pay attention to the patient’s
whole body, because healthcare has become completely
specialized.
I am sure you have experienced this before, but prior to
receiving any medical examination, you (the patient) must
first decide which doctor you would like to consult. In the
exam room, the doctor will ask you, “So what brings you
here today?” And if the patient says, “My stomach hurts,”
they then get their stomach examined. If nothing abnormal
is found in the stomach, they are sent home with an “Ok,
there’s nothing wrong with you” stamp of approval. Unless
the patient asks for more testing to be done, the
consultation will end at that point. In the case of bad
doctors, they may simply ignore the patient’s request and
say, “It’s all in your imagination. There is no need for that
kind of test” and send the patient away.
But, as I have previously stated, I believe it is necessary
for doctors to listen to their patients and take seriously what
their patients tell them. I am very saddened by the present
situation of the specialized healthcare system because I
strongly believe that individuals cannot truly become
doctors in this way. What is more unfortunate is that MDs
are no longer required to do a year of internship before they
specialize. This means they are not given an adequate
chance to learn about parts of the body other than those in
their area of specialty.
At my New York clinic, in order to alleviate my patients’
anxiety, I perform a general examination of the entire body.
First, before performing an esophagogastroduodenoscopy
(EGD) or a colonoscopy, I examine my patient’s skin
condition, blood pressure, pulse, oxygen saturation level,
thyroid glands, lymph glands, abnormalities in the joints and
muscles, and a breast examination in women.
If my patient is a female, I ask her if she would like me to
check her cervix for possible cervical cancer. If she agrees, I
examine the cervix using the colonoscope. The cervical
examination usually takes less than a minute, and my
patients end up very happy because they do not have to
make a separate trip to the gynecologist.
Although I am a gastrointestinal specialist, I also examine
the prostate and breasts just as I examine the cervix. My
patients are happy with these examinations, and it becomes
a very good learning experience for me as a physician.

Choose to be Healthy 10 Years from

Now, Rather than Having a Steak Tonight
I can learn many things from examining a single illness.
For example, during breast cancer examinations, I ask my
patients about their dietary history. From such interviews, I
can find causal relationships between diet and illness. I have
discovered that women with breast cancer love to drink
coffee, frequently consume dairy products like milk, cheese
and yogurt and have a diet mainly consisting of meats. For
many people who have this kind of diet, even if they have
not yet developed breast cancer, their breasts feel very
cystic, a condition called fibrocystic disease. The cause of
fibrocystic disease is the combination of dairy products and
a meat diet, and if the patient’s dietary habits do not
improve, her chances of developing breast cancer are quite
high.
Thus, I strongly advise people with fibrocystic disease to
improve their dietary habits immediately. When I ask women
with fibrocystic disease, “You like coffee, dairy products and
meat, don’t you?” they are usually very surprised that I
know this. After I discuss my clinical data, dietary
suggestions and reasoning for my suggestions, most people
decide to change their dietary habits.
My medical treatment is based on things I have learned
from examining many patients. Likewise, my suggestions for
a proper lifestyle are also based on my observations of
various patients. Along with changing one’s diet, massaging
the breast about five minutes everyday has shown to be
helpful in preventing breast cancer, something I have
learned from clinical observation.
I do not know if breast cancer specialists suggest these
preventative measures to their patients. But when I see my
patients one year after I give them this advice, their breast
tissues are in fact much softer, and their fibrocystic
condition is often cured.
What makes me most happy as a doctor is not curing
diseases or being called a skilled physician, but being able
to give accurate advice to people with “dormant illnesses”
and helping them become healthy.
After so many years in this field, it is no wonder that I
have become keenly aware of the importance of daily diet.
However, today there are many kinds of food widely
considered “good” that are actually harmful to the body.
During the past 30 years, I have constantly lectured and
attended public forums as well as talking with patients both
in the USA and in Japan about the relationship between diet
and health and the kinds of food that are dangerous. But
changing socially accepted norms has not been easy.
Furthermore, if the specialization of healthcare progresses
at this rate, it will become increasingly difficult for young
doctors to learn the things that I and many other older
physicians have learned from clinical experience.
What we need in the future is preventive medicine. And in
order to institute correct preventive medicine, proper
knowledge about diet is indispensable. Yet it is very hard to
reform the mind of an adult whose existing “common
sense” is already set. It might be different if that person
were sick, but if the person has only a latent illness, the
choice would be to have a steak tonight over being healthy
10 years from now. For those of you who have read this
book up to this point, I am hoping that you will choose the
“being healthy” option.
My focus now is on educating the next generation. We
often hear about educating the whole person intellectually,
physically, and spiritually. But what I am hoping to
incorporate is diet education, helping people gain correct
knowledge about food. The lunches currently served in
schools are often based on mistaken ideas and calorie
calculations that are very dangerous. Thus, I believe school
lunch reform and diet education targeting children should be
the most urgent task at present.

Humans Are Able to Live Because of

Microorganisms
Have you ever thought about what happens to fish that
die in the ocean? When you look at the bottom of the ocean,
you will not find any accumulation of fish carcasses. So
where do the fish remains go? They actually disappear.
Microorganisms in the ocean slowly break them down, and
they disappear without much notice.
Although we cannot see them with our naked eye, our
world is full of microorganisms. Even in clean air, it is said
there are about 100 microorganisms within a radius of 1 cm
from any given point. Even at over six miles in the air and
six miles underground, there are microorganisms. Of course
there are many microorganisms in the sea as well. Even
inside human intestines, there are many microorganisms
called intestinal bacterial flora. In other words, we are living
in a soup of microorganisms.
There are about 300 different types and a total of about
1,000 trillion intestinal bacteria living inside each human
intestine. But they are not there without a purpose. Many
things that go on inside our bodies are done by these
bacteria. The most important function these bacteria fulfill is
to create source enzymes that become the source of our life
energy. Intestinal bacteria are believed to create
approximately 3,000 types of enzymes.
Among intestinal bacteria, there are bad bacteria and
good bacteria. In general, we call bacteria like the
lactobacilli, which work productively for humans, “good
bacteria,” and those that cause decay and otherwise
harmfully affect the human body “bad bacteria.”
Good bacteria, in a word, are bacteria with antioxidant
enzymes. When free radicals are produced in the intestine,
these bacteria die and produce antioxidant enzymes, thus
neutralizing the free radicals.
There are countless small projections called villi in the
intestine. Lactobacilli, which are good bacteria, enter the
spaces between those villi projections. Many cells involved
in the immune system, like white blood cells and natural
killer cells, are produced in these villi. When these white
blood cells and natural killer cells fight foreign bodies such
as proteins, bacteria, viruses and cancer cells, large
numbers of free radicals are produced. The lactobacilli play
an active role in the removal of these free radicals.
It is my belief that the free radicals that could not be
neutralized because of the lack of “good bacteria” or some
other reason cause inflammation of the extremely delicate
villi, destroying the villi and causing ulcerative colitis or
Crohn’s disease.
On the other hand, bad bacteria work to decay
indigestible matter and are generally thought to be toxic.
But by causing the abnormal fermentation of indigestible
matter and creating toxic gases, they stimulate the intestine
to excrete gas and stool, thus helping to remove the
indigestible matter from the body as quickly as possible.
Thus, I believe you cannot clearly distinguish or designate
intestinal bacteria as good or bad. “Bad bacteria” may also
exist in the body for a particular purpose that is not
necessarily harmful.
In addition to good and bad bacteria, there are also
bacteria that are neither toxic nor helpful. These are called
“intermediate” or neutral bacteria. This, again, is not a very
precise way to classify these bacteria. What is important is
the balance of all of these different types of bacteria. As
with protein, no matter how important the nutrient, if you
consume too much of it, it will become poisonous to your
body. The same can be said of bad bacteria. If the bad
bacteria increase too much, they could cause problems,
even if they are of a type of bacteria that your body needs
in order to maintain its health.
It is all a matter of balance, and, as I have previously
mentioned, the balance of intestinal bacteria is very
delicate. Microorganisms are extremely fragile and are
easily influenced by their environment. If the environment is
suitable for propagation, they will increase several
thousand, even several million times over. But, if the
environment is bad, they will die out very quickly.
The characteristic of intermediate bacteria is still unclear
because, if surrounded by mostly good bacteria, they too
will start producing antioxidant enzymes. But if surrounded
by mostly bad bacteria, they too will start producing
oxidized enzymes, transforming themselves into bacteria
that are bad. In other words, intermediate bacteria are
strongly influenced by whatever bacteria are surrounding
them.
People dislike bad bacteria, but we ourselves create the
intestinal environments conducive to them. We cannot
blame the microorganisms for our ignorance regarding
dietary and lifestyle habits. Whether we transform the
intermediate bacteria in our bodies into good or bad ones
depends on our own actions.

Creating an Intestinal Environment

Conducive for Good Bacteria
Although enzymes are indispensable, the number of
enzymes people can produce may be predetermined. I
believe a person’s life ends when the enzymes in the body
are used up. Thinking of it in this way, it would not be a
mistake to say source enzymes determine the span of our
lives.
More than anything else, free radicals exhaust these
precious enzymes. Modern society itself presents an
environment where free radicals are easily produced. Stress,
air pollution, ultraviolet rays, electromagnetic waves,
bacterial or viral infections, exposure to x-ray or radiation
are all factors that create free radicals.
However, in addition to these external factors, other
activities produce free radicals, but we can easily avoid
them if we’re willing to make some lifestyle changes.
Drinking, smoking, and the consumption of food additives,
and oxidized food are all such preventable causes of
damaging free radicals. Since these habits exhaust a huge
number of enzymes, you are likely to become sick in time,
unless you make a conscious effort to eliminate these
activities.
If the number of enzymes in our bodies are already
predetermined, we must depend on intestinal bacteria to
produce additional enzymes to supplement our own. Thus,
the only way we can increase our body’s enzymes is by
creating an intestinal environment conducive to good
bacteria with their antioxidant enzymes.
 When I tell people to eat foods rich in enzymes, it is
because these foods allow good bacteria to propagate, thus
becoming the raw material for enzymes.
Just as you see in nature, the accumulation of good things
will eventually lead to a positive cycle. If you eat good food,
drink good water, and continue to pursue a good lifestyle,
your intestinal environment will naturally be well regulated,
giving rise to an abundance of enzymes and allowing you to
live a life filled with vitality.
On the other hand, disrupting this good cycle with a single
bad habit can easily turn it into a bad cycle. If you continue
to consume an animal diet of meat and dairy products, it
will adversely impact your ability to digest and absorb
nutrients, damaging your intestinal environment over time.
If your intestinal environment deteriorates, your good
bacteria will disappear and the intermediate bacteria will
start changing into bad bacteria. This will create an
environment in which your body can no longer neutralize
free radicals. Furthermore, because your digestive ability
deteriorates, the undigested food will start to rot in your
intestines. Using that decaying food as nutrition, bad
bacteria will begin producing a lot of toxic gases.
People who frequently pass unusually smelly gas have this
bad cycle in their intestines. Infants who drink breast milk
do not have odorous stool because they are consuming only
living food. The stool of children raised on cow’s milk has a
more pungent smell.
Although your immune system also battles the toxins
inside your intestine, there are hardly any good bacteria left
to neutralize the free radicals that are produced from this
battle. The result is, you cannot stop the bad effects of free
radicals, and intestinal walls that have been destroyed by
free radicals give rise to polyps and cancer.
You can reverse this cycle and create a good intestinal
environment by paying closer attention to your diet and
lifestyle. You have to make quite an effort to start the good
cycle and keep it going, but once the good cycle starts,
even if you eat a little meat and drink some alcohol once a
month, your source enzymes that have been saved until
then will compensate for the occasional lapses.

The Inseparable Relationship between

Our Bodies and the Land
Americans have been eating an animal diet much longer
than the Japanese, and the intestinal balance of Americans
does not become as disrupted by eating meat as easily as
the intestinal balance in Japanese people. I have often
wondered why there is such a difference between these two
groups. There are a couple of reasons I can think of.
First, the dietary culture cultivated over many years in
each country differs.
Westerners have consumed a meat diet over the course of
centuries, but the Japanese only adopted a meat diet during
the Meiji Period (1868–1912), a relatively recent
phenomenon. The intestines of Japanese who have been
eating a diet mainly consisting of grains and vegetables for
centuries, is 1.2 times as long as the intestines of
Westerners in proportion to body size. Because their
intestines are longer, it takes longer for their food to be
excreted. Since the food stays in the body longer, the effect
a meat diet has on their intestines is that much greater.
The other difference is found in the soil. The human body
and land have an inseparable connection. We are now able
to eat foods from around the world, but we still mostly eat
food from the land where we live. Therefore, the health of
people will depend largely on the condition of the land
where they live.
This is a story from years ago, but the first time I saw
vegetables sold in America, I was surprised by their size.
Japanese vegetables, whether an eggplant or cucumber, are
clearly smaller. I thought this was because the vegetables
were all of a different type. But in fact, if you plant Japanese
vegetable seeds in America, the vegetables will grow to be
much bigger than if they had been grown in Japan. This is
because American soil contains more calcium, minerals and
vitamins than Japanese soil. For example, there is 3-5 times
more calcium in spinach grown in America than in the
spinach grown in Japan.
Another example is broccoli. According to some data I
have seen, there are 178 milligrams of calcium in 100
grams of American broccoli. In contrast, there are only 57
milligrams of calcium in the same 100 grams of broccoli in
Japan.
My theory is that although Americans have a diet
centered on meat, their bodies are not as badly affected by
this as Japanese people’s because they eat vegetables
grown on land rich in nutrients, thus allowing them to
neutralize, to a certain degree, the slightly acidic pH
balance of their bodies caused by the meat.
Years ago, there was a clear difference in the physical
build between Japanese and Americans. However, Japanese
bodies today are much bigger than before, and the cause is
thought to be the general shift toward a Western diet. In
other words, Japanese dietary habits and physique have
changed with the import of a dietary culture consisting of
meat, milk, cheese and butter.
Even so, if the Japanese want to become westernized in
these ways, there is just one thing that cannot be changed,
and that is Japanese soil. The richness of soil cannot be
imitated as much as they try. One can say that the richness
of soil is determined by the number of small animals and
microorganisms that inhabit that soil. But in Japan, the land
mostly originates from volcanic remains and does not
contain as many nutrients for soil bacteria.
Thus, Japan’s soil is not very rich in nutrients to begin
with. Japanese people were able to maintain balance in their
diet and health in the past because they ate grains and
vegetables grown on their land and fish and sea vegetables
from the nearby ocean. I believe this was in line with
nature’s balance.

There Is No Living Energy in Crops

Grown with Agricultural Chemicals
Everything in the natural world is connected. Everything
influences everything else, while maintaining a delicate
balance. Even those things we feel are “unnecessary” are
actually necessary in the natural world.
When cultivating agricultural crops, agricultural chemicals
are often used to prevent damage to the crops by harmful
insects. However, “harmful insect” is a term made up by
humans. In the natural world, there is no such thing as an
insect that causes harm.
Humans dislike it when insects get on their agricultural
crops, but the truth is, whether harmful or helpful, insects
add a certain nutrient to crops when they land on them.
That nutrient is chitin-chitosan.
Chitin-chitosan is found in the shells of crab and shrimp,
but the hard shell covering insects’ bodies is also formed
from chitin-chitosan. When insects land on plant leaves of
crops, enzymes such as chitonase and chitinase get
secreted from the leaves. These enzymes allow the plants to
absorb tiny amounts of chitin, about a nanogram or so, from
the insect’s body, hands and feet, and use that as their own
nutrient.
In this way, nutrients that plants absorb from insects
contribute to the life of animals that eat those plants.
However, this chain of nutrition is severed by agricultural
chemicals. Instead of the insects’ chitin-chitosan, the plants
and vegetables absorb the agricultural chemicals used to
repel insects, in the end causing great harm to humans who
eat these plants.
Moreover, agricultural chemicals rob the life of living
things in the soil. These living things are the source of
energy for agricultural crops. Farmlands periodically sprayed
with agricultural chemicals do not even have worms or good
soil bacteria. Since crops cannot grow on sterile land with no
living energy, chemical fertilizers have to be used. Crops
can be grown with such chemical fertilizers, but they are
deficient in flavor and nutritive value. This is why nutrients
found in agricultural crops are decreasing every year.
Another hazard is created by the irrigation of crops. Water
for agricultural use is not sterilized with chlorine like regular
tap water. But the water is polluted by agricultural
chemicals, river pollution and human sewage. Plenty of
water is needed to grow crops. Toxins that enter the human
body are, to a certain extent, excreted from the body by
drinking water. The same can be said of plants. However,
because the crop water that is supposed to excrete toxins
from plants is polluted itself, it is inevitable that toxins will
accumulate in the crops.
The third problem is greenhouse cultivation. The purpose
of utilizing the greenhouse is to reduce damage by harmful
insects and to control temperature. However, the downside
to this—although not well-known—is that sunlight is blocked
out by a vinyl covering. Plants cannot move around like
animals. For that reason, they are exposed to large amounts
of ultraviolet rays. Ultraviolet rays from the sun cause
animals and plants to collect free radicals and oxidize. In
order for plants to protect themselves against this, they
possess a mechanism that enables them to produce large
amounts of antioxidant substances.
These antioxidant agents include vitamins such as A, C
and E and polyphenols such as flavanoid, isoflavone and
catechin, all of which are found in substantial amounts in
plants. These antioxidant substances are produced when
plants are exposed to ultraviolet rays. In other words, if you
shut out sunlight using vinyl, the intensity of ultraviolet rays
shining down on the plants gets reduced. As a result, the
plants end up producing fewer antioxidant substances such
as vitamins and polyphenols.
In the agricultural industry today, the priority is to produce
foods that look nice rather than producing ones with
nutritional value. Vegetables grown in nature have insect
holes in their leaves, or their shapes may be irregular. In
truth, they are not really nice-looking vegetables. But, they
possess much more living energy.
Since you get your energy from the foods you eat, if the
food itself does not contain any living energy, you will never
become healthy no matter how much you eat. A person who
does not eat food grown in nature cannot expect to have a
healthy life in nature. The food you eat everyday sustains
your body and the criteria used to choose that food
determine your health condition.
The good news is that a growing number of people are
starting to use organic fertilizers and organic farming
methods. The cost of these products is certainly more than
the cost for “normal” goods, but if you ask me, that is the
price of a healthy life, and it is much cheaper than getting
sick.
Life is sustained only by food with living energy. Crops
with living energy can only be produced on land that
possesses living energy. If the soil bacteria are healthy, then
the vegetables and fruits will also grow in a healthy way.
Foods raised in a healthy way will make human intestinal
bacteria healthy.

Everything Is Written in Our “Scripts of

Life”
 All of us periodically overlook important relationships by
focusing on only one thing. For instance, if we look only at
each organ of the body individually, we overlook how the
organs interact with and affect each other. Or, if we look
only at the body, we neglect the vital inseparability of the
body, mind and spirit.
When you are experiencing mental pressure, your body
will quickly be dominated by sympathetic nerves. In
contrast, when you are feeling truly happy, your body is
dominated by parasympathetic nerves. At night while you
are sleeping, your body recovers because it shifts
predominately to parasympathetic nerves.
A person who is mentally stressed every day and is too
busy to eat right will experience a physical imbalance. There
is more than one factor leading to any disease. Everything is
connected. Mental factors, physical factors, environmental
factors… You fall ill when all of these factors come together
to form a bad cycle.
Poor diet produces large amounts of free radicals in the
body, but so do negative feelings like hatred, resentment
and jealousy, which are equally as destructive to health as
poor diet. You can stop drinking, stop smoking, and eat a
perfect diet, but if your mental diet is one of anger, stress,
and fear, you can still make yourself sick. In order to live a
healthy life, it is very important to maintain a mentally
harmonious and stable condition.
Among people with the same kind of cancer, there are
those who fall ill to cancer and lose their lives in a short
period of time, and then there are also those whose cancer
does not progress nearly as fast. I believe this difference lies
in the “host,” or the person who is sick—specifically, the
physical stamina of the host. The metastasis and recurrence
of cancer are due to the weakening immune system of the
host.
In my opinion, the ability to fight off cancer (or any other
disease) depends upon the number of source enzymes in
the host. If the host has a certain level of source enzymes,
there is a better chance it can combat the cancer. On the
other hand, if source enzymes are depleted, a much more
“aggressive” cancer will develop, because illness can more
easily spread throughout the weakened body.
Compared with the lifespan of the universe, humans enjoy
a very brief existence, even briefer than that of viruses. One
human lifetime passes as quickly as the blink of an eye.
Even if I live 120 years, I would consider that a short life.
There are so many things I would like to do in this lifetime
and the things I would like to accomplish all require constant
motivation and a high level of energy. Perhaps you feel the
same, and that is why you are reading this book. Because
our lives are so short, let us live them in health, happiness
and vitality. I tell my patients (and anyone else who will
listen) they have the choice to stay young, stay healthy,
stay positive and develop interests in many different things.
I realize that our lives, including my own, are only a
microcosm of the whole picture. I have a soft spot for all of
these small but important lives. Do you not think it is
wasteful to lose that short and precious life by muddling
along in resentment and fear, eating junk, and suffering
with ill health and low energy?
There is no need to get sick and suffer during our short
lives because the way to live healthily has already been
scripted for each of us. First, you need to listen to what your
body is trying to tell you. If you cannot hear that voice, then
you need to learn it from nature. If you look at nature’s laws,
you will realize it is telling us humans exactly what we need
right now. If you are humble enough to accept nature’s law
and entrust yourself to your life script, those miraculous
source enzymes will support you for a long, full and happy
life.

Love Activates Your Miracle Enzyme

 “Man cannot live by bread alone” is a biblical teaching,
but I learned from many patients that it is also one of
nature’s laws.
There have been cases of very sick people miraculously
recovering from illnesses after setting their minds on some
goal. There have been cases worldwide in which people
suffering from an illness develop, by some incident or other,
feelings of gratitude, and once they start having those
feelings, they begin to recover.
All humans have infinite potential, but that potential is
often hidden. When there is an opening for that potential to
be realized, enzymes in the body get activated, creating
energy and even bringing people back from near death. On
the other hand, no matter how healthy your body is, if you
live a life of loneliness, always focusing on the negative and
feeling sorry for yourself, your body’s enzymes will steadily
lose their strength.
I do not think curing cancer through love is an
impossibility. If a person truly believes that he or she will be
cured and experiences true love from the depths of his or
her heart, I believe that person will be able to overcome the
disease. If you strongly wish from the bottom of your heart
that you want to live, no matter what, to see your beloved
children or grandchildren grow up, then chances are you will
live to see that happen. Depending on the strength of your
will, you can open doors to seemingly impossible
possibilities.
In order to cure an illness, the doctor cannot merely cut
out the “diseased parts” of the patient’s body or just give
him or her medicine. Curing means motivating the person
so that he or she can feel genuine happiness. A truly great
doctor is one who can skillfully provide that kind of
motivation. My personal goal is to become that kind of a
doctor.
So what would be a strong motivation for such patients? I
believe there is no greater motivating factor than love.
 We all know there are many forms of love — between a
man and a woman, between a parent and child, between
companions and friends, between us and people in need —
but whatever the form, I believe motivation, wellness and
happiness are all born from love. In order to become
healthy, it is absolutely necessary to feel love for someone.
Few people can be happy alone. A happy life is full of love,
and the stages of love evolve from receiving love, building
love with others, and giving love.
When a person is truly happy, blood tests will reveal a
very active immune system. Since source enzymes heighten
your body’s immune functions, a person who is feeling
happy most likely will have plenty of source enzymes.
Moreover, when you are feeling happy, the
parasympathetic nerves of the nervous system take over,
thus decreasing your stress level. When your stress level
decreases, fewer free radicals are produced, and the
intestinal floral balance starts leaning in favor of good
bacteria. When your intestinal environment improves, that
condition gets transmitted via your parasympathetic nerves
to the hypothalamus in the brain, whereupon your cerebrum
receives this information and gives you even greater
feelings of pleasure.

Feeling of happiness parasympathetic nerves take over

reduction of stress è improvement of intestinal
balance message via parasympathetic nerves
transmission to hypothalamus greater feeling of
happiness.

Parts of the human body —whether the immune system,

endocrine system, or nervous system — do not function
alone. They all influence each other. If one good cycle
begins, the whole body shifts at once in a positive direction.
When you begin a cycle of happiness, enzymes are
produced in large amounts. These enzymes in turn
positively stimulate cells throughout the body. Thus,
enzymes, which are produced by this cycle of happiness, are
actually the ones behind the scenes to activate the self-
healing powers of a person who feels happiness through
love.
I am sure you will realize that love is a very important
heading written in our “life scripts.”
 Afterword
The Enzyme Factor: From Entropy to
Syntropy
I turned 72 in March of 2007, and when I see my
classmates from time to time, I can tell what kind of life
each of them has lived since we first met. Some look like
typical old men, while others look very young. The
difference lies in various factors, such as their diet history,
lifestyle habits, the water they drink, their sleep patterns,
and their living environment and motivation. An older
person’s body never lies. The body truly reflects the life that
has been lived.
Some people say that from the moment we are born, all
living things head along the same path towards death. This
is true. After all, in keeping with the laws of nature, our lives
will one day surely end.
However, the speed at which one walks down that path
can vary greatly. People who experience high levels of
physical and mental stress may finish their journey in only
40 years, but others can stroll down life’s path, taking 100
or so years to reach the end. They can accomplish this by
caring for their bodies and minds, and enjoying the scenery
along the road with a partner or friends.
The road we choose is determined by our own free will.
But since the end result is the same, would it not be better
to create and enjoy a long, fruitful life?
Take, as an example, a single nail. That nail will one day
rust, eventually crumbling and disintegrating. The nail will
rust quickly in a place exposed to salt, such as along the
seacoast; but if you regularly apply a coat of paint or oil to
the nail’s head, you may prevent it from rusting for quite
some time.
The process by which anyone or anything heads toward
destruction or decay is called “entropy.” But the speed of
entropy changes greatly depending on the environment.
The process of reversing the progression of entropy towards
repair, regeneration, and revival is called “syntropy.”
Since all of us are destined to die, we can say that life
flows along the river of entropy. But at the same time,
nature provides all of us with the possibility of syntropy as
well. A living thing, creating new life from a part of its body,
is engaging in syntropy. In animals, for example, the
mother’s egg and father’s sperm unite to create new life. In
plants, even if a plant’s trunk decays, a new bud will grow
from its seed or the tip of a root. Some fish, like salmon,
exchange their own lives to create a new life, swimming
upstream to spawn and die. These examples represent the
moment when entropy changes to syntropy.
Entropy and syntropy coexist in nature’s plan.
The human body regenerates every day through
metabolism. Even if we get sick, our natural healing powers
help us recover. These are all functions of syntropy.
However, in order for our body’s syntropy to function
normally, we must live according to nature’s laws. And
throughout this book I have promoted good diet and good
lifestyle as ways to live according to those laws.
In humans, there is one other unique factor that can
convert our body’s entropy to syntropy, and that is our
mental strength. I have stressed the importance of
motivation and happiness and their role in helping us live
healthy lives because I want to emphasize the mind’s power
and influence on the physical body.
At present, specialized medicine does not truly pay heed
to mental factors such as motivation, although motivation
greatly influences the body, and it is indispensable for
anyone seeking to live an energetic and healthy life.
People who are always in the public eye, such as actors,
actresses, politicians and businessmen, often glow with
youthful exuberance. Their awareness that they are the
center of attention stirs up their motivation. On the other
hand, we often hear about how a person—who until recently
had been working very hard—suddenly ages or becomes
sick the moment he or she retires, no doubt because of a
loss of motivation. Men and women who live solely for their
jobs and lack outside interests will not know what to do with
themselves after they retire. A more balanced person will be
more likely to make a healthy transition to his post-
retirement life.
If, after reading this book, you start to follow my advice to
avoid eating oxidized foods and dairy products, to drink
good water, and to focus on feelings of gratitude and
happiness every day, your body will begin to shift from a
state of entropy to syntropy.
The important thing is to act immediately to maintain the
momentum of your motivation. No matter how seriously you
think you will eat better foods, drink good water, or stop
drinking and smoking, if these thoughts are not
accompanied by action, you will just end up with feelings of
guilt and unfulfilled determination, negative emotions that
certainly will not help your health.
Many maladies known as “adult illnesses” in the past are
now being called “lifestyle-related illnesses.” However,
whenever I get the opportunity, I tell people that these are
really illnesses stemming from either ignorance or a lack of
self-control. These are harsh words, I know, for those who
are already ill. And, since many of those people fell ill
because they did not acquire the right knowledge, the
greatest fault may lie with physicians or the patterns of our
society.
Still, I call these illnesses stemming from a lack of self-
control because I would like you to clearly understand that if
you can control yourself, there are many illnesses you can
prevent.
Physicians and societal patterns may be responsible for
the lack of correct knowledge on these issues, because
physicians are themselves often among the people who
most frequently fall ill. Many doctors I know have cancer
and diabetes. In fact, several decades ago, I read that the
average life expectancy for American doctors was 58 years.
In other words, even doctors who are supposedly “disease
specialists” lack essential knowledge about food and health.
Although this book was written based on the wealth of
clinical cases I have studied, you cannot become healthy by
simply reading what I have to say. What will make you
healthy is your own daily adherence to the right kinds of
activities. The development of good habits, however modest
at the beginning, will eventually have a significant impact
on your health. And it is never too late to start something
good.
Although there are differences depending on the area of
the body, most of your body’s cells usually get replaced
every 120 days. Thus, for those of you willing to try the
Enzyme Factor Diet and Lifestyle, I advise you first to pursue
this for at least four months. If you can convert your body’s
flow of entropy to syntropy and maintain the syntropy, your
body will dramatically change even within four months.
Eat a good diet, master a good lifestyle, drink good water,
get plenty of rest, exercise moderately and pursue interests
that motivate you, and your body will undoubtedly respond
in a positive way. No matter how unhealthy your body may
be now, it is continually making an effort to stay healthy.
Speaking as a physician, nothing could satisfy me more than
if you were to put my suggestions into practice after reading
this book and experience a dramatic, positive change to
your health.
 Appendixes

Dr. Shinya’s 7 Golden Keys for Good Health

Use these keys to preserve your body’s

“Miracle Enzyme” and enjoy a long and
healthy life.
1. A Good Diet
1. 85–90% Plant-based foods:
a. 50% whole grains, brown rice, whole wheat pasta,
barley, cereals, whole grain bread & beans including
soybeans, kidney beans, garbanzo beans, lentils, pinto
beans, pigeon peas, black, white & pink beans
b. 30% green and yellow vegetables and root vegetables,
including potatoes, carrots, yams and beets, and sea
vegetables
c. 5–10% fruits, seeds & nuts

2. 10–15% Animal-based proteins (no more than 3

to 4 oz per day):
a. Fish any type but preferably small fish as the larger fish
contain mercury
b. Poultry: chicken, turkey, duck – small amounts only
c. Beef, lamb, veal pork – should be limited or avoided
d. Eggs
e. Soymilk, soy cheese, rice milk, almond milk.

Foods to add to your diet:

1. Herbal teas
2. Seaweed tablets (kelp)
3. Brewers yeast (good source of B complex vitamins and
minerals)
4. Bee pollen and propolis
 5. Enzyme supplements
6. Multivitamin & mineral supplement

Foods & substances to avoid or limit in your diet:

1. Dairy products such as cow’s milk, cheese, yogurt,
other milk products
2. Japanese green tea, Chinese tea, English tea (limit to 1–
2 cups per day)
3. Coffee
4. Sweets and sugar
5. Nicotine
6. Alcohol
7. Chocolate
8. Fat and oils
9. Regular table salt (Use sea salt with trace minerals.)

Additional Dietary Recommendations:

1. Stop eating and drinking 4–5 hours before bedtime.
2. Chew every mouthful 30–50 times.
3. Do not eat between meals except for whole fruit (If
hunger keeps you awake a piece of whole fruit may be
eaten one hour before bedtime as it digests quickly.)
4. Eat fruits and drink juices 30-60 minutes before meals.
5. Eat whole, unrefined grains and cereals.
6. Eat more food raw or lightly steamed. Heating food
over 118 degrees will kill enzymes.
7. Do not eat oxidized foods. (Fruit, which has turned
brown, has begun to oxidize.)
8. Eat fermented foods.
9. Be disciplined with the food you eat. Remember you are
what you eat.

2. Good Water
Water is essential for your health. Drink water with strong
reduction power that has not been polluted with chemical
substances. Drinking “good water” such as mineral water or
hard water, which has much calcium and magnesium, keeps
your body at an optimal alkaline pH.
• Adults should drink at least 6–10 cups of water every
day.
• Drink 1–3 cups of water after waking up in the
morning.
• Drink 2–3 cups of water about one hour before each
meal.

3. Regular Elimination
• Start a daily habit to remove intestinal pollutants and
to clean out your system regularly.
• Do not take laxatives.
• If the bowel is sluggish or to detoxify the liver,
consider using a coffee enema. The coffee enema is
better for colon detox and for full body detox because
it does not release free radicals into the blood stream,
as do some dietary detox methods.

4. Moderate Exercise
• Exercise appropriate for your age and physical
condition is necessary for good health but excessive
exercise can release free radicals and harm your body.
• Some good forms of exercise are walking (2.5 miles),
swimming, tennis, bicycling, golf, muscle
strengthening, yoga, martial arts and aerobics.

5. Adequate Rest
• Go to bed at the same time every night and get 6 to 8
hours of uninterrupted sleep.
• Do not eat or drink 4 or 5 hours before bedtime, If you
are hungry or thirsty a small piece of fruit may be
eaten one hour before retiring as it will digest quickly.
• Take a short nap of about 30 minutes after lunch.
 6. Breathing and Meditation
• Practice meditation.
• Practice positive thinking.
• Do deep abdominal breathing 4 or 5 times per hour.
The exhale should be twice as long as the inhale. This
is very important as deep breaths help to rid the body
of toxins and free radicals.
• Wear loose clothing that does not restrict your breath.
• Listen to your own body and be good to yourself.

7. Joy and Love

• Joy and love will boost your body’s enzyme factor
sometimes in miraculous ways.
• Take time every day for an attitude of appreciation.
• Laugh.
• Sing.
• Dance.
• Live passionately and engage your life, your work, and
the ones you love with your full heart.

Recommended Dietary Habits

Chew your food well.

Chew each bite of food 30 to 70 times. Such chewing
releases an active secretion of saliva, an enzyme that binds
well with gastric juice and bile and aids in the digestion
process. Careful chewing increases blood glucose levels
which suppress the appetite and curb overeating. It also
assists in efficiently absorbing even small amounts of food.

Eat whole grains organically grown if

possible.
Brown rice, whole grains and beans are very good and
fermented foods are great foods. Eat a handful of beans
every day. The beans contain more protein than meat and
lots of elements including vitamins and minerals and
selenium.

Eat only the meat of animals with

a body temperature lower than our own.
It is not good to eat high body temperature animals like
beef and chicken because the animal fat will solidify in the
human bloodstream. It is much better to eat low body
temperature animals like fish because fish oil liquifies in our
body and even flushes out the arteries instead of clogging
them.

Avoid eating or drinking prior to

retiring for the night.
It is important to finish eating and drinking 4–5 hours
before retiring at night. When the stomach is empty there is
a high level of a strong acid that kills Helicobacter pylori
bacterium as well as other bad bacteria, creating a balanced
intestinal environment that is conducive to self-healing,
resistance and immunity. Limiting liquid and food before
bedtime also helps prevent acid reflux problems and sleep
apnea.

Drink 8–10 glasses of good water per

day.
It is important to develop and maintain a good drinking
rhythm and timing. Drink two to three cups of water after
rising in the morning and two to three cups of water thirty
minutes to one hour before each meal. It is important that
you drink before the meal rather than with or after the meal,
as you don’t want to dilute the digestive enzymes. If you
must have liquid with your meal, sip only about ½ cup.
Good water is water free of substances hazardous to the
human body which includes chlorine. Good water has small
water clusters and contains an appropriate balance of
minerals such as calcium, magnesium, sodium, potassium
and iron. The pH index should be above 7.5 or slightly alkali.
The water should not have oxidized calcium in high
amounts. In short, good water should be capable of
eliminating free radicals through anti-oxidation.

Eat quality carbohydrates.

Carbohydrates are easy to digest and absorb as an
immediate source of energy. Quality carbohydrates contain
dietary fibers, vitamins and minerals, all elements that
contribute to efficient cell metabolism, blood flow and
elimination of wastes. Carbohydrates of premium quality,
when digested and absorbed for energy, produce water and
carbon dioxide. They do not produce toxins or waste like
that of metabolized proteins or fat. Since carbohydrate
metabolism does not dirty the blood with wastes and does
not require much energy expenditure to be digested and
absorbed, it is an ideal source of energy for activity
tolerance and endurance.

Some Sources of high quality carbohydrates:

• Unrefined or brown rice
• Unrefined barley
• Buckwheat
• Millet
• Corn
• Amaranth
• Quinoa
• Whole grain bread
• Dark ground Japanese buckwheat made from unrefined
grains

Select your dietary fat carefully.

 Fat is categorized by its source – plant or animal.

Plant oils include:

• olive
• soybean
• corn
• sesame
• rapeseed
• saffron
• rice-bran oils

Animal fats include:

• butter
• lard
• fat from meat
• fish oil
Fat is further categorized as containing saturated or
unsaturated fatty acids. Saturated fatty acids such as
stearic acid and palmitic acid are abundant in animal fat.
Unsaturated fatty acids are found in plant oils in the form of
linoleic, linolen, aleic and alachidon acids. Linoleic and
alachidon acids are called essential fatty acids or vitamin F,
which cannot be produced by the body and therefore must
be obtained from food. Animal fat promotes the
accumulation of wastes, leading to arteriosclerosis,
hypertension and obesity. Natural foods such as brown rice,
sesame seeds, corn and soybean contain about 30% fat and
are a much better source of required fat than that of refined
oil because their metabolism does not burden the pancreas
and liver. Additionally, plant oils flush out wastes such as
bad cholesterol and prevent arteriosclerosis by keeping cells
and blood vessels flexible. Vegetable oils sold as salad oils
are chemically treated and are not recommended.

Eat fish oil.

 Fish Oil is good for your brain. High blood levels of DHA
found in fish oil has been linked to mathematical and other
mental abilities. Although the effects of DHA on the
cerebral/nervous system are not specifically understood, it
is postulated that DHA lessens the risk of developing
dementia or Alzheimer’s disease. Some studies show that
omega 3 lowers blood triglycerides, reducing the incidence
of blood clots.

Decrease your dependence on drugs by

modifying your diet and getting exercise
when possible.
Dependence on drugs, even prescription drugs, can be
harmful to health because they tax the liver and kidneys.
Many chronic conditions such as arthritis, gout, diabetes and
osteoporosis can be managed with diet and exercise.

Eat high fiber foods for proper

elimination
and to prevent age-related diseases.
All kinds of dietary fibers exist in various foods. They are
abundant in plant-based foods such as vegetables and sea
vegetables, fruits, legumes, unrefined grains, cereals and
fungi. Dried sea vegetables contain 50–60% dietary fiber by
weight. Dietary fiber intake in the form of granules, capsules
or liquids is not advisable. These supplements can interfere
with the absorption of other nutrients, resulting in disease.

Micronutrients have miracle power.

Micronutrients include vitamins, minerals, and amino
acids. The term “micro” refers to the smaller quantity
required as compared with the indispensable “macro”
requirements of carbohydrate, protein, fat and dietary fiber.
Micronutrients are critical to maintaining health, mental and
emotional balance, and preventing disease. Certain
amounts of these nutrients are required by the body; these
amounts are called the Recommended Daily Allowance. The
RDA represents the minimum amount needed to prevent
disease. The requirement however differs on an individual
basis, depending on the person’s diet and lifestyle. Even if
one eats the same type and amount of food with the same
number of calories each day, the amount of nutrients
absorbed and excreted differs dependent on the body’s
physical, mental or emotional state on that day. A diet of
healthy, natural foods in proper proportions does not
necessarily guarantee an adequate intake of vitamins,
minerals or amino acids.

Take supplements in moderation.

It is important to eat natural foods that are well balanced
and synchronized with one’s individual biorhythm. Several
studies have demonstrated that micro-nutrient
supplementation can minimize age-related diseases and
improve the cure rates for cancers, heart disease and
chronic diseases. The teamwork of all the nutrients is what
maintains our health. Taking two or three nutrients with
some vitamins and minerals while excluding or minimizing
others will make it impossible to maintain a top-notch health
status or prevent diseases and the aging process.
Consumption of a high dose of a particular vitamin or
mineral from among the essential nutrients may be effective
for some people but unhealthy for others.
Fat soluble vitamins such as A,D,E and K are stored in the
liver and body fat and therefore it is not necessary to
supplement these everyday. Water-soluble vitamins, which
are vitamin B complexes and vitamin C are soluble in body
fluids and excreted in the urine; therefore, a daily intake of
these is important, though only small amounts are needed,.
(There is some research that indicates too many
supplements can have a negative effect on our immune
system, increase free radicals and prompt changes in the fat
found in the liver, heart and kidneys.While I recommend
supplementation of micro-nutrients, these findings should
not be discounted, and I suggest moderation, self-
awareness and caution.)

Vitamins and minerals work together

Vitamins are organic, minerals are inorganic. These
essential nutrients complement each other in their roles. For
example, vitamin D facilitates the absorption of calcium.
Vitamin C works to absorb iron; iron expedites the
metabolism of the vitamin B groups; copper stimulates the
activation of vitamin C and magnesium is necessary to
metabolize vitamin C. Integrated functioning of the
micronutrients is extensive and yet our current knowledge
of these processes is limited.

Minerals strengthen your enzyme factor.

Minerals are required to maintain health. They include:
• calcium
• magnesium
• phosporus
• potassium
• sulfur
• copper
• zinc
• iron
• bromine
• selenium
• iodine
• molybdenum
 Minerals play as important a role as that of vitamins in
preventing diseases, hypertension, osteoporosis and cancer.
Minerals work synergistically with vitamins and enzymes as
well as antioxidants in eliminating free radicals. Large
quantities of minerals on a daily basis are usually not
indicated but deficiencies can create serious health
problems. Minerals strengthen immunity and healing and
support your own body’s enzyme factor.
While vitamins are found in live foods such as plants and
animals, minerals are found in the soil, water and the sea
(as organic or inorganic salts). The mineral content of foods
depends on where the foods are grown as well as the quality
of the soil in which they are grown. The minerals in soil can
be changed or destroyed by acidic rain or chemical
fertilizers. Minerals from vegetables, grains and cereals are
easily lost and the refinement process of grains destroys
most of the minerals. This makes it difficult to obtain a
balanced level of the required minerals from our daily intake
of food. Latent deficiencies of minerals manifest as loss of
vitality, attention deficit, irritability, overweight and other
unhealthy states.
Minerals are water-soluble and are passed through urine
and perspiration. The body’s consumption of minerals can
vary from day to day, depending on our mental and physical
activities, stress, exercises, menstruation, pregnancy or
chronological age. With certain medications, mineral
deficiencies can rapidly develop. Diuretics, oral
contraceptives, laxatives, alcohol and smoking accelerate
the excretion or destruction of calcium, iron, magnesium,
zinc and potassium.

Hyperactivity in children might really be

a calcium deficiency.
Studies in recent years show an increase in children with
short attention spans who are prone to angry outbursts.
Food and nutrition can have a significant impact on a child’s
behavior and social adaptability. There is a growing
tendency for children at home and at school to consume
increased amounts of processed foods. Not only do these
foods contain several additives, but processed foods tend to
make the body acidic. Animal protein and refined sugar are
also consumed in increased amounts while vegetables are
often avoided. Animal protein and sugar demand increased
calcium and magnesium leading to calcium deficiency.
Calcium deficiency irritates the nervous system,
contributing to nervousness and irritability

Excess intake of calcium after middle

age is harmful.
Calcium prevents cancers, resists stress, reduces fatigue,
lowers cholesterol and prevents osteoporosis, but a calcium
intake in excess of the daily requirement to correct a
deficiency is harmful. I’ve already described why dairy is an
unacceptable way to increase calcium intake. One
treatment is a supplement of active vitamin D and calcium.
Vitamin D facilitates the absorption of calcium from the
small intestine and stimulates bone formation. Excess
calcium can cause constipation, nausea, loss of appetite and
abdominal distention. If taken without food, calcium thins
gastric acid promoting an imbalance of intestinal bacteria
and poor absorption of iron, zinc and magnesium. If you
need to supplement calcium, the recommended daily intake
is 800 to 1500 mg, taken in 3 doses of 250 to 500 mg with
meals. The balance of calcium with other minerals and
vitamins is a critical component of good health.

Magnesium activates hundreds of

different enzymes and is a treatment for
migraine and diabetes.
 Magnesium is an important mineral and large amounts
are required to maintain good health. Its deficiency is
manifested by irritability, anxiety, depression, dizziness,
weakened muscles, muscle spasm, heart disease and
hypertension. A recent study in Germany indicated that
patients who had a heart attack had low magnesium levels.
Research in the U.S. reported that 65% of migraine patients
tested experienced complete relief after taking 100-200 mg
of magnesium. Low magnesium impairs glucose tolerance.
Hence diabetes management is improved when appropriate
magnesium levels are maintained.

A balance of sodium and potassium is a

prerequisite for life.
Sodium is well known as salt. This mineral is responsible
for maintaining fluid balance both inside and outside of
body cells. Sodium maintains the correct pH (acid/alkaline
level) in the blood and is an indispensable element for the
proper functioning of gastric acid, muscles and nerves.
Sodium is abundant in life, but deficiency can easily evolve
from a large intake of laxatives and extended periods of
diarrhea or vigorous sports or activities, particularly in hot
weather. A balance of sodium and potassium is a
prerequisite of life. The balance between sodium and
potassium effects fluid shifts inside and outside of cells.
Sodium is normally found outside the cell. When potassium
in the fluid inside the cell is low, sodium, with fluid, rushes
into the cell, causing it to swell. The increase in cell size
places pressure on the veins, narrowing the vessel’s
diameter and is a factor in hypertension. The ratio of sodium
to potassium ideally is one to one, but many processed
foods contain sodium, and sodium can be consumed in
excess without our awareness.
With sufficient intake of vegetables and their juice,
potassium is supplied to restore balance with the amount of
sodium present.

Small quantities of trace minerals work

synergistically with vitamins, minerals and
enzymes.
Trace minerals are critical to support our life. The
amounts required are small but their importance cannot be
ignored. They support balance and harmony in our body
functions. After absorption through the intestines, these
minerals are ferried through the circulatory system to cells
entering through the cell’s membrane. The most important
fact to remember is that the intake of these minerals must
be properly balanced. One or two of these trace minerals in
large amounts will result in the loss of other minerals and
malabsorption. Thus, it is best to get these trace minerals
from our food rather than supplements. Sea salt and sea
vegetables are good sources.

• Boran: important for the absorption of calcium and

maintenance of teeth and bones.

• Copper: generates bone, hemoglobin and red blood

cells; generates elastin and collagen lowers
cholesterol levels and increases HDL cholesterol.
(Excess copper has been found in patients with
malignant tumors especially of the digestive tract,
lung and breast so their may be a link with the
development of cancer.)

• Zinc: plays a role in the production of insulin;

metabolizes carbohydrates, creates protein and
absorbs vitamins, particularly B, from the digestive
tract; maintains prostate function and supports male
reproductive health
 • Iron: core component of hemoglobin and plays a role
in the function of enzymes, the B complex vitamins
and resistance to disease

• Selenium: prevents free radical production when

combined with Vitamin E. This is a wonder mineral
found in soil deposits. (The soil in Cheyenne, Wyoming
contains high amounts of selenium compared to that
of Muncee, Indiana. The death rate from cancer in
Cheyenne is 25% lower than that in Muncee.) Studies
indicate that with insufficient selenium there is an
increased incidence of prostate, pancreatic, breasst,
ovarian, skin, lung, rectal-colon and bladder cancers
as well as leukemia.

• Chromium: facilitates the metabolism of

carbohydrates and protein; facilitates glucose
metabolism maintaining a blood glucose level that
does not demand excessive insulin utilization
preventing hypoglycemia and diabetes.

• Manganese: metabolizes protein and fat and creates

hormones.

• Molybdenum: promotes healthy teeth and mouth.

• Iodine: critical for the normal functioning of the

thyroid gland and the prevention of goiter
development.

Healing Foods
Sea Vegetables are a great source of dietary fiber.
Insoluble dietary fibers that are indigestible absorb water in
the intestines, adding bulk to the intestinal walls and
accelerating peristaltic movement. In this way they prevent
the accumulation of toxins in the colon.
 Nori is the Japanese name for various edible seaweed
species of the red alga Porphyra including most
notably P. yezoensis and P. tenera. The term nori is
also commonly used to refer to the food products
created from these so-called “sea vegetables”

Kanten a sea plant rich in vitamins, minerals & trace

minerals including iodine, calcium & iron.

Hijiki (Hizikia fusiformes) is a sea vegetable growing

wild around the coasts of Japan. Hijiki is known to be
rich in dietary fibre and essential minerals. Japanese
women believe Hijiki will make the hair thick and
healthy.

Aonori is rich in iron, potassium and Vitamin C, It

contributes to collagen and elastin production in skin
and is known for its anti-aging properties.

Wakame is a sea vegetable found in the waters of

Japan. A compound in wakame helps burn fat.

Kima is an edible mushroom from Syria valued as an

immune booster.

Maitake is the Japanese name for the edible fungus.

Maitake has been used traditionally both as a food and for
medicinal purposes. Extracts of maitake mushroom boost
the immune system and are hypothesized to have anti-
tumor effects.

Kikurage is a fungus that when sliced and cooked with

just about anything (great in stir fries and soups) imparts a
crunchy texture and mild flavor that goes well with all.
They’re also renowned for their health-giving properties
 Enzyme Factor 1 (Enzyme-x-bio) is a fermented fruit
and vegetable enzyme supplement. Beneficial
microorganisms have been bought up carefully for dozens of
years in koji (Aspergillus oryzea), bacillus natto and other
plant yeasts. Fresh seasonal fruits and vegetables are added
to this microbial culture and go through the fermentation
process. Enzyme Factor-1 contains the optimal balance of
various plant enzymes, microbe enzymes and useful
microbes to enhance the digestion, promote detoxification,
and support cell restoration. Moreover, these microbes are
kept in the best condition where they are hibernating and
ready to become active when taken into the body.

Siegen enhances the immune system, and improves

intestinal bacteria floras and functions. Siegen is composed
of excipient extracts from soymilk fermented by a
combination of sixteen kinds of lactobacillus and yeasts.
When the Lactobacillus Fermented Extracts are
concentrated, solubilized microbial constituents are added.
Microbial constituents such as peptidoglycans and MDP
(muramyl dipeptide) are substances that have attracted
attention because of their action on the immune system.
Ingredients include: Lactobacillus Fermented Extracts, Cell
walls, y-Cyclodextrin, Dextrin, fructooligosaccharide, Citric
acid, Lemon oil, Amino acids(Glutamic acid, Aspartic acid,
lysine, Alanine, Glycine, Proline, Histidine, Threonine,
Arginine etc). Vitamins(vitamin B1, B2, B6).
Mineral(Potassium, Calsium, Magnesium, Phosphorus),
Butyric acid, Acetic acid, Lactic acid, Propionic acid,
Isoflavones, Saponins.

OrzaeBio is an anti-aging functional food which has

antioxidant properties, can improve brain function, and
strengthen the immune system. OrzaeBio is fermented
ancient rice (FAR). FAR was developed as a collaborated
effort between Hirosaki University (Japan) and Origin
Biomedical Laboratory (Japan). The main active ingredients
are hemicilluloses, oligosaccharide (oryzlose), gamma-
amino betyric acid (baga) and anthocyanim. Ingredients
include fermented ancient rice bran, maltose and crystal
cellulose.

Chaga (Chaga-inonotus obliquus) is a woody mushroom

that grows on birch trees. It is an antiviral, anti-tumor
remedy sometimes used as a natural medicine for breast,
uterine and other cancers as well as diabetes. It is believed
to improve immunity and longevity by increasing the vital
life force and strengthening the immune system, as an
immune amphoteric, also sometimes used for reducing
blood pressure and slowing down heart rate.

While Chaga can and does occur on white birch trees in

parts of Canada, Japan, and northern Scandinavia, the
highest quality specimens are found in Russia from the
black birch trees of Siberia. Chaga has a black, scarred outer
surface that looks like burnt charcoal with a light brown
interior. It is most often consumed in a hot tea mixture,
Chaga has been used as a traditional medicine in Russia and
Eastern Europe for at least fifteen hundred years for a
variety of diseases, including stomach pain, ulcers, asthma,
bronchitis, liver problems, and even cancer.

Kotosugi (Taxaceae) is an evergreen tree mainly

distributed in the Yunnan Province of China. Koto means red
bean and sugi means sugar from cedar. The wood has been
used as a traditional Chinese Royal medicine for over 2000
years. In 1971 the anti-cancer ability of the Kotosugi tree
was investigated and resulted in isolating the compound
taxol. Today, taxol has been synthesized and has been
shown to be an effective anti-cancer treatment. Taxol is a
tubulin-binder, which inhibits cell division. As a powerful
cancer drug Taxol can have unwanted side effects.
 When taken as a tea red bean ceda (kotosugi) is
empirically known to be non-toxic to the human body.

Kangen Water is alkaline rich water (ph 8–9), and is

considered the very best drinking water because of its
incomparable powers of hydration, detoxification, and anti-
oxidation.

For more information visit www.enzymefactor.com

 About the Author

Hiromi Shinya, MD is well known as the developer of the

field of colonoscopic surgery (the Shinya Technique). He
performed the first non-invasive colon surgery. Using his
own invention of the colonoscope, he discovered the ability
to both examine and operate on the colon without
abdominal incision.
Dr. Shinya is Clinical Professor of Surgery at Albert
Einstein College of Medicine and Chief of the Endoscopy Unit
of Beth Israel Hospital in New York, as well as an advisor for
Maeda Hospital and Hanzomon Gastrointestinal Clinic in
Japan. A native of Japan, Dr. Shinya received his medical
education both in Japan and in the United States.
Dr. Shinya, now past 70, continues an active daily practice
of medicine, spending half of each year in New York City and
the other half in Tokyo. He is Japan’s most famous doctor
and treats members of Japan’s royal family and top
government officials. His practice in the United States also
includes celebrities and Presidents. He is Vice Chairman of
the Japanese Medical Association in the USA, and much in
demand as a speaker internationally.
This, the first book in English by this major international
medical expert, is based on his Japanese bestseller How to
Live Long and Never Be Sick, which has sold over two
million copies since its publication in 2006.