Enzymes are a key component and catalyst in natural processes for food production and within our bodies. We know of them primarily via yeast for baking, brewing, and yoghurt or cheese making. However, enzymes can also be used to extend the shelf life of foods or break down food waste (or transform it into a useful byproduct via composting), thus reducing the amount of material that ends up in the landfill. Enzymes are also a vital naturally occurring component of soil.

Human digestion too utilizes enzyme proteins to break down starches, proteins, and fats. It makes sense to have at least a very basic understanding of the foods consumed, their source and nutrition, how your body reacts to and digests food, and the “waste stream” produced by all of these things. Interestingly enzymes are present at each stage.