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Arnold, Frank Zane, Bob Kennedy, And the Importance of Enzymes In Your Diet
A few months ago I was over at the MuscleMag offices in Mississauga, Ontario and I ran into publishing legend Bob Kennedy. Of course it was exciting because Bob Kennedy has been publishing health and fitness magazines for over 25 years. In fact, one of my biggest thrills in my bodybuilding career came when I was written up in the Canadian Corner almost 10 years ago, where my picture appeared as the overall winner of my provincial championships.
I will always be grateful for Bob’s coverage of the sport that has given me so much and for helping me realize one of my first big dreams of having my picture grace the pages of his magazine.
Amazingly, almost ten years later I am face to face with the man who has been around the best of the best in bodybuilding.
Bob, a tall, soft-spoken man, looked older than the smiling photo I see in the editorial of his new magazine REPS. He told me that he started REPS as a way to bring bodybuilding back to the golden age physique of the 60s and 70s, when health and the ideal physique was attainable without the massive levels of drugs that today’s bodybuilders take.
This, of course, was the age often referred to as the golden age of bodybuilding. Legends like Arnold, Frank Zane, Franco Columbu, Robby Robinson and the whole gang could be seen sunbathing on Venice Beach or training hard at Joe Gold’s gym in Venice.
I listened intently as Bob was still as excited about pumping iron as he was then remembering a conversation he had the night before with the legendary Frank Zane.
Bob laughed heartily as he recounted how Frank would talk on the phone for hours talking about bodybuilding, how it’s been and where it’s going. I thought to myself “Well imagine Frank Zane calling you up to talk shop for hours. Most guys would kill just to talk to Frank for 10 minutes and here Frank is calling Bob to talk Bodybuilding in hours FREE.
Well one thing led to another and before you know it Bob was telling me about the insight Frank had gained about Arnold and the rumor that Arnold was told by his doctors that he couldn’t train anymore because of his heart problems.
I am not in a position to comment on whether the report was true or not. Frank relayed some first-hand experiences with Arnold when they used to hang out at Muscle Beach in the 70s.
Frank told Bob that Arnold was a big eater and ate all sorts of lousy food in the off season. Of course, when he was dieting, he was laser focused as only Arnold can be, but Frank was aware that Arnold would love to put tons of fried food and candy. Other bodybuilders would try to follow Arnold’s plan and just end up fat, out of shape and most of all confused.
Arnold was blessed with a fast metabolism and he was also known for incredible levels of endurance. He routinely trained 4 hours plus a day. He could get away with junk food back then when he was young and it seemed to have little or no effect on his physique.
Even after his bodybuilding career ended, Arnold continued his tough lifestyle as a movie star, entrepreneur and now governor of California. While no one would consider disputing Arnold’s accomplishments, as he is an inspiration to every bodybuilder who has ever picked up a barbell, Arnold’s once famous body may have degenerated more than it should for someone of his age and physical capacity.
The question is, of course, why? How could something like this happen to the greatest bodybuilder of all time?
Part II Enzymes, metabolic damage – The effects of a poor diet
Frank believes that Arnold’s disregard for clean eating had a detrimental effect on his metabolism. He stated to Bob Kennedy that he felt that all the junk food somehow compromised Arnold’s tremendous physical capabilities. Eventually, Arnold’s body began to show signs of wear and tear. His genetic heart condition required surgery, forcing Arnold to cut back on his training intensity and focus more on cardiovascular training.
It seems that life has dealt the Master perhaps the cruelest hand of them all by not allowing the 7-time Mr. Olympia to train, although he is still a relatively young man of 60 years.
Frank also confessed to Bob that he was finding it harder and harder to get in top shape every year as his body just wasn’t responding to training the way it used to 10, 20 or even 30 years ago. Although Frank is a bit older than Arnold, he still maintains good fitness for a man of any age and has always been known to keep a careful eye on everything he eats.
Bob asked me what I thought of the two cases, and I quickly pointed out that both Arnold and Frank suffered from the same problem, just at different levels of intensity. Bob quickly agreed and added, yes, it’s called “THE AGING PROCESS”. Which of course garnered a round of laughter from all those present, as most people around during the conversation could tell.
I chuckled too, but quickly added… “Well, I guess what you’re saying is true Bob, but have you ever considered what causes aging?”
Bob looked at me with a little more intensity than before and asked, “What exactly did I mean.”
Sensing that this was my moment, I quickly announced as quickly and succinctly as I could about the research conducted by Enzyme Pioneer Dr. Howell and how he had discovered that the rate of aging was directly proportional to the total enzyme potential of any organism.
Part III What are digestive enzymes?
You can see enzymes regularly found in foods, whether its fruits, vegetables, even meats that occur naturally in nature. Digestive enzymes are necessary for the breakdown and digestion of food and fall into 4 main digestive enzymes and a whole bunch of other enzymes and enzyme precursors. Sucrase and lactase are a couple you may be familiar with, mostly because some people are unable to digest certain foods due to a lack of these enzymes.
Protease – which digests protein
Amylase – which digests carbohydrates
Lipase – which digests fats
Cellulase – which digests cellulose in vegetables (that’s the fiber)
There are also many other enzymes such as
Sucrase – which digests sugar (sucrose)
Lactase – which digests lactose (the sugar in milk)
And the list goes on with other enzymes, enzyme precursors, etc.
Research has shown that any food heated above 118 degrees loses all of its enzymes. In other words, all cooked food is deficient in digestive enzymes.
Processed foods, irradiated foods, foods grown with pesticides, chemical fertilizers, or on mineral-poor soil all have small amounts of enzymes that occur naturally.
Our bodies are actually designed to recognize the taste of enzyme- and nutrient-dense foods by seeking out foods that break down easily and taste sweet. Anyone who has eaten a vegetable or fruit from an organic garden or farm will quickly attest to how various organically grown enzyme-rich foods taste.
You see, nature designed our food to break itself down in our digestive tract, but modern man has gone against nature’s natural ways and started eating foods that lack enzymes.
Humans are the only species on the planet that cooks their own food. Humans are also the only species on the planet that puts chemicals on the ground to grow food or spray pesticides on food, and we are the only species that processes food with chemicals, additives, artificial sweeteners, artificial preservatives, or worse, genetically engineer it. modified foods.
The bottom line is that humans are going against over 4 billion years of evolution. Now it’s serious.
Now what does that have to do with Arnold? And more importantly, what does it have to do with you.
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