>Apparently the foods highest in enzymatic activity
>are raw foods, but not necessarily *cold* raw food. Howell
>notes that food-enzymes at 160 degrees work 16 times harder
>than those at 40 degrees (but 160 is the threshold..after
>that the heat destroys them.)
        sounds fishy to me.  Does he have references to back this up?  I was
taught that the enzymes in food are destroyed by the stomach acid.
However, they also taught me that pituitary extract pills should not be
causing my 11 year old to grow.  So my mind is open.



##############################################################
        Middle-aged American women who eat a lot of starchy
        foods have an increased risk of diabetes.
                JAMA 277:472 Feb.1997

                [log in to unmask]
                <http://www.geocities.com/HotSprings/3995/>