Lynton:

> Remember, over about 100 F it stops being "raw"

This may be true for some foods, but not all foods are equally
heat-sensitive. Fruits are probably more damaged by 120 F than
sunflower oil at 140 F. In fact, I don't even know if sunflower oil is
damaged at all at that temperature.

> and the enzyme value would be questionable.

I think that enzymes don't have more than a minor importance in human
health (already discussed on this list), and I am not sure how much
enzyme there is in truly raw oils anyway (perhaps none at all?).

--Jean-Louis Tu <[log in to unmask]>