It's in the book, as they say.
He says, (and I don't really believe it, but he is highly qualified (B. Vet
Sc, B.Ag.Sc., Dip Ed) and intelligent and everything else he says has a
solid scientific basis and it's a damn good book and I don't even own a dog)
that some of the enzymes in raw meat get absorbed whole and are biologically
active. I therefore posted my question as I thought some of you guys might
know the evidence. So, I will ask him directly and post the evidence. Now,
if it's true there would be a logical basis for eating raw or rare meat.
Ben Balzer

----- Original Message -----
From: S.B. Feldman <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, 6 September 1999 2:00 AM
Subject: [P-F] activated enzymes available


> In a message dated 09/04/1999 5:47:59 AM Eastern Daylight Time,
> [log in to unmask] writes:
>
> << Ian Billinghurst's dog-feeding book, Give Your Dog A Bone, makes it
clear
>  that he believes the enzymes in meat play a very important bioactive
role-
>  cooking inactivates them. ANY COMMENTS?? >>
> His healthy dogs should have been able to tell you that! The only role and
> the only reason they are there is because they are needed to do what they
do.
> The fact that cooking inactivates them agrees with my observations that
> boiling hardens an egg. The conclusion that this information would in some
> way lead you to increase the amount of rare meat consumed baffles me. If
> those enzymes were 100% active, what would they do for you?...and where
would
> they do it?...and when?...and why?