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?