An associate has access to large quantities of some rather high-quality
alfalfa.  He has screened out the stems from many bales and is selling
the flakes as a supplement for sprinkling over salads (using a cheese
shaker).

He wants to have it made into tablets, but it's proving necessary to
moisten the alfalfa at the pill-pressing plant.  The PPP, who says they
*must* then dry the pills, claims to do so at no more than a certified
120 degrees.

I spoke to the PPP and they say they can't efficiently dry at a lesser
temp.  Their spokesman, a nutritional PhD with direct study in
enzymology, insists there will be very little damage to the enzymes at
120 degrees.  Actually, he was insistent that most enzymes useful to
humans become *more* activated at elevated temperatures.  In all
sincerity, I'm not sure if he was saying that gently heated enzymes
became *activated*.

The raw lists occassionaly dip into enzyme discussion with, as I
remember it, wide-spread agreement that any heating over 110 degrees
causes problems.  Of course, duration of the high temp must be
considered.

Can anyone, publicly or privately, help out here?  A reference to a
graph would be most useful, but any input would be welcome.

Thanks,
Rex Harrill