> There is a relatively new approach to "raw" foods that involves heating the
> foods at 118 degrees Fahrenheit, for a long time. The claim is made that
> such foods taste like cooked but still retain most of their enzymes.
> I haven't tried foods prepared that way and am personally skeptical about
> the claims of limited enzyme loss. I've seen recipes for potatoes prepared that

I have read that most enzimes where at temperatures in the
range 104 F - 113 F (40 C - 50 C), and of course above. On
the other hand, yogurt s made at 112 F.

--
Pierre Gaumond.       <[log in to unmask]>