> 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]>