More on denaturation of protein. When most of the protein molecule is denatured, apx 60-70 C. or above 160 F, the chemical bonds are not broken, only the ordered conformation of the molecule changes to a randon disordered conformation. This means that when denatured protein is digested by enzymes in the body, amino acids are formed, but the denatured food (cooked) would probably not have active enzymes to self-digest the food during aging or in the stomach when eaten live. So I think the advantage of raw live food would be that it spares the bodily enzymes. I also read that some enzymes are denatured by freezing, others not. Other factors may be involved with whether a particular enzyme is denatured, such as the nature of the substrate, pH, other chemicals, maybe spices, etc. I'm no expert on this, just trying to learn from a book I'm reading. My best, Ellie