There are, indeed, enzymes in raw foods, but no enzymes in cooked foods,
due to the excess heat destorying them.
This gives an idea of the various classes of different enzymes that exist:-
http://www.healthboosters.com/archive/digestive_enzymes.htmhttp://en.wikipedia.org/wiki/List_of_enzymes
re enzymes/hot weather in other post:- Like I said, enzymes only start getting
damaged at c.40 degrees celcius, and completely destroyed at c.60 degrees
celsius. So, on most hot days, enzymes would be unaffected.
Geoff