> I was referring to enzymes in foods in general, not just those in meats.
> The
> basic problem is that enzymes start getting denatured at around 40 degrees
> Celsius/104 degrees Fahrenheit , and most enzymes get destroyed at around
> 60 degrees Celsius. So, boiling destroys completely any enzymes formerly
> present in foods, as it's done at an even more extreme temperature than
> that.
>
> Geoff

Are there enzymes in uncooked meat or not?  If so, what are they?  And
what, specifically, are the enzymes in plant foods that we should be
concerned about?

Todd Moody