On Thu, May 28, 2009 at 10:02 AM, Geoffrey Purcell <[log in to unmask]
> wrote:

> 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.htm
>
>
> http://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
>

Oh...Celsius. Duh.

Thanks for the explanation.

Marianne