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Subject:
Re: enzyme loss in boiling meat?
From:
Geoffrey Purcell <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Thu, 28 May 2009 12:11:40 -0400
Content-Type:
text/plain
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text/plain (8 lines) 
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

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