> Even worse, the bacteria in
> the food get completely destroyed by boiling along with all the enzymes.
> Enzymes already start getting destroyed at temperatures above 40 degrees
> Celsius/104 degrees Fahrenheit, so are completely destroyed when the food
> is boiled(I believe there are highly unusual  exceptions such as enzymes
> in bacteria capable of surviving in hot geysers, but that's not relevant
> to the issue of enzymes in food).

What are the enzymes in meat that you are concerned about?

Todd Moody