>
> I have a question about raw honey,
>  the premis is that above 94 degrees, the enzymes start to die?
> Well then  whenever we eatr honey, our internal body temperature should
kill
> off all the enzymes.

Enzymes don't die , they are ,in certain conditions ( of moisture,
temperature etc...) triggering chemical reactions .they are catalyst and
survive the process. so when you eat the honey conditions might be just
right for them to perform their job and it is what you want . the problem
might arise when this process  happens out off the body before consumption
in an oxygen rich environment .
It is like the oxydation that occur when you makes a fruit juice , all kind
of chemical reactions occur then making new compounds that might have not
occured if the juicing happens inside of the body as the conditions are
different( of oxygen, heat, acidity levels....).

I will not throw away the enzyme theory just like that as i will not give it
all the credit for the difference between  food  in their natural state ( as
presented in nature to humans )and denatured forms of them .
My experience tell me there is a difference .

jean-claude