On Thu, May 28, 2009 at 9:22 AM, <[log in to unmask]> wrote:

> > 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
>


What I'm wondering is, if you pick a nice ripe peach off a tree on a hot
summer day, or a watermelon from the fields (and they get pretty hot, I'm
told), are the fruits already compromised?

Marianne