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Does cooking our food destroy enzymes?
Unfortunately yes. Some enzymes are completely denatured (broken-up) when exposed to temperatures over 118 degrees F for any length of time. Enzymes cannot tolerate heat very long. They are different from vitamins and minerals in this respect. If water is hot enough to feel uncomfortable to the hand, it will injure enzymes in food. Most food sold in stores has been heat processed by one means or another.
The Wright State University study further showed that heat destroys biologically important vitamins and enzymes that are also important for maximizing the nutritional content of food. |
