View Full Version : food enzymes and cut/blended foods
Hi all! I am wondering about the life of food enzymes in cut food. I know that enzymes only last about 7 minutes or so in juiced foods, ie a lemon juiced only has enzymes for the first 5-7 minutes, but what about cut and blended foods? Does anyone know the shelf-life of enzymes once they are compromised by the blade? What about then refrigerated again? I note that the best digestion for me happens when the enzymes are most fresh, which of course makes the argument for eating a veggie or fruit w/out cutting, but lets face it, we go to potlucks, we want convenience, so we dice and slice and put in the frig for later, especially things like salsas and salads. So... :confused: is there any resource out there that I can read, or scientific whatnots to help us out with this sort of thing?
09-07-2006, 02:12 PM
I have no idea. I would assume that the least amount of disturbacne would have the longer "shelf life" for enzymes in the produce. I always keep my produce whole and right before I eat it I'll cut it into large pieces. I think the more the produce is cut the more the enzymes are sliced so they can't survive long in that state.
09-07-2006, 03:24 PM
I am wondering the same. I buy a lot of fresh (not-heated) parsleypesto,
and ik keeps looking fresh and green for a long time (so I think the chlorophyll
says intact..?) but I keep wondering about the enzymes&chlorophyll, are they still there?
09-07-2006, 10:22 PM
Where did you get the information about 5 to 7 minutes terminating period for enzymes in juice? It doesn't sound accurate.
Dr. Edward Howell's book, Enzyme Nutrition, will give you the best information about enzymes. It is based on research and is very readable. Meanwhile, enjoy your juice and smoothies without feeling compelled to down it all in five minutes! :)
09-09-2006, 12:39 AM
Never knew this about the enzymes - I just let my taste buds tell me and they tell me to do it fresh! Yes I cut stuff up for salads at work but often I just bring bags of cleaned produce. I think that freezing probably kills the enzymes but what do I know? (very little) These raw things that I have made and put in the fridge for the next day - pesto and chili - I didn't like them the next day.
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