"heating" raw food without harming enzymes

[TangerineCat]

I've been reeeally trying to find a good published article on temperature and enzymes. Overall, it seems to be a complicated topic because various enzymes may be affected by heat and other stressors differently... So there's no ONE temperature. Anyway, I also found this website http://www.realmilk.com/enzyme.html and this statement about enzyme denaturation:

Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body's need to produce digestive enzymes. All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquid at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.

I'm personally very very annoyed that they talk about enzyme research and NOT cite it grrr! If research truly showed that, there has to be a citation :/

[TangerineCat]

i operate in centigrade too but just use a converter :)
105=40.5 C...

over here we operate in degrees centigrade and I don't understand degrees F.

[TangerineCat]

hehe, i was just reading through Alyssa's raw FAQ and here is what she writes:
"When food is cooked at over 112 degrees (this temperature can be felt as warm to the touch) we destroy all of its enzymes"

So I did remember seeing a higher temperature than 104 somewhere!