Becoming Raw by Melina Vesanto & Davis Brenda

Author:Melina, Vesanto & Davis, Brenda [Melina, Vesanto]
Language: eng
Format: epub
Publisher: Book Publishing Co.
Published: 2011-03-13T23:00:00+00:00

THEORY #4: COOKING DESTROYS ENZYMES IN FOOD.

The food-enzyme theory purports that heating food at temperatures reaching 118 degrees F (48 degrees C) or higher denatures food enzymes. All cooking temperatures exceed this limit. Even steaming or boiling a food will produce temperatures up to 212 degrees F (100 degrees C).

SCIENTIFIC FINDINGS

There is no question that heat denatures enzymes. It appears as though optimal food enzyme action (maximum reaction rate) occurs at around 104 degrees F (40 degrees C). However, even slightly higher temperatures can negatively affect enzyme activity. At first, the enzyme begins to unfold and the shape of the active site changes. The substrate may still attach, but not as strongly as it otherwise would. This slows down the reaction time. When the temperature reaches about 113 degrees F (45 degrees C), enzyme function can be more seriously compromised. By the time the temperature reaches 135–140 degrees F (57–60 degrees C), food enzymes are generally completely denatured. The longer the heat is maintained above 113 degrees F (45 degrees C), the more enzyme activity is lost. The whole process is quite gradual, and at certain stages, it is even reversible. However, once the enzyme is completely denatured, the process is usually irreversible. The magic number (118 degrees F/48 degrees C) offered by proponents of the food-enzyme theory is certainly consistent with scientific findings. However, while some imagine enzyme activity as going from 100 percent at temperatures under 118 degrees F (48 degrees C) to 0 percent over this temperature, the process is in fact very gradual.26, 27

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