Guest guest Posted March 5, 2003 Report Share Posted March 5, 2003 I was wondering if anyone has any reference material on recent scientific research relating to live food enzymes. It struck me recently that everything I've heard relative to the subject has been more or less hearsay, and I hope to read up on it for myself. I'm particularly interested in understanding (from an objective standpoint) what happens to food enzymes when raw food is refrigerated for a day or two, as well as whether all enzymes are destroyed, as I suspect they are, when raw food is frozen. My hunch is that refrigerated food is also rendered lifeless in a matter of hours. Thanks in advance. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.