Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 I don't know about any RF myth. All i was meaning to say is that not all enzymes die at 118 degrees. -Jake rawfood , " Elchanan " <Elchanan wrote: > > Jake, > > You refer to a widespread RF myth. Food enzymes are indeed destroyed by > heating ... but the destruction begins at less than 100 degrees F for some > enzymes, and tops out at around 161 degrees F. (Hence, pasteurization > temperature). > > Use your own skin to monitor temperature (as in stirring with your hand), > and I promise you'll NEVER get near the 1-teens. Very few people can > tolerate liquid on their skin that is warmer than about 108 degrees F. > > Best, > Elchanan > _____ > > rawfood [rawfood ] On Behalf Of > gojikid > Monday, August 13, 2007 12:20 PM > rawfood > [Raw Food] Re: Hot Food?? > > > Just because you warm up some soup does not mean that you have to cook it. > 110-120 degrees is plenty warm enough for me yet maintains enzymes. I like > unpasteurized miso soup and healing green soups or curry cauliflower warmed > up on a cold day. > -Jake > > > 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.