Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 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.