"heating" raw food

Hi,

I've heard that it is ok to low heat some raw food seeing as only beyond 105 or something like that kills enzymes.

Does anyone have any comment on this?

Is time a factor (ie will leaving the food in at 105 for too long actually kill enzymes)?

Does the temperature actually have to be over 105 because the food will usually be a lower temp as the oven or whatever?

Also is there a way to cook rice and other sprouts in the oven at low heat over a long time perhaps (howabout a change in water ratios?)?

I'm getting a little frustrated with this because my old oven only tracks times above 200 so I guess I have to do some temp taking etc.

Thanks! Tweet